Photo: Oxmoor House
Yield
8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge)

Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flair. Lime makes a perfect accent.

How to Make It

Step 1

To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.

Step 2

Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

Chef's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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Ratings & Reviews

Excellent but.. .

JenniLou2
March 28, 2016
I would make this again but decrease the rice to 4 cups of cooked rice rather than 6. The pork got lost in the rice making it a hot peanut flavor tasting rice salad rather than a stew. Easy fix by just adding a little rice at time keeping the left over in the fridge. I also used whole wheat basmati. A definite "make it again" great for office lunch room lunches. 

very easy & very good

SpicyIsBetter
June 02, 2015
Made to recipe using sirloin pork roast & Kikkoman's "less-sodium" teriyaki.  Check for done-ness before the 8hrs; ours was fork-tender at 7.  Yummmy!  (this recipe really has legs -- it's been re-posted on lots of sites, incl a you-tube video, but none I've seen refers to the original CL source)

vsquared97's Review

kabrobinson
May 21, 2013
Excellent! Super easy and fast. Double the sauce and make sure you use the suggested garnishes (peanuts, onions, limes) when serving.

GatewayCook's Review

dmloss
February 21, 2013
This was very very good and I will make it many times in the future. I used venison stew meat and doubled the sauce. It was runny, so I had to reduce it quite a bit. That resulted in a very salty, overwhelming sauce. My fault. In the future I'll use the recommended amounts, but I think I'll double the red chili flakes and add a 1/4 cup (roughly) of lite coconut milk.

BrennaR's Review

DenverGirl
December 08, 2012
We doctored the sauce quite a bit, thats why I only gave this a 3, but I'd say our version was a 4. I doubled the sauce and added a little beef broth because I like lots of sauce. When I was almost ready to serve the meal I poured the sauce into a small sauce pan and added some hoisin sauce and the peanut butter and brought it to a simmer. I also added some crushed red pepper because we like spicy. I omitted the red peppers because sadly they give me heart burn. I steamed some broccoli and chopped it up and mixed it in my rice. The base recipe was easy and I had a good start on dinner. This worked for me bc I had little time in the morning but more at night. My husband who isn't a big fan of the crock pot liked this and I will make it my way again.

jstwil's Review

GatewayCook
April 18, 2012
Very easy, very good. I doubled the sauce, as per other suggestions ... came out great. My husband loved it.

geoffj63's Review

jstwil
January 21, 2012
I followed the recipe as it was written, and it was really, really, really awful. Sour, but not in a good way, and strange. And I usually love Thai food! This is being tossed in the garbage as I write this and my husband is picking up a pizza.

Dianarama's Review

BrennaR
January 13, 2012
This is a great dish. My 2-year old loved it! I served his plain, without toppings of lime, green onion, cilantro and peanuts, however, those toppings are essential for adults. Makes a very quality meal. I doubled the sauce like others suggested. I could even triple the sauce (I love sauces). I did take out the red peppers due to mushiness, but will probably use them again in future makings for flavor.

JenniLou2's Review

Daniellelee
December 13, 2011
This was good! Had a nice flavor and not to peanuty.

catsnferret's Review

alphabetizing
November 21, 2011
My husband gave this 6 stars and I gave it 5. I halved the recipe and used 1 lb. thick, boneless pork chops, trimmed of fat. I doubled the teriyaki and vinegar and also added 1 Tbsp Aji Mirin (next time will use 2 Tbsp) for sweetness. Substituted almond butter and slivered almonds for peanut butter and peanuts and used brown rice. Red pepper slices were added an hour before end of cooking time. Next time I will broil the red peppers to char and remove skin. The red pepper skins were the only thing I didn't like about the recipe. Because my pepper flakes are ancient, this had a very light kick, which meant I liked it, since I don't like spicy, hot food.. The lime, nuts and onions took this from good to great.