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Servings6
Ingredients
- 2 ½ pounds St. Louis pork ribs, trimmed
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- ½ cup sweet onion, ¼-inch dice
- ½ cup green bell pepper, ¼-inch dice
- ½ cup red bell pepper, ¼-inch dice
- 1 ½ quarts chicken stock, unsalted
- 1 quart stewed tomatoes, canned [32 ounce can]
- 3 cups U.S. jasmine rice, cooked
- 1 ½ cups sorghum, popped
- ⅔ cup scallion, ⅛-inch slice
Directions
- In a large bowl; combine ribs, salt, pepper, and soy sauce. Cover and refrigerate for 30 minutes.
- Heat oil in a large heavy-bottom pot and brown pork over medium-high heat for 5 to 7 minutes or until pork is medium brown in color. Remove pork from pot and reserve.
- Add onion, green bell pepper, red bell pepper, chicken stock, and stewed tomato. Bring to a boil over high heat, reduce flame to medium, and add pork.
- Cover and transfer pot to an oven set to 350°F. Allow pork to braise for 3 hours.
- To make one portion: Pour 1 cup sauce into a bowl. Place ½ cup rice in the center of the bowl, arrange 8 ounces pork around rice, and top with ¼ cup popped sorghum and 1 tablespoon scallion.
