Monday, February 27, 2017

Korean-Style Pork and Rice

I am in love with ground pork.  Not sure why I like it so much, but I do.  This recipe came in the newest Cooking Light, and I asked D if we could have it.  Amazingly our Kroger had gochujang paste as well, so it wasn't even a hassle to find.

The dish is slightly spicy and garlicky.  D and I were watching different TV shows, and I texted him in the middle of eating, "This is so good."  We will have again.

Korean-Style Pork and Rice

Photo by ALB

TOTAL TIME: 20 mins
YIELD: Serves 4

Deeply savory gochujang adds a mild heat to the finished dish so kids can still enjoy; look for it on the Asian foods aisle.

2 tablespoons toasted sesame oil
12 ounces lean ground pork (used 1 lb)
3/4 cup finely chopped white onion
3/4 cup chopped green onions, divided
4 garlic cloves, finely chopped
1/3 cup water
2 tablespoons gochujang sauce (such as Annie Chun's)
2 tablespoons reduced-sodium soy sauce
1 tablespoon light brown sugar
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's) (used regular brown rice...cooked 3 Cups)
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
4 lime wedges (didn't use)

Heat oil in a large skillet over high. Add pork; cook 5 minutes or until browned, stirring to crumble. Add white onion, 1/4 cup green onions, and garlic; cook 4 minutes. Add 1/3 cup water; cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in remaining 1/2 cup green onions, gochujang, soy sauce, and brown sugar.

Heat rice according to directions.

Place 1/2 cup pork mixture and 3/4 cup rice in each of 4 bowls; top with cilantro, vinegar, and lime wedges.

Calories: 429; Fat: 17.4 g; Sat fat: 4 g; Mono fat: 2.7 g; Poly fat: 2.9 g; Protein: 23 g; Carbohydrate: 49 g; Fiber: 5 g; Cholesterol: 64 mg; Iron: 1 mg; Sodium: 532 mg; Calcium: 30 mg; Sugars: 7 g; Est. Added Sugars: 5 g

Cooking Light, JANUARY 2017

13 Smart Points (my additions/subtractions at 4 servings)

No comments: