A salty-sweet sauce glazes Soy-Glazed Pork. Mix and match this Hakka-style dish with your favorite noodle bowl.
3 tablespoons vegetable oil
1 small yellow onion, halved and thinly sliced
1 to 1 1/4 lbs. boneless pork butt, trimmed of excess fat and cut into thin strips about 2 in. long and 1/2 in. thick
1 1/2 tablespoons soy sauce
2 teaspoons molasses
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
How to Make It
Heat a wok or large frying pan over high heat. Add oil and swirl wok to coat. Cook onion, stirring often, until starting to brown, about 2 minutes. Add pork and cook, stirring as needed, until browned, about 15 minutes.
Mix remaining ingredients in a small bowl and add to pork, stirring to coat. Cover, reduce heat to low, and simmer until pork is tender, about 20 minutes. If meat starts to stick, add 2 tbsp. water.
Make ahead: Up to 2 days ahead, covered and chilled. Reheat over medium heat.
The Hakka Cookbook (University of California Press)