Soy-Braised Pork and Rice

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Soy-Braised Pork and RiceRecipe
Photo: Jason Wallis; Styling: Lindsey Lower
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.
Serves 4 (serving size: 1 1/4 cups)


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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


Hands-on: 18 Minutes
Total: 1 Hour, 28 Minutes

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.

Created date

February 2014

Nutritional Information

Calories 427
Fat 11.3 g
Satfat 2.9 g
Monofat 4.7 g
Polyfat 2.8 g
Protein 26 g
Carbohydrate 54 g
Fiber 4 g
Cholesterol 57 mg
Iron 4 mg
Sodium 499 mg
Calcium 72 mg