Slow Cooker Cashew Pork

SLOW COOKER CASHEW PORK

Slow cooked to perfection in an umami rich sauce, this Thai inspired pork dish is the stuff cravings are made of. Accompanied by strips of bell pepper, slices of green onion, and raw cashews this is a crowd pleasing meal that is an easy alternative to takeout.

4 Servings

Ingredients

¼ cups Soy Sauce
2 tablespoons Rice Vinegar
1 tablespoon Tomato Paste
1 tablespoon Honey
1 teaspoon mince Garlic, Cloves
1 teaspoon peel and mince Ginger, Fresh
¼ teaspoons Red Pepper Flakes
2 pounds chunk Pork Roast
2 cups slice Bell Pepper, Green

Serving Day Ingredients
These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.
½ cups Cashews, Raw
¼ cups slice Green Onion (Scallion)

Supplies
1 Gallon Freezer Bag
1 Quart Freezer Bag
Labels

Make It Now

COOKING DIRECTIONS

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Place pork in slow cooker.
In a small bowl, whisk together soy sauce, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Pour over top of pork.
Cook on low about 5 hours.
Stir in peppers and cook another hour until peppers and pork are tender.
Stir in cashews and green onions and serve over rice if desired.

Freeze For Later

COOKING DIRECTIONS

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

In a small bowl, whisk together soy sauce, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes.
Divide pork among gallon freezer bags.
Divide soy sauce mixture and pour into bags over pork.
Divide peppers among quart freezer bags. Tape to pork bag. Label and lay flat to freeze.

Make From Frozen
SERVING DAY DIRECTIONS

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

Place pork mixture in slow cooker. Cook on low about 5 hours.
Stir in frozen peppers and cook another hour until peppers and pork are tender.
Stir in cashews and green onions and serve.