Garlic Dark Soy Sauce Pork Recipes

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.

GARLIC DARK SOY SAUCE PORK

Steps:

• Place pork and marinade sauce in a bowl. Mix and set aside for 30 mins before cooking.
• In a hot wok, add oil and then garlic. Fry till fragrant. Add pork. Stir fry till pork cook through about 8 mins. Add water and bring to a boil. Once boiling, cover wok and continue cooking on low heat. Keep it simmering for about 20 mins. Lastly, add soy sauce, dark soy sauce, and rock sugar. Stir to combine. Cover wok again and simmer till gravy thickens. About 7 mins. Dish up and serve with rice. Believe it will be good as noodle topping.

PORK BRAISED IN DARK SOY SAUCE

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.