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.
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.