Chef Tom Fraker
Slow Cooked Thai Pork with Kabocha Squash and Black-eyed Peas
Category
Entree
Servings
6 - 8 servings
Prep Time
30 minutes
Cook Time
3-6 hours
Author:
Chef Tom Fraker
Ingredients
-
2 pounds Pork Tenderloin, cut in half crosswise
-
¼ cup your favorite Teriyaki Sauce
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3 tablespoons Seasoned Rice Vinegar
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3 cloves Melissa’s Peeled Garlic, minced
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2 Red Bell Peppers, stems removed; seeded; sliced
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1 Melissa’s Kabocha Squash, peeled; seeded; cubed
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1 Melissa’s Perfect Sweet Onion, sliced
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2 packages Melissa’s Steamed Black-eyed Peas, rinsed
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¼ cup Creamy Peanut Butter
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3 Green Onions, ends trimmed; cut on a diagonal
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2 packages Basmati, cooked during the last 20 minutes of the slow cooking
Directions
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 black-eyed 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.
Filed in:
Entree,
Kabocha Squash,
Organic Bell Peppers,
Organic Green Onions,
Peeled Garlic,
Perfect Sweet Onions,
Slow Cooked Thai Pork with Kabocha Squash and Black-eyed Peas,
Steamed Black-eyed Peas
