22 Reviews of Braised Pork in Soy Sauce

From: Lauralie41

On Oct 24, 2006

This braised pork is wonderful! I tried to hide it from DH but it didnt work, we ate it all! The pork is very tender and I did double the soy sauce, brown sugar, and water. Cooked quickly in my electric skillet and browned so nicely. A definite keeper, thank you MaeEast!

From: Cindy Lynn

On Feb 28, 2004

I am not a fan of pork; in fact, if it weren't my DH's favorite, I would never eat pork, but I sure did enjoy this! As promised, it was melt-in-your-mouth tender! Everyone thoroughly enjoyed it and there were absolutely none of the usual and anticipated left-overs (I always plan roast recipes to last for 2 meals). I will certainly be making this one again! Thank you for improving my perspective towards one of DH's favorite foods Mae!

From: Karen=^..^=

On Oct 7, 2003

This was fabulous!! I can't even describe how wonderful it was. I left this recipe for my husband to make while I was at work and it was apparently easy enough for him to handle, because it was done when I got home and the house smelled great. We had it with Rice Pilaf and string beans. All 4 kids scarfed this down and asked if there was more! The only complaint was that it didn't make enough. I was surprised that the sauce stayed as thin as it did, but the flavor was awesome and was great over the rice. Thanks for sharing this! I normally don't even like pork, but with this recipe, our whole family can enjoy it together. Thanks for sharing this...we all decided that this will be a regular around here!

From: evewitch

On Oct 2, 2005

Wonderful, and easy. Nothing else to add. — posted Apr 1, 2004 Update: I have made this so many times since I have posted my review! I came back tonight (while my meat is browning to make yet another go-round) to make sure I had given this five stars (I had). This recipe is so versatile. I have made it with onion powder & garlic powder, and even no onion at all - I prefer the original, although I now cut my onion very small since my kids are picky onion-haters. I have also, at various points on my low-carb journey, used Sweet & Low Brown, Splenda with a dash of blackstrap molasses, and plain Splenda. Again, I prefer the original, but these substitutes are do-able. (I don't recommend leaving the brown sugar out entirely - I did once, and it just didn't have the right balance of flavors.) I usually don't find that my sauce stays thin. It usually cooks down and caramelizes beautifully. I have found that it doesn't do that when I double the recipe, and I don't like the result as much, so I try to use 2 pans to double this. I usually use pork country ribs. I guess that's about it, except to profusely thank MaeEast for posting such a wonderful recipe!

From: P.J.

On Jul 30, 2005

The flavors in this recipe really are superb. My entire family enjoyed this. I did not make any changes in this recipe. Thanks for sharing a quick and great recipe.

From: Zobeed

On Aug 16, 2007

Delicious! I did use a bit of cornstarch at the end to thicken things up a bit. Great flavor!

From: syltel

On Oct 2, 2006

This really simple and easy to make dish was supprisingly yummy!! I'll be making this for dinner again tonight and this time, I'm gonna try to add some grated fresh ginger in it to add a bit more zing!! Thanxs for a great recipe!!

From: Sherribabi

On Apr 1, 2006

This pork was a big hit in my house. I think next time I make this pork I am going to put it over the sesame noodles from the recipe Funky Chicken and Sesame Noodles.

From: chakrates

On Dec 9, 2005

Quite easy to make. I added some red pepper flakes when the oil was heating, before i sauteed the pork — yummy!

From: WaterMelon

On Dec 1, 2004

Great flavorful recipe. I braised it for almost an hour - the pork was melt-in-your-mouth tender! I added 1/2 tsp of 5 spice powder and 2 slices of ginger. Due to the long braising time, I added a bit more water, every 10 mins after the initial 30mins. Thanks for the delicious dinner!