This recipe is from Cooking Light, September 1999.
2 pounds boned pork loin, cut into 4 pieces
2 cups (1-by-¼-inch) julienne-cut red bell pepper
¼ cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
¼ cup creamy peanut butter
6 cups hot cooked basmati rice
½ cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges
Trim fat from pork. Place pork and next five ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for eight hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.