Reviewed: Jan. 27, 2006

Really good. I did make a some of changes though. I used a 2lb roast with some ginger-garlic paste, adding no vegetables. At the end I stir-fried the peppers and some julienned (matchstick)carrots. After all was combined I added thai chili paste and fresh cilanro. The peanut butter thickens as you cook it, so I will try making a little extra sauce the next time. Great recipe.

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DEBMCE4

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Reviewed: Jan. 27, 2006

I was excited about this because I spent some time in Thailand and was looking forward to some authentic tastes. I was disappointed. I couldn't find teriyaki sauce with no sodium (I could only find low sodium) so maybe that's why we didn't like it, it was really salty tasting (that was my fault) but we didn't like the overall taste anyway. My husband and I decided it was just okay, sorta bland, and we won't be trying it again. Everyone's tastes are diffent, though, thanks for the easy recipe.

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Melissa

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Reviewed: Jan. 24, 2006

Loved it! I used two port tenderloins and added some broccoli. The next day, I heated it up and put some mild curry paste in, it added some heat and changed the flavour abit. I'll use this again for sure.

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Pamela

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Reviewed: Dec. 15, 2005

Good! I had to substitute low-sodium soy sauce for the teriyaki (thought I had some but I didn't). Also used skinny pork chops and didnt' shred them. Added some lime juice, and fresh lime slices on the side when we ate. Made brown rice instead of white.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2005

Awesome!! We are very picky about the recipes we try on this site. We usually only try the ones with tons of good ratings. This was REALLY GOOD. Couldn't find a 3lb Pork Shoulder "roast" so used 2.5lbs of Pork Shoulder "Steaks". Also, the only no salt peanut butter we could find was crunchy, and it still turned out great. Sauce was plenty thick for us. As some suggested I added 1 Tbs of Thai Chili paste and red pepper flakes. We served this over rice and it was awesome. Very rich, but awesome. Restaurant quality for sure. Thanks!!

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Eating Indy

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Oct. 9, 2005

This was quite good. Based on the comments of other reviewers, I did not add the red peppers until about an hour before the pork was done - they were still tender but not mushy. Next time I'll add a little more heat and maybe a little more peanut butter.

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HeatherGrey

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Reviewed: Oct. 2, 2005

I have made this recipe a couple of times because it is so good. I spiced it up with hot chili flakes, and also added a can of pineapple at the very end for some extra flavour. Delicious!

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abbyk21

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Reviewed: Sep. 19, 2005

Not spicy enough. Otherwise delish.

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Nikita

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Athens, Georgia, USA

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Reviewed: Aug. 30, 2005

This was okay, although I probably can't give it a fair rating since I'm not that big of a pork eater. Despite that, I thought all of the flavors blended quite nicely.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jun. 6, 2005

Delicious! Was even better the next day! So simple and easy. Next time, I will add the peppers in the middle of cooking as they did cook down a lot. Also, I will try the chili paste for some heat.

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SHMOOPIE1

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Reviewed: May 8, 2005

Very tasty! I rubbed the roast with garlic powder and pepper and added a 1/2 teaspoon ofSambal Oelek for some spice.

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SAFFIREBLUES1979

Cooking Level: Professional

Home Town: Surrey, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 7, 2005

This was awesome. I used a sirloin pork roast and served with brown rice. If 6 stars were available, I'd rate it a 6! I added 3/4 tsp red pepper flakes instead of 1/2 tsp. My husband told me to hold on to this recipe. We'll be trying it again.

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RUDY11

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Reviewed: Oct. 26, 2004

so good. i made half of the recipe. i also topped it off with a minced hot pepper along with the green onion and peanuts. a keeper.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Sep. 6, 2004

Next time, I will add red bell pepper later in the cooking. There was nothing left of these vegetables. Also will add more red pepper and probably some Thai chilli paste, as I thought it was a bit bland. May try to double the sauce so there is more of it, but this could also be that my slow-cooker cooks at a hotter temp. Overall, a good recipe.

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jmh

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Reviewed: Aug. 5, 2004

this was very good, i used a bag of frozen bell peppers(red, yellow, green)and onions. came out nice and juicy and plenty of flavor.

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FMGRILLO

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Reviewed: Jul. 25, 2004

This is my husband's favorite recipe. Be sure and thoroughly stir the peanut butter into the drippings left in the pan. It works best when the drippings are still hot. Then add the pork shreds back in and stir - YUM!!!

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LAGIRL

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Shelbyville, Kentucky, USA

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Reviewed: Jul. 3, 2004

I was really enthusiastic about this recipe and it sure smelled good while it was cooking. Although I thought the peanut butter would be the perfect touch (and it was good) I think I am going to try it next time without the peanut butter and just thicken the sauce with cornstarch. I also added a couple of minced serrano chiles, and I think I will add 4 or 5 next time. I barely detected any heat at all even with the 2 I put in.

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