Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pork hock in sweet soy sauce. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
To serve, break the pork into large pieces (discarding the skin and most of the fat) and pour the braising liquid over the meat. Serve with brown rice and coriander. Place all the ingredients in a sturdy roasting tin and cover with a double layer of foil.
Pork hock in sweet soy sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Pork hock in sweet soy sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook pork hock in sweet soy sauce using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pork hock in sweet soy sauce:
- Take 1 1/2 kg pork hock
- Take 2 tablespoon vegetables oil
- Make ready 3 shallots, thinly sliced
- Get 5 cloves garlic, crushed
- Prepare 4 tablespoons kecap manis (thick sweet soy sauce)
- Get 2 cm ginger, finely grated
- Make ready 2 tablespoon dark soy sauce
- Prepare 2 bay leaves
- Make ready 1 tablespoon ground black pepper
- Take to taste Salt
- Prepare 2 cups Chicken stock about
Paksiw na pata is one of the well known Filipino dish. Pork hock is cooked in vinegar, soy sauce, brown sugar and spices. This paksiw dish is very different from the fish paksiw recipes and it turns out that paksiw na pata is similar to adobo but the only difference is the sweet and sour taste. Pork hock in sweet soy sauce.
Instructions to make Pork hock in sweet soy sauce:
- 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.
The proper name for this dish of pork simmered in hot, sweet sauce is 'Babi Kecap' and one of the ingredients is 'kecap manis' an Indonesian soy sauce that contains with palm sugar. Best served with some rice and Asian greens but I serve for my husband and daughter with mashed potatoes so I combi. Pork hock in sweet soy sauce. The proper name for this dish of pork simmered in hot, sweet sauce is 'Babi Kecap' and one of the ingredients is 'kecap manis' an Indonesian soy sauce that contains with palm sugar. Best served with some rice and Asian greens but I serve for my husband and daughter with mashed potatoes so I combi.
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