Feb 3, 2009 3:19 pm US/Pacific
Slow Cooked Thai Pork
(Serves 5 to 6)
Ingredients:
2 pounds boneless pork top loin
2 large red bell peppers, seeded and cut into strips
1/2 cup low sodium teriyaki sauce (**homemade recipe follows)
¼ cup water
2 tablespoons rice wine vinegar
1 tablespoon red pepper flakes
1 tablespoon fresh ginger, minced
1 tablespoon minced garlic
1/4 cup crunchy peanut butter (or use smooth for a less peanuty taste)
½ cup "lite" coconut milk
2 limes
1 1/2 cup cooked brown jasmine rice
Directions:
Coat slow cooker with nonstick cooking spray. Put the pork, bell peppers, onions, teriyaki sauce, water, rice vinegar, red pepper flakes, ginger, and garlic in the cooker. Cover and cook on LOW until the pork is fork-tender, about 6 to 8 hours. Periodically check the slow cooker to make sure the liquid has not completed be absorbed. If all signs of liquid are gone, add a little more water and a little more teriyaki and loosen any browned bits on the bottom.
Remove the pork from the cooker and coarsely chop or shred. Add the peanut butter to the liquid in the cooker and stir with a whisk until well blended. Stir in coconut milk. Return the pork to the sauce and toss to coat the meat evenly.
Serve over hot brown jasmine rice. Garnish with lime wedges.
Per Serving (based on using homemade low-sodium teriyaki sauce below): 413 Calories; 22g Fat; 32g Protein; 24g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 511mg Sodium.
Homemade Teriyaki Sauce:
1 cup low sodium tamari soy sauce
½ cup sesame oil
3 tablespoons brown sugar
3 garlic cloves, pressed or minced
2 tablespoons fresh grated ginger
2 tablespoons sherry
Combine all ingredients in an airtight jar with lid and shake well to combine.
Per Serving (1 tablespoon): 40 Calories; 3g Fat (76.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 300mg Sodium.
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