Pork in soy sauce in a frying pan can be fried in one large piece or in small pieces. In the first option you will get a steak, in the second - a dish similar to meat goulash with gravy. Of course, both options for cooking pork are tasty and worthy of attention.
To prepare fried or stewed pork in soy sauce, various vegetables are often used in addition to soy sauce, depending on the season. These can be zucchini, eggplant, onions, carrots, peas, corn, cauliflower, peppers, broccoli. In addition to vegetables, mushrooms, dried fruits - prunes and dried apricots, as well as fresh or canned fruits are often added to pork. Stewed pork with pineapples in soy sauce turns out very tasty.
In addition to soy sauce, to give the dish certain flavor notes, they use products such as fresh ginger root, honey, vinegar, lemon juice, ketchup, spices, fresh herbs, and sour cream. If we talk about the most popular recipes, then it is worth mentioning fried pork in honey-soy sauce, no less tasty pork with champignons in sweet and sour sauce, stewed pork with pineapple, Chinese pork in spicy soy sauce.
To cook delicious pork in soy sauce, pieces of meat can be marinated in advance for 3-5 hours and then fried. But if you don’t have time for this procedure, then you can do without marinating the meat. In this case, the meat is simply poured with soy sauce or a marinade prepared on its basis during frying.
Today I want to bring to your attention a step-by-step recipe for stewed pork in soy sauce with vegetables in a frying pan. The dish, although simple, has a rich taste and aroma. As they say, in a matter of minutes you will have a quick, tasty and nutritious dish that goes well with a large number of side dishes. If you haven't tried it, be sure to cook it. Meat lovers, I'm sure, will appreciate it.
Ingredients:
- Pork - 500 gr.,
- Soy sauce - 50 ml.,
- Bell pepper - 1 pc.,
- Onions – 2 pcs.,
- Carrots - 1 pc.,
- Spices - to taste
- Ketchup - 4 tbsp. spoons,
- Salt - to taste
- Refined sunflower oil
Cooking features
- Experienced cooks prefer to cook fresh or chilled pork rather than frozen. This is due to the fact that when freezing and thawing, the structure of the meat is disrupted, the product loses a lot of moisture, and this negatively affects the organoleptic qualities of the dish. In order to minimize damage, meat should be allowed to thaw in natural conditions, without exposing it to sudden temperature changes. Trying to speed up the process of thawing a product using a microwave or hot water will not lead to anything good.
- The meat of a young pig cooks faster and is more tender than the meat of an adult pig.
- When purchasing pork from an unfamiliar seller, set fire to a piece of skin from the meat to make sure that it does not emit a repulsive odor. If you come across boar meat, you will not be able to prepare a tasty dish from it.
- The technology for preparing real soy sauce is quite complex, so this product cannot be too cheap. A low price and large plastic packaging may be signs that the seasoning is counterfeit. Its use may not give the result that the cook expects.
- When cooking pork in a frying pan, soy sauce can be added during braising to make the meat more juicy, or used as a base for a marinade.
- Cooking time for frying pork in bean sauce depends on the size of the pieces of meat and the intensity of the flame. Typically it ranges from 15 to 30 minutes.
- Salting pork that is marinated or stewed in soy sauce should be done with caution, since this seasoning itself is salty. Often they do without salt at all.
- For piquancy, you can add capsicum, garlic, ground peppers, coriander, tomato paste, adjika, mustard, horseradish to the dish.
- You can thicken the sauce with flour or starch.
- The dish will turn out more juicy and tasty if the main ingredient is supplemented with vegetables. Onions, carrots, and bell peppers work well.
Serve pork cooked in soy sauce, preferably with a side dish. Such snacks go well with bigus, mashed potatoes, buckwheat porridge, boiled rice, pasta, and vegetable salads.
Pork in soy sauce, baked in a large piece in foil
Compound:
- pork – 0.7-0.8 kg;
- garlic – 4 cloves;
- soy sauce – 120-150 ml;
- ground black pepper, paprika - to taste.
Cooking method:
- Wash the pork and pat dry with a napkin. After removing the film from the meat, make deep punctures in it with a knife.
- Peel the garlic cloves and cut them lengthwise into 4 pieces. Insert the garlic cloves into the punctures.
- Rub the meat with a mixture of paprika and black pepper.
- Place the pork in a bowl and cover with soy sauce.
- Marinate the meat for 6-10 hours, periodically turning it over to the other side.
- Place the pork on several layers of foil. Lift up the edges of the foil. Pour the marinade over the meat. Seal the edges of the foil over it.
- Place the bundle on a baking sheet and place in an oven preheated to 180 degrees.
- After 75 minutes, open the foil and increase the oven temperature to maximum.
After 15 hours, the meat can be removed from the oven, cut and served. This appetizer will be delicious served cold.
Pork fried with onions in soy sauce
Compound:
- pork – 0.5 kg;
- soy sauce – 60 ml;
- onions – 100 g;
- seasoning for meat – 5 g;
- refined vegetable oil – 40 ml;
- salt (optional) - to taste.
Cooking method:
- Wash the pork and dry it with a kitchen towel. Clean the meat from films and trim off excess fat.
- Cut the pork into cubes about 2 cm in size and place in a bowl or container.
- Sprinkle the meat with seasonings and salt, pour in soy sauce, and stir.
- Peel the onion and cut into thin half rings. Crush the onion with your hands so that it releases its juice, place it with the meat. Mix the ingredients.
- Place the bowl or container with the pork in the refrigerator and leave for 1-2 hours.
- After the specified time, heat the vegetable oil in a frying pan, put the pork in it along with the onions and sauce. Fry the meat over medium heat for 20 minutes, turning it over occasionally and stirring with a spatula.
Pork fried according to this recipe can be served with any side dish, including fresh vegetable salad.
Baked meat in the oven
The recipe is also quite simple and has many options; you can replace some ingredients and vary the spices. However, almost any combination will give a good and tasty result.
So, to prepare baked pork in soy sauce in the oven you will need:
- Meat – 0.5 kg;
- Soy sauce – 250 ml;
- Mustard – 30 g;
- Garlic – 4 cloves;
- Paprika – 10 g;
- Salt, pepper - to taste;
- Sesame - to taste.
Cooking time – with marinating it will take up to 5 hours. Calorie content – 180 kcal per 100 g.
Garlic needs to be ground into a paste, mixed with mustard, paprika and soy sauce - this is a ready-made marinade. The pork should be cut into pieces in portions (about 100-150 g each) and poured with the prepared marinade, in which it should be left for 3 to 4 hours in the refrigerator.
Before taking the meat out, it is better to preheat the oven so that it does not sit for too long and the heat treatment begins immediately. Place the pieces on a deep baking sheet, pour over the marinade and sprinkle sesame seeds on top, then place for 40 minutes at 200 ◦ C.
The prepared meat goes well with any side dish and can be served immediately after cooking.
A kefir cake made in a slow cooker is no different from regular baking. But to prepare it, you need to know several features.
Recipe for puff pastry croissants with a variety of fillings here.
Read our article on how to cook kystyby with potatoes.
Pork pieces in soy mustard sauce
Compound:
- pork – 0.7 kg;
- onions – 150 g;
- seasonings for meat (for shurpa, shish kebab) – 5 g;
- table mustard – 5 ml;
- soy sauce – 80 ml;
- refined vegetable oil - how much will be needed.
Cooking method:
- Mix mustard with seasonings. Add soy sauce. Whisk the ingredients until the mixture has a uniform consistency.
- Peel the onion, cut into thin quarter rings, add them to the sauce, stir it again.
- After washing and blotting with a paper towel, cut the meat into small cubes (1.5-2 cm in size).
- Place the meat in a bowl, add the prepared marinade to it, mix the ingredients well and put in a cool place for an hour.
- Pour 2-3 tablespoons of oil into a deep frying pan and heat it.
- Place the pork in the pan along with the mustard-soy marinade and onions.
- Fry the pork over high heat, stirring constantly with a spatula, for 15 minutes.
Pork prepared according to this recipe has a moderately spicy taste and a seductive smell.
How to marinate and cook pork in honey-soy sauce
Honey and soy are an interesting tandem of salty and sweet, which will leave few people indifferent. In general, contradictions in flavor mixtures are often found in Asian cuisine, and as for pork and the methods of its preparation in China alone, as already said, here you can find almost everything that a person’s imagination is capable of.
- Meat – 0.6 kg;
- Honey – 100 ml;
- Soy sauce – 100 ml;
- Salt - to taste.
Calorie content – 190 kcal per 100 g. Cooking time – from 2 to 3 hours.
Cut the meat into medium-thick slices.
So, you need to marinate the meat in this sauce before baking so that it acquires a unique taste and becomes a little softer. To do this, you need to take honey, melted in advance, and the sauce itself, in an amount equal to it in volume. Both ingredients must be mixed, and the chopped pork slices should be dipped in the finished mixture and left for 30 minutes.
Next, put the meat in a baking dish and place in the oven at 200 ◦ C, 1 hour. Or you can put it in a sleeve, tie the end and put it in the oven. The third option is to fry in a frying pan with oil under a lid, adding a little soy sauce and water. The addition of spices is not regulated here, however, it would be useful to use suneli hops, garlic, black pepper and ground red hot pepper in quantities that will suit the taste of the cook.
Pork in soy sauce with ginger and tomato paste in a frying pan
Compound:
- pork – 0.4-0.5 kg;
- onions – 150 g;
- hot capsicum – 10 g;
- ginger root – 10 g;
- tomato paste – 10 g;
- refined vegetable oil – 40 ml;
- soy sauce – 80 ml;
- seasonings without salt, green onions - to taste.
Cooking method:
- Wash the pork and pat dry with a napkin. Remove film, veins, excess fat.
- Cut the pork into bars 1 cm wide and 4-5 cm long. Place it in a food-safe container.
- Peel the ginger root and finely grate it.
- Remove seeds from the pepper and cut it as finely as possible.
- Peel the onion, cut into thin halves or quarters of rings.
- Sprinkle the meat with seasonings and add onions. Stir the ingredients by mashing the onion with your hands to release more juice. Place the container with meat and onions in the refrigerator for an hour.
- Heat oil in a frying pan.
- Shake the onion from the pork and place the meat in one layer in the boiling oil. Fry it over medium heat without a lid, without stirring, for 3-4 minutes. During this time, the meat will have time to become covered with an appetizing crust.
- Stir the meat by turning it over to the other side. Fry it for another 4 minutes.
- Add the onion, fry the meat with it, now stirring occasionally, for another 3 minutes.
- Add pepper, ginger and tomato paste. Mix the ingredients and fry them for a couple of minutes.
- Pour soy sauce into the pan. Cover it with a lid, reduce the heat under it.
- Simmer the pork in soy sauce for 10 minutes.
When serving, sprinkle the dish with chopped green onions. The savory appetizer prepared according to this recipe will appeal to fans of Asian cuisine.
How to cook “Pork with soy sauce”
Prepare all the necessary ingredients. Take the pork chilled, not frozen.
Cut the meat into small pieces. Heat vegetable oil in a frying pan and place meat in it. Fry for 10-12 minutes.
Meanwhile, cut the onion into half rings.
Add soy sauce to the meat, which has already browned, and simmer everything under the lid for 10 minutes. During this time, the meat will soften and become very tender.
Add the onion 5-7 minutes before readiness. Salt and add spices.
Pork with soy sauce is ready. Serve it hot with vegetable salads. Bon appetit!
Recipe Pork tenderloin in soy sauce. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Pork tenderloin in soy sauce.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 178.2 kcal | 1684 kcal | 10.6% | 5.9% | 945 g |
| Squirrels | 21.7 g | 76 g | 28.6% | 16% | 350 g |
| Fats | 9.5 g | 56 g | 17% | 9.5% | 589 g |
| Carbohydrates | 1.2 g | 219 g | 0.5% | 0.3% | 18250 g |
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 0.8% | 6667 g |
| Water | 63.7 g | 2273 g | 2.8% | 1.6% | 3568 g |
| Ash | 1.681 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 3.8% | 1500 g |
| Vitamin B2, riboflavin | 0.107 mg | 1.8 mg | 5.9% | 3.3% | 1682 g |
| Vitamin B4, choline | 87.43 mg | 500 mg | 17.5% | 9.8% | 572 g |
| Vitamin B5, pantothenic | 0.594 mg | 5 mg | 11.9% | 6.7% | 842 g |
| Vitamin B6, pyridoxine | 0.363 mg | 2 mg | 18.2% | 10.2% | 551 g |
| Vitamin B9, folates | 5.788 mcg | 400 mcg | 1.4% | 0.8% | 6911 g |
| Vitamin C, ascorbic acid | 0.56 mg | 90 mg | 0.6% | 0.3% | 16071 g |
| Vitamin E, alpha tocopherol, TE | 0.757 mg | 15 mg | 5% | 2.8% | 1982 |
| Vitamin H, biotin | 0.101 mcg | 50 mcg | 0.2% | 0.1% | 49505 g |
| Vitamin RR, NE | 6.8757 mg | 20 mg | 34.4% | 19.3% | 291 g |
| Niacin | 2.93 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 397.05 mg | 2500 mg | 15.9% | 8.9% | 630 g |
| Calcium, Ca | 12.17 mg | 1000 mg | 1.2% | 0.7% | 8217 g |
| Magnesium, Mg | 46.46 mg | 400 mg | 11.6% | 6.5% | 861 g |
| Sodium, Na | 62.62 mg | 1300 mg | 4.8% | 2.7% | 2076 g |
| Sera, S | 263.73 mg | 1000 mg | 26.4% | 14.8% | 379 g |
| Phosphorus, P | 247.5 mg | 800 mg | 30.9% | 17.3% | 323 g |
| Chlorine, Cl | 59.45 mg | 2300 mg | 2.6% | 1.5% | 3869 g |
| Microelements | |||||
| Aluminium, Al | 44.8 mcg | ~ | |||
| Bor, B | 22.4 mcg | ~ | |||
| Iron, Fe | 1.878 mg | 18 mg | 10.4% | 5.8% | 958 g |
| Yod, I | 8.03 mcg | 150 mcg | 5.4% | 3% | 1868 |
| Cobalt, Co | 9.886 mcg | 10 mcg | 98.9% | 55.5% | 101 g |
| Manganese, Mn | 0.059 mg | 2 mg | 3% | 1.7% | 3390 g |
| Copper, Cu | 121.99 mcg | 1000 mcg | 12.2% | 6.8% | 820 g |
| Molybdenum, Mo | 15.154 mcg | 70 mcg | 21.6% | 12.1% | 462 g |
| Nickel, Ni | 14.674 mcg | ~ | |||
| Tin, Sn | 34.97 mcg | ~ | |||
| Rubidium, Rb | 53.3 mcg | ~ | |||
| Fluorine, F | 84.25 mcg | 4000 mcg | 2.1% | 1.2% | 4748 g |
| Chromium, Cr | 15.96 mcg | 50 mcg | 31.9% | 17.9% | 313 g |
| Zinc, Zn | 2.5082 mg | 12 mg | 20.9% | 11.7% | 478 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.011 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 g | |||
| Glucose (dextrose) | 0.146 g | ~ | |||
| Sucrose | 0.728 g | ~ | |||
| Fructose | 0.134 g | ~ | |||
| Essential amino acids | 0.032 g | ~ | |||
| Arginine* | 0.018 g | ~ | |||
| Valin | 0.003 g | ~ | |||
| Histidine* | 0.002 g | ~ | |||
| Isoleucine | 0.004 g | ~ | |||
| Leucine | 0.006 g | ~ | |||
| Lysine | 0.007 g | ~ | |||
| Methionine | 0.001 g | ~ | |||
| Methionine + Cysteine | 0.002 g | ~ | |||
| Threonine | 0.004 g | ~ | |||
| Tryptophan | 0.002 g | ~ | |||
| Phenylalanine | 0.005 g | ~ | |||
| Phenylalanine+Tyrosine | 0.008 g | ~ | |||
| Nonessential amino acids | 0.074 g | ~ | |||
| Alanin | 0.006 g | ~ | |||
| Aspartic acid | 0.008 g | ~ | |||
| Glycine | 0.005 g | ~ | |||
| Glutamic acid | 0.025 g | ~ | |||
| Proline | 0.003 g | ~ | |||
| Serin | 0.003 g | ~ | |||
| Tyrosine | 0.003 g | ~ | |||
| Cysteine | 0.001 g | ~ | |||
| Sterols (sterols) | |||||
| beta sitosterol | 3.337 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.2 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.103 g | ~ | |||
| 18:0 Stearic | 0.068 g | ~ | |||
| 20:0 Arakhinovaya | 0.005 g | ~ | |||
| 22:0 Begenovaya | 0.012 g | ~ | |||
| Monounsaturated fatty acids | 0.397 g | min 16.8 g | 2.4% | 1.3% | |
| 18:1 Oleic (omega-9) | 0.395 g | ~ | |||
| Polyunsaturated fatty acids | 0.998 g | from 11.2 to 20.6 g | 8.9% | 5% | |
| 18:2 Linolevaya | 0.998 g | ~ |
The energy value of Pork tenderloin in soy sauce is 178.2 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
