Pork in Sweet Soy Sauce (One Pot, 40 Minutes!)
This one pot pork in sweet soy sauce is tender, glossy, and ready in 40 minutes — a perfect savory-sweet weeknight dinner the whole family will love. Try it tonight!
Ingredients
- Ingredients
- For the Pork:
- 2 pounds pork loin
- Cut into bite-sized 1-inch pieces. Pork loin is lean and tender, but you can also use pork shoulder for a slightly fattier and more flavorful result.
- 2 tablespoons vegetable oil
- For searing the pork. Use a neutral oil like canola or sunflower for the best results.
- For the Sauce:
- 1 tablespoon garlic and ginger paste
- This saves time but you can substitute with 1 teaspoon minced garlic and 1 teaspoon grated fresh ginger if you prefer.
- 1 tablespoon olive oil
- Adds a subtle richness to the sauce.
- 1 tablespoon sesame oil
- Provides a nutty toasty flavor. Use toasted sesame oil for a stronger aroma.
- ½ cup soy sauce
- Regular soy sauce works perfectly here but you can use low-sodium if you’re watching your salt intake.
- 4 tablespoons sugar
- Balances the saltiness of the soy sauce and enhances the overall flavor. You can adjust to taste.
- 1½ cups water
- Used for braising the pork. The liquid will reduce to a thick glossy glaze by the end of cooking.
- 1 tablespoon chili garlic sauce
- Adds a touch of heat and tanginess. Adjust based on your spice tolerance.
- Garnish:
- 2 green onions chopped (optional)
- For a fresh and colorful finishing touch.
Instructions
- Prepare the Pork
- Cut the pork loin into bite-sized 1-inch cubes. Aim for uniform pieces to ensure even cooking.
- Sear the Pork
- Heat 2 tablespoons of vegetable oil in a large pan or skillet over medium-high heat. Add the pork pieces in a single layer, ensuring not to overcrowd the pan. Sauté for about 3–4 minutes, stirring occasionally, until the pork is no longer pink and begins to brown slightly. This step locks in the flavor and adds a beautiful caramelized color to the pork.
- Mix the Sauce
- In a medium-sized bowl, combine garlic and ginger paste, olive oil, sesame oil, soy sauce, sugar, water, and chili garlic sauce. Stir well to dissolve the sugar and blend the flavors.
- Braise the Pork
- Pour the sauce mixture over the pork in the pan and stir to coat the meat evenly. Bring the mixture to a boil over medium heat, then immediately lower the heat to a gentle simmer. Let it simmer uncovered for about 30 minutes, stirring occasionally. As it cooks, the liquid will reduce and thicken into a rich, glossy sauce.
- 5.Check the Sauce Consistency
- By the end of cooking, there should be about 3 tablespoons of sauce left, enough to coat the pork in a flavorful glaze. If the sauce is still too watery, increase the heat slightly and cook for another 2–3 minutes, stirring frequently.
- Serve & Garnish
- Transfer the braised pork to a serving dish and garnish with chopped green onions for a pop of freshness. Serve immediately over steamed jasmine rice, egg noodles, or your favorite side.
Notes
Storage: Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making this one of those rare recipes that's even better the next day. Reheat gently on the stovetop over low heat with a splash of water to loosen the glaze.
Freezing: This dish freezes well for up to 3 months. Freeze the pork and sauce together in a freezer-safe container. Thaw overnight in the fridge and reheat on the stovetop — it reheats beautifully and the sauce comes right back together.
Substitutions:
- Pork loin can be swapped for pork shoulder or pork belly for a richer result, or even chicken thighs for a different take
- No garlic and ginger paste? Use 1 teaspoon each of minced fresh garlic and grated ginger
- Low-sodium soy sauce works perfectly if you're watching salt intake
- Coconut sugar or brown sugar can replace white sugar for a slightly deeper, more caramel-like sweetness
- Chili garlic sauce can be swapped for sriracha in the same quantity