Slow Cooker Asian Pork with Peppers
This Slow Cooker Asian Pork with peppers is flavor-packed, super lean, and so easy to prepare. Serve it over rice for a satisfying and delicious meal.
Servings: 6 servings
Calories: 491kcal
Ingredients
- 2 pounds pork tenderloin or sirloin tip roast (a little over is okay)
- olive oil enough to coat your skillet
- ½ teaspoon salt divided
- 1 teaspoon freshly ground black pepper divided
For the Sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- 1 lime juiced
- 2 tablespoons creamy peanut butter
- 1 heaping teaspoon minced garlic
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon crushed red pepper or to taste
For the Rest
- ½ cup low sodium chicken broth
- 2 cups chopped red bell pepper (2 small or 1 large cut into 1 ½-inch pieces)
- 6 green onions cut into ½-inch pieces, plus additional for garnish
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 cups basmati or jasmine rice cooked according to package directions
Instructions
Brown the Pork
- Coat a 4-to 6-quart slow cooker with nonstick cooking spray. Cut the pork into 1 ½-inch pieces.
- Coat the bottom of a large skillet with oil and place over MEDIUM-HIGH heat. When hot, add half the pork. Season with the ¼ teaspoon salt and ¼ teaspoon pepper and sauté 3 to 4 minutes or until browned (do not cook the pork through at this point). Transfer the browned pork to the slow cooker and repeat with the remaining pork, salt, and pepper.
Add the Sauce
- Combine the sauce ingredients in a small bowl. Pour the sauce and the chicken broth over the pork and stir well to combine.
Cook and Serve
- Cover and cook on LOW for 4 to 5 hours until the pork is fork tender.
- About 45 minutes before the end of the cooking time, stir the bell peppers into the pork and sauce in the slow cooker and sprinkle the green onions over the top. Cover and continue to cook on LOW for the remaining 45 minutes, or until the pork is very tender the vegetables are cooked to your liking.
- Combine the water and cornstarch and pour the mixture into the slow cooker and stir to combine. Continue to cook, uncovered, for an additional 5 to 10 minutes to thicken the sauce.
- Serve over rice with additional green onions for garnish.
Notes
If you aren't able to add ingredients later in the process, you can add the peppers and onions at the begining. Instead of stirring them in, just layer them over the top of the pork mixture, cover, and cook as directed. The bell peppers will be softer, but still delicious.
Storage Tips
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to four days.
Freeze: For longer storage, transfer leftovers to a freezer-safe container and freeze for up to three months. Thaw the frozen Asian Pork with Peppers safely in the refrigerator overnight before reheating.
Reheating: Leftovers can be reheated gently in a saucepan on the stove or in the microwave, just until warmed through. I recommend cooking up a fresh batch of rice to serve with leftovers, for th best result.
Nutrition
Calories: 491kcal | Carbohydrates: 61g | Protein: 39g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 99mg | Sodium: 814mg | Potassium: 891mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1724IU | Vitamin C: 69mg | Calcium: 50mg | Iron: 3mg