PORK BRAISED IN DARK SOY SAUCE
Categories Food Processor Garlic Pork Appetizer Braise Winter Shallot Soy Sauce Coriander Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Finely grind coriander seeds in grinder. Stir together ground coriander and 2 tablespoons water in a small bowl.
- Coarsely purée shallots and garlic in mini processor, scraping down side occasionally. Heat oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then cook shallot purée with cinnamon stick, stirring occasionally and scraping up any brown bits, until pale golden, 4 to 5 minutes. Add coriander mixture, mashed soybean sauce, sugar, and cloves and cook, stirring, 2 minutes. Increase heat to high, then add pork and cook, stirring occasionally, until pork is no longer pink on the outside, 2 to 3 minutes. Add soy sauce and remaining 5 cups water and bring to a boil, stirring occasionally. Reduce heat and simmer, partially covered, until meat is tender, 1 1/2 to 1 3/4 hours.
- Meanwhile, blanch bamboo shoots in a large saucepan of boiling water 1 minute, then drain well in a colander. Stir bamboo shoots into braised pork and simmer, uncovered, until tender, about 15 minutes. (Liquid should be reduced to about 2 cups. If necessary, transfer pork and bamboo shoots with a slotted spoon to a bowl and boil liquid to reduce, then stir in pork and bamboo shoots.) Discard cinnamon stick and season with salt.
BABI TAUHU (BRAISED PORK IN DARK SOY SAUCE)
You can use a Chinese clay pot, which should be soaked overnight in cold water before using for the first time. Available from Asian grocery stores.
Provided by Sonya01
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place 1 tbs of the dark soy sauce, honey and five spice in a medium bowl. Add the pork and toss to coat. Cover and place in the fridge for 30 minutes to marinate.
- Heat the oil in a Chinese clay pot or heavy-based medium saucepan over high heat until hot. Add the onion and cook, for 1-2 minutes or until it begins to turn golden brown. Add the garlic and star anise, and cook, stirring, for 1-2 minutes or until aromatic.
- Add the pork mixture to the pan and cook, tossing, for 3-4 minutes or until the pork starts to change colour.
- Add the water, sugar, salt and remaining soy sauce to the pot or pan and toss to combine. Bring the sauce to the boil. Add the hard-boiled eggs if using (the eggs will take on a dark colour and taste of the delicious sauce). Reduce the heat to medium-low and simmer, stirring occasionally, for 1 hour or until the pork is tender and the sauce thickens slightly (if the sauce becomes too dry, add a little extra water).
- Serve immediately with the steamed rice and top with the chilli.
Nutrition Facts : Calories 194.7, Fat 6.9, SaturatedFat 1.9, Cholesterol 68.2, Sodium 586.5, Carbohydrate 8.5, Fiber 0.4, Sugar 6.3, Protein 23.8
TAU YU BAK (BRAISED PORK IN SOY SAUCE)
The way grandma used to make this. Sinful with lots of fat but they taste so goood with rice or steamed chinese buns. Remember to scoop the sweet savory brown gravy!
Provided by Cook Food Mood
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season pork with marinade overnight.
- Heat heavy-based saucepan over med-low heat.
- Put in marinated pork to brown. Add in whole garlic pods, cinnamon, anise and cloves. Pour in 1/2 amount of water and cook covered 5-8 minute.
- Add in dark soy sauce, light soy sauce, sugar and salt. Add remaining water and simmer until gravy is thick and meat tender.
- Add water if sauce is too thick.
Nutrition Facts : Calories 344.2, Fat 12.3, SaturatedFat 4.3, Cholesterol 107.5, Sodium 1580.2, Carbohydrate 16.9, Fiber 0.9, Sugar 5.9, Protein 40.6
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