Hot Spiced Pork and Rice

• 2 -2 14 lbs boneless pork shoulder
• 2 -3 tablespoons vegetable oil
• 4 medium carrots, thinly sliced (2 cups)
• 1 medium yellow sweet bell 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
• 12 cup water
• 14 cup soy sauce
• 2 tablespoons molasses
• 2 tablespoons light corn syrup
• 1 -2 teaspoon red chili paste
• 1 teaspoon five-spice powder
• 13 cup sliced green onion

1. Preheat oven to 375.
2. Trim fat from meat.
3. Cut meat into 3/4-inch pieces.
4. In an extra-large skillet, heat 2 tablespoons of the oil over med-high heat.
5. Cook meat, half at a time, in hot oil until brown.
6. Transfer meat to an ungreased 3-quart rectangular baking dish.
7. Stir in the carrots, bell pepper, and water chestnuts.
8. Add the remaining 1 tbs oil to skillet.
9. Add onion; cook just until tender.
10. Add rice; cook and stir for 1 minute.
11. Stir in broth, the water, soy sauce, molasses, corn syrup, chili paste, and five-spice powder.
12. Cook and stir just until mixture comes to boiling.
13. Carefully add to meat mixture; stir to combine.
14. Bake, covered, about 1 hour or until meat and rice are tender.
15. Let stand, covered, for 10 minutes before serving.
16. Stir gently.
17. Sprinkle with green onions.

pork shoulder, vegetable oil, carrots, yellow sweet bell pepper, water chestnuts, onion, long grain white rice, chicken broth, water, soy sauce, molasses, light corn syrup, red chili paste, fivespice powder, green onion

Taken from www.food.com/recipe/hot-spiced-pork-and-rice-492563 (may not work)