Braised pork in soya sauce

Braised pork in soya sauce

By
From
South East Asian Food

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
2 small garlic cloves, smashed and chopped
2 slices fresh ginger
500g belly pork, cut into 2.5 cm cubes
2 teaspoons sugar, or more to taste
pinch freshly ground black pepper
2 tablespoons dark soya sauce
2 brown onions, finely sliced lengthwise
salt
potatoes, cut into 2.5 cm cubes, (optional)

Method

  1. Heat the oil in a heavy pot and fry the garlic and ginger until light brown. Add the pork and fry until it is well sealed. Add the sugar and pepper, turn down the heat a little and cook, stirring all the time, until the meat is well coated. Add the soya sauce and enough water to cover, the onions and salt to taste and cook until the meat is half cooked (about 30 minutes). Add the potatoes and continue cooking until the meat and potatoes are done and the sauce has thickened.
  2. A richer version uses pork hocks and hard-boiled eggs instead of the potatoes. The dish is found all over South East Asia and is a favourite lunch in supermarket and airport canteens in Bangkok. Cut 500 g boned pork hock complete with skin into fairly large pieces (or you could use belly pork again). Smash and chop 3 cloves garlic and 5 slices ginger and fry them. Add the pork and stir-fry until the meat is well sealed. Add 2 star anise and a 2.5 cm piece cinnamon bark, salt, pepper, 4 tablespoons dark soya sauce and sugar to taste (up to 2 tablespoons) and 1 litre water, cover and simmer gently for about an hour. Note that onions are omitted in this version. Put in 4 shelled hard-boiled eggs and cook uncovered for another 20 minutes, by which time the eggs should have turned brown in the gravy. Garnish with thinly sliced red chilli and chopped spring onions (scallions) before serving. The recipe also works with shin beef.
Tags:
SBS
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