Be Celeng Base Manis Pork In Soy Sauce Recipes

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BE CELENG BASE MANIS (PORK IN SOY SAUCE)



Be Celeng Base Manis (Pork in Soy Sauce) image

Make and share this Be Celeng Base Manis (Pork in Soy Sauce) recipe from Food.com.

Provided by Terese

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
5 shallots, peeled and sliced
5 garlic cloves, peeled and sliced
600 g boneless pork shoulder or 600 g pork legs, cut in 2 cm cubes
3 inches gingerroot, peeled and chopped (8cm)
4 tablespoons ketjap manis (sweet soy sauce)
2 tablespoons thin soy sauce
1 teaspoon black peppercorns, crushed
2 cups chicken stock
6 -10 birds eye chiles, left whole

Steps:

  • Heat oil in a wok or heavy saucepan.
  • Add shallots and garlic and saute for 2 minutes over medium heat or until lightly coloured.
  • Add pork and continue to saute for 2 more minutes on high heat.
  • Add both lots of soy sauce and pepper and continue sauteing for 1 minute.
  • Pour in chicken stock and simmer over low to medium heat for approximately 1 hour.
  • There should be very little sauce and the meat should be shiny and dark brown.
  • If meat becomes too dry during cooking, add a little chicken stock.

Nutrition Facts : Calories 535.3, Fat 38.9, SaturatedFat 11.8, Cholesterol 110.1, Sodium 283.5, Carbohydrate 16.1, Fiber 1.3, Sugar 5.5, Protein 30.3

BRAISED PORK IN SOY SAUCE



Braised Pork in Soy Sauce image

Make and share this Braised Pork in Soy Sauce recipe from Food.com.

Provided by cuisinebymae

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs pork, cut in smll cubes
2 tablespoons vegetable oil
1 large onion, chopped
1 garlic clove, minced
1/4 cup soy sauce
1 tablespoon firmly packed brown sugar
1/2 cup water

Steps:

  • 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.

Nutrition Facts : Calories 307.5, Fat 15.5, SaturatedFat 4.5, Cholesterol 97.5, Sodium 739.3, Carbohydrate 5.6, Fiber 0.5, Sugar 3.5, Protein 34.7

PORK BRAISED IN DARK SOY SAUCE



Pork Braised in Dark Soy Sauce image

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

3 tablespoons coriander seeds, toasted and cooled
5 cups plus 2 tablespoons water
3/4 cup chopped shallots (3 large)
8 garlic cloves, chopped
1/4 cup vegetable oil
1 (3 1/2- to 4-inch) cinnamon stick
3 tablespoons yellow soybean sauce, mashed with back of a spoon to a coarse paste
2 tablespoons sugar
1/2 teaspoon ground cloves
2 1/2 lb boneless pork shoulder (sometimes called pork butt; in 1 or 2 solid pieces), cut into 1 1/2-inch cubes
1 tablespoon dark soy sauce
1 (1 1/4-lb) can sliced bamboo shoots, drained and rinsed
Garnish: 3 (5 1/2-inch) fresh Holland red chiles, halved lengthwise, seeded, and thinly sliced; 1 cup fresh cilantro sprigs
Special Equipment
an electric coffee/spice grinder; a mini food processor

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.

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