- 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
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.