Hot-Spiced Pork and Rice

By Bexter

Ingredients

• 2 to 2 1/4 pounds boneless pork shoulder roast
• 2 to 3 tablespoons vegetable oil
• 4 medium carrots, thinly sliced (2 cups)
• 1 medium yellow sweet pepper, cut into thin strips (1 cup)
• 1 8-ounce can sliced water chestnuts, drained
• 1 large onion, chopped (1 cup)
• 1 cup uncooked long grain white rice
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 cup water
• 1/4 cup soy sauce
• 2 tablespoons molasses
• 2 tablespoons light-color corn syrup
• 1 to 2 teaspoons red chili paste
• 1 teaspoon five-spice powder
• 1/3 cup sliced green onions

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375 degrees F. Trim fat from meat. Cut meat into 3/4-inch pieces. In an extra-large skillet, heat 2 tablespoons of the oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Transfer meat to an ungreased 3-quart rectangular baking dish. Stir in carrots, sweet pepper, and water chestnuts.

2. Add the remaining 1 tablespoon oil to skillet. Add onion; cook just until tender. Add rice; cook and stir for 1 minute. Stir in broth, water, soy sauce, molasses, corn syrup, chili paste, and five-spice powder. Cook and stir just until mixture comes to boiling. Carefully add to meat mixture; stir to combine.

3. Bake, covered, about 1 hour or until meat and rice are tender. Let stand, covered, for 10 minutes before serving. Stir gently. Sprinkle with green onions. Makes 6 servings.