This slow cooker pork recipe was inspired by a Foodie Event I was invited to in November. The fun-filled night was organized by Ontario Pork and Foodies on Foot. Envision this…20 Foodies on a limo bus downtown Toronto with pork rind donuts en route to the first of the porkalicious destinations! It was a pork-filled evening from roasted pork belly at Branca Restaurant to pulled pork sliders from Rashers and crispy whey-fed pig head from Loka Snacks at the secret Pop Up location to Alabama tailgaters at Lisa Marie Restaurant to bacon wrapped maple sugar lolly pops at Ninutik. Whew – did I say that happened all in one evening! And the event inspired many scrumptious ideas to include pork on our own menus.
Now for my inspired recipe! Is there a neighbourhood Christmas dinner or office pot-luck in your holiday schedule over the next few weeks? What about that Boxing Day drop-in you need to take a food dish to? And you want to shake it up with a delicious but not the typical holiday stand-by…I have the perfect, crowd-pleasing porkalicious inspired recipe for you…
Slow Cooker Pork Satay
Makes 8 servings
Time required – 30 minutes preparation, 4 hours 15 minutes in Slow Cooker
- 1 kg (2.2 lbs) boneless pork shoulder without the rind, cubed (hint – ask the meat manager or butcher to cut and cube it for you!)
- 45 ml (3 tablespoons) olive oil
- 4 green onions, thinly sliced, use the entire onion separating the green and white slices
- 1 garlic glove, crushed
- 30 ml (2 tablespoons) of fresh ginger peeled and finely chopped
- 375 ml (1.5 cups) of low sodium vegetable broth
- 60ml ( ¼ cup) fresh squeezed lime juice
- 60ml ( ¼ cup) low sodium soy sauce
- 5 ml (1 teaspoon) Tabasco or other hot sauce (you can add more if you like the heat!)
- 125 ml ( ½ cup) fresh cilantro, washed and chopped
- 175 ml ( ¾ cup) peanut butter
- 60 ml ( ¼ cup) roasted chopped peanuts
- In large skillet, heat oil over medium , then add cubed pork and brown each side. When pork is almost done, add the thinly sliced white part of the onions (save the green part until the end of the recipe) and crushed garlic, continue to cook for another 2 minutes.
- Pour the skillet ingredients into the slow cooker and add the ginger, the vegetable broth, the lime juice, the soy sauce, the hot sauce and the chopped cilantro. Mix well. Cover and cook in the slow cooker on low for 4 hours.
- After 4 hours, remove 1 cup of the cooking juices from the slow cooker and pour into a bowl. Add the peanut butter and mix well using a whisk. Pour the mixture into the slow cooker and add the greens of the sliced onions. Mix well and heat for another 15 minutes.
- Serve alone or over rice and garnish with a sprinkle of chopped peanuts
The party goers will love the savoury-sweet flavour combination of fresh lime juice, ginger, cilantro, hot sauce and peanut butter! Plus you’ll have another scrumptious recipe for your files over the holidays and to enjoy for the rest of the year.