Hot-Spiced Pork and Rice

Hot-Spiced Pork and Rice
Staff Writer
Hot-Spiced Pork and Rice
Better Homes and Gardens New Cook Book 16th edition

Hot-Spiced Pork and Rice

If you’re looking for a way to spice up pork, try this delicious casserole from the Better Homes and Gardens Cookbook. With soy sauce, molasses, chili paste, and five-spice powder, this dish is loaded with flavor.

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6
Servings
383
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 2- to 2¼-pound boneless pork shoulder roast
  • 2-3 Tablespoons vegetable oil
  • 2 Cups thinly sliced carrots (about 4 medium carrots)
  • 1 8-ounce can sliced water chestnuts, drained
  • 1 Cup yellow sweet pepper strips (1 medium pepper)
  • ½ Cup chopped onion (1 medium onion)
  • 1 Cup uncooked long grain rice
  • 1 14-ounce can reduced-sodium chicken broth
  • ½ Cup water
  • ¼ Cup soy sauce
  • 2 Tablespoons light corn syrup
  • 2 Tablespoons molasses
  • 1-2 Teaspoon red chili paste
  • 1 Teaspoon five-spice powder
  • 3 green onions, cut into very thin strips
  • green onions, cut into very thin strips

Directions

Preheat the oven to 375 degrees. Trim the fat from meat. Cut the meat into ¾-inch cubes. In a very large skillet, cook half of the meat at a time in 2 tablespoons hot oil until browned. Transfer meat to a 3-quart rectangular baking dish. Add carrots, water chestnuts, and sweet pepper.

Add the remaining tablespoon of oil to the skillet if necessary. Cook the onion in hot oil until tender. Add uncooked rice to the skillet; cook and stir for 1 minute. Stir in the broth, water, soy sauce, corn syrup, molasses, chili paste, and five-spice powder. Cook and stir until the mixture just comes to a boil. Remove from the heat and carefully add the rice mixture to the casserole; stir to combine. Cover the dish with foil.

Bake about 60 minutes or until pork and rice are tender. Let the casserole stand, covered, for 10 minutes. Gently stir and then sprinkle the casserole with green onions and crushed red pepper, if desired, before serving.

Nutritional Facts

Total Fat
22g
31%
Sugar
5g
6%
Saturated Fat
9g
38%
Cholesterol
52mg
17%
Carbohydrate, by difference
30g
23%
Protein
18g
39%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
70mg
7%
Choline, total
69mg
16%
Fiber, total dietary
3g
12%
Folate, total
35µg
9%
Iron, Fe
4mg
22%
Magnesium, Mg
94mg
29%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
275mg
39%
Selenium, Se
15µg
27%
Sodium, Na
161mg
11%
Water
46g
2%
Zinc, Zn
3mg
38%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.