Pork hock in sweet soy sauce. How to make braised pork in sweet soy sauce. Sauté over medium-high heat in a pan with the vegetable oil, working in batches if you need, until the pork is cooked through. Braise the pork: Mix the sauce ingredients in a bowl, then pour the prepared sauce over the pork and bring it to a boil.
Serve with brown rice and coriander.
Sweet Pata Asado is a pork dish wherein hocks (or pata) slices are stewed in soy sauce with star anise.
It is finished by adding brown sugar and seasonings which makes the sauce sweet.
Hey everyone, it is me, Dave, welcome to my recipe site. Today, we're going to make a distinctive dish, pork hock in sweet soy sauce. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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How to make braised pork in sweet soy sauce. Sauté over medium-high heat in a pan with the vegetable oil, working in batches if you need, until the pork is cooked through. Braise the pork: Mix the sauce ingredients in a bowl, then pour the prepared sauce over the pork and bring it to a boil.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pork hock in sweet soy sauce using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients of Pork hock in sweet soy sauce:
- Prepare 1 1/2 kg pork hock.
- Need 2 tablespoon - vegetables oil.
- Give 3 shallots, thinly sliced.
- Need 5 cloves of garlic, crushed.
- Need 4 tablespoons for kecap manis (thick sweet soy sauce).
- You need 2 cm of ginger, finely grated.
- Give 2 tablespoon dark soy sauce.
- Provide 2 bay leaves.
- Need 1 tablespoon ground black pepper.
- Provide to taste for Salt.
- Require 2 cups Chicken stock about.
Consider making this dish for your family over the weekend. Here's a dish you'll most likely find in any Chinese restaurant's menu - pork hocks braised in a sweet soy glaze. Aside from the vegetable components which may vary from one preparation to another, its preparation pretty much remains the same - a long and slow braise enough to make those pork hocks fall apart tender while keeping their skin and flesh intact. For sweet and sour sauce, blend onion, garlic and ginger in a small food processor to a fine paste, using some fish sauce to blend if necessary.
Pork hock in sweet soy sauce start cooking:
- Heat the oil in a wok over a medium heat. Add the shallots and fry until they are soft and richly golden. Add the garlic, ginger and ½ tsp salt and cook for 1 minute..
- Add the pork belly to the wok and fry for 2 minutes until lightly coloured. Add the kecap manis (dark soy sauce), pepper, and fry until the pork is coated in the sauces. Then add the stock to the wok and stir to combine..
- Transfer the contents of the wok to a heavy based pot and simmer, uncovered, for about 1 ½ hours, stirring now and then towards the end of cooking, until the pork is tender..
- Lift the pork out of the sauce with a slotted spoon onto a plate. Boil the cooking liquid until it has reduced to a well-flavoured, slightly thicken, shiny, dark brown sauce. Season to taste with salt, return the pork to the pan and stir in. Spoon the pork onto a warmed serving plate, garnish with coriander or mint leaves and scatter with the crisp fried shallots over the top..
Combine all master stock ingredients in a large saucepan. Place rolled pork hock in simmering stock. Remove from stock and cool to room temperature. Schweinshaxe (Roasted Ham Hock) German Food. Fry meat cubes in hot oil until lightly browned.
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