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Slow cooker pork in peanut sauce recipe

Slow cooker pork in peanut sauce recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

A Thai inspired pork chop dish. Serve over freshly cooked rice.

165 people made this

IngredientsMakes: 4

  • 250ml chicken stock
  • 75ml soy sauce
  • 85g smooth peanut butter
  • 3 tablespoons honey
  • 6 cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 1 teaspoon crushed chillies
  • 2 red peppers, thinly sliced and cut into bite-size lengths
  • 450g boneless pork chops

MethodPrep:20min ›Cook:5hr10min ›Ready in:5hr30min

  1. Place the chicken stock, soy sauce, peanut butter, honey, garlic, ginger, crushed chillies, red peppers and pork chops into a slow cooker, stir together and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender and remove the pork from the sauce. Shred the pork with two forks and return to the sauce, let cook until hot and serve.

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Reviews & ratingsAverage global rating:(161)

Reviews in English (112)

delicious-30 May 2016

This was so easy to make and the flavours were outstanding.-09 Dec 2015

Nice recipe. Tangy flavour and the peanutty smell while it was cooking was great. Nice texture. Chinesey taste. Can taste the garlic, honey and ginger but none are overpowering. The peanut taste doesn't shine through quite as much as I'd like (but certainly isn't absent) so probably would add another spoonful next time. Sauce was a bit thin at the end so added a bit of cornflour paste to thicken it up. Would also recommed removing the fat before shredding at the end - it's worth leaving it in during cooking though for the taste. The recipe doesn't give the type of soy sauce to use but I used dark in the stated quantity and it was fine.-05 Dec 2015


I absolutely love traveling to Thailand and would hop a plane back at a moment's notice.

This Slow Cooker Crock Pot Thai Pork with Peanut Sauce has a bit of spice in it with the red pepper flakes but you can easily change the amount depending on your spiciness preference.

I love that this slow cooker pork recipe is a dump and go recipe! You literally dump all the ingredients in the crockpot and walk away while it cooks. No stress, no additional work for hours, just the waiting game as you smell it cooking and it smells amazing.

Writing about this recipe is making me hungry for dinner and it is early in the morning. Hmmm, what to make tonight?

Ingredients

  • Boneless pork loin
  • Red peppers
  • Red pepper flakes
  • Garlic Cloves
  • Peanut butter - creamy or crunchy depending on your taste preferences.

Serve with white rice or Thai fried rice. You can also serve this with rice noodles.

Great Slow Cooker Recipes

You might also like this crockpot Thai Soup Recipe!

We are big fans of making Crock Pot Teriyaki Chicken for dinner as often as we can.


Related Video

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You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

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How To Cook African Peanut Stew

  • Step 1. Brown the meat on all sides in batches in a frying pan and add into the slow cooker.
  • Step 2. Saute the onion and peppers and add into the slow cooker.
  • Step 3. Stir in the peanut butter sauce, mix well and cook on high for 4 hours.
  • Step 4. Check after 4 hrs, and if you need a little more time then cook for a further hour.
  • Step 5. Adjust seasoning on Crockpot African Peanut Butter Stew then serve with some rice.

I have blended the base of this West African Peanut Stew version, as well as added in a whole heaping of chopped tomatoes, which is a departure from the norm. And it tastes a little different but really, really good. The beef is so tender and falls apart after hours in the slow cooker.


Comments

ISavortheWeekend

Yum! We welcome all kinds of Asian food recipes at our house. Even better in the slow cooker, what a great idea! Can't wait to try it. Thanks for sharing :)

Renee

This looks great! I am not following your blog from Something Swanky )

Mackenzie

I love slow cooker recipes! This looks great! Thanks for stopping by my blog and leaving a comment. I appreciate it! Following you!
-Mackenzie @ Friday night date night

Moore or Less Cooking

My mouth is watering! MMMMM- Good! Thanks for stopping by, I posted my Strawberry Shortcake Cake. I really love your blog. My kids are teenagers so they help with cooking, I remember those days when they were little and the days would go by super slow- enjoy it--they go by too quick I can't catch up!!

Paige @ The Crunchy Mamacita

Looks yummy! Visiting from Something Swanky, hope you'll stop by my blog at thecrunchymamacita.blogspot.com and become a follower :)

Robyn Rasmussen

Thanks so much for stopping by my blog and following! I am happy to follow this great blog too! This dish looks amazing! Can't wait to try.
-Robyn from http://tipsfromtheheart.blogspot.com

Sabri

thank you so much..for sharing more recipes with me..

Colie's Kitchen

Hi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance. www.colieskitchen.com

Artsy VaVa

This looks and sounds delicious. I think it will be on the menu this weekend!

Lauren Anslee

Thank you for this! I can't wait to try it!

[email protected]

I must try this recipe girl! Yummy thai! I hope you will link up with me here:http://www.thegingerbreadblog.com/2011/10/sweet-saturday-v8.html

Jennifer

I may have to try this. never cooked thai anything before!! This sounds delish!

Sweet Peas and Bumblebees

Hi Nikki! Your recipe looks absolutely delicious! We liked it so much we've featured you today! Come check it out and grab a featured button if you would like. =)Brianasweetpeasandbb.blogspot.com

Shannah @ Just Us Four

Hi there! I wanted to let you know that I featured your recipe on my weekly What to Cook Wednesday post today! I hope you will stop by and grab a button!

This was really good, just made it! I definitely will double or maybe triple the sauce next time! I like saucy rice :-)great flavor though! It only took about 5-6 hours in my crock pot.

Daria1963

After finding your recipe blog on Pinterest, I made this recipe. And WOW, I've definitely got a new favorite. Only wish I found this sooner!! Easy, delicious and healthy, what more can anyone ask for in a dinner?

Melissa @ HOUSEography

Just stumbled on your website - so glad I found you!! I'm always struggling with "what's for dinner?" and I think you may be the answer to my prayers!!

Just tried your recipe and it was delish! Such a hearty dinner for being so healthy. New family fav!

Robin

Made this exactly as listed. So overwhelmingly salty that we could barely eat it! Bummer!

This didn't work at all for me. By barely 8 hours on low, the pork was shrivelled and the sauce was bubbled and caked to the bottom - certainly not any liquid left! I triple checked and then got my fiancée to read the recipe, and we still can't figure out where anything deviated or what went wrong. Help?! Any ideas?! It looked soooooo good. We even used less pork (

1.3lbs) but kept the amount of liquid the same to have extra sauce!

Hello!! My name is Nikki and I am a stay-at-home mom. I am married to the man of my dreams and have a beautiful little girl with a sassy attitude and two handsome little boys whose smiles can brighten anyone’s day!


Side Dishes to have with the Ham Hocks

There are plenty of different side dishes that go great with ham hocks and peanut sauce. Below are just a couple of my suggestions.

A light green salad is excellent alongside this delicious dish. You can experiment with different salads, but I keep to a classic combination of baby spinach, feta, cherry tomatoes, cucumber, and a balsamic dressing.

Some creamy mashed potatoes are super delicious with the ham hock and peanut sauce over the top. It’s a match made in heaven, and I highly recommend doing it if you have the time.

For something a little unhealthier, chips, or even sweet potato fries will work nicely as a side dish. You can also do a salad to go with the chips and ham hocks.

Some steamed rice goes nicely with this dish. However, for something a little healthier, then you can make some cauliflower rice instead.

There is no doubt that there are lots more side dishes that will go great with these ham hocks. If you have a side dish that you think goes nicely with this dish, then be sure to let us know.


Slow Cooker Pork in Peanut Sauce

There's nothing better on a long day than coming home to this slow cooker pork in peanut sauce. Super quick to prepare in the morning and then the slow cooker does all the work. Deliciously spicy and full of flavour, it's a meal that's perfect for busy families!

Slow cooker pork. Yum! If I had to choose any meat to eat roasted, pork would not be my first choice but if I'm using my slow cooker, I just love to eat pork, especially with a few of my favourite ingredients - ginger, garlic, chillies and peanut butter!

This is about the third meal I have made using peanut butter recently and I seriously think there is a danger of me becoming addicted to peanut sauces. I love the richness, the creaminess as well as the spiciness. Because the meat is cooked in the slow cooker it just falls apart and all the lovely flavour soaks into it. I want to make it again. Now.

It might not be the healthiest meal. After all, I used pork shoulder steaks which are more fatty than pork loin or chops but they have a lovely flavour and are perfect for slow cooking. There are not many things worse than dry pork and that is not something you'll be complaining about with pork shoulder. That I can promise you.


Slow Cooker Sunday: Thai Pork with Peanut Sauce

This is an easy and delicious slow cooker recipe especially if you are looking for something a little different to try.

Thai Pork with Peanut Sauce

2 pound pork loin, trimmed of fat and cut into 4 pieces
2 large red bell peppers, cut into strips
1/3 cup teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon crushed red pepper
2 cloves garlic, minced
¼ cup creamy peanut butter
Hot cooked rice
Chopped green onion, optional
Chopped cilantro, optional
Peanuts, optional

Spray slow cooker with olive oil or cooking spray. Place pork, red pepper, teriyaki sauce, rice vinegar, garlic, crushed red pepper, and garlic in slow cooker. Cook on low for 8 to 9 hours or on high for 4 to 5 hours.

Remove pork and red bell peppers. Coarsely chop pork. Stir creamy peanut butter into the sauce in slow cooker. Add pork and bell peppers back to the slow cooker.

Serve over hot cooked rice. Garnish with green onion, cilantro and peanuts, if desired.


Cooking Directions for Single Meal

  1. Seed and slice the red bell pepper. Thinly slice the onion.
  2. In a mixing bowl, whisk together the soy sauce, peanut butter, vinegar, lime juice, ground ginger and garlic powder. Add in a few pinches of salt and pepper.
  3. Add the pork roast to the base of the slow cooker and add the bell peppers and onions over the top. Pour the Thai peanut sauce over the top. (If you slow cooker runs hot, add ½ cup of water around the pork roast.)
  4. Set on low and cook for 8 hours. Once cooked, use 2 forks and shred the pork meat into the sauce.
  5. Cook rice, as directed.
  6. Prepare salad.
  7. Serve Shredded Pork with Thai Peanut Sauce over rice with side salad.

Slow-Cooked Hoisin and Ginger Pork Wraps with Peanut Slaw

  • egg-free
  • high-fiber
  • fish-free
  • alcohol-free
  • tree-nut-free
  • shellfish-free
  • Calories 2525
  • Fat 69.0 g (106.1%)
  • Saturated 18.0 g (90.0%)
  • Carbs 366.8 g (122.3%)
  • Fiber 32.7 g (130.9%)
  • Sugars 57.5 g
  • Protein 109.1 g (218.1%)
  • Sodium 4299.6 mg (179.1%)

Ingredients

For the pork:

bone-in or boneless pork shoulder, trimmed of thick surface fat

freshly ground black pepper

finely chopped peeled fresh ginger (from a 5-inch piece)

cloves garlic, finely chopped

For the slaw:

small head green cabbage (about 2 pounds), outer leaves removed

roasted, unsalted peanuts, plus more for garnish

medium bunch scallions, green and white parts finely chopped

coarsely chopped fresh cilantro

light vegetable oil, such as canola

granulated sugar, plus more as needed

tamari or soy sauce, plus more as needed

To serve:

small tortillas, wraps, or lavash bread, whole-wheat preferred

Spicy chili-garlic sauce, such as sambal oelek

Instructions

Make the pork: Season the pork shoulder all over with the salt and pepper. Place it in a 5-quart or larger slow cooker, cutting it into pieces to fit if needed. Sprinkle with the ginger and garlic, then pour the hoisin sauce over everything. Cover and cook on the LOW setting until the pork is fork tender, 8 to 10 hours. Use 2 large forks to shred the meat and mix it with the sauce.

Make the slaw: When ready to serve, core and then cut the cabbage into very fine shreds. The fineness of the shredded cabbage is really what makes this salad you want it in in threads, almost, and with the threads chopped into bite-sized lengths. Place in a large bowl. Add the peanuts, scallions, and cilantro season very lightly with salt and pepper and toss to combine.

Place the oil, vinegar, sugar, sesame oil, and tamari or soy sauce in a medium bowl and whisk until emulsified. Taste and adjust to your own preferences of sweetness and saltiness with more sugar or soy sauce as needed. Add to the cabbage mixture and toss to combine. Garnish with a few more peanuts if desired.

To serve: Stack a few tortillas on a microwave-safe plate, cover with a damp towel, and microwave in 30-second bursts until warmed through, repeating until all the tortillas are warmed through (keep covered with the towel).

To assemble, fill the tortillas with the shredded pork, top with the slaw and chile-garlic sauce, and eat like tacos or wrap up like a burrito.

Recipe Notes

Make ahead: The pork can be assembled in the slow cooker and refrigerated uncooked overnight.

Storage: Leftover hoisin pork can be stored in an airtight container and refrigerated for up to 4 days or frozen for up to 3 months. Leftover slaw can be stored in an airtight container and refrigerated for up to 2 days.

Hoisin sauce: Hoisin sauce is a rather sweet and lightly spicy barbecue sauce used in Chinese cooking (look for ones labeled gluten-free if you are keeping the dish gluten-free). If you don't want to use a processed product from the store, try making your own! Here is a recipe for basic hoisin sauce that calls for soy sauce, honey, hot sauce, and other common ingredients.

Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.


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