One Pot Asian Braised Pork & Bacon

Directions

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.