Ingredients

How to make it

  • 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/hoisin 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 2 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.
  • ~~~~
  • **Pork improves in flavor if braised 1 to 3 days ahead. Cool completely, uncovered, then chill, covered. Reheat over moderate heat, stirring occasionally.
Dragonfly Soybean Paste (Yellow Soy Bean Sauce or dtow jiow in Thai) is made from fermented crushed soybeans, wheat flour, salt and water blended into a paste. Its salty taste adds flavor to dishes like stir fry vegetables and steamed dishes suc   Close
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    " It was excellent "
    danadooley ate it and said...
    Whoa gf!! My grandma used to cook this like all the time when I was little. Where did you find this??? Okay, I know - Gourmet lol This is as authentic as it gets and you betcha it tastes gorgeous.
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    " It was excellent "
    debwin ate it and said...
    This recipe sounds exceptional, you have my 5.
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    " It was excellent "
    culinarypasha ate it and said...
    Noted Like how Vickie said to use Hoisin if you want is because there both made out of soybeans.

    Note: Mixing part Hoisin and Part Duck Sauce works as well.
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    Another winner. You go girl.
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  • lunasea 6 years ago
    Hi Hollymayb...I have posted two pictures of yellow soybean sauce that I have used. I have a rather large Asian supermarket near my house and I get mine there. You can substitute either hoisin sauce or a sweet noodle/sweet duck sauce in place of the yellow soybean sauce. Both will work nicely.

    Smiles,
    ~Vickie
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    " It was excellent "
    hollymayb ate it and said...
    Wow! Sooooo yummy! When you say 'yellow soybean sauce', do you mean miso? I can't say I've ever seen what you describe.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Looks fantastic! I happen to have a pork shoulder in my freezer. I love this recipe!
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    " It was excellent "
    solanaceae ate it and said...
    I have two pork tenderloins in my freezer screaming for a little Asian flavor! What a fenom idea!!
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    " It was excellent "
    oregongrandma ate it and said...
    This sounds so good! I even have the pork roast in my freezer. I'll have to pick up a few other ingredients but I'll be making this on Sunday. Glad you noted that Hoisin sauce could be used. I have that on hand also. Thank you for all the sweet comments you made on my bread and roll recipes.
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    " It was excellent "
    culinarypasha ate it and said...
    Its already a winner just looking at the ingredients and picture.

    Here is my 5 and i must say that the blend of spices are better when freshly grinned.
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