Peanut pork with rice

    (107)
    8 hours 10 min

    This Thai-inspired pork dish is made in a slow cooker. A pork shoulder joint is cooked with peppers, garlic, teriyaki sauce, rice wine vinegar and crushed chillies, then stirred with peanut butter and served with rice.


    100 people made this

    Ingredients
    Serves: 12 

    • 1 (1.35kg) pork shoulder roast
    • 2 red peppers, finely sliced
    • 2 teaspoons finely chopped garlic
    • 5 tablespoons teriyaki sauce
    • 3 tablespoons rice wine vinegar
    • 1/2 teaspoon crushed chillies
    • 550g uncooked long grain white rice
    • 1.5 litres water
    • 4 tablespoons unsalted peanut butter
    • 150g unsalted peanuts, chopped
    • 1 bunch spring onions, sliced

    Method
    Prep:10min  ›  Cook:8hr  ›  Ready in:8hr10min 

    1. Place the pork roast, red peppers, garlic, teriyaki sauce and rice wine vinegar in a slow cooker. Sprinkle with crushed chillies.
    2. Cover and cook 8 hours on Low.
    3. In a saucepan, bring the rice and water to the boil. Reduce heat to low, cover and cook 20 minutes.
    4. Remove meat from slow cooker and shred. Stir the peanut butter into the slow cooker. Return shredded meat to slow cooker and mix with the sauce to coat. Serve over the cooked rice with a sprinkling of peanuts and spring onions.
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    Reviews & ratings
    Average global rating:
    (107)

    Reviews in English (85)

    by
    56

    Excellent! Everyone liked it from kids to grandma. Made a few changes: 1. At the start: 1.5x the vinegar and teriyaki to make more sauce; added 1/8 C lime juice, 2T sesame oil, 1/4 t lemon peel at beginning of roast. 2. I added the red pepper 1 hr before the end of the roast. 3.At the end of the roast period, upped peanut butter to 1/2 cup and added 1 T hot sauce and about 3-4 T brown sugar (to taste) with the peanut butter.  -  12 Feb 2006  (Review from Allrecipes US | Canada)

    by
    35

    I think this recipe suffers from an identity crisis. There is nothing "Thai" about this dish. Teriyaki, a Japanese sauce, is combined with peanut butter to emulate satay-style pork. But that needs to be grilled for best effect. In order to give it more of a Thai flavor, I added a kaffir lime leaf, a bit of fish sauce instead of the teriyaki, and some shallots. All in all, the taste was okay, but too peanut buttery. And shredded peanut butter pork on rice just felt...wrong. It was tender and pulled very easily, but I think it is more suited to a sandwich or something. Not bad, but I found myself asking "what do I DO with this stuff?"  -  16 Oct 2006  (Review from Allrecipes US | Canada)

    by
    16

    Good! I had to substitute low-sodium soy sauce for the teriyaki (thought I had some but I didn't). Also used skinny pork chops and didnt' shred them. Added some lime juice, and fresh lime slices on the side when we ate. Made brown rice instead of white.  -  15 Dec 2005  (Review from Allrecipes US | Canada)

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