Pork with Rice
Transform your weeknight dinners with this hearty and flavorful Pork with Rice recipe! Tender, juicy pork shoulder or loin is seared to perfection, then simmered with aromatic garlic, onion, and carrot in a savory blend of soy sauce, paprika, and rich chicken or vegetable stock. The fluffy white rice soaks up all the delicious flavors, creating a satisfying one-pot meal that's both comforting and packed with vibrant notes. Finished with a sprinkle of fresh parsley and a hint of bright lemon juice, this easy pork and rice recipe is perfect for family dinners or meal prep. Ready in just an hour, it’s the ultimate combination of simple ingredients and incredible flavor, ideal for busy evenings. Serve it hot and enjoy every delicious bite! Keywords: pork with rice recipe, one-pot meal, savory pork and rice, easy weeknight dinner.
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Recipe Information
Ingredients
- 500 grams Pork shoulder or pork loin
- 200 grams White rice
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 medium Carrot
- 500 milliliters Chicken or vegetable stock
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Cut the pork into bite-sized cubes. Season with a pinch of salt and pepper and set aside.
Rinse the rice under cold water until the water runs clear. Set aside to drain.
Finely dice the onion, mince the garlic, and dice the carrot into small cubes.
Heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat. Add the pork cubes and sear for 2-3 minutes on each side until browned. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion until soft and translucent, about 3 minutes.
Add the minced garlic and diced carrot to the skillet and cook for an additional 2 minutes.
Stir in the paprika and soy sauce, then return the seared pork to the skillet.
Add the rinsed rice to the skillet and stir to coat the grains with the savory mixture.
Pour in the chicken or vegetable stock, bringing the liquid to a simmer. Reduce the heat to low, cover the skillet, and let it cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
Once cooked, remove from heat and let the dish rest, covered, for 5 minutes.
Sprinkle with fresh parsley and a drizzle of lemon juice before serving.
Serve hot and enjoy your Pork with Rice!
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2697 mg | 117% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.1 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1963 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
