Best Slow Cooked Thai Pork With Peanut Sauce Recipes

SLOW COOKER THAI PORK

Steps:

• Place pork and bell pepper strips in insert of slow cooker.
• In a separate bowl, whisk together the soy sauce, vinegar, garlic, red pepper flakes and ground ginger. Pour over the pork and peppers in the slow cooker.
• Cover and cook on high for 4 hours or low for 7-8 hours.
• Remove the pork and roughly chop it. (Or you can shred it if you prefer.)
• Add peanut butter to the sauce in the slow cooker and whisk to combine.
• Return pork to the slow cooker, stir to get it covered in the sauce, and let it sit on warm for at least 10 minutes.
• Squeeze fresh lime juice over the pork and serve with rice and desired toppings.

CROCK POT THAI PORK WITH PEANUT SAUCE

Steps:

• Spray your slow cooker with cooking spray.
• Put your pork, bell peppers, teriyaki sauce, rice vinegar, red bell pepper flakes and garlic in crock pot.
• Cover and cook on low up to 8 hrs, until pork is fork tender.
• Take your pork out of your crock pot and coarsely chop.
• Add your peanut butter to liquid in your crock pot and stir well to dissolve your peanut butter to make the sauce.
• Put your chopped pork back in your crock pot and toss until your meat is coated.
• Serve in shallow bowls over hot rice.
• Sprinkle with green onions and peanuts.
• Pass lime wedges.

THAI PORK WITH PEANUT SAUCE

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

THAI-STYLE PEANUT PORK

Steps:

• Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.

SLOW COOKER THAI PORK WITH PEANUT SAUCE

Steps:

• Coat a slow cooker with cooking spray. Place the pork into the cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork.
• Cover and cook on low until the pork is tender (4-5hours). Remove the pork from the cooker, and whisk in the peanut butter until smooth. Chop the pork into large bite-sized pieces and then put it back into the cooker. Put the pepper in and stir to coat.
• Cook for 60 minutes until the pork is very tender and the peppers are just tender.
• Serve in bowls over rice with green onions, peanuts and limes for garnish.

SLOW COOKER THAI PORK WITH PEANUT SAUCE

Steps:

• Place all ingredients into slow cooker. Cook on low 6 hours.
• ***If freezing, place all ingredients into gallon-sized freezer bag. Thaw in refrigerator overnight, dump into slow cooker & cook on low 6 hours.***.

THAI PORK & PEANUT CURRY

Steps:

• Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
• Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
• Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.