Hot Spiced Pork and Rice Recipe

Name: Hot Spiced Pork and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup water; ¼ cup soy sauce; 2 tablespoons molasses; 2 tablespoons light corn syrup; 1 -2 teaspoon red chili paste; 1 teaspoon five-spice powder; ⅓ cup sliced green onion

Servings: persons

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
½ cup water
¼ cup soy sauce
2 tablespoons molasses
2 tablespoons light corn syrup
1 -2 teaspoon red chili paste
1 teaspoon five-spice powder
⅓ 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.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Hot Spiced Pork and Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Spiced Pork and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions