Every so often...

Every so often, I get it right as the chief nutritional provider in this house. It isn't an overly frequent occurrence, so my head remains its usual size, but just every so often, there is a moment, when it really looks like I know what I'm doing, when there is something on the table that is not only eaten by all, but enjoyed by all, and is a reasonably healthy offering. Like I said, not every day, but often enough that I keep on trying!

This dish was one such offering. As I have mentioned on numerous occasions, the Farrar juniors are not mad keen on anything which could be described as spicy. It isn't the flavor that bothers them, but rather the heat. The air of suspicion when presented with Thai or Indian food is palpable. What I liked about this dish is that it captured the flavors of Thai cuisine, but didn't have any heat. No chiles in sight. Obviously, there must be an antithesis to the Farrar family somewhere on earth, and if they are cooking this up, they could easily add a few chopped Serrano chiles to satisfy their less heat-averse palates. But for us, this did nicely. May it go down equally well at your table. And if it doesn't, just remember, every so often is good enough!

Slow Cooker Coconut and Peanut Pork
Serves 5

2 lbs pork tenderloin, chopped into 1" chunks
2 cups chopped red bell pepper
1/4 cup teriyaki sauce
2 TBSP rice wine vinegar
2 garlic cloves, minced
1/4 cup smooth peanut butter
1 14oz can baby corn spears, chopped
3/4 cup coconut milk
1/2 cup chopped green (spring) onions
1/4 cup chopped roasted peanuts
lime wedges
jasmine rice

 1. Place the pork, peppers, teriyaki sauce, vinegar and garlic in slow cooker stoneware. Cover and cook on low for 8 hours.
2. Add peanut butter, corn and coconut milk to the slow cooker and stir well. Cook on High for 15 minutes until heated through.
3. Serve on a bed of jasmine rice, sprinkled with green onions and peanuts, and with lime wedges to squeeze over at the table.