Soy-Braised Pork And Rice

• 4 teaspoons dark sesame oil, divided
• 12 ounces pork shoulder, trimmed and cut into 1/2-inch pieces
• 2 tablespoons minced fresh garlic
• 1 3/4 cups water, divided
• 2 tablespoons lower-sodium soy sauce
• 1 1/2 tablespoons rice vinegar
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 1 cup finely chopped onion
• 2/3 cup sliced carrot
• 1 cup long-grain white rice
• 1 3/4 cups unsalted chicken stock (such as Swanson)
• 1 cup frozen green peas
• 1/4 cup thinly sliced green onions

1. Heat a large saucepan over medium-high heat. Add 2 teaspoons sesame oil to pan; swirl to coat. Add pork to pan; cook 5 minutes, turning to brown on all sides. Add garlic to pan; cook 1 minute, stirring constantly. Stir in 1 cup water and the next 3 ingredients (through sambal oelek); bring mixture to a boil. Reduce heat; simmer 45 minutes or until liquid evaporates, stirring occasionally. Remove pork from pan; keep warm.
2. Return pan to medium-high heat. Add remaining 2 teaspoons sesame oil to pan; swirl to coat. Add onion and carrot; saute 3 minutes. Add rice; cook 1 minute, stirring frequently. Stir in pork, remaining 3/4 cup water, and chicken stock; bring to a boil. Cover, reduce heat, and cook 20 minutes or until the liquid is absorbed and rice is tender. Stir in peas; cook 1 minute or until thoroughly heated. Sprinkle with green onions.
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dark sesame oil, pork shoulder, fresh garlic, water, lower, rice vinegar, sambal oelek, onion, carrot, longgrain white rice, chicken, frozen green peas, green onions

Taken from www.myrecipes.com/recipe/soy-braised-pork-rice (may not work)