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One Pot Asian Braised Pork & Bacon

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One Pot Asian Braised Pork & Bacon

Directions

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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
  • Methods :

  • Step 1

    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.

  • Step 2

    Divide bok choy and carrots into 4 equal piles. Divide marinated pork, bacon and chopped ginger in 3 equal piles.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

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