Sticky Chinese Pork In Dark Soy Sauce Recipes

SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)

Steps:

• Start by cutting your pork belly into 3/4-inch thick pieces.
• Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot, rinse, and set aside.
• Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
• Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.
• NOTE: It's very important to the color and flavor of this dish that you have both kinds of soy sauce! Just head to your local Asian market, buy a bottle of each, and it will last you a year!
• Cover and simmer over medium heat for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
• Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.

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 BELLY

Steps:

• Add pork belly slices, stock, ginger, garlic, rice wine and sugar to a heavy-based pan. I use a cast iron casserole pan.
• Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
• Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
• Chop the pork into bite sized chunks.
• In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, the ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste.
• Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.
• Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden. Be careful as the oil can splatter at this stage (I recommend a splatter guard).
• Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.
• Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.

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.

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 SOY & HONEY PORK WITH ASIAN NOODLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
• Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
• Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.