6 servings (serving size: 1 1/3 cups pork mixture and about 1/2 cup rice)

A heavy skillet works best for this recipe, which calls for browning the pork then deglazing the pan.

How to Make It

Step 1

Cook the rice according to package directions, omitting fat; keep warm.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through pork) in a large zip-top plastic bag. Seal and shake to coat.

Step 3

Heat 2 teaspoons oil in a large heavy skillet. Add half of pork; cook 4 minutes on each side or until done. Remove pork from pan. Repeat procedure with 2 teaspoons oil and remaining pork.

Step 4

Add the vinegar to skillet, stirring to loosen browned bits. Add onion and remaining ingredients, and simmer 8 minutes or until tender. Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated. Discard bay leaves. Serve over rice.

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Ratings & Reviews

Buklbny's Review

December 21, 2011
I have made this a number of times for my family. The vinegar is strong, but we like strong flavors. This stays on my list of favorite recipes for my family. Sometimes I use the yellow rice, but plain old white rice works fine too.

pkandres's Review

February 21, 2011
I didn't care for the vinegar flavor. I added some chicken broth to cut the taste and also have some sauce for the rice. I liked the combination of vegetables and the spices in the flour, but I'm not sure I will make it again using vinegar (maybe substitute chicken broth & white wine).