Minted Citrus Soy Pork
There are so many wonderful flavors in this pork casserole. It has a definite Asian inspired flair that is very recognizable, but the jalapeno peppers add a nice little extra unexpected kick. This dish is very suitable for a special meal for company.
2 C of jasmine rice
2 C of vegetable broth
1 T of grated lime zest
1 T of grated lemon zest
1/2 C lime juice
2 T of lemon juice
2 T of soy sauce
2 T of rice vinegar
3 t of light brown sugar
2 t of jalapeno pepper, minced
4 scallions, chopped
1 bell pepper, cleaned and diced
1 C of fresh mint, chopped
1 1/2 lb. ground pork
1/2 head of cabbage, chopped
1 C of snow peas
Set oven to 450 degrees.
Spray a cast iron Dutch oven generously with a non stick cooking spray.
Put the rice into the Dutch oven and cover with the vegetable broth.
Spread the rice into an even layer over the bottom of the pot.
In a separate large mixing bowl, place lime and lemon zest and juice, soy sauce, vinegar and brown sugar and whisk well until sugar has completely dissolved.
Stir in the jalapeno pepper, scallions, bell pepper and mint.
Crumble the ground pork into the mixture and mix until blended together well.
Drop the meat mixture into the pot by forkfuls, without packing them together too tightly.
Layer in the cabbage and top with the snow peas.
Cover and bake 45 to 50 minutes or until the meat is done and the cabbage is tender.
Makes 4 servings