Rating: 3.5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 9
  • 5 star values: 2

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.

Julianna Grimes
Recipe by Cooking Light April 2014

Gallery

Jason Wallis; Styling: Lindsey Lower

Recipe Summary

hands-on:
18 mins
total:
1 hr 28 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

427 calories; fat 11.3g; saturated fat 2.9g; mono fat 4.7g; poly fat 2.8g; protein 26g; carbohydrates 54g; fiber 4g; cholesterol 57mg; iron 4mg; sodium 499mg; calcium 72mg.
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