Pork in sweet soy sauce is the perfect combination of sweet, savory, spicy, and creamy with juicy cubes of meat. Because you stew the meat, it is wonderfully tender. The sauce with soy, cream, and coconut sticks to the meat and gives it a delicious taste! A little sweet, a hint of coconut, and light pepper. You will definitely be making this recipe again!
Last summer I grew red peppers in my garden. I froze them until I wanted to use them and today I have planned a Chinese meal with it: pork in sweet soy sauce.
There was nothing left at the end of the meal on any of the plates (and in my pan), so the meal was a huge success.
I subscribe that to my self grown pepper ;-).
And if you think that a whole pepper is a bit much in a sauce, the spiciness decreases because of the coconut, cream, and soy. But it gives just that little bit of pepper that makes this sauce so delicious. Therefore this recipe is great to eat with children.
Tender cubes of pork fillet with a sweet coconut soy sauce. A perfect combination of sweet, savory, spicy, and creamy!
A full list of ingredients can be found at the bottom of this post in the recipe card.
- Gammon steak - For this recipe, you use gammon steak. You can also opt for ham steaks. If you prefer not to use pork, you can also replace it with boneless chicken breast.
- Soy sauce - The meat is stewed in two types of soy sauce: Kecap Manis and Kecap Medja. Kecap Manis is a sweet soy sauce. The second is Kecap Medja. It's a little sweeter and more syrupy. If you can't lay your hands on one of these replace it with a sweet soy sauce and/or a light soy sauce.
- Cream - Makes the sauce nice and silky. If you want a lactose-free recipe, you can also use soy cream or coconut milk.
- Lime - Lime is the counterpart for the sweetness in soy sauces. Make sure you don't add the lime until the dish is ready and off the heat. Adding the lime too early can cause the cream to curdle. You can also replace the lime with lemon or orange.
A recipe that can be printed can be found at the bottom of this blog in the recipe card.
Step 1 Bake the meat until brown
- Heat 2 tablespoons of oil until very hot. Meanwhile, cut the pork fillet into 1 x 1 inch (2 x 2 cm) cubes. Add to the pan.
- Stir fry the meat until golden brown. Then remove the meat from the wok with a slotted spoon.
Step 2 Flavor with spices
Crush (or finely chop) the garlic. Grate the ginger. Remove the seeds from the pepper and cut them into small strips. Add it to the oil and stir-fry for two minutes.
Step 3 Add the meat to the wok and prepare the sweet soy sauce
- Return the meat to the wok with the garlic mixture.
- Pour the Ketjap Manis on top of the meat.
- You also add the Ketjap Medja to the wok.
- Pour the cream into the meat mixture and mix the meat cubes with the creamy soy sauce.
Step 4 Add the coconut and let it simmer
Fold the grated coconut into the cream mixture. Now turn the heat down. Let everything simmer for 60 minutes. Turn off the heat and mix two tablespoons of lime juice into the sauce. Serve immediately. This recipe for pork in sweet soy sauce is delicious served with white rice and a green salad or cucumber salad.
🥘 Other delicious recipes
Pork in sweet soy sauce
Pas met de knoppen het aantal personen aan.
- 1 pound gammon steak diced in 1 x 1 inch (2 x 2 cm) cubes
- 2 tablespoons oil
- 2 tablespoons Kecap Manis or light soy sauce
- 2 tablespoons Kecap Medja or sweet soy sauce
- 2 cloves garlic grated
- 1 red pepper strips, deseeded
- 2 inch ginger fresh, grated
- 1 cup cream
- 6 tablespoons coconut grated
- 2 tablespoons lime juice
- Heat a wok on high heat.
- Put the oil in the hot pan and fry the meat in about 3 - 5 minutes. Set the meat aside.
- Put the garlic, grated ginger, and pepper in the wok and stir-fry for 2 minutes.
- Add the meat to the wok, together with Kecap Manis, Kecap Medja, cream, and grated coconut.
- Put the wok on the lowest heat and simmer it for about 60 minutes.
- Stir in the lime juice and serve immediately.
- Have a nice dinner.
Refrigerator - This pork in sweet soy sauce keeps well covered in the refrigerator for up to 3 days.
Frozen - Quickly cool the meat and sauce and store in a freezer box. This way you can freeze it for up to 1 month. Let thaw in the refrigerator.
Warming up - Because the sauce can curdle, it is best to warm it up au Bain-Marie. So in a bowl over a pan of boiling water. In any case, don't let it come to a boil. 5. Nutritional values - the nutritional values are shown per person. Without side dishes such as rice, salads, etc. The calculation assumes that all sauce is eaten.