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.
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
- Heat the oil in a large nonstick skillet.
- Sauté the pork and garlic for 10 minutes.
- Drizzle the soy sauce over the pork.
- Stir in the tomatoes, red peppers, pimientos, cinnamon (or cinnamon stick), black pepper and bay leaf.
- Bring to a boil; reduce heat, cover and simmer for another 20 minutes.
- Meanwhile, cook the rice as directed on the package.
- Add the peas to the pork mixture. Return to a simmer.
- Cover and simmer for 5 more minutes.
- Remove the bay leaf. Serve the meat over rice.
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.
Serving size: ¾ cup meat plus ½ cup rice
Calories: 300; Total fat: 7g; Saturated fat: 2g; Cholesterol: 45mg; Sodium: 500mg; Carbohydrate: 36g; Dietary fiber: 4g; Protein: 22g.