Hot-Spiced Pork and Rice

Asian-inspired pork casserole, from Better Homes and Gardens.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 2 -2 1⁄4 lbs boneless pork shoulder
• 2 -3  tablespoons  vegetable oil
• 4  medium carrots, thinly sliced (2 cups)
• 1  medium yellow sweet pepper, cut into thin strips (1 cup)
• 1 (8 ounce) can sliced water chestnuts, drained
• 1  large onion, chopped (1 cup)
• 1  cup  uncooked long grain white rice
• 1 (14 ounce) can reduced-sodium chicken broth
• 1⁄2 cup water
• 1⁄4 cup soy sauce
• 2  tablespoons molasses
• 2  tablespoons  light-color corn syrup
• 1 -2  teaspoon  red chili paste
• 1  teaspoon five-spice powder
• 1⁄3 cup  sliced green onion

Directions

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.