Asian Pork in Parchment



Serving size

4 ounces pork with rice and veggies
60 Minutes

This recipe can easily be multiplied and makes good leftovers. After cooking all servings, open the pouches you won’t eat immediately and allow to cool, then transfer the contents to a plate or other dish and refrigerate, covered. Reheat gently so the pork is not overcooked.

Asian Pork in Parchment


2 1/4 cup Water
1/2 cup Brown rice
1/4 Cup Beer (or gluten free beer)
1 Tbsp. Low sodium soy sauce (or gluten free tamari sauce)
2 tsp.. Honey
1/2 lime yields Lime juice, raw
2 tsp. Chinese or Dijon mustard
1 Tbsp. Sesame oil (dark sesame oil is best)
1/2 pound Pork tenderloin (sliced into 1-ounce slices)
1 10 pea pods Peas, edible-podded, raw (sugar snap peas)
4 ounce Mushrooms, shiitake, raw (thinly sliced)
1/4 small Red bell peppers (julienned)
2 medium (4-1/8 inch long) Green onions (sliced crosswise)
1 tsp.. Sesame seeds


You will need two pieces of parchment or aluminum foil, about 15 inches by 12 inches.

In a medium sauce pan heat the water over high heat. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Place the beer, soy sauce, honey, lime juice, mustard and sesame oil in a small dish. Whisk well until blended.

Fold the parchment (or aluminum foil) so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Preheat the oven to 400°F.

Place half of the rice on each parchment paper.

Top the rice with the sliced pork.

Top with the snap peas, mushrooms, peppers and onions.

Divide the sauce evenly over the top of the pork and rice.

Sprinkle the sesame seeds over the top of the pork.

Close the parchment by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The pouch with the ingredients inside will be in the shape of a large half circle.

Place the pouches on a cookie sheet and then into the oven. Reduce the heat to 375°F and cook for 20 minutes.

Remove the pouches to individual plates and carefully slice open the pouches (the steam will be hot). Serve still in the pouches.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free beer and gluten-free tamari sauce in this dish.


This is a low sodium recipe.

Recipe Notes

Cooking in parchment or foil is so easy and simple. The hardest part is cutting the parchment out in the shape of a heart. Folding it all together and popping it into the oven is all that remains: a ten minute process start to finish. The clean up is quick and easy afterwards. Easy, delicious, and healthy.

To shorten the active cooking time, you can cook the rice ahead of time and place the refrigerated rice in the pouches. Follow the timing in the instructions for this recipe – it is deliberately shorter than the normal cooking time for brown rice so that it finishes cooking in the pouches.

"Beware the hobby that eats."

Benjamin Franklin