Braised Pork with Soy Sauce

Chinese-style Braised Pork with Soy Sauce

Chinese cuisine has many, many braised pork dishes. It is almost impossible to list them all out, but one of the widely loved is “Braised Pork with Soy Sauce”. The rich brown color sauce sometimes is just enough to finish up a bowl of steamed rice.

Each Chinese family has their own version of this dish. Ours are very simple to cook. I still laughed at myself how my craving for this made me googling for hours looking for the recipe because I couldn’t get my mother on the phone.

It is best cook with a claypot. It distributes heat evenly and slowly. Pork belly is marinated for a couple of hours before cooking. The garlic cloves are not peeled, but rather just pounded lightly to bruise. The skin will keep the garlic whole, that way the garlic slowly infused the dish, rather than giving out the whole garlicky flavor to it.

The second step of the cooking is braising. The slowly simmering lets it cook naturally, the meat really takes in the flavor of all ingredients. Hard-boiled eggs are added last. Constant stirring is the key, if the liquid evaporates too quickly, add more hot water.

Naturally pork belly has more fat than other part, so leaner part of the pork can be used as substitute. Using all lean meat will sometimes result in tougher dish. Use the pork belly sparingly, if you will. But the beauty of braised pork dishes is in the use of fat.

Braised Pork with Soy Sauce

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Braised Pork with Soy Sauce

Make 4 servings

Ingredients:

500 g pork belly
1 garlic bulb
1/2 tsp salt
1 tbsp sugar
2 tbsp dark soy sauce
2 tbsp soy sauce
2 cups hot water
3 eggs, hard boiled

Directions:

To prepare garlic, remove cloves from the bulb. Pound on the cloves without peeling off the skin. Bruise them lightly to release the juice
Combine all ingredients (except water) in a medium-size claypot or ceramic pot. Marinade for 2 hours
Cook over low heat for 20 minutes or till the juice from the meat slightly dried out
Add water and lower heat. Add boiled eggs. Amount of water added should completely cover the meat and eggs at during the final addition of water
Simmer for 90 minutes

Notes:
Final adjustment of taste should be done on the first 20 minutes, if more soy sauce or dark soy sauce are needed

Step by Step

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14 Responses to “Braised Pork with Soy Sauce”

  1. 1

    ladyhomechef — August 10, 2010 @ 4:13 am

    Ya, i agree with you, Chinese have many versions of braised pork dishes. Other dishes would be like braised duck, braised chicken, braised beef….basically anything that can be braised, will be braised. Lol. I like to have mine with 1 star anise and 1 cinnamon stick. Your version looks so yummy! Thanks to the step by step guide too, i can see how you cook this. Have a great day! :)

    • Jun replied: — August 25th, 2010 @ 9:22 am

      I have always wanted to try braising with more spices! Star anise and cinnamon stick sound excellent.

  2. 2

    MaryMoh — August 10, 2010 @ 6:28 am

    Oooh…love this. We eat this often too. Very delicious with rice. I have to cook again soon.

    • Jun replied: — August 25th, 2010 @ 9:31 am

      Do you use other spices in yours? Would love to know more about your version!

  3. 3

    Marisa — August 12, 2010 @ 7:20 am

    This looks delicious! Agreed, any stew is more flavourful when you use a slightly fattier cut of meat. Beautiful photos too.

    • Jun replied: — August 25th, 2010 @ 9:32 am

      Thanks, Marisa!

  4. 4

    Cooking Gallery — August 22, 2010 @ 12:11 am

    Your photography is absolutely stunning..!! Two thumbs up! And I love this dish too!

    • Jun replied: — August 25th, 2010 @ 3:49 pm

      Thank you!!

  5. 5

    Eliza — September 3, 2010 @ 8:10 pm

    Hi Jun, salam kenal! Found your blog from one of my friend’s links. My mom used to cook this a lot when I was growing up. Now, I’m cooking it for my family too and your recipe is similar to mine as well. See you around!

    • Jun replied: — September 8th, 2010 @ 1:49 pm

      Thank you for your comment!

  6. 6

    Earlene — February 10, 2011 @ 5:58 am

    Hi Jun,

    I was browsing through some recipes and found your blog. I love the pictures and your website. It’s so clean and appetizing! My way-ma used to cook this with star anise but the other day at the pantry I realized I don’t have that. I improvised it with tad bit of 5 star powder and it turned out great!

    • Jun replied: — February 18th, 2011 @ 7:42 am

      5 star powder is a great idea for substituting star anise. Thank you for visiting!

  7. 7

    Vanessa — July 28, 2011 @ 8:41 am

    hey jun. I love cooking recipes but i must say looking through yours is the best i’ve come across. I’ve a question, for the above recipe, if i wan it quite spicy taste, what should i add?the amount n which stage?thank u :) very kind of u to share yr recipes around.

  8. 8

    Pete — July 29, 2011 @ 3:24 pm

    Love your website. Stumbled upon it while googling for recipe.
    Been craving for home-cooked meal and found a fellow medanese who has an amazing step-by-step guide for cooking these dishes.
    Very professional website and clean also aesthetically very pleasing.
    Two thumbs up for that. Keep up the good work. :)

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