Soy-Braised Pork and Rice

We love this Asian-style dish. It has infinite ingredient possibilities, is full of delicious flavors and will make your home smell wonderful.  I am listing the basic recipe, but you could substitute shrimp and/or chicken for the pork, add eggs (either scrambled or fried), vary the heat and add almost any vegetable (butternut squash, zucchini, asparagus...).  Frankly, the list of ingredients is long, prep work takes a while and the directions are complex, but you will love the result. Makes excellent leftovers, which you can continue to re-work.  Potstickers are a great addition.

(Notes after 2nd try) This time I used a "Top Loin Roast" and for whatever reason, it turned out dry, but otherwise very good.  I will add cashews next time. Also, I'm sure Sesame Oil would be terrific, but it is just too expensive!

Cautionary notes:

• I used only 1 1/2 teaspoons of the Sambal Oelek.  
• Watch carefully when boiling out liquids - 45 minutes and 20 minutes were way too long.  

4-5 servings
11 calculated points

Syrah, Grenache

Ingredients

• 4 teaspoons dark sesame oil, divided
• 12 ounces pork shoulder, trimmed and cut into 1/2-inch pieces
• 2 tablespoons minced fresh garlic
• 1¾ cups water, divided
• 2 tablespoons lower-sodium soy sauce
• 1½ tablespoons rice vinegar
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 1 cup finely chopped onion
• ⅔ cup sliced carrot
• 1 cup long-grain white rice
• 1¾ cups unsalted chicken stock (such as Swanson)
• 1 cup frozen green peas
• ¼ cup thinly sliced green onions

Directions

1. Heat a large saucepan over medium-high heat. Add 2 teaspoons sesame oil to pan; swirl to coat. Add pork to pan; cook 5 minutes, turning to brown on all sides. Add garlic to pan; cook 1 minute, stirring constantly. Stir in 1 cup water and the next 3 ingredients (through sambal oelek); bring mixture to a boil. Reduce heat; simmer 45 minutes or until liquid evaporates, stirring occasionally. Remove pork from pan; keep warm.

2. Return pan to medium-high heat. Add remaining 2 teaspoons sesame oil to pan; swirl to coat. Add onion and carrot; sauté 3 minutes. Add rice; cook 1 minute, stirring frequently. Stir in pork, remaining 3/4 cup water, and chicken stock; bring to a boil. Cover, reduce heat, and cook 20 minutes or until the liquid is absorbed and rice is tender. Stir in peas; cook 1 minute or until thoroughly heated. Sprinkle with green onions.