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thai peanut pork

Recipe by
Lauren Conforti

This is one of John’s favorite dishes. The sweet & heat plus the crunch of the peanuts. Oh wow! Yum!!

method Slow Cooker Crock Pot

Ingredients For thai peanut pork

  • 2 Tbsp
    peanut oil, divided
  • 3 lb
    boneless pork roast
  • 1 c
    teriyaki sauce (bottled or homemade, see below)
  • 4 tsp
    rice vinegar
  • 1 tsp
    red pepper flakes, crushed
  • 2 clove
    garlic, minced
  • 2
    red bell peppers, seeded & sliced into strips
  • 1/2 c
    peanut butter, creamy
  • 3
    green onions, chopped
  • 1/4 c
    roasted peanuts, chopped
  • 2
    limes, cut into wedges
  • 1/4 c
    sweet chili sauce
  • 1/2 tsp
    sesame oil
  • RUB:
  • 2 Tbsp
    kosher salt
  • 2 Tbsp
    dry chipotle pepper flakes
  • 2 Tbsp
    brown sugar
  • 1/4 tsp
    black pepper
  • 1 c
  • 5 Tbsp
    packed brown sugar
  • 1/4 c
    soy sauce
  • 1-2 Tbsp
  • 1 large clove
    garlic, finely minced
  • 1/2 tsp
    ground ginger
  • 2 Tbsp
  • 1/4 c
    cold water

How To Make thai peanut pork

  • 1
    If making Teriyaki sauce: In a medium saucepan, combine the water, brown sugar, soy sauce, honey, garlic & ginger. Set over medium heat. Mix cornstarch & 1/4 cup water in a small dish until dissolved. Add by spoonfuls to sauce until desired thickness. Remove from heat.
  • 2
    Coat a slow cooker with cooking spray. Pour in the teriyaki sauce, vinegar, red pepper flakes & garlic.
  • 3
    In a bowl, mix the rub ingredients. Coat the whole pork roast by rolling it in the bowl.
  • 4
    Heat 1 Tbsp peanut oil in a skillet. Brown the roast on all sides. WATCH carefully! Make sure the sugar in the rub browns, but does not burn.
  • 5
    When browned on all sides, place the roast into the slow cooker. Cover & cook on high for 2 hours, then turn to low & cook until the pork is very tender - an additional 3-4 hours.
  • 6
    Once tender, remove the pork from the slow cooker. In a medium saucepan, heat remaining peanut oil & fry pepper strips. Transfer sauce to the saucepan & reduce for 3-5 minutes.
  • 7
    Whisk in the chili sauce & peanut butter until smooth. (Chef’s note: Thicken further with cornstarch mixed with cool water if a thicker sauce is desired.)
  • 8
    Just as the sauce has thickened, remove from heat & dress with sesame oil.
  • 9
    Shred the pork using two forks & return to the slow cooker. Top with the sauce & sprinkle with green onions and peanuts to garnish.
  • 10
    Serve over & decorate with lime wedges.

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