Soy-Braised Pork and Rice

By GadgetGirl

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.

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

Details

Servings 4
Preparation time 18mins
Cooking time 88mins
Adapted from fcookinglight.com

Preparation

Step 1

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.