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- 2 - 2 1/4 pounds boneless pork shoulder roast
- 2 - 3 tablespoons vegetable oil
- 4 medium carrots, thinly sliced (2 cups)
- 1 medium yellow sweet pepper, cut into thin strips (1 cup)
- 1 8 ounce can sliced water chestnuts, drained
- 1 large onion, chopped (1 cup)
- 1 cup uncooked long grain white rice
- 1 14 ounce can reduced-sodium chicken broth
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons molasses
- 2 tablespoons light-color corn syrup
- 1 - 2 teaspoons red chili paste
- 1 teaspoon five-spice powder
- 1/3 cup sliced green onions
1. Preheat oven to 375 degrees F. Trim fat from meat. Cut meat into 3/4-inch pieces. In an extra-large skillet, heat 2 tablespoons of the oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Transfer meat to an ungreased 3-quart rectangular baking dish. Stir in carrots, sweet pepper, and water chestnuts.
2. Add the remaining 1 tablespoon oil to skillet. Add onion; cook just until tender. Add rice; cook and stir for 1 minute. Stir in broth, water, soy sauce, molasses, corn syrup, chili paste, and five-spice powder. Cook and stir just until mixture comes to boiling. Carefully add to meat mixture; stir to combine.
3. Bake, covered, about 1 hour or until meat and rice are tender. Let stand, covered, for 10 minutes before serving. Stir gently. Sprinkle with green onions. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 439,
- Fat, total (g) 14,
- chol. (mg) 91,
- sat. fat (g) 3,
- carb. (g) 47,
- fiber (g) 3,
- pro. (g) 34,
- vit. A (IU) 68,
- vit. C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 97,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 980,
- Potassium (mg) 924,
- calcium (mg) 81,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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