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Dinner One Pot Pork Asian
4.5 from 346 votes

Braised Pork in Sweet Soy Sauce

Jump to RecipeVideoPrintRate
By: Joanna Cismaru 75 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

overhead shot of braised pork in sweet soy sauce in a braiser garnished with green onions

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!

overhead shot of all the ingredients needed to make braised pork with sweet soy sauce

Ingredients

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top of the page.

  • 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.
  • Water
  • 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!
process shots showing how to make braised pork with sweet soy sauce

How to make braised pork in sweet soy sauce

  1. 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.
  2. 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.

braised pork in a white bowl garnished with green onions, with a bowl of noodles in the background

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
two bowls of braised pork garnished with green onions

Leftovers

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.

Freezing

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.

overhead shot of braised pork in a white bowl

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of a bowl full of braised pork with sweet soy sauce topped with chopped green onion
4.51 from 346 votes

Braised Pork in Sweet Soy Sauce

Prep 10 minutes minutes
Cook 30 minutes minutes
Total 40 minutes minutes
4
Rate Recipe Print Recipe
Braised Pork in Sweet Soy Sauce – Tender pieced 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.
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Video

Ingredients

  • 2 pound pork loin
  • 2 tablespoon vegetable oil
  • 1 tablespoon garlic and ginger paste
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1/2 cup soy sauce
  • 4 tablespoon sugar
  • 1 1/2 cup water
  • 1 tablespoon chili garlic sauce

Garnish

  • 2 green onions (chopped (optional))

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.

Equipment

  • Le Creuset 3.75-Quart Braiser
  • Glass Mixing Bowl Set (3 piece)

Notes

  1. 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!

Nutrition Information

Calories: 494kcal (25%)Carbohydrates: 16g (5%)Protein: 53g (106%)Fat: 23g (35%)Saturated Fat: 10g (63%)Cholesterol: 143mg (48%)Sodium: 1389mg (60%)Potassium: 922mg (26%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 60IU (1%)Vitamin C: 1mg (1%)Calcium: 24mg (2%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of a bowl full of braised pork with sweet soy sauce topped with chopped green onion

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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75 Comments
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Tina DaSilva
Tina DaSilva
Posted: 7 days ago

5 stars
This is delicious!!!! But i think the simmer time is off. Mine took about an hour to thicken up, but the most tender, delicious pork cubes ever! Not dry at all. New family favorite!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tina DaSilva
Posted: 6 days ago

The simmering time can sometimes vary depending on the cut of the meat, the size of the pieces, and the exact temperature, but I’m glad you were able to adjust it to get the right consistency and tenderness. Thank you for your patience and for giving the recipe a try! If you make it again, feel free to adjust the cooking times as needed to suit your preference.

0
Reply
Ann
Ann
Posted: 1 month ago

5 stars
Love love this recipe! Simple yet flavorful! I put Gochujang (Korean red chili paste) instead of chili sauce for the sweet-spicy taste and add carrots, green beans, and bell peppers! My family enjoys this dish very much!

0
Reply
Eve
Eve
Posted: 1 month ago

5 stars
Delicious! Added to my kitchen diaries for weeknight meals

0
Reply
Keit
Keit
Posted: 3 months ago

5 stars
My family enjoyed the taste of this recipe, though I made the error of not halving the sauce serving (since my meat was half the suggested serving here) so I was left with a lot of sauce. My meat was tender even at ~20 minutes braising. I’d love to redo this with the proper sauce serving!

0
Reply
Kary
Kary
Posted: 5 months ago

Jo, can I marinate this over night then bake/braise it in the oven after I sear the pieces? And what temp should I bake at?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kary
Posted: 5 months ago

You can, though I haven’t tried it. I would do it at 350F.

0
Reply
Kary
Kary
Reply to  Joanna Cismaru
Posted: 5 months ago

Thanks I’ll let you know how it turns out. Should I cook it for 30-60 mins?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kary
Posted: 5 months ago

It will probably take 1 to 1.5 hours.

1
Reply
James
James
Posted: 1 year ago

4 stars
I found my pork was still tough at 30 minutes but had plenty liquid left, so simmered for about another half hour and things got nice and tender! Delish.

3
Reply
Den Abad
Den Abad
Posted: 2 years ago

Love this recipe !💕

0
Reply
Phil
Phil
Posted: 2 years ago

5 stars
This is a go to recipe for me!

0
Reply
Olimpia
Olimpia
Posted: 2 years ago

Very good. Will definitely make this again. I added a can of green beans, leftover sauteed carrots and a heaping tsp. of cornstarch in some water to thicken the sauce.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Olimpia
Posted: 2 years ago

Those are great adjustments, so glad you enjoyed this braised pork recipe!

0
Reply
Akn8v
Akn8v
Posted: 2 years ago

5 stars
This was amazing! Thank you for sharing!!!!!!

0
Reply
Dewey
Dewey
Posted: 2 years ago

5 stars
Great recipe but I could do without the extra 10 pages I have to print to get the recipie. I find this true of many recipies. Terrible waste of paper and ink.

2
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dewey
Posted: 2 years ago

There’s a print button at the top of the post or the recipe card that just prints the recipe!

1
Reply
Boj
Boj
Posted: 2 years ago

Tried it today and added scrambled egg on top!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Boj
Posted: 2 years ago

That’s great!

0
Reply
Alison Kuykendall
Alison Kuykendall
Posted: 2 years ago

3 stars
This smelled divine, but was too salty for me. I will make it again and try using low sodium soy sauce and hope it cuts the saltiness.

1
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Alison Kuykendall
Posted: 2 years ago

That’s a great adjustment, low sodium soy sauce will definitely do the trick.

0
Reply
Annalise Blue
Annalise Blue
Posted: 2 years ago

5 stars
Easy to make and delicious.

0
Reply
Audrey Worlie
Audrey Worlie
Posted: 2 years ago

For a side to mix in I made garlicky couscous instead of rice, and sauteed mushrooms! It was excellent!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Audrey Worlie
Posted: 2 years ago

So glad you enjoyed this!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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