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

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

Recipe by Cooking Light January 2003


Recipe Summary test

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


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

Nutrition Facts

336 calories; calories from fat 20%; fat 7.5g; saturated fat 1.7g; mono fat 4.3g; poly fat 0.9g; protein 28.4g; carbohydrates 37.6g; fiber 2.9g; cholesterol 74mg; iron 6.6mg; sodium 581mg; calcium 91mg.