I love Thai food, particularly peanut sauce, so when I spotted this recipe on the National Pork Board website (and where else might one find a really good recipe for using pork than on the site of the National Board?) I had to make it. But, here's the thing, I did not have a pork loin roast, but a pork tenderloin. (Personally, I'm not crazy about pork roasts because I find they tend to be a bit dry, but I'm wandering.) So, I made the recipe as directed except for the substitution of the more tender cut of meat. What this substitution did was cause the meat to be so fork tender as to fall apart, rather than remain in chunks as it was supposed to. Essentially, then, what I really did was make a Thai version of pulled pork. No matter. It was delicious! Very spicy, very tender, full of flavor, and crockpot simple. Below is the Board's recipe. You can follow it, or take a walk on the wild side and try it with tenderloin. Either way, this recipe is a winner.
Slow Cooker Thai Pork with Peanut Sauce
2 pound pork loin roast, boneless, trimmed and cut into 4 pieces
1/2 cup Asian sweet chili sauce (I used hot chili sauce)
2 tablespoons soy sauce
2 tablespoons rice vinegar
4 cloves garlic, minced
1/3 cup creamy peanut butter
2-3 cups rice, steamed
1/2 cup chopped scallions, for garnish
1/2 cup chopped dry roasted peanuts, for garnish
Coat the slow cooker with nonstick Olive Oil cooking spray. Place the pork, chili sauce, soy sauce, rice vinegar and garlic in the cooker. Cover and cook on LOW 8 Hours or until the pork is fork-tender. Remove the pork from the cooker and coarsely dice. Add the peanut butter to the sauce in the pan and stir well to dissolve it. Return the pork to the sauce and toss to coat evenly.
Serve in shallow bowls over rice, and garnish each serving with some of the green onions and peanuts. ENJOY!!
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