This recipe comes from my sister-in-law Emilee. I've adjusted it some, and as usual just kinda wing it each time.
Stew:
2 lbs boned pork loin, cut into 4 pieces (I just do one of those cryovac tenderloins from Sam's or Costco)
2 C julienne cut red bell pepper
1/4 C teriyaki sauce
2 T rice or white wine vinegar
1 t (or less, I usually just add a couple shakes) crushed red pepper
4 or 5 whole garlic cloves ('cause I'm lazy and don't want my fingers to stink--and 'cause a whole clove is not as strong as a minced one--the recipe calls for 2 minced)
1/4 C creamy peanut butter (or crunchy--why not?)
Some water; enough to see--this is my addition. It ends up too dry for me w/out it for some reason. Emilee's is not dry--maybe I use too much meat?
Serving ingredients:
Basmati Rice
Cilantro (recipe calls for green onions--take your pick)
Dry-roasted peanuts
Lime wedges
Place Pork and everything but the peanut butter and the red peppers in a crock pot. Cover and cook on low for 8 hours (or on high for 4 hours works fine too). When it's done enough for you, add the peanut butter and stir it up. You can take the pork out first and chop it up if you want. I never do. A word about the peppers: add them near the end or they disintegrate. Or add them when it's all done. It decreases the liquid, but I think it's better all around.
Serve the stew over rice and top with the serving suggestions.
Any left over meat (if there is any) makes great enchiladas or nachos with a twist too.
