Soy Braised Pork and RIce

I am almost embarrassed to tell you how inexpensive this meal was (of course, I keep the Asian condiments on hand all the time, so I am not counting more than a few pennies per serving for them).  I should have told you I spent hours on tonight's meal because it was one of those stay at home, do a bit of this, and a bit of that, days knowing you weren't going anywhere and you don't plan on anyone stopping by.Yet it was a day I got a lot accomplished.  The day was perfect for this one pot meal.

Soy Braised Pork and Rice
printable recipe

4 tsp. dark sesame oil, divided
12 oz. pork shoulder, cut into 1/2 inch pieces
2 T. minced garlic
1 c. water,
2 T. soy sauce
1-1/2 T. rice vinegar
2 tsp. sweet chili sauce
1 c. finely chopped onion
2/3 c. sliced carrot
10 oz. mushrooms.  I chose Shitake and Oyster.
1 c. jasmine Rice
2-1/2  c.chicken stock
1 c. frozen peas
1/4 c. thinly sliced green onion

   Heat a medium saucepan over medium-high heat.  Add 2 tsp. sesame oil to the pan; swirl to coat. Add pork to the hot oil; cook for 5 minutes, turning to brown all sides.

 Add garlic to the pan; cook for an additional minute, stirring constantly.  Stir in 1 c. water along with the soy sauce, rice vinegar and chili sauce.

Bring mixture to a boil.  Reduce heat and simmer 45 minutes or until the liquid evaporates, stirring occasionally.  Remove the pork from the pan.

  Return the pan to a medium-high heat.  Add the remaining 2 tsp. oil.  Swirl to coat.  Add onion and carrot; saute for 3 minutes.

Add the rice and mushrooms, cook another minute stirring frequently.

Stir in the pork and chicken stock.

Bring to a boil.  Cover, reduce heat and simmer for 20 minutes until rice is tender and the liquid is absorbed.   Stir in the peas,  Sprinkle with green onions when serving.

For less than $2.50 per serving, great Asian flavor and incredibly low fat and high in whole grain, this is a winner!