One Pot Asian Braised Pork & Bacon

Ingredients

• 1/4 cup soy sauce, divided
• 3 tablespoons rice wine vinegar, divided
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• 1/2 Smithfield Original Pork Loin Filet, very thinly sliced
• 1 pound baby bok choy, leaves separated
• 2 large carrots, cut into strips with a vegetable peeler
• 9 slices Smithfield Center Cut Hickory Smoked Bacon, cut in half
• 1 tablespoon chopped fresh ginger
• 1 cup chicken stock
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 2 tablespoons water
• Salt and pepper to taste
• Cooked rice, warm

Directions

Combine 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, grated ginger and garlic in bowl; mix well. Add pork slices to bowl, tossing to coat well. Let stand 30 minutes.

Divide bok choy and carrots into 4 equal piles. Divide marinated pork, bacon and chopped ginger in 3 equal piles.

In 4- to 6-quart stock pot layer 1 stack bok choy, carrots, marinated pork, bacon and chopped garlic. Repeat layers with bok choy and carrots as the final layers.

Combine stock, remaining 2 tablespoons soy sauce and 2 tablespoons rice wine vinegar; pour over vegetables and meat in stock pot. Drizzle top with honey. Bring to a boil over high heat. Reduce heat to medium, cover and cook until meat is tender, about 15 minutes.

Dissolve cornstarch in water; add to stock pot. Reduce heat to low; cook about 5 minutes until sauce thickens slightly. Serve over hot cooked rice.