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Soy-Glazed Pork

Photo: John Lee; Styling: Randy Mon
Total time 35 mins
Yield Serves 6 to 8 (serving size: 1/4 cup)
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

Nutrition Information

  • calories 130
  • caloriesfromfat 56 %
  • protein 11 g
  • fat 8.2 g
  • satfat 0.5 g
  • carbohydrate 4 g
  • fiber 0.2 g
  • sodium 356 mg
  • cholesterol 34 mg

How to Make It

  1. 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.

  2. 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.

  3. Make ahead: Up to 2 days ahead, covered and chilled. Reheat over medium heat.

The Hakka Cookbook (University of California Press)