Sticky Chinese Pork In Dark Soy Sauce Recipes

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

STICKY CHINESE PORK

Steps:

• Place the pork in a bowl with the soy sauce, sesame oil, five spice, garlic, ginger and honey. Toss together and set aside for 10 minutes.
• Heat half the oil in a frying pan over a medium heat. Add the pork with a slotted spoon and fry until almost cooked. Add the marinade and bubble for 5 minutes until sticky.
• Meanwhile, in a separate wok or frying pan, heat the remaining oil and stir-fry the pepper and mangetout with a splash of water for a few minutes. Add the pak choi and cook for a further minute, then stir in the beansprouts. Toss with the pork, drizzle with soy sauce, sprinkle with the sesame seeds and serve.

STICKY CHINESE PORK IN DARK SOY SAUCE

Steps:

• Wash clean pork loin and pat dry with paper towel and place it in a large bowl.
• Add salt, pepper, and brown sugar to the pork loin and massage it gently.
• Once the pork loin becomes sticky, add garlic and soy sauce and gently massage again the pork loin. Cover the bowl with plastic wrap and let it marinate for 30 minutes.
• After marinating for 30 minutes, add ginger and sesame oil and let it marinate again for an hour or so. (For better tasting, marinate pork loin overnight).
• Heat oil in a large non-stick pan, over a medium heat. Sear marinated pork loin to the pan and let it seared for about 3 to 5 minutes per side.
• Transfer the seared pork loin in a jelly roll pan and broil it in the oven at 400⁰F / 204⁰C for 15 to 20 mins or until the center of the pork loin is cooked.
• Let the pork loin rest for 3 to 5 minutes before slicing.
• While the pork loin is in the oven, prepare bok choy. Cut the bottom part of the bok choy and wash it clean, removing dirt and soil stuck in between of the stalks. Set aside.
• Boil water in a medium stockpot, once boiling, add clean bok choy and let it boil for 2 to 3 minutes, then add sesame oil.
• Drain water and set aside bok choy.
• Assemble: Arrange bok choy in a serving plate, making a bed of bok choy. Then arrange the sliced sticky pork loin on top of the arranged bok choy and top it up with toasted garlic and toasted sesame seeds. Serve.