Soy-Braised Pork and Rice

Braising the pork in soy sauce and chile paste infuses it with flavor and keeps it tender. Serve with sesame-soy cucumbers: Combine 1 tablespoon rice vinegar, 2 teaspoons lower-sodium soy sauce, 1 teaspoon dark sesame oil, and 2 sliced English cucumbers.
Photo by Barbara B.
Adapted from fcookinglight.com

PREP TIME

18

minutes

TOTAL TIME

88

minutes

SERVINGS

4

servings

PREP TIME

18

minutes

TOTAL TIME

88

minutes

SERVINGS

4

servings

Adapted from fcookinglight.com

Ingredients

  • 4

    teaspoons dark sesame oil, divided

  • 12

    ounces pork shoulder, trimmed and cut into 1/2-inch pieces

  • 2

    tablespoons minced fresh garlic

  • 1 3/4

    cups water, divided

  • 2

    tablespoons lower-sodium soy sauce

  • 1 1/2

    tablespoons rice vinegar

  • 2

    teaspoons sambal oelek (ground fresh chile paste)

  • 1

    cup finely chopped onion

  • 2/3

    cup sliced carrot $

  • 1

    cup long-grain white rice $

  • 1 3/4

    cups unsalted chicken stock (such as Swanson) $

  • 1

    cup frozen green peas

  • 1/4

    cup thinly sliced green onions

Directions

1. Heat a large saucepan over medium-high heat. Add 2 teaspoons sesame oil to pan; swirl to coat. Add pork to pan; cook 5 minutes, turning to brown on all sides. Add garlic to pan; cook 1 minute, stirring constantly. Stir in 1 cup water and the next 3 ingredients (through sambal oelek); bring mixture to a boil. Reduce heat; simmer 45 minutes or until liquid evaporates, stirring occasionally. Remove pork from pan; keep warm. 2. Return pan to medium-high heat. Add remaining 2 teaspoons sesame oil to pan; swirl to coat. Add onion and carrot; sauté 3 minutes. Add rice; cook 1 minute, stirring frequently. Stir in pork, remaining 3/4 cup water, and chicken stock; bring to a boil. Cover, reduce heat, and cook 20 minutes or until the liquid is absorbed and rice is tender. Stir in peas; cook 1 minute or until thoroughly heated. Sprinkle with green onions.

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