1 1/4 pounds pork shoulder, cut into 1/2-inch pieces
8 cups water
3 TBSP soy sauce
1 tsp ground ginger
1 cup uncooked jasmine rice, thoroughly rinsed under cold water
1 tsp sesame oil
salt & black pepper
1 cup chopped peanuts
1 bunch green onions, thinly sliced
DIRECTIONS
Heat the oil in a large pot over medium-high heat.
Add the pork to the pot and cook until pork is browned, about 5 minutes.
Stir in the water, soy sauce, and ginger and bring to a boil.
When the liquid starts boiling reduce the heat to medium-low then stir in the rice.
Simmer over medium-low heat, stirring often to prevent the rice from sticking to the bottom of the pot, for about 1 hour or until rice has broken down and has a creamy consistency.
Take the pot off the heat an stir in the sesame oil, 1/4 tsp salt, and 1/4 tsp black pepper.
Season with additional salt & pepper if needed then serve topped with chopped peanuts and sliced green onion.
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