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.
4 teaspoons dark sesame oil, divided
12 ounces pork shoulder, trimmed and cut into 1/2-inch pieces
1 3/4 cups unsalted chicken stock (such as Swanson)
1 cup frozen green peas
1/4 cup thinly sliced green onions
How to Make It
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.
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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Tried this tonight and we all enjoyed it. I used a pork loin (light and dark mixed) instead of shoulder because it's what I had, and it was still nice and tender. I also added a splash of teriyaki sauce because the previous reviews claimed it lacked some flavor. Oh, and we only use brown rice, so since that takes double the time to cook, I did that separately. The only thing I'd do differently is to brown the meat in batches. I doubled the recipe since there are five of us and put all the pork in at once and it didn't brown, so I missed that bit of caramelization. Totally my fault Otherwise, it really was really tasty. My husband told me to sit down and save it right after dinner, so I wouldn't forget it.
I made a double batch. The pork braised for 35 minutes and the liquid was gone. Luckily I was keeping an eye on it. Everything else went as written. Flavors were good - just the right amount of heat although DH added some siracha. Serving size is kind of small for the calories so we won't have this often. But I will definitely make it again.
Pretty good taste for relatively little effort, as are most braises. I also added more heat and ended up using a bit more chicken stock to cook the rice ( I also used basmati). It's not something I would serve any one other than ourselves, but it was nice to have simmering on a Sunday afternoon while we were busy doing other things and all I had to do was add the rice when I was finished with my other tasks. I think you could do this with chicken, but would have to add more soy sauce and maybe cook time would need to be reduced.
I tried the recipe out last night. Instead of using a sauce pan, I used my dutch oven. Because the supermarket only had a 2 pound portion of pork, I doubled the recipe, which was fine, because I now had lunch to take to work today. The recipe was easy and the pork came out flavorful. I like a little kick, so the next time, I think I will add more of the chile paste. Also, if you are in a time crunch, you can sauté the veggies and use some of the microwave rice (which is what I did - I used the Uncle Ben's Basmati 90 second). I gave this recipe 4 stars because it was good, but I agree with another reviewer who said this is not something I would serve to company - but it is a great healthy meal for a week night dinner.
I thought the dish was good; however it's not a dish that I'd serve to company, but it's a great one-pot weeknight dinner and I will make this again. The only thing I did different was to use the stock instead of water when simmering the meat and I used brown jasmin rice instead of white rice.
We all loved this dish. Made a few substitutions- didn't have sambal oelek, so we used red curry paste instead. And we used farro instead of rice, which we cooked separately and then just mixed in with the pork and sauce. I think that helped keep the flavors stronger.