Mar 25, 2010

Pork in Sweet Soy Sauce

Pork in Sweet Soy Sauce

Some of my best recipes are the ones I come up with as I go. That definitely applies to this recipe.

I still had some pork chops in my freezer that needed to be used up. I wasn’t sure what to do with them and ended up combining random stuff from my kitchen cabinet. The result was awesome! This pork is to die for and no, I am not exaggerating. I’m pretty sure this will be a staple recipe in our home from hereon.


It‘s a crazy simple and fast recipe, perfect for week-nights! You have to give this one a try or you’ll be missing out! Don’t say I didn’t warn you. Replace the pork with chicken strips if you must, but really, just try it.

Go ahead… I’ll wait.

Ingredients:

1 pound boneless pork chops
4 tbsp soy sauce
2 tbsp ginger syrup
3 tbsp sweet chili sauce
1 tbsp brown sugar
1/4 tsp chili powder
1/2 tsp curry powder
1 large onion
2 garlic cloves
1 small bell pepper



Directions:

I carefully choose my victim and made him chop stuff. Starting with an onion. Slice it in half-rings.
Pork in Sweet Soy Sauce

And cut the bell pepper in strips, not too thin.
Pork in Sweet Soy Sauce

Grate or mince 2 garlic cloves. Four photos of chopping garlic, is this overkill or what? Man, I was on a roll here!
Pork in Sweet Soy Sauce

Stuff. Soy sauce, ginger syrup and sweet chili sauce to be precise.
Pork in Sweet Soy Sauce

Combine all ingredients in a bowl and stir well. Be careful with that curry powder, it can cause nasty stains.
Pork in Sweet Soy Sauce

Not that I really care about stains. That would be an epic waste of time.

Anyway…

Chop those chops.

Heat 1 or 2 tbsp high-heat cooking oil and sauté the onion and bell pepper over really high heat for 2 to 3 minutes. Until the onion starts to brown lightly. Keep moving those veggies, guys!
Pork in Sweet Soy Sauce

Remove the onion and bell pepper from the pan, heat a little more oil and cook the pork strips for 3 minutes. Then add the garlic and cook for 30 more seconds before you add the onions and pepper again.
Pork in Sweet Soy Sauce

Pour in the sauce and let it simmer for 5 minutes, over really high heat. The sauce will cook down and stick to the pork and vegetables. It’s yummy.
Pork in Sweet Soy Sauce

Stir now and then.
Pork in Sweet Soy Sauce

This was SO finger-licking good! Incredible. I served it with Indonesian pickles (Atjar Tjampoer/Acar Campur), my own Chinese fried rice, green beans and shrimp crackers (Kerupuk).
Pork in Sweet Soy Sauce

Kay’s Recipe Card

Click here for printable size.

Pork in Sweet Soy Sauce
Ingredients
  • 1 pound boneless pork chops
    4 tbsp soy sauce
    2 tbsp ginger syrup
    3 tbsp sweet chili sauce
    1 tbsp brown sugar
    1/4 tsp chili powder
    1/2 tsp curry powder
    1 large onion
    2 garlic cloves
    1 small bell pepper
Directions
  1. Slice an onion in half-rings, cut the bell pepper into strips and grate or mince the garlic. In a bowl combine the soy sauce, ginger syrup, sweet chili sauce, brown sugar, chili powder and curry powder.

    Chop the pork chops in thin strips. Heat 1 or 2 tbsp high-heat cooking oil and sauté the onion and bell pepper over really high heat for 2 to 3 minutes. Until the onion starts to brown lightly. Keep moving the vegetables.

    Remove the onion and bell pepper from the pan, heat a little more oil and cook the pork strips for 3 minutes. Then add the garlic and cook for 30 more seconds before you add the onions and pepper again. Pour in the sauce and let it simmer for 5 minutes, over really high heat. The sauce will cook down and stick to the pork and vegetables. Stir now and then.

    Serve with Chinese fried rice, praw crackers and green beans.
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    44 Comments »

    1. 1

      Kay, is there a substitute for ginger syrup? This one really interest me!!! Thank you….

      Quinn on Mar 25, 2010 @ 9:04 am Reply
    2. 2

      @Quinn:

      I have no idea. I would probably just up the chili saus a little (a tbsp or so) and add a thumb-size piece of fresh ginger.  Should work, too.

      You can’t buy ginger syrup where you are? That would be a shame because that syrup is highly addictive in stir-fries :)

      Kay on Mar 25, 2010 @ 9:09 am Reply
    3. 3

      Yum Yum! Btw I love the new site redesign.

      Marisa on Mar 25, 2010 @ 1:07 pm Reply
    4. 4

      looks fantastic!

      MariaT on Mar 25, 2010 @ 2:00 pm Reply
    5. 5

      Kay, I don’t think I can get ginger syrup here in Adelaide. We do have ginger powder though but I guess they’re just not the same. I’ve actually not heard of ginger syrup before really, so thanks. What an exposure!

      Quinn on Mar 25, 2010 @ 2:02 pm Reply
    6. 6

      Hahaha, I love the random interjection with your son’s painted fingers. ;)
      Ginger syrup is new to me, too. I’ve seen fresh (obv.), puree, powdered, pickled and candied, though.

      Karohemd on Mar 25, 2010 @ 2:22 pm Reply
    7. 7

      It is 8:30 a.m. here and my mouth is watering for this recipe. Really. This is definitely, definitely going on my list to cook this weekend. If I can find some ginger syrup. I’ve never seen it before, but maybe the asian foods store will have some. If not — improvise!

      Lana from Never Enough Thyme on Mar 25, 2010 @ 2:35 pm Reply
    8. 8
      Kay on Mar 25, 2010 @ 3:26 pm Reply
    9. 9

      This does sound wonderful.  Thanks for the link for make your own ginger syrup; I’ve never seen that product here.

      Kalynskitchen on Mar 25, 2010 @ 3:41 pm Reply
    10. 10

      @Kalynskitchen:

      I’m gonna give the syrup a try myself, too. I prefer not  using ingredients that require E numbers, so if this would work it would be great!

      Kay on Mar 25, 2010 @ 3:43 pm Reply
    11. 11

      Kay LOVE your new design of the site!!
      Also love this recipe, I’ve had this many times,well my version of it, but never used ginger syrup. Sounds interesting.
      Magda

      my little expat kitchen on Mar 25, 2010 @ 4:04 pm Reply
    12. 12

      You are so right, it looks to die for. Will try this over the weekend! Thanks for another winner.

      Maria on Mar 25, 2010 @ 5:03 pm Reply
    13. 13

      Just made this for the family. They loved it. Thanks. Love that you use “dutch” ingredients. Its nice not to have to substitute as usual. Sorry all of you who can’t get the ginger syrup…too bad, its a great touch.
      Love the new site Kay, looks fab.

      Sophie on Mar 25, 2010 @ 8:00 pm Reply
    14. 14

      Oh and i made the rice too….looked just like the chinese. Ha! Kids loved it too.

      Sophie on Mar 25, 2010 @ 8:01 pm Reply
    15. 15

      Love the recipe and the new look! Kay, what is the brand of that little chopper you were using for the garlic? Have been looking forever for a small one like that. Thanks!

      mirinblue on Mar 25, 2010 @ 8:58 pm Reply
    16. 16

      @Mirinblue:

      Just looked for you and it’s brandless (is that a word?). I can’t live without it anymore, chopping garlic and especially chili peppers is fantastic this way.

      Kay on Mar 25, 2010 @ 9:03 pm Reply
    17. 17

      any idea where to get one?

      mirinblue on Mar 25, 2010 @ 9:37 pm Reply
    18. 18

      @Minirblue:

      Noticed you’re in the US, and with me being in the Netherlands, I have no idea.

      Just googled a bit and found an OXO mini food chopper that will probably work even better than this one!

      http://www.amazon.com/Oxo-Good-Grips-Mini-Chopper/dp/B0002YTFS2

      Kay on Mar 25, 2010 @ 9:41 pm Reply
    19. 19

      What if a person really really dislikes green peppers?  What would you suggest as a substitute?  I can’t even stand to smell a green pepper but I’d love to make a version of this recipe for my husband.

      Janie on Mar 26, 2010 @ 5:51 am Reply
    20. 20

      I’m making this with broccoli instead of bell peppers tomorrow. (My otherwise lovely boyfriend can not stand bell peppers. Its a flaw). This just looks addictive.

      Deanna on Mar 26, 2010 @ 7:04 am Reply
    21. 21

      @Janie:

      Just leave the peppers out all together and serve vegetables on the side! It took me 10 years to even be able to eat bell peppers. I feel your pain :)

      Kay on Mar 26, 2010 @ 1:59 pm Reply
    22. 22

      Yummy recipe and quite professional photographies and layout!
      Thank you for sharing!

      bobbinis-kitchen.com on Mar 28, 2010 @ 6:20 pm Reply
    23. 23

      Made this this evening, man it was heaven!! :) Will try it with honey and maybe some pineappe juice (if needed) some day to make it for someone who does not like ginger… Not sure if it’ll work but I’ll give it a shot and see where I end up. :) Thanks for sharing!!

      Jeroen on Mar 29, 2010 @ 11:09 pm Reply
      1. @Jeroen:

        Here you go: Kay’s Pork Strips

        Kay on Mar 29, 2010 @ 11:12 pm Reply
    24. 24

      I must look for ginger syrup in the aisian market…….never crossed paths with that item.  I’m betting it would have many uses.

      I have one of those OXO thingies and it’s  perfect for all mini chopping jobs.

      doodles on Mar 30, 2010 @ 5:46 am Reply
    25. 25

      This look so delicious, can’t wait to try it. I can’t find ginger syrup, but I have a ginger marinade, do you think that would work just as well?
      Love the new site by the way, very fresh and clear.

      Helga on Mar 30, 2010 @ 9:18 pm Reply

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