One Pot Asian Braised Pork and Bacon Recipe

Combine 2 tablespoons soy sauce 1 tablespoon rice wine vinegar grated ginger and garlic in bowl; mix well. Add pork slices to bowl tossing to coat well. Let stand 30 minutes.

Divide bok choy and carrots into 4 equal piles. Divide marinated pork bacon and chopped ginger in 3 equal piles.

In 4- to 6-quart stock pot layer 1 stack bok choy carrots marinated pork bacon and chopped garlic. Repeat layers with bok choy and carrots as the final layers.

Combine stock remaining 2 tablespoons soy sauce and 2 tablespoons rice wine vinegar; pour over vegetables and meat in stock pot. Drizzle top with honey. Bring to a boil over high heat. Reduce heat to medium cover and cook until meat is tender about 15 minutes.

Dissolve cornstarch in water; add to stock pot. Reduce heat to low; cook about 5 minutes until sauce thickens slightly. Serve over hot cooked rice.