Thai Pork with Peppers - Crock Pot (Slow Cooker)
Calories 404 (33% from fat)
Fat 14.8 gram
Saturated Fat 3.4 gram
Trans Fat 0 gram
Cholesterol 93 mg.
Sodium 1120 mg.
Carb. 26 gram
Fiber 2.7 gram
Sugar 5 gram
Sugar Alcohol 13 gram
Protein 48 gram
1 cup reduced sodium chicken broth
1/3 cup reduced sodium soy sauce
1/3 cup creamy peanut butter
3 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
6 cloves (6 tsp.) garlic, minced
2 Tbsp. fresh ginger root, minced
1 tsp. crushed red pepper flakes
1.5 lbs. boneless pork top loin chops, fat removed cut into bite sized squares
2 red bell peppers, thinly sliced and cut into bite-size lengths
fresh cilantro, shredded
4 Tbsp. scallions (green onions), chopped
This recipe is high in salt. If you're on a low sodium diet, you should consider another option. This recipe is slightly higher in fat, but if you serve it with a low-fat vegetable side, the overall balance of the meal will be under 30%. It's good served over brown rice.
This recipe doubles well and can easily be frozen for a quick meal later.
1. Place all the ingredients EXCEPT bell pepper into a 4-5 quart slow cooker, stir everything together, cover and set on low.
2. Let it cook for 4 hours, then add bell pepper and continue cooking another 1.5 to 2 hours, until pork is tender.
3. Once the dish is finished, remove the pork from the sauce and shred it. It’s easy to do with two forks. Return the shredded pork to the sauce, mix together and it’s ready to serve.
4. Depending on your taste, when you serve you can sprinkle cilantro, scallions or fresh lime juice over the top.
Yield: 4 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.