Thai Peanut Pork Stew — Slow Cooker
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Thai Peanut Pork Stew — Slow Cooker

Prep Time15 mins
Cook Time8 hrs
Servings: 6


  • 2 lb 1 kg Ontario pork loin or shoulder roast, trimmed
  • ½ red bell pepper cut into strips
  • ¼ cup 50 mL ready-to-use teriyaki sauce
  • 2 Tbsp 30 mL white wine vinegar
  • ½–1 tsp 2-5 mL cayenne pepper (depending on how ‘hot’ you prefer)
  • 2 garlic cloves minced
  • ¼ cup 50 mL creamy peanut butter
  • 1 cup 250 mL frozen green beans, thawed
  • 2 Tbsp 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.