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Ingredients
| pork - shoulder: 2.25 lbs |
| olive oil: 3 Tbl |
| carrots: 4 (thinly sliced (2 cups)) |
| sweet yellow peppers: 1 whole pepper (cut into thin strips (1 cup)) |
| canned waterchestnuts: 8 oz (drained) |
| onions: 1 (chopped (1 cup)) |
| white rice: 1 cup (uncooked long grain) |
| chicken broth: 14 oz (reduced-sodium) |
| water: 1/2 cup |
| soy sauce: 1/4 cup |
| molasses: 2 Tbl |
| light corn syrup: 2 Tbl |
| curry paste - red: 2 tsp |
| baking powder: 1 tsp |
| green onions - spring or scallion (chopped): 1/3 cup |
Hot-Spiced Pork and Rice
Credit: www.bhg.com
User rating:
-
Prep Time
45 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
1. Preheat oven to 375 degrees F. Trim fat from meat. Cut meat into 3/4-inch pieces. In an extra-large skillet, heat 2 tablespoons of the oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Transfer meat to an ungreased 3-quart rectangular baking dish. Stir in carrots, sweet pepper, and water chestnuts.
2. Add the remaining 1 tablespoon oil to skillet. Add onion; cook just until tender. Add rice; cook and stir for 1 minute. Stir in broth, water, soy sauce, molasses, corn syrup, chili paste, and five-spice powder. Cook and stir just until mixture comes to boiling. Carefully add to meat mixture; stir to combine.
3. Bake, covered, about 1 hour or until meat and rice are tender. Let stand, covered, for 10 minutes before serving. Stir gently. Sprinkle with green onions. Makes 6 servings.