Pork Braised in Dark Soy Sauce

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This slow-braised pork in dark soy sauce is a deeply savoury, high-protein dish that draws inspiration from Southeast Asian flavours. By slowly simmering boneless pork shoulder with fragrant coriander seeds, cinnamon and pungent fermented soybean sauce, the meat transforms into tender, succulent morsels. The addition of sliced bamboo shoots provides a wonderful textural contrast, absorbing the rich, dark gravy while maintaining a slight, satisfying crunch.

Ideal for a comforting weekend dinner, this hearty meal is as nutritious as it is flavourful. The use of dark soy sauce provides a beautiful mahogany glaze, while the fresh red chilli and coriander garnish adds a bright, clean finish to the plate. Serve this aromatic braise alongside steamed jasmine rice or stir-fried greens for a complete, balanced meal that feels both authentic and homemade.

Ingredients for Pork Braised in Dark Soy Sauce

3 tablespoons coriander seeds, toasted and cooled
1200ml plus 2 tablespoons water
180ml chopped shallots (3 large)
8 लहसुन की कलियाँ, कटी हुई
60 मिलीलीटर वनस्पति तेल
1 (3 1/2- to 4-inch) cinnamon stick
3 tablespoons yellow soybean sauce, mashed with back of a spoon to a coarse paste
2 बड़े चम्मच चीनी
1/2 teaspoons ground cloves
1.1kg boneless pork shoulder (sometimes called pork butt
in 1 or 2 solid pieces), cut into 1 1/2-inch cubes
1 tablespoon dark soy sauce
1 (1 1/4-lb) can sliced bamboo shoots, drained and rinsed
Garnish: 3 (5 1/2-inch) fresh Holland red chillies, halved lengthwise, seeded, and thinly sliced
1 cup fresh coriander sprigs
an electric coffee/spice grinder
a mini food processor

How to make Pork Braised in Dark Soy Sauce

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 1200ml 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 475ml . 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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.