Slow cooker satay pork

 


Slow cooker satay pork

1 tbsp olive oil

1.5kg piece pork scotch fillet, cut into 4-5cm pieces

1 brown onion, cut into thin wedges

2 garlic cloves, crushed

2 tsp finely grated ginger

90g (1/3 cup) natural crunchy peanut butter

160ml can coconut milk

125ml (1/2 cup) Massel chicken style liquid stock

60ml (1/4 cup) light soy sauce

1 tbsp sweet chilli sauce

1 red capsicum, deseeded, thinly sliced

2 tbsp coarsely chopped unsalted peanuts

Fresh coriander leaves (optional)

Steamed rice, to serve

Lime wedges, to serve

Step 1

Heat the oil in a large non-stick frying pan over medium-high heat. Add 1/3 of the pork and cook, turning occasionally, for 5 minutes or until golden. Transfer to the slow cooker. Repeat in 2 more batches.

Step 2

Reduce the heat to medium-low. Add the onion and cook, stirring occasionally, for 4 minutes or until softened. Add the garlic and ginger and cook, stirring, for 1 minute or until aromatic. Stir in the peanut butter, coconut milk, chicken stock, soy sauce and sweet chilli sauce. Pour over the pork.

Step 3

Cover and cook on Low for 6 hours or until the pork is very tender. Taste and add a little more sweet chilli sauce if desired. Sprinkle with the capsicum, peanuts and coriander. Serve with rice

 

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