One Pot Asian Braised Pork & Bacon recipe
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Ingredients
- ¼ cup soy sauce, divided 3 tablespoons rice wine vinegar, divided 1 teaspoon grated fresh ginger 1 teaspoon minced garlic ½ Smithfield® Original Pork Loin Filet, very thinly sliced 1 pound baby bok choy, leaves separated 2 large carrots, cut into strips with a vegetable peeler 9 slices Smithfield® Center Cut Hickory Smoked Bacon, cut in half 1 tablespoon chopped fresh ginger 1 cup chicken stock 1 tablespoon honey 1 tablespoon cornstarch 2 tablespoons water salt and pepper to taste Cooked rice, warm
Nutrition Info
- 274.8 caloriescarbohydrate: 26.3 gcholesterol: 47.4 mgfat: 11 gfiber: 1.8 gprotein: 19.7 gsaturatedFat: 3.8 gservingSize: -sodium: 1290.4 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions One Pot Asian Braised Pork & Bacon
Directions
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Combine 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, grated ginger and garlic in bowl, mix well. Add pork slices to bowl, tossing to coat well. Let stand 30 minutes.
Divide bok choy and carrots into 4 equal piles. Divide marinated pork, bacon and chopped ginger in 3 equal piles.
In 4- to 6-quart stock pot layer 1 stack bok choy, carrots, marinated pork, bacon and chopped garlic. Repeat layers with bok choy and carrots as the final layers.
Combine stock, remaining 2 tablespoons soy sauce and 2 tablespoons rice wine vinegar, pour over vegetables and meat in stock pot. Drizzle top with honey. Bring to a boil over high heat. Reduce heat to medium, cover and cook until meat is tender, about 15 minutes.
Dissolve cornstarch in water, add to stock pot. Reduce heat to low, cook about 5 minutes until sauce thickens slightly. Serve over hot cooked rice.