Babi Chin - Pork Braised In Dark Soy Sauce
From lunasea 17 years ago
- 155 minutes to make
- Serves 8
Oh yes...this tender braised pork is wonderfully easy to make. The aromatic spices — cinnamon, clove, and coriander (which is toasted before grinding to deepen its taste) — add so much flavor that there's no need to brown the meat before braising it. Read more Enjoy. Adapted from Gourmet and much thanks to my sweet friend, Danadooley. See less
Ingredients
- 3 tablespoons coriander seeds, toasted and cooled shopping list
- 5 cups plus 2 tablespoons water shopping list
- 3/4 cup chopped shallots (3 large) shopping list
- 8 garlic cloves, chopped shopping list
- 1/4 cup vegetable oil shopping list
- 1 (3 1/2- to 4-inch) cinnamon stick shopping list
- 3 tablespoons yellow soybean sauce, mashed with back of a spoon to a coarse paste (can substitute hoisin sauce or sweet noodle sauce/sweet duck sauce easily) shopping list
- 2 tablespoons sugar shopping list
- 1/2 teaspoon ground cloves shopping list
- 2 1/2 lb boneless pork shoulder (sometimes called pork butt; in 1 or 2 solid pieces), cut into 1 1/2-inch cubes shopping list
- 1 tablespoon dark soy sauce shopping list
- 1 (1 1/4-lb) can sliced bamboo shoots, drained and rinsed shopping list
- ~~~~ shopping list
- Garnish: 3 (5 1/2-inch) fresh red chiles, halved lengthwise, seeded, and thinly sliced; 1 cup fresh cilantro sprigs shopping list
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.
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- **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
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The Rating
Reviewed by 11 people-
This recipe sounds exceptional, you have my 5.
debwin
in Toronto loved it
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Another winner. You go girl.
jenniferbyrdez
in kenner loved it
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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.
culinarypasha
in Springfield loved it
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