Recipe

Babi Chin - Pork Braised In Dark Soy Sauce Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 7 months ago 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... More Prep:20m Cook:155m Servings:8	Lunasea
	pork coriander shallots garlic cinnamon soybeansauce or hoisinsauce sugar cloves darksoysauce cilantro redchiles

Dragonfly Soybean Pa

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Ingredients

3 tablespoons coriander seeds, toasted and cooled

5 cups plus 2 tablespoons water

3/4 cup chopped shallots (3 large)

8 garlic cloves, chopped

1/4 cup vegetable oil

1 (3 1/2- to 4-inch) cinnamon stick

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)

2 tablespoons sugar

1/2 teaspoon ground cloves

2 1/2 lb 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

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Garnish: 3 (5 1/2-inch) fresh red chiles, halved lengthwise, seeded, and thinly sliced; 1 cup fresh cilantro sprigs

Directions

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.

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Comments

culinarypasha 1 year, 7 months ago 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.

oregongrandma 1 year, 7 months ago 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.

solanaceae 1 year, 7 months ago said:
I have two pork tenderloins in my freezer screaming for a little Asian flavor! What a fenom idea!!

bluewaterandsand 1 year, 7 months ago said:
Looks fantastic! I happen to have a pork shoulder in my freezer. I love this recipe!

hollymayb 1 year, 7 months ago 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.

lunasea 1 year, 7 months ago said:
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

jenniferbyrdez 1 year, 7 months ago said:
Another winner. You go girl.

culinarypasha 1 year, 7 months ago 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.

debwin 1 year, 7 months ago said:
This recipe sounds exceptional, you have my 5.

danadooley 1 year, 2 months ago 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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