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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 367.6
  • Total Fat: 16.8 g
  • Cholesterol: 62.0 mg
  • Sodium: 335.3 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 17.9 g

View full nutritional breakdown of Braised Pork with Vegetables on Brown Rice calories by ingredient
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Braised Pork with Vegetables on Brown Rice

Submitted by: KOMAL53

Introduction

This was a favourite dish cooked by our Cook on Sundays for Lunch or Dinner.Instead of the White variety I've used Brown Rice in this----this is a simple flavourful Dish which tastes really great during the Winter and warms you up. This was a favourite dish cooked by our Cook on Sundays for Lunch or Dinner.Instead of the White variety I've used Brown Rice in this----this is a simple flavourful Dish which tastes really great during the Winter and warms you up.
Number of Servings: 6

Ingredients

    500gms. raw lean Ground Pork
    1tbsp.Unsalted Butter
    1tsp.Brown Sugar
    MARINADE
    2tbsps.Lea & Perrins Worcestershire Sauce
    Salt to taste
    5-8 hot Green Chillies
    1tbsp.Paprika
    1.5tbsp.Lemon Juice
    SAUCE
    1tbsp.Flour
    5tsps.Bouillion Powder(low Salt)
    Water
    VEGETABLES
    1 bunch fresh Scallions (Spring Onions)
    3-4 stalks Fresh Celery
    150gms raw .Fresh Mushrooms
    150gms.Red Bell Pepper
    200gms.Broccoli/Cauliflower
    1.5tbsps.Unsalted Butter
    3 cups Brown Rice


Directions

PREPARATION
Wash and drain the Pork.Add the Marinade Ingredients and mix in well.Cover and set aside for 30 minutes.
Wash and drain the Vegetables and slice diagonally into thick strips-----cut the stalks and bulbs of the Scallions into even sized pieces and break the Broccoli into flowerettes...
Mix together the Bouillion,Flour and a little Water in a small bowl to a smooth paste.
Pick,clean,wash and soak Rice in warm Water for 10-15 minutes.
METHOD
Add Water to the Rice and boil till cooked.Drain the Water in a colander and keep warm.
Melt the Butter in a non-stick Wok.Add the Sugar and allow to caramelise.Add the Pork and cook over low heat till cooked through.Set aside till needed.
Heat the remaining Butter and saute the Vegetables till cooked "al dente".Add the Pork,a little Water and the Flour mixture to these.Gently allow to bubble on low heat stirring constantly till Sauce thickens.
TO SERVE
Divide the Rice equally in six deep bowls.Fluff it up with a fork and ladle the thick Pork Stew over it.Serve hot as a Winter Meal.

Number of Servings: 6

Recipe submitted by SparkPeople user KOMAL53.






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