*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This dish is pretty good. I made a double batch because I had guest coming and I had lots of pork to use I also added an onion. I think the cooking time is a bit long. Also it wasn't too spicy which is okay because kids were also eating it and they liked it just how it was. But the adults added more red pepper flakes at the table. I was worried it was going to be "too" spicy because of other reviews but it ended up to be too mild! This kind of food is supposed to be spicy. I also think one more piece of advice would be not to put in the peppers until later because mine were very soggy. I would make this again but I would add the fresh peppers later lessen the cooking time and add more spice.
Oh my word!!! This was so good words cannot express it! I followed the recipe almost exactly the only thing I did different was I only added 3 tablespoons of peanut butter instead of 4! It was outstanding we served it with coconut rice for the best THAI experience ever! I will be making this again and again...the pork was so tender it was unreal. Thank you to whoever came up with the recipe!
This is great! I made a couple of changes...I didn't have time to cook it on low for 8-9 hours so I cooked it on low for about an hour and then cooked on high for 4. It turned out wonderfully. Near the end of cooking I threw in some sliced shiitake mushrooms took the pork out and let the mushrooms cook down in the sauce. I think next time I'm going to add a little sugar for a little sweetness and I'm going to try to find some low-sodium teriyaki sauce...it was really salty. I served the pork with jasmine rice (that I cooked with 2 tablespoons of sugar to 1 cup of rice to counter the saltiness) and shelled edamame. I think this is the best thing that's ever come out of my slow cooker. I also recommend using a slow cooker liner for less mess. Definitely a keeper!
Fireguy, this is a winner at our house. It turned out so pretty, we enjoyed an impromptu candlelit dinner with chinaware, crystal, silver the works! I had to come up with a homemade concoction to dub teriyaki sauce (Worcestershire sauce, honey, and fresh ginger). This was just the right combination of hot, sweet, and smooth. Don't skip the lime if you can at all help it. Would give it another star, if I could. Served with a puree'd veggie soup, a tossed salad, and rice. Company special and so, so easy! Thanks for posting.
I thought this was swell easy and very tasty. I used pork tenderloins and cooked in the crock pot for 8 hours as suggested. Next time I'll not go out for the day! I could have cooked it less time and had some juice. I had to add some water in order to make the very tasty sauce. This has the potential for 5 stars!
Delicous! this is now my favorite pork loin recipe. To cut down on saltiness I used low sodium teriyaki. I also only cooked for 6 hours on low and it was still moist and fell apart easily. I served this with rice and the "Sweet and Spicy Swiss Chard" recipe from this site. great meal!
Excellent everybody wanted seconds. Made my own teriyake kinda combo after looking at a few recipes. 1/2 C low sodium soy 1/4 c honey 1/4 cup garlic wine vinegar 2 t. red pepper flakes and 3 T pickled ginger(because I had it. Puured over a 3 lb boneless pork loin roast. Slow cooker high for 3 hrs. AT 3 hours added 4 cups mini peppers red yellow and orange cut in quarters 1 coarsely chopped onion and a 1/2 can chic broth (low sodium). 2 more hours at low. occasionally basted and turned pork. For pnut sauce 2 Cups creamy pnut butter(because I had it) and mix w/the rest of the can of chic broth. Mixed well removed roast stirred in and returned roast. 10 min-20 min max on warm. Serve on platter w/diced green onions rice pilaf and a green sald. Yummy. Plenty of leftover sauce to spoon on rice and pork. A WINNER.
I am giving this 3 stars - the hubby would probably give it 4 stars - I won't make this again...Cooking for 8 or 9 hours - the pork would be WAY overcooked. I did mine for about 4 -5 hours and had to turn it to warm. The peanut butter didn't really give a Thai taste to the dish - but more of a "film" of peanut butter taste in my mouth. The peppers REALLY need to be added late in the cooking time otherwise they are mush. Thank you for a good idea - but I won't make this again.:(
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