Thai Peanut Pork Stew — Slow Cooker
1 kg Ontario pork loin or shoulder roast, trimmed
½ red bell pepper
cut into strips
50 mL ready-to-use teriyaki sauce
30 mL white wine vinegar
2-5 mL cayenne pepper (depending on how ‘hot’ you prefer)
2 garlic cloves
50 mL creamy peanut butter
250 mL frozen green beans, thawed
30 mL peanuts, unsalted, chopped
Cut pork roast into 1-inch (2.5 cm) cubes. Place pork pieces, red bell pepper strips, teriyaki sauce, vinegar, cayenne pepper, and garlic in a slow cooker; stir. Cover and cook on LOW for 7½ hours.
Add peanut butter and green beans, stirring to mix. Cook for an additional ½ hour on HIGH.
Serve over hot cooked rice or rice noodles. Top with chopped peanuts.