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Braised Pork in Sweet Soy Sauce – Tender pieces of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner.
I love figuring out how to make my favorite takeout items in the comfort of my own home, such as this delicious braised pork with sweet soy sauce. No extra grease or salt to weigh you down! They also require a really surprisingly easy list of ingredients. Once you have these basics in your kitchen, you can use them in practically any combination to make something delicious.
This is one of my most popular pork recipes on the blog, for good reason. It’s extremely easy to make and the taste is incredible.
Besides being able to use different cuts of pork for this recipe, it’ll also work really well if you want to use chicken breast or thighs. As long as they’re cut up into bite sized pieces, they’ll cook down so nicely in this sauce. Now, let’s get cooking!
- Pork loin – You can use pork shoulder (butt) or ribs as well.
- Vegetable oil – Any mild flavored oil like olive, safflower, or sunflower will work.
- Sesame oil – If you can find toasted sesame oil, buy it! The flavor is amazing.
- Soy sauce – I like to use reduced sodium soy sauce. You can use regular if that’s what you have on hand.
- Sugar – Brown sugar works as well, or you can use sugar alternatives or more viscous sugars like honey or agave instead.
- Chili garlic sauce – Also known as sambal oelek. You can use any type of hot sauce you like best; sriracha or gochujang would be great as well.
- Green onion – I like to have these as a nice and fresh garnish for the finished pork. The onion is optional, but I highly recommend using it!
How to make braised pork in sweet soy sauce
- Sear the pork: Cut the pork into 1″ cubes. Sauté over medium-high heat in a pan with the vegetable oil, working in batches if you need, until the pork is cooked through.
- Braise the pork: Mix the sauce ingredients in a bowl, then pour the prepared sauce over the pork and bring it to a boil. Reduce the heat to a simmer and braise for 30 minutes uncovered, or until most of the sauce has reduced. Stir to coat each piece of pork in sauce and serve garnished with green onions.
What is braising
Braising is a method of cooking that uses both wet and dry heat. Basically, this means that the food is first sautéed or seared at a higher temperature, then finished in a liquid, in a covered pot at a lower temperature.
How to serve
I usually serve this pork over some noodles or steamed rice. It would be delicious with coconut rice as well! You can also make some mashed potatoes, or use Asian style noodles such as udon, soba, ramen, or vermicelli.
If you want to serve your pork with some sides, give these recipes a try!
- Easy Fried Rice
- Cauliflower Rice
- Egg Drop Soup
- Egg Roll Soup
- Ramen Stir Fry
- Chow Mein
- Crunchy Asian Salad
Store your leftovers in an airtight container in the fridge for 3-4 days. If you made a carb like noodles, rice, or potatoes, you can store the leftover pork in the same container, or separate. Totally up to you!
Leftovers will heat up best in the microwave. If you want to use a different method, I’d suggest stovetop. Add the pork, plus a splash of water or broth, to a skillet and turn the heat onto medium. Stir often, and add more water or broth if the sauce starts to dry out. Cook for about 5 minutes or until heated through.
This is an awesome freezer meal! You can make a double or triple batch of this recipe and store a few meals worth in the freezer for nights when you don’t have time to make a good homemade dinner.
Transfer the pork to a large freezer bag or airtight container and it will last in the freezer for 3-4 months. To reheat, you can pop it straight into the microwave from the freezer. To use my stovetop method above, let the pork thaw overnight in the fridge first.
Did you love this recipe? Try these!
- Korean Bulgogi Pork
- Quick and Easy Beef Stir Fry
- Instant Pot Cashew Chicken
- Korean BBQ Pork Ribs
- Mongolian Beef
- Korean Fried Chicken
- Asian Style Udon Noodles with Pork and Mushrooms
- Baked Salmon Teriyaki
- Sweet And Sour Pork
- 2 green onions (chopped (optional))
- Cut the pork in about 1 inch pieces and saute in a pan with the vegetable oil for about 3 minutes over medium-high heat, until the pork is no longer pink and starts to brown.
- In a medium bowl mix the rest of the ingredients. Pour over the pork and bring to a boil. You may think there's too much water, but it will reduce. Once it's boiling turn the heat down to low and let simmer for about 30 minutes uncovered, stirring occasionally, or until there's only about 3 tbsp of sauce left.
- Garnish with green onions. Serve over noodles or steamed rice.
- Store your leftovers in an airtight container in the fridge for 3-4 days. If you made a carb like noodles, rice, or potatoes, you can store the leftover pork in the same container, or separate. Totally up to you!
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.