I found this on the website allrecipes.com. It was really good but I needed to cut down the chilli from the original recipe. It was so spicy that Chris struggled a bit with it and it went through me pretty quickly! However, with the slightly adapted recipe below you should be well placed to enjoy this sauce which seemed slightly reminiscent of a spicy BBQ sauce.
For those who want to stay completely soy free then this is another one to avoid since it contains gluten free soy sauce.
Ingredients (serves 2-3):
200ml chicken stock
4 tbsp gluten free soy sauce
4 tbsp nut butter (we had roasted almond butter in the cupboard at the time)
2 tbsp honey
4-5 cloves garlic, crushed (choose the number dependent on their size)
½ inch piece of ginger root, finely chopped
½ – 1 tsp dried crushed chilli flakes (depending on how hot you like it)
2 red bell peppers, thinly sliced and cut into bitesize lengths
3 pork loins or boneless pork chops
- Put all the ingredients, except the pork, into the slow cooker pot and mix together thoroughly.
- Add the pork and cover well with the sauce mixture.
- Cook on low for 5-6 hours until the pork is tender and the sauce is a thick paste.
- Since I could tell this would probably be a bit too spicy for Chris I served this up as whole pork loins coated in sauce (which made it possible for us to serve Chris’s with the sauce scraped off and served separately in a small bowl for him to have some if he wanted it), but the original recipe suggests removing the pork, shredding it, and then mixing back in with the sauce which would be a great way to do it if the sauce isn’t as ridiculously spicy. Try tasting the sauce with a teaspoon before deciding how you’ll serve it.