Caramelised Soy & Bean Paste Pork Recipe

This is an old favourite of mine given a slight sprucing up with some yellow bean paste or otherwise known as taucu in Malaysia.  Yellow bean paste has a savoury, distinct and earthy taste (much like miso but slightly stronger).  It lends itself well to a lot of dishes and I'm just starting to experiment with this almost staple condiment (in a lot of Malaysian kitchens) outside of the usual dishes they are added to.  Today's dish is very simple, if you can't eat pork please feel free to substitute with chicken thighs or even chicken wings.  The thick caramel sauce I used gives a beautiful glaze to the dish while the taucu kicks up the earthiness.

This is a great dish to serve with rice and very quick plus easy to whip up.  I hope you will give this a try soon!

Today's recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.

Serving suggestion: with steamed rice

Ingredients:

500g pork or chicken thighs/ wings (marinate in 1/2 tablespoon corn starch)

4 cloves garlic, minced roughly

2 slices young ginger

2 stalks green onions, sliced

Sauce: (sauces from Yuen Chun) - mix well in a bowl

1/2 tablespoon taucu

1 tablespoon thick caramel sauce

1 teaspoon sugar

Dash of light soy sauce

Method:

Firstly, heat up your wok until almost smoking.  Add about 4 tablespoons of cooking oil and swirl to coat.

Turn heat to low and add garlic, ginger and green onions.  Once aromatic, add in pork or chicken.  Turn heat to high and stir around briskly for about 1 minute.  Add the sauce (do a taste test and add more sugar if desired first).  Coat the ingredients well with the sauce.  Turn heat to medium and allow to cook for another 8 minutes or until meat is cooked through.  Add some tablespoons of water if dish looks too dry.

Serve hot with rice.

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