Ingredients
- 1 tablespoon olive oil
- 1.5 kilogram scotch fillet, cut into 4-5cm pieces
- 1 brown onion, cut into thin wedges
- 2 garlic cloves, minced
- 2 teaspoons ginger, finely grated
- 90 grams natural crunchy peanut butter, (1/3 cup)
- 160 ml coconut milk
- 125 ml chicken stock, (1/2 cup)
- 60 ml light soy sauce, (1/4 cup)
- 1 tablespoon sweet chilli sauce
- 1 red capsicum, deseeded and thinly sliced
- 2 tablespoons unsalted peanuts, coarsely chopped
- Fresh coriander leaves (optional)
- Steamed rice, to serve
- Lime wedges, to serve
How to Make
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Step 1: Heat the oil in a large non-stick frying pan over medium-high heat and add 1/3 of the pork and cook, turning occasionally, for 5 minutes or until golden and transfer to the slow cooker and repeat in 2 more batches.
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Step 2: Reduce the heat to medium-low and add the onion and cook, stirring occasionally, for 4 minutes or until softened and then add the garlic and ginger and cook, stirring, for 1 minute or until aromatic.
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Step 3: Stir in the peanut butter, coconut milk, chicken stock, soy sauce and sweet chilli sauce and pour over the pork in the slow cooker.
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Step 4: Cover and cook on Low for 6 hours or until the pork is very tender and then taste and add a little more sweet chilli sauce if desired and sprinkle with the capsicum, peanuts and coriander, if using and serve with rice and lime wedges.
We hope you enjoy this recipe!
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