Thai Peanut Pork Stew

Ingredients

• 1 pork shoulder blade roast, boneless, about 2 lb / 1 kg
• ½ red bell pepper, cut into strips
• ¼ cup / 50 mL teriyaki sauce
• 2 Tbsp / 30 mL white wine vinegar
• ½ - 1 tsp / 2-5 mL cayenne pepper
• 2 cloves garlic, minced
• ¼ cup / 50 mL natural peanut butter
• 1 cup / 250 mL frozen green beans, thawed
• Hot cooked rice or rice noodles for serving
• 2 Tbsp / 30 mL chopped unsalted peanuts for garnish