Braised Pork in Soy Sauce

Total Time
Prep 10 mins
Cook 45 mins

Very tender meat. Lots of flavour. Good with rice.

Ingredients Nutrition


  1. Fry meat cubes in hot oil until lightly browned.
  2. Add onion and garlic.
  3. Reduce heat and saute for 5 minutes, until onion is soft.
  4. Combine soy sauce, sugar, and water.
  5. Stir into meat mixture.
  6. Simmer, covered, 40 minutes.
Most Helpful

I like this recipe only because it's very close to a traditional Filipino dish called adobo. The only difference is using the same amount of asian vinegar as soy sauce instead of brown sugar and adding a bay leaf. Simple and very easy.

SaMSaM August 12, 2009

This pork was a big hit in my house. I think next time I make this pork I am going to put it over the sesame noodles from the recipe Funky Chicken and Sesame Noodles.

Jazz Lover April 01, 2006

Wonderful, and easy. Nothing else to add. -- posted Apr 1, 2004 Update: I have made this so many times since I have posted my review! I came back tonight (while my meat is browning to make yet another go-round) to make sure I had given this five stars (I had). This recipe is so versatile. I have made it with onion powder & garlic powder, and even no onion at all - I prefer the original, although I now cut my onion *very* small since my kids are picky onion-haters. ;) I have also, at various points on my low-carb journey, used Sweet & Low Brown, Splenda with a dash of blackstrap molasses, and plain Splenda. Again, I prefer the original, but these substitutes are do-able. (I don't recommend leaving the brown sugar out entirely - I did once, and it just didn't have the right balance of flavors.) I usually don't find that my sauce stays thin. It usually cooks down and caramelizes beautifully. I have found that it doesn't do that when I double the recipe, and I don't like the result as much, so I try to use 2 pans to double this. I usually use pork country ribs. I guess that's about it, except to profusely thank MaeEast for posting such a wonderful recipe!

evewitch October 02, 2005