Soy (soya) pork
Soy (soya) pork is a main course that serves 3. One portion of this dish contains roughly 19g of protein, 15g of fat, and a total of 259 calories. For $1.5 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. This recipe from feastasia.casaveneracion.com requires bay leaves, deer shoulder, to, and eggs. 7 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is rather bad. How to cook: Soy (soya) chicken, Soya Beancurd (Delicious Soy Pudding), and Soy-Glazed Pork are very similar to this recipe.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 90 minutes
Ingredients:
4 bay leaves
roughly chopped cilantro, to garnish
2 tbsps. of cooking oil
hard boiled eggs, optional
6 cloves of garlic, pounded
1 to 2 c. of meat broth
1 tbsp. of peppercorns
a whole slab of pork belly or shoulder, about a kilo
¼ c. of rice wine
¼ c. of dark soy sauce
½ to ¾ c. of light soy sauce
Equipment:
wok
cutting board
bowl
Cooking instruction summary:
Heat the cooking oil in a wok.Lower the pork in the hot oil and brown all sides.Pour in the dark soy sauce, ½ c. of light soy sauce and rice wine. Add the garlic, bay leaves, peppercorns and about a cup of broth.Bring to the boil, lower the heat, cover and simmer for an hour to an hour and a half or until the pork is tender. Check the liquid halfway through and add more broth, a quarter cup at a time, if needed.Scoop out the pork and transfer to a cutting board. Cut into two-inch cubes.Strain the sauce and reheat. Taste and add more light soy sauce, if needed.Add the pork cubes to the sauce. If you want eggs with your pork, now is the time to add them.Cook the pork (and eggs) in the sauce until the sauce reduces to no more than a couple of tablespoonfuls.Transfer the meat and sauce (add eggs) to a serving bowl. Sprinkle with cilantro (or scallions) and serve hot.
Step by step:
1. Heat the cooking oil in a wok.Lower the pork in the hot oil and brown all sides.
2. Pour in the dark soy sauce, ½ c. of light soy sauce and rice wine.
3. Add the garlic, bay leaves, peppercorns and about a cup of broth.Bring to the boil, lower the heat, cover and simmer for an hour to an hour and a half or until the pork is tender. Check the liquid halfway through and add more broth, a quarter cup at a time, if needed.Scoop out the pork and transfer to a cutting board.
4. Cut into two-inch cubes.Strain the sauce and reheat. Taste and add more light soy sauce, if needed.
5. Add the pork cubes to the sauce. If you want eggs with your pork, now is the time to add them.Cook the pork (and eggs) in the sauce until the sauce reduces to no more than a couple of tablespoonfuls.
6. Transfer the meat and sauce (add eggs) to a serving bowl. Sprinkle with cilantro (or scallions) and serve hot.
Nutrition Information:
covered percent of daily need
