Asian Peanut Pork
By Fagor
Images
Serves
Makes 4 servings
Ingredients
- 2 pounds pork loin, boneless
- 2 large red bell peppers, seeded and cut into 1-inch wide strips
- ¼ cup soy sauce
- 2 tablespoons rice wine
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon corn starch
- ½ cup peanut butter
- 1 tablespoon sesame oil
- 1 teaspoon kosher salt
- Juice from ½ of a lime
- 4 scallions, sliced
- ¼ cup chopped cilantro
Procedure
Cut the pork loin into 4 pieces of equal size.
Combine the soy sauce, rice wine, rice vinegar, garlic, red pepper flakes and corn starch in the multi-cooker and stir to combine.
Place the pork pieces on the bottom of the cooker and top with the pepper slices.
Close and lock the lid of the multi-cooker and set the regulator knob to STEAM. Set the timer for 4 hours on slow cook LOW.
Open cover and remove pork pieces. Shred pork using two forks. Add peanut butter, sesame oil, salt and lime juice to juices in the multi-cooker. Stir all ingredients until sauce is smooth. Return pork to sauce and top with scallions and cilantro. Delicious over rice noodles.
Combine the soy sauce, rice wine, rice vinegar, garlic, red pepper flakes and corn starch in the multi-cooker and stir to combine.
Place the pork pieces on the bottom of the cooker and top with the pepper slices.
Close and lock the lid of the multi-cooker and set the regulator knob to STEAM. Set the timer for 4 hours on slow cook LOW.
Open cover and remove pork pieces. Shred pork using two forks. Add peanut butter, sesame oil, salt and lime juice to juices in the multi-cooker. Stir all ingredients until sauce is smooth. Return pork to sauce and top with scallions and cilantro. Delicious over rice noodles.
Asian Peanut Pork
By Fagor
Serves
Makes 4 servings
Ingredients
- 2 pounds pork loin, boneless
- 2 large red bell peppers, seeded and cut into 1-inch wide strips
- ¼ cup soy sauce
- 2 tablespoons rice wine
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon corn starch
- ½ cup peanut butter
- 1 tablespoon sesame oil
- 1 teaspoon kosher salt
- Juice from ½ of a lime
- 4 scallions, sliced
- ¼ cup chopped cilantro
Procedure
Cut the pork loin into 4 pieces of equal size.
Combine the soy sauce, rice wine, rice vinegar, garlic, red pepper flakes and corn starch in the multi-cooker and stir to combine.
Place the pork pieces on the bottom of the cooker and top with the pepper slices.
Close and lock the lid of the multi-cooker and set the regulator knob to STEAM. Set the timer for 4 hours on slow cook LOW.
Open cover and remove pork pieces. Shred pork using two forks. Add peanut butter, sesame oil, salt and lime juice to juices in the multi-cooker. Stir all ingredients until sauce is smooth. Return pork to sauce and top with scallions and cilantro. Delicious over rice noodles.
Combine the soy sauce, rice wine, rice vinegar, garlic, red pepper flakes and corn starch in the multi-cooker and stir to combine.
Place the pork pieces on the bottom of the cooker and top with the pepper slices.
Close and lock the lid of the multi-cooker and set the regulator knob to STEAM. Set the timer for 4 hours on slow cook LOW.
Open cover and remove pork pieces. Shred pork using two forks. Add peanut butter, sesame oil, salt and lime juice to juices in the multi-cooker. Stir all ingredients until sauce is smooth. Return pork to sauce and top with scallions and cilantro. Delicious over rice noodles.