Thai Peanut Pork Recipe

Twin Cities Live producer, Betsy Melin, prepares a recipe that was handed down from her mom.

  • 2 LBS boneless pork loin, trimmed of fat and cut into 4 pieces
  • 2 large red bell peppers, seeded, and cut into strips
  • 1/3 cup prepared teriyaki sauce
  • 2 tbsp rice vinegar
  • 1 tsp red pepper flakes
  • 2 cloves garlic, minced.
  • ¼ cup creamy peanut butter
  • Green Onions
  • Peanuts

Coat the slow cooker with cooking spray. Put the pork, bell peppers, teriyaki sauce, rice vinegar, red pepper flakes and garlic in the cooker. Cover and cook on LOW until pork is tender, 5-6 hours.

Remove the pork from the cooker and coarsely chop. Add the peanut butter to the liquid in the cooker, stir well to dissolve the peanut butter and blend with the liquid to make the sauce.

Return the pork to the sauce and toss to coat the meat evenly.

Serve in shallow bowls over hot jasmine rice, sprinkle each serving with some green onions and peanuts.


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