Friday Fun: Thai Pork

We wouldn't describe the smallest member of the Wisconsin Test Kitchen as picky; she's just very opinionated about the types of food she'll eat. 

Cantalope? No.
Honey dew melon? Yes
Raw octopus? Yes
Tomatoes? No
Anything that has the smallest amount of black pepper added? Don't even think about it.

So you can imagine how thrilled we've been lately with her desire to try new recipes. She loved our Eggplant Pasta with Red Pepper & Tomato; and our Broccoli Soup. But the biggest hit of the week was definitely the Thai Pork. 

Thai Pork wins on multiple levels: it only requires a handful of ingredients, it's easy to make, and according to the meat eaters in the house: it's seriously delicious. Kevin tried hard to keep it on the DL how delicious it was, not wanting to tempt his vegetarian wife. Sawyer was less discrete. "Mom! This is the best meal ever!" she loudly announced. 

Thai Pork
Recipe courtesy of: Sublime Reflection

Ingredients
One 2 lb. boneless pork loin or pork roast
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1/2 cup prepared Teriyaki sauce
2 T. rice vinegar
1 tsp. red pepper flakes
3 cloves garlic
3 T. creamy peanut butter
1/2 cup chopped cilantro
1/2 cup chopped green onion

Instructions

Place pork, Teriyaki sauce, rice vinegar, garlic, and red pepper flakes in crockpot.

Cook on low for 6-8 hours.
Remove meat from the crockpot and shred.
Stir peanut butter into the remaining liquid.
Add sliced peppers, and return meat to crockpot.
Cook approximately 30 minutes until peppers are slightly cooked, but still crisp.

Just before serving, stir in green onion and cilantro.

We served our pork over white rice, but it would be tasty in lettuce wraps, or over a salad as well. Take advantage of your crock pot this summer: let it do the cooking, and spend time with your family soaking up the sun. 

Stay Cool,
The Cool Dads Crew