Rev: Sesame Pork Rice 7/03

[ElinorC]

This was very good and easy to make. It tasted pretty much like Fried Rice and was very filling with lots of pork. (I used pork tenderloin instead of chops.) Combination of hoisin sauce, soy sauce and vinegar was very tasty with the rice and pork. I added some veggies to the pork to fill out the meal. (I added carrot and yellow squash but any veggie would work. It was rather addicting and DH and I ate most of 4 servings! Served with cucumber and onion salad.

[cherylopal]

i made this last night for dinner and agree with elinor. very yummy and easy- it's definitely in the weeknight rotation. the hoisin sauce added a sweetness that dh liked. i also agree that adding veggies would make this better. i used green beans. (and i used reg rice- not the boil-in-a-bag).

cheryl

[greysangel]

This is one of the few that appealed to me in July so I'm happy to see the favorable reviews :D

JeAnne

[lindrusso]

Thank you for posting your reviews Elinor and Cheryl. I had my eye on this recipe and I'm glad to hear you both liked it. :)

[meslgh]

Thanks for the reviews; I think I'll have to try this (with extra veggies and with regular rice!).

[HUNGRY!]

I liked this too. I made it as written though, and I thought it did need some veggies. I also thought of adding some pineapple chunks at the end. The sauce was very good though and I will make it again!

[Kathy B]

I was just planning next week's menu today and wrote this one down with a question mark. I was HOPING I could find a review....Thanks!
I will plan to add veggies when I make it as that sounds good to me, too. :)

(I have erased the question mark!)

[meslgh]

We made this tonight and enjoyed it. The vinegar adds a little tang and the sesame came across more than I thought it would (that's a good thing). We had some trouble with our proportions. We used regular rice (for us, that's sushi rice), and we were just about out, so we only had about 3/4 cup rice uncooked, which was not enough. Next time we figure to use 1.5 cups uncooked rice. We also added Napa cabbage and peas. Very tasty and very easy.

[JRM24]

I am so glad to hear all the positive reviews. This recipe was on my calendar for this coming week! I can't wait to try it!

[Angela]

Now, I'm really anxious to try this....it's on the menu for this week!

[Ohioan]

Everyone has made this sound so good that I'm thinking of trying it with either chicken or turkey (I don't eat pork). If I do, I'll let everyone know how the substitution worked out.

Cheers,
Phoebe

[HUNGRY!]

I bet it would be yummy with chicken. The suace is the thing that made this for me- not the pork.

[Chocolate Rose]

We had this for dinner last night. YUM!! Dh says it tastes like Chinese food (that's a compliment as he's been having big cravings for Chinese lately :D ).

I used regular short grain brown rice (just because that's the kind of rice we like) and added in some carrots. Mesigh, I used your suggestion of 1 1/2 cups raw rice and it worked out perfectly!

I served it with California Citrus Broccoli Slaw (posted by Clara, I used coleslaw mix), and garlicky edamame.

Phoebe, we usually don't eat pork (or beef) either but dh brought home a bunch of pork that I stuck in the freezer. I'm slowly using it up. I bet this recipe would be wonderful with chicken! I'm so glad you mentioned that because sometimes I get so locked into doing a recipe exactly how written I forget to make subs.

[Ohioan]

Well, I made this tonight with the chicken, and I agree that it's very good. I used regular long-grain white rice instead of the boil-in-bag kind, and I set the cooked rice aside in the refrigerator for an hour to firm it up before making the rest of the recipe. I served it with roasted asparagus, pickled Szechuan vegetable, and a simple romaine and tomato salad with balsamic vinaigrette. (When was the last time you ate salad with chopsticks?:p)

If I make this again, I think I'll use less sauce, and I also think I'll use the sesame oil only as a flavoring agent in the sauce, not as a frying oil (I'll probably go with peanut oil for the frying). But other than that, I enjoyed the dinner, and I'm glad everyone called my attention to the recipe. What a great BB this is ... in case you hadn't noticed. :D:D

Cheers,
Phoebe

[cherylopal]

i just wanted to add that dh thought this was even better the next day. :)

and i also used 1 1/2 cups dry rice

cheryl

[Vicanddi]

I may be the only dissenting opinion on this one. :(

DH started this recipe last night, and I finished it. It seemed to be a lot of work. (Maybe that was just because I was cleaning up after DH! :rolleyes: )

The hoisin sauce seemed to be a little much in this recipe. If I were to make it again, which is doubtful, I'd only use half the hoisin sauce.

BTW, we just used instant rice, cooked it, and added to the recipe when it was called for.

I did like the sesame seeds and the green onions at the end; it made a nice presentation. Definitely needed some veggies in it!

We make a lot of stir frys and similar type recipes. This one just didn't rate very high with us. I think it needed some kick to it.

[greysangel]

Delicious!

I did it as a stir fry though. I cooked brown rice separately and served the pork concoction on top. I used yellow & red peppers, green onions and straw mushrooms. I can't imagine it without veggies :D

JeAnne

[bkiaj]

Originally posted by Ohioan
[ (When was the last time you ate salad with chopsticks?:p)
Cheers,
Phoebe [/B]

We eat salads all the time with chopsticks and we think it's MUCH simpler than forks! It took awhile to learn it, but well worth the effort, especially if you adhere to the "When in Rome..." adage!

I'm fixing this for dinner tonight. Now I have to decide whether to add my broccoli to the rice and pork or serve it on the side as I normally do! I bought boil in bag brown rice for this, so hope that works. I'm flat out of 'real' rice, which is why I succumbed to the boil-in-bag variety. But the good news is I'm stopping at the Asian market tomorrow for my usual 20 pound bag of rice and kilo of miso!

Karen

[Tiger]

I steamed the rice, mixed up the sauce, and stirred in cooked green peas. Good side dish. (didn't use any meat at all)

[neeter]

i have some rice leftover from last night -- how many cups of cooked rice would you suggest for this recipe? thanks!!

[meslgh]

Originally posted by neeter
i have some rice leftover from last night -- how many cups of cooked rice would you suggest for this recipe? thanks!!

Three?

[Coco]

I made this tonight because of the reviews. Honestly, I didn't even notice it in the magazine. That is what is great about this board!
We loved it. It was my first time using hoisen sauce. We thought
the flavors were wonderful and yet not heavy like some Chinese carry
out. I served it with Chinese Slaw from Cooking Live. It went together great! Followed by cream biscuits, strawberries,and whipped
cream. Right now DH and I are very happy!

Thanks again for all your reviews! You enhance my life!

[ReneeV]

We had this for dinner tonight and just loved it even my 3 year old!
I made it as written, except I used leftover rice. I wasn't sure how much to use, so 4 cups seemed about right. This will definitely be made again. I more often have left over chicken, so it's good to know that this works well with chicken too!

Renée