This dish brings together perfectly cooked pork and fragrant jasmine rice for a meal that’s both satisfying and tender. The pork is marinated to lock in flavor and juiciness, while the rice absorbs aromatic notes from the cooking process.
The key is in the balance—simple ingredients with precise timing to ensure the pork stays succulent and the rice fluffy. Each bite delivers layers of savory richness and delicate fragrance, making it a standout complete dish.
With straightforward steps and common ingredients, this recipe is approachable yet impressive. The result is a harmonious plate where the pork and rice complement each other effortlessly.
Ideal for weeknight dinners or special occasions, this meal proves that great flavor doesn’t require complicated techniques.
Ingredients for Pork and Jasmine Rice
Pork shoulder and jasmine rice form the heart of this tender, aromatic complete dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🐖 | 1 ½ lb | Boneless, cut into 1-inch pieces |
| Jasmine Rice 🍚 | 2 cups | Rinsed until water runs clear |
| Soy Sauce 🫒 | ½ cup | Low-sodium preferred for control |
| Brown Sugar 🍚 | 3 tbsp | Light or dark variety works |
| Garlic Cloves 🧄 | 5 cloves | Minced finely for marinade |
| Fresh Ginger 🌿 | 1 tbsp | Peeled and grated fresh |
| Sesame Oil 🫒 | 2 tbsp | Toasted for depth of flavor |
| Chicken Broth 🥣 | 1 ½ cups | Low-sodium for balanced seasoning |
| Green Onions 🧅 | 4 whole | Thinly sliced for garnish |
| Vegetable Oil 🫒 | 2 tbsp | Neutral flavor for cooking |
| Cornstarch 🌾 | 2 tbsp | For velveting pork texture |
| Rice Vinegar 🍶 | 1 tbsp | Balances sweetness in marinade |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
The pork shoulder should have good marbling for optimal tenderness—Costco or Whole Foods typically carry quality cuts. Jasmine rice is essential here; vibrant white grains indicate freshness. For soy sauce, Kikkoman low-sodium provides consistent flavor without overpowering saltiness. Fresh ginger and garlic are non-negotiable for the marinade’s depth.
No pork shoulder? Pork butt works identically. For a gluten-free version, swap soy sauce for tamari. Brown sugar can be replaced with coconut sugar in equal measure. If you lack fresh ginger, ground ginger at one-fourth the amount suffices. The rice vinegar can be substituted with apple cider vinegar if necessary.
Store raw pork in the coldest part of the refrigerator and use within 2 days. Uncooked jasmine rice keeps indefinitely in a cool, dry place. Leftovers hold well for 4-5 days refrigerated or freeze for up to 3 months.
Why You’ll Love This Recipe
- One Pot Meal: I love that everything cooks together—just sear the pork, add rice and aromatics, then let the oven do the work.
- Sweet-Savory Magic: The brown sugar caramelizes with the soy sauce, creating this glossy, finger-licking glaze on the pork.
- Feeds a Hungry Table: This dish stretches beautifully for family dinners or weekend gatherings with friends.
- Leftovers? Yes Please: Honestly, it tastes even better the next day when the flavors really settle in.
Step-by-Step Instructions for Pork and Jasmine Rice
Execute these precise steps to achieve fall-apart tender pork with fragrant rice every time.
Step 1: Velvet the Pork for Maximum Tenderness
Cut the 1.5 lb Pork Shoulder into 1-inch pieces as specified. In a bowl, combine the pork with 2 tbsp Cornstarch, 2 tbsp Soy Sauce, 1 tbsp Rice Vinegar, 1 tbsp Fresh Ginger, 5 cloves Garlic Cloves, 1 tsp Salt, and 0.5 tsp Black Pepper.
Mix thoroughly until each piece is evenly coated. This velveting technique ensures the pork stays incredibly tender during cooking. Let it marinate for 15-20 minutes at room temperature while you prepare the rice.
Step 2: Cook the Jasmine Rice to Perfection
Rinse the 2 cups Jasmine Rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice. In a pot, combine the rinsed rice with 1.5 cups Chicken Broth and bring to a boil.
Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork before serving.
Step 3: Sear and Simmer the Pork
Heat 2 tbsp Vegetable Oil in a large skillet over medium-high heat. Add the marinated pork in a single layer, working in batches if necessary to avoid crowding. Sear for 2-3 minutes per side until the pieces develop a light golden crust.
Reduce heat to medium and add the remaining 0.5 cup Soy Sauce, 3 tbsp Brown Sugar, and 2 tbsp Sesame Oil. Stir to combine, then simmer uncovered for 8-10 minutes until the pork is fully cooked and the sauce thickens slightly.
Step 4: Combine and Garnish
To serve, spoon the cooked jasmine rice onto plates and top with the pork and its rich sauce. Drizzle any remaining sauce from the skillet over the rice and pork. Garnish with thinly sliced 4 whole Green Onions for a fresh, vibrant finish.
The sauce should be glossy and coat the pork evenly, while the rice remains separate and fluffy. This balance of textures and flavors defines the dish. Serve immediately while hot for the best experience.
Pro Tips For Making Pork And Jasmine Rice
- Sear the Pork First: I learned this the hard way—browning the pork shoulder in a hot pan before braising adds a depth of flavor that skipping this step just can’t match.
- Rinse the Rice: Always give the jasmine rice a quick rinse until the water runs clear, or you’ll end up with gummy, starchy grains instead of fluffy ones.
- Don’t Crowd the Pan: When searing the pork, resist the urge to overload the pan—give each piece space, or it’ll steam instead of brown.
- Toast the Garlic: Sounds weird, but lightly toasting the minced garlic in the pork fat for 30 seconds before adding liquids makes the sauce way more aromatic.
Best Sauces and Condiments for This Dish
Sweet Chili Glaze
Drizzle 2 tbsp Mae Ploy sweet chili sauce over the pork before serving. Its sticky, sweet-spicy profile complements the savory pork beautifully. I thin it with 1 tsp water for easier pouring.
Garlic Soy Drizzle
Combine 2 tbsp reserved cooking sauce with 1 tsp minced garlic and ½ tsp sesame oil. Heat for 30 seconds in the microwave, then drizzle over the dish. This intensifies the umami depth. 💫
Sriracha Lime Sauce
Mix 1 tbsp sriracha with 1 tbsp lime juice and 1 tsp honey. The tangy heat cuts through the richness while adding brightness. Use sparingly—it’s potent!
Creamy Peanut Option
Whisk 2 tbsp smooth peanut butter with 1 tbsp warm water and 1 tsp soy sauce until smooth. This nutty addition pairs surprisingly well with the rice and pork.
Garnish Sauces
Offer hoisin sauce or oyster sauce on the side for dipping. I serve them in small ramekins so guests can customize each bite. A little goes a long way!
Quick Pickled Veggies
Toss ½ cup shredded carrots and daikon with ¼ cup rice vinegar, 1 tsp sugar, and ½ tsp salt. Let sit for 20 minutes before serving for a refreshing crunch. 🌟
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of pork?
Yes, pork butt works just as well. Avoid lean cuts like tenderloin as they may dry out during cooking.
Why rinse jasmine rice before cooking?
Rinsing removes excess starch, preventing sticky or gummy rice. This ensures fluffy, separate grains.
How do I know when the pork is done?
Use a meat thermometer—it should read 145°F internally. The pork will be tender and slightly caramelized.
Can I make this ahead of time?
Cook the rice and pork separately, then store in the fridge for up to 2 days. Reheat gently with a splash of water.
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