Reviewed: Apr. 25, 2012

This was wonderful! I followed the original recipe with the exception of adding the red peppers about an hour before it was ready and serving it with brown rice instead of white. I could/will definitely play with this recipe more and come up with fun ways to add flavors (i.e. adding cabbage, trying something besides peanut butter, etc.). I definitely recommend adding hot chili paste/sauce/whatever spice suits you! Yum and thanks! Oh, and excellent leftovers too!

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Reviewer:

jennyn63

Reviewed: Oct. 25, 2011

The sauce was great and we served with lemon wedges. I like the idea of adding shredded cabbage too. A bit spicy so was not good for our toddler. The pork we used was TOUGH so I was surprised that after all that cooking it did not get tender.

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Reviewer:

SolSD

Reviewed: Oct. 1, 2011

This may be good, but it is not Thai. Teriyaki is a Japanese ingredient. I'm rating this low, because you can't put in some peanuts and call it "Thai." The teriyaki makes it taste nothing like a Thai dish.

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Reviewer:

kpouls18

Reviewed: Sep. 27, 2011

A little too thick of a sauce for my taste, even whenI doubled the sauce part. Something I would make again yet not a go to recipie.

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Reviewer:

Britt

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Living In: Denver, Colorado, USA

Reviewed: Jun. 2, 2011

Excellent flavor. I like to top rice with some julienned red cabbage, broccoli slaw and some chopped cilantro. Serve with lime wedges. I've made it a couple of times and everyone (even my picky kids) loves it. Maybe it's not traditional Thai, but it's delicious.

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Reviewer:

stbabu

Cooking Level: Intermediate

Reviewed: Mar. 30, 2011

this was surprisingly good. a little too peanuty for me, but everyone else raved...

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Reviewer:

kendrahr

Reviewed: Mar. 7, 2011

Great the next day!

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Reviewer:

threemore

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Nov. 15, 2010

This was pretty good, made as directed. I wanted a bigger Thai inspired taste, so I doctored it up by adding 2 TBS sesame oil instead of the peanut butter. Right before I served it, I squeezed fresh lime juice, added Thai basil and cilantro and fresh bean sprouts. I plated the pork with sticky rice and boston lettuce leaves and the entire thing disappeared. Next time, I will double the meat! Thank you...

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Reviewer:

SISSYZEKE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Nov. 12, 2010

The flavour was so great. It was even better the second day. I'm not sure how integral the bell peppers are for the whole course of the cooking time- I'm going to try adding them in for the last 30 minutes or so and then they won't be so soft. Will definitely make this again.

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