Careme

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Fresh Roma Tomato

  3 medium tomatoes, chopped $2.99
• Red Potatoes

  8 oz, diced small $1.29
• Carrots

  1 medium carrot, diced small $1.69
• Fresh Large Green Bell Pepper

  1/2 pepper, diced $1.50
• Jumbo Yellow Onions

  1/2 small onion, diced $1.49
• Garlic

  2 cloves, minced $0.79
• Green Onions

  1 green onion, thinly sliced $1.50
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry rice $2.99
• Neutral cooking oil

  1 tablespoon
• Soy sauce

  1 tablespoon
• Apple cider vinegar or white vinegar

  2 teaspoons
• Brown sugar

  1 teaspoon
• Water

  1/3 cup, plus water for cooking rice
• Kosher salt and black pepper

  to taste

Instructions

1. Prep everything before turning on the stove: chop the Roma tomatoes, dice the potatoes, carrot, bell pepper, and onion small, mince the garlic, slice the green onion, and stir together the soy sauce, vinegar, brown sugar, and 1/3 cup water in a small bowl.
2. Rinse the rice, then cook it according to package directions while you make the pork giniling.
3. Heat the oil in a large skillet over medium-high heat, add the ground pork in an even layer, and cook undisturbed for 2 minutes before breaking it up; continue sautéing for 3–4 minutes until browned in spots and no pink remains, reaching 160°F.
4. Add the onion and cook for 2 minutes until softened, then stir in the garlic for 30 seconds just until fragrant.
5. Stir in the diced potatoes, carrot, bell pepper, chopped Roma tomatoes, and the soy-vinegar mixture, scraping up any browned bits from the pan.
6. Bring to a lively simmer, then reduce heat to medium-low, cover, and cook for 12–15 minutes, stirring once or twice, until the potatoes and carrots are tender and the tomatoes have broken down into a saucy glaze.
7. Uncover and simmer 2–3 minutes more if the mixture looks watery; taste and adjust with salt, pepper, a splash more vinegar, or a pinch of sugar, then fold in half the sliced green onion.
8. Spoon the rice into two shallow bowls, top with the pork giniling, and finish with the remaining green onion and extra black pepper.