Braised Pork in Soy Sauce

"Very tender meat. Lots of flavour. Good with rice."
 
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photo by lauralie41 photo by lauralie41
photo by lauralie41
Ready In:
55mins
Ingredients:
7
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. I am not a fan of pork; in fact, if it weren't my DH's favorite, I would never eat pork, but I sure did enjoy this! As promised, it was melt-in-your-mouth tender! Everyone thoroughly enjoyed it and there were absolutely none of the usual and anticipated left-overs (I always plan roast recipes to last for 2 meals). I will certainly be making this one again! Thank you for improving my perspective towards one of DH's favorite foods Mae!
     
  5. This was fabulous!! I can't even describe how wonderful it was. I left this recipe for my husband to make while I was at work and it was apparently easy enough for him to handle, because it was done when I got home and the house smelled great. We had it with Rice Pilaf and string beans. All 4 kids scarfed this down and asked if there was more! The only complaint was that it didn't make enough. I was surprised that the sauce stayed as thin as it did, but the flavor was awesome and was great over the rice. Thanks for sharing this! I normally don't even like pork, but with this recipe, our whole family can enjoy it together. Thanks for sharing this...we all decided that this will be a regular around here!
     
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Tweaks

  1. 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.
     

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