Pork in soy sauce

Pork in soy sauce

One of the most beloved meat dishes in Asian cuisine is pork in soy sauce. Huge pieces of lean pork, fried until golden brown and then stewed in wine with the addition of natural soy sauce. Depending on the density of the sauce, you can cook pork with gravy or pieces of meat in soy glaze. Pork with soy sauce goes well with vegetable side dishes.

Pork meat, rice, noodles, soy sauce and hot peppers are some of the main products that are typical for Asian cuisines. Frying goods in very hot oil is widely used everywhere. Among the huge number of types of meat consumed in Asia, pork occupies a special place; it is prepared excellently by frying in a wok - a spherical metal frying pan. The most popular dish of pork is pork in sweet sauce.

Most dishes are prepared with the addition of soy sauce. A thick black liquid acquired by fermentation of soybeans is a natural mixture of a huge amount of microelements, amino acids, vitamins, and carbohydrates. Soy sauce amazingly enhances the taste of dishes. The history of soy sauce goes back more than 3 thousand years, and in ancient times, fermented soybeans were a rather expensive condiment.

Unfortunately, the modern industry mass-prepares soy sauce not by natural fermentation, but by hydrolysis, which affects the quality of the product.

Soy sauce is a regular ingredient in teriyaki, an unusual sauce, marinade and addition to almost all dishes. Soy sauce pork and teriyaki pork are somewhat identical, but teriyaki is quite sweet because it contains sugar and mirin.

Pork in soy sauce cooks quickly and requires no prep. Lean pork, natural light or black soy sauce, dry wine and spices - in fact, all the main ingredients.

Ingredients for pork in soy sauce

• Lean pork 0.5 kg
• Soy sauce 2-3 tbsp. l.
• Snow-white dry wine 100 ml
• Lard 1 tbsp. l.
• Salt, dark pepper, coriander Spices

How to cook pork in soy sauce

1. Pork in soy sauce works better if the meat is not the fattest. The fat should be cut off - it is unnecessary. There is no need to prepare the meat in any special way for cooking. Taking into account that meat is usually frozen, it must be defrosted in advance. It is better not to force the defrosting process so that the pork does not lose meat juice and water. Perfect - transfer the frozen pork from the freezer to the refrigerator compartment, then the meat will defrost moderately and will not leak.

Cut the pork into large pieces

Fry the pork until perfectly browned

Pour a mixture of wine and soy sauce over perfectly fried pork

Simmer the pork until the sauce thickens

Place side dish and pork in sauce on plate

Pork in soy sauce

Such meat could be included in the menu of any Japanese restaurant. Unusual sweet-salty taste, spicy aroma. The meat gets quite tender. I think not many people will like it, but only those who love unique and noteworthy cooking solutions.

Ingredients for Pork in Soy Sauce:

• Pork (I have a ham - it is especially soft, but you can use any other loin part. The main thing is not a lot of fat and pleura.) - 650 g
• Starch - 1.5 tbsp. l.
• Soy sauce - 100 g
• Sunflower oil - 1 tbsp. l.
• Vinegar - 0.5 tbsp. l.
• Sugar - 0.5 tbsp. l.
• Mixture of spices (I have dark, reddish pepper, suneli hops, a little seasoning for meat, and just a little bit of cinnamon.)

Production time: 90 minutes

Number of servings: 2

Nutritional and energy value:

Recipe for Pork in Soy Sauce:

We cut the meat into pieces of random sizes (I cut them large). Place in a bowl, add salt (salt should be little, since the marinade and soy sauce filling will be salty on their own). Add spices and mix everything well so that any piece is moderately spicy. Add starch and mix again, any piece.

Pour over the meat: three tablespoons of soy sauce, a tablespoon of oil, a teaspoon of vinegar. Stir and leave to marinate (at least an hour).

Place the meat in a frying pan on heated oil (I have half laid out in the photo - 2 servings). Fry any piece on both sides until it has a crust.

Then reduce the heat and fry until perfectly cooked under the lid.

In a container (I have 150 g) mix a teaspoon of sugar (without a slide) with 100 g of hot water to dissolve the sugar.
50 g add soy sauce. Pour this into the frying pan with the meat, add another 100-150 grams of water, mix well, reduce the heat to low, cover with a lid and simmer for 15 minutes, until the water has evaporated and a thick gravy remains.

This is what cooked meat with gravy looks like.

You can serve it with any side dish - preferably porridge, potatoes or pasta. I like it best with rice. Attention! The side dish prepared for such meat should be salted to a minimum, and oil should not be added to it at all, because the meat gravy contains quite a bit of oil.

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December 8, 2017 mari1994xxx #

December 8, 2017 mari1994xxx #

February 24, 2016 tsutsugami #

January 27, 2015 Frog #

January 25, 2015 joddys3 #

January 24, 2015 Kat Radish # (recipe creator)

January 24, 2015 Alefniunia #

January 24, 2015 Kat Radish # (recipe creator)

January 24, 2015 Alefniunia #

January 23, 2015 olay315 #

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Pork in soy sauce

One of the most beloved meat dishes in Asian cuisine is pork in soy sauce. Huge pieces of lean pork, fried until golden brown and then stewed in wine with the addition of natural soy sauce. Depending on the density of the sauce, you can cook pork with gravy or pieces of meat in soy glaze. Pork with soy sauce goes well with vegetable side dishes.

Pork meat, rice, noodles, soy sauce and hot peppers are some of the main products that are typical for Asian cuisines. Frying goods in very hot oil is widely used everywhere. Among the huge number of types of meat consumed in Asia, pork occupies a special place; it is prepared excellently by frying in a wok - a spherical metal frying pan. The most popular dish of pork is pork in sweet sauce.

Most dishes are prepared with the addition of soy sauce. A thick black liquid acquired by fermentation of soybeans is a natural mixture of a huge amount of microelements, amino acids, vitamins, and carbohydrates. Soy sauce amazingly enhances the taste of dishes. The history of soy sauce goes back more than 3 thousand years, and in ancient times, fermented soybeans were a rather expensive condiment.

Unfortunately, the modern industry mass-prepares soy sauce not by natural fermentation, but by hydrolysis, which affects the quality of the product.

Soy sauce is a regular ingredient in teriyaki, an unusual sauce, marinade and addition to almost all dishes. Soy sauce pork and teriyaki pork are somewhat identical, but teriyaki is quite sweet because it contains sugar and mirin.

Pork in soy sauce cooks quickly and requires no prep. Lean pork, natural light or black soy sauce, dry wine and spices - in fact, all the main ingredients.

Ingredients for pork in soy sauce

• Lean pork 0.5 kg
• Soy sauce 2-3 tbsp. l.
• Snow-white dry wine 100 ml
• Lard 1 tbsp. l.
• Salt, dark pepper, coriander Spices

How to cook pork in soy sauce

1. Pork in soy sauce works better if the meat is not the fattest. The fat should be cut off - it is unnecessary. There is no need to prepare the meat in any special way for cooking. Taking into account that meat is usually frozen, it must be defrosted in advance. It is better not to force the defrosting process so that the pork does not lose meat juice and water. Perfect - transfer the frozen pork from the freezer to the refrigerator compartment, then the meat will defrost moderately and will not leak.

Cut the pork into large pieces

Fry the pork until perfectly browned

Pour a mixture of wine and soy sauce over perfectly fried pork

Simmer the pork until the sauce thickens

Place side dish and pork in sauce on plate

Pork in soy sauce

To make the meat soft and juicy, it is often marinated before cooking. Below you will find several recipes for making pork with soy sauce.

Pork fried in soy sauce

Ingredients:

• pork neck – 1 kg;
• soy sauce – 200 ml;
• garlic – 3 cloves;
• ground paprika – 1 teaspoon.

Manufacturing

Cut the meat into pieces of the desired size across the grain and lightly beat. Now we are making a marinade, for which we pass the garlic through a press and add it to soy sauce. Now let’s taste it, if you want the meat to be as salty as possible, then you can add more salt to the sauce, but if on the contrary, then you can add boiled water to it. To give the pork a wonderful golden color, add paprika to the marinade.

Place the cooked meat in a deep bowl, pour in the marinade and mix well. Now we leave the meat to marinate. The longer it stays in the marinade, the tastier and softer it will be. At a minimum, you need to leave it for an hour. Heat the vegetable oil in a frying pan, lay out the pork marinated in soy sauce, and fry it on both sides over fairly high heat until cooked.

Pork in soy sauce in a slow cooker

Ingredients:

• pork pulp – 0.5 kg;
• onions – 2 pcs.;
• soy sauce – 100 g;
• water – 150 g;
• vegetable oil;
• salt.

Manufacturing

Wash the pork and then cut it into pieces. Cut the onion into half rings. Place the meat and onions in a deep container, add salt and knead well with your hands. Then add soy sauce and put it in the refrigerator for 3 hours. Grease the multicooker bowl with vegetable oil, lay out the meat and onions. We select the “Frying” program and the cooking time is 15 minutes. During this period of time, the meat should be stirred a couple of times. Then pour in the remaining sauce in which the meat was marinated, water and set the cooking time to 1 hour.

Pork in honey-soy sauce

Ingredients:

• pork neck – 800 g;
• mustard – 1 tbsp. spoon;
• honey - 1 tbsp. spoon;
• soy sauce – 150 ml.

Manufacturing

Cut the meat into large slices. For the sauce, combine mustard, honey and soy sauce, mix until a homogeneous mass comes out. Place the meat in a bowl, pour in the sauce and mix so that every piece is covered with it. Place the pork in the refrigerator for 2-3 hours. It is unsurpassed to cook such meat on a grid over coals. But at home, you can also use the oven. Place the pieces of meat on a baking sheet and bake the meat at a temperature of 180-200 degrees until cooked, turning the pieces over from time to time. About 5 minutes before the end of the manufacturing process, it is better to pour any piece with the sauce that remains after marinating.

Braised pork in soy sauce

Ingredients:

• pork (shoulder) – 0.5 kg;
• garlic – 1 clove;
• fresh ginger – 30 g;
• capsicum – 1 pc.;
• soy sauce – 3 tbsp. spoons;
• onions – 2 pcs.;
• vegetable oil;
• spices - to taste.

Manufacturing

Peel the ginger, grate it on a small grater, and pass the garlic through a press. Pour vegetable oil into a frying pan, add garlic, ginger, crushed capsicum. Fry over high heat, stirring, for about 1 minute.

Lay out the meat, cut into pieces and, stirring, fry for about 5 minutes. Then pour in soy sauce and stir. Then pour in water - it should cover the meat by about 1/3, add salt and spices to taste. Sprinkle chopped onion on top. Cover the pan with a lid and simmer the pork over low heat for about 40 minutes.

Pork in soy sauce in the oven

Ingredients:

• pork (pulp) – 0.5 kg;
• mustard – 1 tbsp. spoon;
• soy sauce – 250 g;
• garlic – 4 cloves;
• paprika – 1 teaspoon;
• salt, sesame.

Manufacturing

Chop the garlic, mix it with mustard and soy sauce, add paprika. Place the washed and chopped pork into a bowl, pour in the prepared sauce and mix. We leave the meat at room temperature for a couple of hours, and then put it in the refrigerator for 3-4 hours. After this, put it in a heat-resistant container, sprinkle with sesame seeds and put it in the oven. Cook at a temperature of 200 degrees for about 40 minutes.