pork rice recipe
The Best pork rice recipe
What I love most about this recipe is how adaptable it is. You can serve it for a casual weeknight dinner or dress it up for a weekend gathering, depending on what you’re in the mood for. The pork can be seasoned simply with salt and pepper, or you can go all out with spices like garlic, ginger, or even a touch of soy sauce for extra depth. And the rice? It’s just as easy to make perfect—fluffy, not mushy, and holding its shape so the pork stays juicy. My husband and I often make it on Sundays when we’re prepping for the week, and it’s always a hit. My kids, now grown, still remember the days when they’d help me chop onions and stir the sauce, and honestly, it’s one of those recipes that feels like a little tradition. Plus, it’s got a nice mix of protein and carbs, so it’s not just filling—it’s good for you, too. No one has to worry about feeling sluggish after eating it, and it’s a meal that’s as satisfying as it is simple.
Classic Pork and Rice Bowl
A comforting one-pan dish featuring tender pork sausage wrapped around fluffy rice, simmered in a savory tomato sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 1 lb pork sausage (mild or spicy)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tbsp olive oil
- 2 cups long-grain white rice
- 2 cups water
- 1 tsp salt
- 1 cup tomato sauce
- 1 tbsp soy sauce
- 1 tsp dried thyme
- ½ tsp smoked paprika
👨🍳Directions
-
1
Cook rice according to package instructions in a pot of boiling water until water is absorbed and rice is tender (about 15 mins). Set aside. -
2
Heat olive oil in a skillet over medium-high heat. Add diced onion and cook until softened (5 mins). Add minced garlic and cook 30 seconds until fragrant. -
3
Add pork sausage to the skillet, breaking it into bite-sized pieces. Cook until browned (5 mins). Stir in chicken broth, tomato sauce, soy sauce, thyme, and paprika. Simmer 10 mins until sauce thickens. -
4
Once rice is cooked, fluff it gently with a fork. Divide rice evenly among bowls, then top each with pork mixture.
🔧Equipment
- Large skillet
- Pot with lid
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pork and Rice Bowl Works
❓ Frequently Asked Questions About Pork and Rice Bowl
1. What is the best way to ensure the pork is tender enough without falling apart?
Use a mix of slow cooking and proper seasoning. Cook the pork shoulder or pork belly until it reaches 160°F (71°C) internally, resting for 10 minutes before shredding. Season generously with salt, pepper, and a touch of garlic powder to keep it moist. Avoid overcrowding the pan when browning—let the meat render its own fat for extra flavor.
2. Can I use ground pork instead of cut-up pork?
Yes, but adjust the cooking method slightly. Brown the ground pork in a skillet over medium heat until no longer pink, then mix with the rice mixture. For extra richness, add a splash of pork broth or a pat of butter when combining with the rice. Keep in mind, ground pork may dry out faster than cut-up pieces, so monitor closely.
3. What substitutions can I make for the rice if I don’t have jasmine rice?
Jasmine rice has a fragrant aroma, but you can use any short-grain rice—such as sushi rice, basmati rice, or even brown rice—for a slightly nuttier flavor. For a quicker option, swap half the rice with cauliflower rice to reduce carbs. Just ensure the rice cooks fully in the pork broth to avoid a dry result.
4. How do I avoid the rice sticking to the bottom of the pot?
Prevent sticking by toasting the rice grains lightly in a dry pan before adding liquid. Stir in a thin layer of oil or butter to create a barrier. If using a rice cooker, ensure it’s clean and let the rice absorb the pork broth fully before adding water. For a stovetop pot, gently stir the rice every 3–4 minutes to distribute heat evenly.
5. Can I make this recipe ahead of time and reheat it?
Yes, but reheating can dry out the pork. Store the cooked dish in an airtight container in the fridge for up to 3 days. Reheat gently in a pot over low heat, adding a splash of water or broth to keep it moist. Alternatively, microwave in 1-minute intervals, stirring between each, until heated through.
