Caramel Pork

Ingredients

• 2 fillet anchovy canned minced rinsed
• 0.5 teaspoon pepper red crushed
• 3 tablespoons brown sugar dark
• 3  garlic cloves minced
• 1 teaspoon bottled ground ginger fresh
• 0.5 teaspoon kosher salt divided
• 8  lime wedges 
• 0.5 cup lower-sodium chicken broth fat-free
• 1 tablespoon lower-sodium soy sauce 
• 0.5 cup peas green frozen thawed
• 1 pound pork tenderloin cut into 1-inch pieces
• 1 tablespoon rice vinegar 
• 0.8 cup short-grain rice uncooked
• 0.5 cup vidalia sweet chopped
• 1 cup water 

Equipment

• frying pan
• sauce pan

Directions

1. Combine 1 cup water, rice, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat.
2. Let stand 10 minutes; gently stir in peas and vinegar.
3. Heat a medium skillet over high heat. Coat pan with cooking spray.
4. Add pork; saut 5 minutes.
5. Sprinkle with 1/4 teaspoon salt.
6. Add onion and garlic; stir-fry 2 minutes. Stir in broth and next 5 ingredients (through anchovy); bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Spoon 1/2 cup rice on each of 4 plates; top each serving with 1/2 cup pork mixture.
7. Serve with lime wedges.