Pork Braised In Dark Soy Sauce
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
5 cups
Water (plus 2 tablespoons)1 cup
Vegetable Oil2 tbsps
Sugar1 tsp
Ground Cloves1 tbsp
Dark Soy SauceDirections:
1
Finely grind coriander seeds in grinder
2
Stir together ground coriander and 2 tablespoons water in a small bowl
3
Coarsely purée shallots and garlic in mini processor, scraping down side occasionally
4
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
5
Add coriander mixture, mashed soybean sauce, sugar, and cloves and cook, stirring, 2 minutes
6
Increase heat to high, then add pork and cook, stirring occasionally, until pork is no longer pink on the outside, 2 to 3 minutes
7
Add soy sauce and remaining 5 cups water and bring to a boil, stirring occasionally
8
Reduce heat and simmer, partially covered, until meat is tender, 1 1/2 to 1 3/4 hours
9
Meanwhile, blanch bamboo shoots in a large saucepan of boiling water 1 minute, then drain well in a colander
10
Stir bamboo shoots into braised pork and simmer, uncovered, until tender, about 15 minutes
11
(Liquid should be reduced to about 2 cups
12
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
13
) Discard cinnamon stick and season with salt
14
Finely grind coriander seeds in grinder
15
Stir together ground coriander and 2 tablespoons water in a small bowl
16
Coarsely purée shallots and garlic in mini processor, scraping down side occasionally
17
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
18
Add coriander mixture, mashed soybean sauce, sugar, and cloves and cook, stirring, 2 minutes
19
Increase heat to high, then add pork and cook, stirring occasionally, until pork is no longer pink on the outside, 2 to 3 minutes
20
Add soy sauce and remaining 5 cups water and bring to a boil, stirring occasionally
21
Reduce heat and simmer, partially covered, until meat is tender, 1 1/2 to 1 3/4 hours
22
Meanwhile, blanch bamboo shoots in a large saucepan of boiling water 1 minute, then drain well in a colander
23
Stir bamboo shoots into braised pork and simmer, uncovered, until tender, about 15 minutes
24
(Liquid should be reduced to about 2 cups
25
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
26
) Discard cinnamon stick and season with salt