This was amazing, better than our favorite Vietnamese restaurant noodle bowls! Made exactly as directed and served with Sesame Oil Noodles.
Photo: John Lee; Styling: Randy Mon
A salty-sweet sauce glazes Soy-Glazed Pork. Mix and match this Hakka-style dish with your favorite noodle bowl.
Yield: Serves 6 to 8 (serving size: 1/4 cup)
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Amount per serving
- Calories: 130
- Calories from fat: 56%
- Protein: 11g
- Fat: 8.2g
- Saturated fat: 0.5g
- Carbohydrate: 4g
- Fiber: 0.2g
- Sodium: 356mg
- Cholesterol: 34mg
- 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
- 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.
- Make ahead: Up to 2 days ahead, covered and chilled. Reheat over medium heat.
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