Sometimes we need comfort food. For me, this is so simple yet satisfying to eat over a bowl of rice. Stewed pork in shoyu can be considered either Japanese or Chinese, but who cares if it just tastes good! Right? The ingredients are easy to get anywhere because there is nothing fancy in it. If you can’t find saké, just use a Chinese rice wine. My favorite part is to eat the shoyu eggs the next day!
Stewed Shoyu Pork with Boiled Eggs Recipe.
- Pork Shoulder cut into chunks – 2 lbs.
- 6-8 boiled eggs
- 1 cup water
- 1 cup saké
- 1 cup shoyu/soy sauce
- 2 star anise pods
- 5 cloves garlic
- ½ onion – sliced
- 1 inch chopped ginger
- In a pot, pour oil and saute onions and garlic until soft.
- Add pork and brown.
- Add water, sake, shoyu, star anise, peeled garlic cloves to pot.
- Bring to a boil and skim off bubbles and scum.
- Lower the heat to simmer and cook for 2 - 2½ hours or until pork just falls apart.
- Add the boiled eggs during the last ½ hour.
- There will be a lot of oil which you can remove.
Okay, I’ve had to edit this recipe since I posted because the liquid was evaporating too much . Now just remember to have enough liquid to cover the meat. use the ratio of 1:1:1. Meaning one water: one sake : one soy sauce – they are in equal proportions.
You are now all set. If more liquid needs to be added, you have the correct ratio to use. Enjoy over a hot bowl of rice with some green veggies and there’s your complete meal! For those of you who don’t like an oily dish, the oil can be removed. The best way to do this is to place it in the refrigerator overnight. The oil will harden and can now be removed easily. Although you have to wait one night, you’ll just need to reheat it and without the oil you can enjoy the tender pork with eggs. The meat should just fall apart and melt in your mouth. Hope you give this Asian comfort food a try.