Thai Pork Stew

It takes just a few minutes to chop a few ingredients and throw them into the Crock Pot. Come home after a long day and the house smells great and dinner's almost ready. The squeeze of lime at the end is important so don't leave that out. Use a liner if you have one to make cleaning the pot a whole lot easier.

Serves 4

Adapted from MyRecipes.com

Ingredients

• 2 pounds boneless pork loin, cut into 4 pieces

• 2 red bell peppers, cut into 1/4" wide strips

• 1/4 cup teriyaki sauce

• 2 Tbl. rice wine or white wine vinegar

• Pinch of red pepper flakes

• 2 garlic cloves, minced

• 1/4 cup creamy peanut butter

• 1 cup basmati rice

• 1/2 cup chopped green onions

• 1/4 cup chopped peanuts

• 1 lime, cut into four wedges

Instructions

1. Trim the fat off the pork loin then place the meat into the slow cooker.

2. Add the red bell pepper strips, teriyaki sauce and vinegar. Sprinkle the red pepper flakes and garlic over the top.

3. Put the lid on the pot, turn the slow cooker heat to the low setting and let cook for 8 hours. 

4. When you're ready for dinner, make the rice following the directions on the package.

5. While the rice cooks, remove the pork and red bell pepper pieces from the slow cooker and place on a cutting board.

6. Add the  peanut butter into the liquid in the slow cooker, stirring until smooth. Shred the pork with two forks and put it and the red bell pepper pieces back into the slow cooker. Stir to combine the pork and sauce.

7. Put some rice at the bottom of four plates or bowls. Heap some pork and sauce on top of the rice. Sprinkle green onions and peanuts over the top and put a wedge of lime on the plate for individual squeezing.