Sweet and Sour Pork with Rice

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YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy

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INGREDIENT WEIGHT VOLUME
Water 350 g 350 mL / 1½ cups
White rice, long grain 200 g / 7 oz 1 cup
Salt 1 g ½ tsp
Pork, loin, cut into 4 cm / 1.5″ thick slices 600 g / 21 oz
Black pepper, freshly ground 14 g 2 tbsp
Salt 17 g 1 tbsp
Olive oil, extra virgin 30 g 30 mL / 2 tbsp
Red onion, sliced 175 g / 6 oz 1 large onion
Apple cider vinegar 150 g 150 mL
Maple syrup 100 g 75 mL
Parsley, chopped For garnish

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.

Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16-18 minutes. 

Remove from heat and let steam, covered, for 10 minutes. 

4 Season the pork with black pepper and salt. In a large pan, heat 1 tbsp olive oil.

Sear the meat on both sides until browned. Remove from the pan. 

In the same pan, add 1tbsp olive oil and red onion. Cook for 5 minutes, then add apple cider vinegar. Reduce for 1 minute. 

Stir in maple syrup. Return pork to the pan and heat until cooked through, about 5 minutes.

Using a fork, fluff the rice. Serve with pork and sauce, garnished with parsley.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Substitute rice for any grain you wish

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