Best 8 Thai Pork With Peanut Sauce Recipes

CROCK POT THAI PORK WITH PEANUT SAUCE

Steps:

• Spray your slow cooker with cooking spray.
• Put your pork, bell peppers, teriyaki sauce, rice vinegar, red bell pepper flakes and garlic in crock pot.
• Cover and cook on low up to 8 hrs, until pork is fork tender.
• Take your pork out of your crock pot and coarsely chop.
• Add your peanut butter to liquid in your crock pot and stir well to dissolve your peanut butter to make the sauce.
• Put your chopped pork back in your crock pot and toss until your meat is coated.
• Serve in shallow bowls over hot rice.
• Sprinkle with green onions and peanuts.
• Pass lime wedges.

EASY THAI PEANUT PORK STIR FRY

Steps:

• In a small bowl, combine peanut butter, lime juice, soy sauce, vinegar, sriracha, garlic powder and black pepper.
• Whisk together until well combined and smooth. It will look lumpy at first, but as you whisk, it will get nice and creamy. Stir in cilantro.
• Heat oil in a wok or large skillet over high heat until oil is very hot.
• Add pork and stir fry in batches without crowding the pan. Cook until pork is starting to brown around the edges, being careful not to over cook. It will take about 2-3 minutes per batch.
• Remove pork from the pan and set aside.
• Add green onions, stir fry for 1 minute.
• Add red peppers and stir fry for 1 minute.
• Add garlic and stir fry for another 30 seconds.
• Add water chestnuts and cook for an additional 30 seconds.
• Add pork to to the mixture.
• Pour sauce over mixture and toss to coat. Cook for another minute until sauce is heated through.
• Serve over hot cauliflower rice.
• Garnish with green onions, cilantro, lime slices and chopped peanuts, if desired.

THAI PORK SATAY WITH PEANUT DIPPING SAUCE

Steps:

• In a small dish, combine the marinade ingredients and stir to combine.
• Place the pork pieces in a dish large enough to hold the pork in one layer. Pour the marinade over the pork, coating each piece well. Cover with plastic wrap and refrigerate 3-4 hours.
• Thread the pork onto the skewers, pushing together snugly. Place on a plate and refrigerate until the grill is ready.
• Prepare your grill with enough coals to maintain a medium-heat.
• When the coals are ready, baste the pork lightly with oil and place the skewers on the grill and cook for 3 to 4 minutes or until lightly charred and lift off the grill easily. Using tongs, turn the skewers and cook for an additional 3 to 4 minutes or until the pork is again lightly charred and cooked throughout.
• Serve hot or room temperature, garnished with lime wedges, fresh Thai basil, hot Jasmine rice and spicy peanut sauce .

THAI-STYLE PEANUT PORK

Steps:

• Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE

Steps:

• Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
• Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
• Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
• Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

SLOW COOKER THAI PORK WITH PEANUT SAUCE

Steps:

• Coat a slow cooker with cooking spray. Place the pork into the cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork.
• Cover and cook on low until the pork is tender (4-5hours). Remove the pork from the cooker, and whisk in the peanut butter until smooth. Chop the pork into large bite-sized pieces and then put it back into the cooker. Put the pepper in and stir to coat.
• Cook for 60 minutes until the pork is very tender and the peppers are just tender.
• Serve in bowls over rice with green onions, peanuts and limes for garnish.

THAI PORK & PEANUT CURRY

Steps:

• Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
• Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
• Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

THAI PORK WITH PEANUT SAUCE

Steps:

• Put the pork, bell pepper, teriyaki sauce, rice vinegar, red pepper lakes, and garlic in the slow cooker. Cover and cook on low until the pork is fork-tender, 8-9 hours.
• Remove the port and coarsely chop. Add the peanut butter to the liquid in the cooker; stir well to dissolve the peanut butter and blend with the liquid. Return the pork to the sauce and toss to coat.
• Serve in shallow bowls over hot rice and sprinkle with green onions and peanuts.
• OAMC: Mix all ingredients in step one. Place in ziptop bag and freeze. To serve, thaw overnight and complete recipe as directed.