Name: Sweet Umami Pork Jasmine Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Japanese, Korean, Italian, Sicilian Italian, Provençal French, French, Spanish, Greek, German, Swiss, Portuguese, Austrian, Dutch, Basque, Polish, Russian, Ukrainian, Scottish, Welsh, Finnish, Scandinavian, Irish, Mediterranean, American Southern, Soul Food / African American, Cajun/Creole, Tex-Mex, Midwest American, California cuisine, Colonial American, New England American, Mexican
Ingredients: 1.5 cups jasmine rice, rinsed until water runs clear; 1 pound pork loin, cut into 1-inch cubes (using available half pork loin); 3 tablespoons soy sauce; 2 tablespoons honey; 3 tablespoons fresh orange juice (for tangy citrus); 2 cloves garlic, minced; 1 small onion, finely diced; 2 cups low-sodium chicken broth or water; 1 tablespoon neutral oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

This baked one-pan dish fuses Japanese and Korean flavors with savory soy-glazed pork loin cubes over jasmine rice, accented by tangy citrus notes and a touch of honey for comforting sweetness. Pork is seared then layered with rice and broth before oven-baking under 45 minutes total for meal prep ease. The casserole freezes and reheats beautifully as a freezer-friendly comfort meal.

Cultural Background

The dish draws from Japanese teriyaki-style soy glazing techniques that emphasize umami balance with sweet elements, combined with Korean influences of honey-sweetened savory meats often paired with rice. Casserole-style baking reflects American comfort food traditions of one-pan rice and meat dishes, while the prominent use of jasmine rice nods to longstanding East Asian rice-centric meals prepared in large batches for family and preservation.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1.5 cups jasmine rice, rinsed until water runs clear
1 pound pork loin, cut into 1-inch cubes (using available half pork loin)
3 tablespoons soy sauce
2 tablespoons honey
3 tablespoons fresh orange juice (for tangy citrus)
2 cloves garlic, minced
1 small onion, finely diced
2 cups low-sodium chicken broth or water
1 tablespoon neutral oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat the oven to 375 degrees Fahrenheit. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch, then set aside.
Pat the pork loin cubes dry with paper towels and season with salt and pepper. Heat the oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork cubes for 3-4 minutes, turning occasionally, until browned on all sides but not fully cooked through.
Reduce heat to medium and add the diced onion and minced garlic to the skillet. Cook for 2 minutes until softened and fragrant. Stir in the soy sauce, honey, and orange juice, simmering for 1 minute to create a glossy glaze that coats the pork.
In a 9x13-inch baking dish or the same skillet if oven-safe, spread the rinsed jasmine rice evenly across the bottom. Pour the broth over the rice, then arrange the glazed pork cubes and any remaining sauce on top. Cover tightly with a lid or aluminum foil.
Bake for 20-25 minutes until the rice is tender and has absorbed most of the liquid, the pork reaches an internal temperature of 145 degrees Fahrenheit, and the top is lightly caramelized. Remove from oven, let rest uncovered for 5 minutes to allow flavors to settle and steam to dissipate.

Tips

- Slightly undercook the rice by checking at 20 minutes and removing early if needed so it holds texture upon reheating without becoming mushy.
- Avoid adding fresh herbs or high-water vegetables before freezing as they lose quality.
- For substitutions, use lemon juice in place of orange for a brighter tang or brown rice if jasmine is unavailable though it extends bake time by 10 minutes.

Nutrition

Calories: 480
Protein: 32g
Carbs: 55g
Fat: 14g