Cooking

Spicy Pork & Rice Bowls

I love one pot dinners. And rice bowls are a great meal that’s filling and quick to get on the table without a lot of fuss. I had a recipe from My Recipes pinned on my Pinterest board for the longest time for Soy-Braied Pork & Rice, and I finally got around to making it the other night. While the end result was tasty, the process was a bit convoluted – alternating sautéing and braising, twice? No thanks. And an hour and a half of cooking time? Double no thanks. I also found the recipe needed more water, less sambal oelek, and I hate peas so I left them out (though I recommend a substitute below). So, without further ado – here’s my version.

  • 1 pound pork stew meat
  • 3 tablespoons sesame oil
  • 1 small white onion, finely chopped
  • 1 carrot, finely chopped
  • 3 cloves garlic, minced
  • 2 tablepoons tamari (or soy sauce)
  • 2 tablespoons rice vinegar
  • 1 teaspoon sambal oelek (fresh chili paste)
  • 1 1/2 cups white rice
  • 2 1/2 cups water
  • 1 1/2 cups chicken stock
  • 1 cup of cooked edamame (optional)
  • 3 green onions, diced
  1. Cook the pork in the sesame oil until well browned.
  2. Add the onion, carrot and garlic to the pan and cook a few minutes until just softened and starting to brown.
  3. Add, tamari, rice vinegar, sambal oelek, rice, water and stock to the pan and bring to a boil. Reduce the heat and cook until most of the liquid is absorbed (stirring occasionally) and the rice is tender, 20-30 minutes.
  4. Stir in cooked edamame and heat through, 5 minutes.
  5. Stir in fresh green onions and serve.

If you’re feeding people who like to eat really spicy food, just bring the sambal oelek to the table and they can fire it up to their likely. Tasty and filling!

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