filipino

Dry Braised Pork with Soy and Vinegar

Name: Dry Braised Pork with Soy and Vinegar
Yield: 1 serving
Cuisine: filipino
Ingredients: 190 g pork shoulder, sliced; 18 g soy sauce; 18 g cane vinegar; 12 g garlic, crushed; 1 g bay leaf; 80 g water; 10 g vegetable oil; 120 g green beans, cut; 1 g ground black pepper

This braised dish pairs pork shoulder, sliced with soy sauce, cane vinegar and garlic, crushed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

36 g Protein

15 g Carbohydrates

45 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

190g pork shoulder, sliced 448 kcal
18g soy sauce 13 kcal
18g cane vinegar 3 kcal
12g garlic, crushed 18 kcal
1g bay leaf 3 kcal
80g water 0 kcal
10g vegetable oil 88 kcal
120g green beans, cut 37 kcal
1g ground black pepper 3 kcal

Cooking instructions

pork shouldervegetable oilground black pepper
Pat the pork dry and season with black pepper. Heat oil in a small pan over medium-high heat.
pork shouldergarlic
Sear pork slices until browned, 3 to 4 minutes. Add garlic and cook 30 seconds until fragrant.
soy saucecane vinegarbay leafwater
Add soy sauce, vinegar, bay leaf, and water. Bring to a simmer without stirring for 2 minutes to mellow the vinegar.
pork shouldersoy sauce
Lower heat and simmer 12 to 15 minutes, turning the pork occasionally, until tender and the sauce reduces to a glossy coating.
bay leafgreen beans
Add green beans for the last 4 minutes of cooking. Remove bay leaf and serve hot.