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Soy-Braised Pork and Rice

Photo: Jason Wallis; Styling: Lindsey Lower
Hands-on time 18 mins
Total time 1 hr, 28 mins
Yield Serves 4 (serving size: 1 1/4 cups)
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
  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit