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Slow Cooked Thai Pork with Kabocha Squash and Blackeyed Peas
Recipe By Corporate Chef Tom Fraker

Slow Cooked Thai Pork with Kabocha Squash and Blackeyed Peas


2 pounds Pork Tenderloin, cut in half crosswise
¼ cup Your Favorite Teriyaki Sauce
3 tablespoons Seasoned Rice Vinegar
3 cloves Melissa’s Peeled Garlic, minced
2 Red Bell Peppers, stems removed; seeded; sliced
1 Melissa’s Kabocha Squash, peeled; seeded; cubed
1 Melissa’s Perfect Sweet Onion, sliced
2 packages Melissa’s Steamed Blackeyed Peas, rinsed
¼ cup Creamy Peanut Butter
3 Green Onions, ends trimmed; cut on a diagonal
2 packages Melissa’s Basmati with Wild Rice and Lemon Seasoning Packet, cooked during the last 20 minutes of the slow cooking

In the vessel of a slow cooker, place the pork and the next 6 ingredients and cover with the lid.

Cook on low for 6 hours or on high for 3 hours or until the pork is cooked and the squash is tender.

30 minutes before the end of the slow cooking, add the blackeyed peas.

Remove everything but the liquid from the cooker and shred the pork.

Place the pork, squash, etc… in a serving bowl.

Stir the peanut butter into the liquid in the cooker and pour over the pork.

Add the green onion, gently stir and serve over the rice.

Makes about 6-8 servings.