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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat large skillet with oil. Season pork roast with salt and pepper and brown on all sides in skillet. (If you are using a boneless roast, be sure to tie at 1 inch intervals with kitchen twine). This will take about 20 minutes. | 2. While that is browning, combine all of the sauce ingredients except for the broth in a blender or bowl, and blend until smooth in the blender or with an immersion blender. | 3. Remove pork roast and place in slow cooker. Reduce skillet to low. | 4. Pour the broth into the skillet and deglaze. Pour into the sauce and buzz briefly to incorporate. | 5. Pour over the pork roast. | 6. Cover and cook on low for about 4 hours, or until roast reads 140-145 deg F. on an instant read thermometer. | 7. Remove roast to a platter, cover with foil and allow to rest about 10 minutes. | 8. Buzz the sauce briefly to smooth it out, if you need to. (Mine just needed stirring). | 9. Slice pork and serve with sauce, garnished with chopped scallions and peanuts. (As I look at the sauce, I think it might be enough for about 6 servings. It's enough for me, but you might want more). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork sirloin roast	5	lbs	bone	2561.3391	0.0	518.6145	38.7601
salt pepper				-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
creamy peanut butter	1/2	cup		778.24	21.76	31.3216	69.3376
palm sugar	4	tablespoons		-	-	-	-
nam pla	4	tablespoons		-	-	-	-
garlic clove	4 -6		chopped	-	-	-	-
ginger	1 1/2	1/2	grated	9.045	1.9337	0.2425	0.1145
sambal oelek	1 -2	tablespoon		-	-	-	-
chicken broth	1/2	cup	low sodium	39.06	0.945	5.5692	1.3104
scallion			chopped	-	-	-	-
peanut			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.