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Hawaiian Pork and Peas

by Stacy Haumea, MPH RDN LD CDE

Servings: 6 (3/4 cup meat plus 1/2 cup rice Per Serving)
Prep Time: 10
Cook Time: 35
Nutrition Facts
Serving Size 3/4 cup meat plus 1/2 cup rice
    
Amount per serving
Calories 300
% Daily Value*
Total Fat 7g 
 Saturated Fat 2g 
Cholesterol 45mg 
Sodium 500mg 
Total Carbohydrate 36g 
 Dietary Fiber 4g 
Protein 22g 
 

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Pork and peas are a favorite combination in Hawaii, as is the unique blend of seasonings in this almost complete meal. Just cook some rice and your meal is done.

Ingredients

2 teaspoons canola oil
1 pound lean pork, cut into chunks
2 cloves garlic, chopped
2 tablespoons reduced-sodium soy sauce
1 14 ½-ounce can spicy stewed tomatoes
1 7-ounce jar roasted red peppers in brine, drained and chopped
1 4-ounce jar chopped pimientos with juice
⅛ teaspoon ground cinnamon (or 1 cinnamon stick)
⅛ teaspoon ground black pepper
1 bay leaf
1 10-ounce package frozen petite peas
3 cups cooked white or brown rice

Directions

  1. Heat the oil in a large nonstick skillet.
  2. Sauté the pork and garlic for 10 minutes.
  3. Drizzle the soy sauce over the pork.
  4. Stir in the tomatoes, red peppers, pimientos, cinnamon (or cinnamon stick), black pepper and bay leaf.
  5. Bring to a boil; reduce heat, cover and simmer for another 20 minutes.
  6. Meanwhile, cook the rice as directed on the package.
  7. Add the peas to the pork mixture. Return to a simmer.
  8. Cover and simmer for 5 more minutes.
  9. Remove the bay leaf. Serve the meat over rice.

Cooking Tip

This dish may be made 1 to 2 days ahead of time and reheated; the longer the meat and vegetables marinate, the more intense the flavors.
Rate this article:  Average 4.5 out of 5

About the author:

Stacy L Haumea MPH RDN LD CDE

Stacy Haumea, MPH RDN LD CDE

Contributor to "American Dietetic Association Cooking Healthy Across America" by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA. John Wiley and Sons, 2005.

Topics


Themes


Themes

  • Cook healthy

    Involve your child in the cutting, mixing and preparation of all meals. Even a snack can be healthy.

  • Eat right

    Sit down together as a family to enjoy a wonderful meal and the opportunity to share the day's experiences with one another.

  • Shop smart

    To encourage a healthy lifestyle, get your children involved in selecting the food that will appear at the breakfast, lunch or dinner table.


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