It just occurred to me that all of my Crock Pot dishes look the same. Especially the Asian ones – braised meat, thick sauces and topped with my favorite type of onion: green onions! This dish adds another layer of flavor with peanut butter, a rich and creamy finish to a deeply flavored meat.
Unlike many pork Crock Pot meals, this one uses the lean pork tenderloin, resulting in a much less greasy dish.
Warm and comforting on chilly nights like these, this meal is easy to put on in the morning while you do you last-minute holiday shopping (and other merriment).
I love how bits turn dark and extra caramelized in the slow cooker. Deeply satisfying and comforting to every one of your senses.
Adapted from Cooking Light.
Crock Pot Spicy Thai Peanut Pork
Ingredients (serves 3-4):
- 2 lb. boneless pork tenderloin, cut into 4 pieces
- 1/4 c. teriyaki sauce (I didn’t have this, so just mixed up some oyster sauce, ground ginger, soy sauce and brown sugar)
- 2 T rice wine vinegar
- 1 tsp crushed red pepper flakes
- 2 garlic cloves, minced
- 1/4 c. creamy peanut butter
- Cooked rice
- Sliced green onions, for garnish
- Lime wedges, for garnish
Place pork in slow cooker. Stir teriyaki, vinegar, pepper flakes and garlic cloves in small bowl and pour over pork. Cover and cook on low for 8 hours. (Note: if you want more juice, I would add some chicken stock to the mix – next time I will add at least 1-2 cups of stock along with the spices).
When cooked, remove pork and coarsely chop. Whisk peanut butter into slow cooker to combine. Stir in pork.
Serve over cooked rice, with green onions on top. Squeeze lime over to serve – the lime juice is a nice balance to the richness of the dish, so I highly recommend it.
Enjoy, friends! xoxo
My new strategy for getting more greens into my diet is to hide them under the other proteins and carbs I eat normally. Keeping some salad greens on hand at all times makes it easy to just clump them on a plate and then top with your meal: roasted fish with puttanesca sauce one night, chicken curry another, even soups and pastas. It’s been great and actually very tasty – an added crunch and peppery bite from the bitter greens.
This recipe was inspired by Real Simple’s section where they show you 10 different ways to use one ingredient. This one: ground turkey. I’m normally not excited about ground turkey. Too lean, not enough flavor. But this recipe surprised me! The sweetness from the brown sugar, plus the fish sauce and some other things I threw in really made is tasty and Grant went back for more.
Great for on top of a salad, or rice or noodles or even couscous…
Thai Turkey Salad
- 1 lb. ground turkey
- 2 T canola oil
- 1 small onion, chopped
- 1/4 c. chicken stock
- 2 T fish sauce
- 2 T brown sugar
- 2 tsp soy sauce
- Salad mix (with any chopped vegetables you like)
- 1/2 c. chopped peanuts
- 1/4 c. chopped fresh mint
- 2 T lime juice
Heat oil in large skillet over medium-high heat. Add onions and saute until soft, 3-4 min. Add ground turkey and cook until browned, 5-7 min. Add chicken stock, fish sauce, brown sugar and soy sauce. Cook until almost all the liquid is evaporated.
Assemble salad mix and top with turkey mixture, followed by mint and peanuts. Finish with fresh lime juice.
This seems so simple and blah, but it really does taste yummy and satisfying.
Enjoy, friends! xoxo
More risotto! This recipe calls itself Thai, but if you don’t use Thai basil and instead use the sweet basil about to go to seed in your backyard, it’s just a nice shrimp risotto.
I roasted my shrimp because I still believe that gives them the best flavor, and then added them at the end to combine with the rice, fresh basil and lime juice. Now, the lime was an interesting addition. Gave it a different sort of acidity that I quite liked. The final product wasn’t as robust in flavor compared to my heavier, bacon-flavored risotto, but it was still nice and creamy, with the fresh bite of shrimp.
A fun way to use the last of the summer basil…
Thai Basil Shrimp Risotto
- 1 pound shrimp, peeled and deveined
- Salt & Pepper
- 3 T unsalted butter
- 2 T minced garlic
- 1 small onion, diced
- 1 3/4 c. arborio rice
- 1 c. dry white wine
- 4-5 c. chicken stock, simmering
- 12 basil leaves, sliced into strips
- Juice of 1 lime
Heat oven to 400 and toss shrimp with few tablespoons of olive oil, salt and pepper to taste, then place on baking sheet. Bake until cooked, 7-10 min. Set aside.
Put 1 T oil and butter in hot risotto pan and when hot, add garlic and onions, sauteeing 1 to 2 min. Add rice and stir 2 min. Add wine, deglaze pan and reduce heat to simmer until moisture is absorbed. Ladle in stock, 1/2 c. at a time, stirring almost constantly, until moisture is absorbed and rice just loses its grainy bite, roughly 20 min. Add shrimp, basil, 2 T butter and lime juice. Stir to combine.
Test for seasonings and serve.
Enjoy, friends! xoxo