Asian Peanut Pork in a Crock-Pot

[Gerry]

OMG tried a new crock-pot recepie yesterday...you gotta try it.
Asian Peanut Pork
2- large-fat pork chops or buy some cubed Pork about 1 inch by 1 inch
1- onion sliced into rings
1/2 -green pepper chopped
1/2 -red pepper chopped
1/4 cp - packed Brown sugar
1/3 cp - Soy sauce
3 - cloves Garlic minced or chopped fine
3 - tblsp Water
2 - tblsp balsamic Vinegar
1/4 - cp creamy peanut butter.
Put onion rings on the bottom then Pork then throw all other ingredients in.
After about an hour stir
Cook on high 4-6 hours or low for 8 hours.
Serve over rice...OMG DELISH.
Next time I will use a liner in crock-pot as it burns on and had to soak to clean stoneware.

[Jeff in Salinas]

Just catching up on the digest emails. This sounds good and I will try it out. Thanks.

[Nancy]

I made a half recipe of this in my small crockpot.

It was way too sweet for me. I went to look for other pork peanut ideas online and none of them had any sugar.

Just a warning to others who do not care for sweet food.

Nancy

[Gerry]

Originally Posted by Nancy

I made a half recipe of this in my small crockpot.

It was way too sweet for me. I went to look for other pork peanut ideas online and none of them had any sugar.

Just a warning to others who do not care for sweet food.

Nancy

Can't understand how it could be too sweet?
With half recipie it would only take 1/8 cup of brown sugar and the vinegar should counter so, there is a sweet/sour taste.
I like to pile it up on top of brown rice and maybe that would more suit your taste buds.
Happy cookin' / good lookin'

[k corbin]

This Thai dish is called "swimming angel" or "swimming rama". But they add some ginger and use coconut milk for the liquid. By red pepper they mean the spicy kind of red pepper flakes or sometimes people use the spicy hot sesame oil instead of peppers.

[Gerry]

Managed a dinning room at a Asian resturaunt for 5 years during the winter months when my campground jobs were done. After resturaunt closed for the night we would all eat the Real Chineese food. l can not handle the hot/spicy stuff that they just took for granted but the most horrid stuff was "Fish Sauce" OMG can not imagine how they aquired a taste for that stuff.

[Dave and Kathie]

Looks yummy, thanks for sharing!

Kathie

[Nancy]

I added broccoli and cauliflower to my left over and I liked it quite a bit with the addition. I can see where the pepper and ginger would make a nice addition.

Nancy

[Gerry]

Originally Posted by Nancy

I added broccoli and cauliflower to my left over and I liked it quite a bit with the addition. I can see where the pepper and ginger would make a nice addition.

Nancy

So glad you liked it, Had guests over last week and I made this along with some Chicken wings in Oyster Sauce and some Chinese fried Rice.
I bet it would be great with Broccoli as long as it cooks through. I hate crunchy Broccoly. I bet I the only person at the Chinese Buffet who will go to the Chicken & Broccoli and take most of the Broccoli
Will have to try it next time.
I will have other Chinese recipies but none for the crock-pot.

[Glenn Baglo]

Originally Posted by Gerry

So glad you liked it, Had guests over last week and I made this along with some Chicken wings in Oyster Sauce and some Chinese fried Rice.

Hope that was Chicken Fried Rice.

[Gerry]

Actually it was Sumbgub but I substiture a can of crab meat (added with the juices from can) instead of the baby shrimp....Doesn't look as good but I think it has more flavor.
Suppose one could use a small can of each so one would think the flavor is coming from those shrimps.

[Mitzi Agnew-Giles]

I'll have to try this. I usually do quick stirfries when having oriental, got all stirfried out a couple years back and when I thought it out realized everything had been served on uncle bens plain white rice. Led me to buy a ricecooker &shop at Whole Paycheck [ hee hee] to get red, black, pink, and green rice, and to buy Jasmine rice for when white rice is what is wanted. Also laid in cous-cous and noodles as additional starchies.

[Hazel in Sk]

Ah yes - quick, economical, tasty stir fries are a frequently eaten meal at our house. We don't take the bulky wok camping. We have a variety of rice types I have to buy in the city.


More recently we have discovered noodle bowls and I'm sure I'll make those while camping. I doubt people of a particular nationality would recognise them as that - but the basic idea is the same. We rarely follow a recipe any way so these two meals work well ! Hubby made noodle bowls that were heavy on veggies, light on noodles and realised they wouldn't satisfy our level of hunger at the time. His solution - drop in a few frozen perogies and pretend they are modern wontons.

[Gerry]

The options are limitless with all the Frozen foods one can buy now in the super markets. As you said Hazel if things tend to be alittle bland or need alittle zipping up you can always add things.
I need to watch some of these Fast Foods as the Sodium level is sky high and I have to keep an eye on that. We found those Ramen noodles are good but the flavor packet you get with them is full of sodium so we save that and just use the noodles. Later we'll use the packet to dry rub chicken or chops, This wakes up the taste buds.
Also the use of Lite Soy Sauce in the green top bottles, used along with the regular soy sauce is a great addition.
Lite Soy Sauce will flavor things 3 times as fast as the regular so 1 tsp of lite is equal to 1 tblsp of dark soy sauce.
I make regular thin speggettii boiled...put some in fry pan with olive oil...and then 2tsp of lite and 1 tblsp of dark...use the lite to season to taste.
I did see a small wok just the right size for the small camper and for 2 people.

[Mitzi Agnew-Giles]

You saw it and I bought it!! However, I packed it in the Snoozy and haven't seasoned it yet. Wanting to get away fro the big heavy iron skillet I use for stir fries at home- getting more and more difficult to heft that thing around.

[Gerry]

I'll need to pass on a few more asian dishes that I make in the small wok just enough for wife and me.

[TWelch]

I am loving this thread and look forward to more of your recipes, Gerry (and everyone who shares)!

Thanks for sharing them!