This crockpot pork goodness is highly addictive. Then again what's not to love about dinner that makes itself, is fall apart tender and involves peanut butter. Did I mention there is peanut butter? That's really the most important part of this whole recipe. Saute some veggies to serve this over to take the place of the carb unfriendly rice and you have got yourself a nice treat for dinner.
Next time I would probably prop the pork up on the meat tray for the crockpot to keep it from stewing in its own fat so much. It was a bit greasy but I guess I was expecting that from pork so I wasn't too troubled about it. Other than that the sauce is a highly edible drug. It's simple but perfect.
We opened a bottle of Saint Gabriel's Gewürztraminer with this, a bottle we bought specifically because Gabriel is the patron saint of the fella's congregation within the Apostolic Johannite Church (yeah I live with a priest, I probably haven't mentioned that yet.) It was decent but definitely in your face with the sugar and not a whole lot else. There was some citrus and a wee bit of cinnamon that made it work with the spicy pork. We were rather pleased with the whole meal even though the wine didn't live up to what we hoped for.
The best part of this meal is it is the gift that keeps giving. I'm looking forward to my second day of munching on the left overs for lunch tomorrow. That's saying a lot seeing as a have a strict policy about not wanting to eat something more than two days in a row. Of course you could put peanut butter on pretty much anything and I would look forward to eating it. This may not apply to Brussels sprouts but I'd be willing to give it a try.
Crockpot Asian Peanut Pork
2 lbs pork tenderloin or roast
1/4 cup soy sauce
2 tablespoons fructose
1/2 cup water
2 tablespoons rice wine vinegar
1 tablespoon Asian hot chili sauce (if you can't find one that's sweetener free Tabasco works fine)
1/2 cup peanut butter
1 tablespoon oil
1 red pepper, cored and sliced
1 yellow pepper, cored and sliced
2 cups green beans
Place pork in crockpot. Add soy sauce, brown sugar, water, rice wine vinegar, hot chili sauce and peanut butter. Set on low, cover and cook for 6-8 hours.
Just before serving, in a large frying pan sauté peppers and green beans over medium high heat in the oil until tender. Stir peanut sauce until smooth and shred pork roast with a fork. Serve the pork over the vegetables.
Original recipe from Deborah's Culinary Confections blog.
2 lbs pork tenderloin or roast
1/4 cup soy sauce
2 tablespoons fructose
1/2 cup water
2 tablespoons rice wine vinegar
1 tablespoon Asian hot chili sauce (if you can't find one that's sweetener free Tabasco works fine)
1/2 cup peanut butter
1 tablespoon oil
1 red pepper, cored and sliced
1 yellow pepper, cored and sliced
2 cups green beans
Place pork in crockpot. Add soy sauce, brown sugar, water, rice wine vinegar, hot chili sauce and peanut butter. Set on low, cover and cook for 6-8 hours.
Just before serving, in a large frying pan sauté peppers and green beans over medium high heat in the oil until tender. Stir peanut sauce until smooth and shred pork roast with a fork. Serve the pork over the vegetables.
Original recipe from Deborah's Culinary Confections blog.
2 comments:
Hi, this is the fella. The one comment I have to leave is about the original recipe. Emily's talked about how the various other crazy recipes have had detailed instructions for how to cut things, sizes, amounts, etc. The original to this had nothing. Nada. Cut up the veggies and saute them.
Which is good if you're an artist, I guess, but I do prefer a bit more direction with my recipes. At least strips, chunks, saute in sesame oil, etc. (Ooh! Have to try that next time).
And, thanks for the shout out, Hun. St. Gabriel's loves your food. :)
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