Hawaiian Pork and Peas Recipe

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

Before you begin: Wash your hands.

1. Heat oil in a large nonstick skillet.
2. Sauté pork and garlic for 10 minutes.
3. Drizzle soy sauce over pork.
4. Stir in 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. Add peas to the pork mixture. Return to a simmer.
7. Cover and simmer for 5 more minutes.
8. Remove bay leaf. Serve 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.

Nutrition Information

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.