Soy gin pork

Soy gin pork

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Author Connie Veneracion


  • 500 grams pork belly skin on
  • 2 tablespoons cooking oil
  • 1/3 to 1/2 cup dark soy sauce
  • 2/3 to 1 cup gin
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 3 cloves garlic crushed
  • 1 thumb-sized piece ginger sliced
  • 4 to 6 cups mashed potato and squash
  • finely sliced scallions to garnish


  • Heat the oil in a pan (a wok is best).
  • Lightly brown the pork on all sides.
  • Add the rest of the ingredients, except the onion leaves.
  • Bring to the boil. Boil, uncovered, for about 10 minutes to allow the alcohol to evaporate. This will ensure that there is no tinge of bitterness in the sauce.
  • Lower the heat, cover tightly and slow-cook for an hour to an hour and a half.
  • Halfway through the cooking time, turn the pork over. If there appears to be too little liquid, add half a cup or so of water.
  • When the meat is tender (there should be very little liquid left), turn off the heat. Keep the pan covered. Let sit for half an hour.
  • Scoop out the pork and slice thinly.
  • Line the bottom of a serving platter with mashed potatoes and squash. Arrange the pork slices on top. Sprinkle with sliced scallions.
  • Strain the cooking liquid and serve on the side as a dipping sauce.