We love Thai food in this house.
Peanutty, spicy, curried ~ we’re all about it.
I pinned this and couldn’t get it out of my mind.
: Crockpot Thai Pork :
I used a 1.25 lb pork tenderloin from Trader Joe’s {this was plenty for 2 meals for 2 adults}
¼ cup soy sauce
2 Tbsp lemon juice
3 Tbsp brown sugar
1 clove garlic, crushed
2 tsp ground ginger
½ tsp crushed red pepper flakes
½ tsp salt
¼ tsp pepper
Cut the tenderloin in half and place it into your CP. Mix the above ingredients in a small bowl and then pour onto the pork. Cook on low for about 5 hours or until it shreds easily. Shred with two forks and skim off any fat. Add 1/4-1/2 cup peanut butter {I used creamy} and stir to incorporate. Enjoy immediately or keep on warm in crock pot until ready to serve. Sprinkle in chopped cilantro or Thai basil before serving.
I chopped some romaine and added 2 Tbsp Spicy Peanut Vinaigrette from Trader Joe’s to make a little salad to go onto the tacos.
Slice up a cucumber in long strips.
Building your taco from the plate up:
Warm some small flour or corn {I used white corn} tortillas on your burner or in the microwave.
Place a few cucumbers on the tortilla.
Put some pork followed by some of the romaine salad.
Top with some Sriracha for heat and some chopped peanuts for crunch.
These would also be fabulous as wraps in a larger tortilla, but all I had on hand was the corn and they were absolutely to-die-for.
I served with some garlicky Asian sugar snap peas…
3 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sugar
Mix these three ingredients in a small bowl and set aside.
Mince 6 cloves of garlic and put into a pan sprayed with Pam. Cook, stirring constantly for a minute or so.
Add two 8-ounce bags of sugar snap peas and the marinade and stir over medium heat until all peas are coated. Place a lid on it and stir every so often until peas are tender and sauce cooks down {about 5-7 minutes}.
Then plate it up with your Thai tacos!
The flavors are amazing.
This meal is a must if you, too, adore Asian flavors.
Enjoy!
