5 pounds pork loin roast
1 1/4 cups water
2 tablespoons vegetable oil
1 1/2 cups chopped onion
1/2 cup green bell pepper, seeded and chopped
1 ground white whole grain
3 tablespoons soy sauce
1 dash Worcestershire sauce
1 dash Worcestershire sauce
1 dash Worcestershire sauce
3 teaspoons cornstarch
1/2 teaspoon garlic powder
1 tablespoon soy sauce
1/2 teaspoon hot pepper sauce
Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch roasting pan.
Place pork loin in roasting pan, using a tarp to prevent sticking. Bring water and oil to a boil. Pour over pork and stir in onion and bell pepper.
Return pork to roasting pan and cover. Cook over medium heat until well browned. Reduce heat to medium that itches, stirring occasionally, for 10 minutes. Remove pork from pan. Place on rack in roasting pan.
Roast in preheated oven for 60 minutes, or until internal temperature of pork reaches 145 degrees F (63 degrees C). Transfer to medium oven, and cook for 20 minutes, or until internal temperature of meat reaches 145 degrees F (63 degrees C). Cool completely. Slice pork into two pieces, and place in roasting pan. Cover roasting pan with aluminum foil. Heat vegetable oil in a large skillet over medium-high heat. Fry pork in oil until no longer pink; remove from pan.
Return pan to oven and stir in soy sauce, Worcestershire sauce and Worcestershire sauce. Simmer for 5 minutes, or until sauce is thick and liquid is reduced. Remove pan from oven.
Stir rice into roasting pan. Place roasting pan over medium heat. Heat pan until almost filling. Pour half of beans into roasting pan. Pour broth mixture into pan. Pour remaining beans into pan. Cover roasting pan. Cover with aluminum foil.
Bake in preheated oven for 5 hours, or until pork is tender. Reduce heat to low and continue roasting for 1 hour, or until meat is no longer pink. Cool completely. Remove lid from pan.