Honey-Soy Braised Pork With Lime and Ginger Recipe (2024)

Made this in the instant pot, pressure cooked for 30 min. Added a cup of water so that the sauce wouldn't burn while getting up to pressure. After 30 min, took lid off and let it boil until sauce reduced down.

Really excellent! I followed other cooks' tips and used only 1/2 cup tamari, 1/2 cup chicken stock, 1/2 cup honey, 1/2 tbsp sesame oil; all other ingredients as stated. I did sear the pork chunks first (old habit, but I do think it helps!), then cooked everything in the InstantPot for 70 minutes w/ 20 minute natural steam release, and it was perfection. Served with jasmine rice, quick pickled cucumbers and red onions, scallion-ginger sauce, and lettuce cups.

Such great flavor! Served over rice with bok choy. Would definitely make this again.

Appealing lack of fuss and great flavor, but next time I'll try it with half the low-sodium soy sauce and substitute unsalted broth for the other half.

The cilantro and lime at the end add great flavor. Less is more with the sauce on top.

I made about a quarter of the recipe, using 2 large, boneless country-style ribs. They're a shoulder cut, but more manageable for 2 people. I cooked it on the stove top for the entire time (about 2 hours for the "ribs.") I turned the leftovers into a sort of warm Asian pork salad: I shredded the meat and added it (and leftover juices) to some freshly cooked rice noodles, cilantro, green onions, and grated carrot. Both nights' meals were delish.

I read the notes before I cooked this and like others reduced the tamari and honey to 1/2 cup each and added 1/2 cup chicken broth. I love toasted sesame oil and so I kept it 1 tablespoon. I cut the pork into large chunks and turned it over after 1 hour in the over. After 2 hours it was cooked. My husband and I thought it was delicious. We had it with rice and sugar snap peas which were perfect with the saltiness of the pork.

Not sure how I feel about this yet. Maybe I trimmed too much fat off? Maybe 3 hours was too long? The meat was a bit dry and the 'sauce' was a gooy blob rather than a sauce. It smelled amazing in the oven. I will probably try again at some point with some adjustments.

I made the recipe today using my crock pot. High for an hour until simmering and then low for another 5 hours. I used low sodium soy sauce and added a cup of broth half time into it because the sauce was getting to syrupy. The level of salt was just right. I think the extra broth helped. The meat fell of the bone perfect and the flavor of the sauce was rich and good. I will up the ginger next time though.

Looked pretty good after two hours, but was very dry and a little burnt after three. The sauce looked like crude oil. I’d recommend checking it every 15 minutes after the first 2 hours to make sure it doesn’t get overcooked and the sauce doesn’t burn. I used three smaller pieces of pork shoulder weighing instead of the two the recipe calls for, so that could be the problem.We served it on tortillas with a poc choy and carrot slaw, and added some creamy dressing to moisten it up, that helped

This was massively disappointing and ruined a (well, I'm still scrubbing/soaking/scrubbing/soaking, so maybe salvageable) beautiful Dutch oven.Followed the recipe precisely. In the third hr, following the removal of the lid, at about 40 minutes, we started smelling a slight burn. As the pork wasn't quite fork tender all over, I gave it 10 more minutes. But at that point, while the pork was cooked perfectly, the sauce had the consistency & look of black tar.325°, nearly 3 hrs. Too much honey?

I made this in my instant pot. Cut the pork into chunks and set on high for 45 minutes. I thought it was really good, but could have used some more acid at the end.

This is completely delicious. Glad I ignored comment; I did not understand how liquid had evaporated in a heavy covered pan at a reasonably low temperature AND/OR how low sodium soy plus an equal amount of honey could be too salty. It’s not. Checked at 1:30 & turned, then stopped cooking at next 45 mins, When I make it again, I may add a bit more hot pepper flakes because that’s what we like. Tonight we had it over brown rice (with Food 52’s blistered green peppers), tmrw rice noodles. Yum.

Mine turned out a little dry. The sauce caramelized so I added water but I’m afraid I caught it a little late. I would have poured the sauce over the top to cut the dryness but the flavor would have been too much. This recipe is promising with some tweaks. Next time I might try cutting the pork into 3” or larger cubes, cutting the tamari by 1/2-3/4, and adding a cup or two of stock.

This was great! I used 1/2 cup honey and 1/2 cup low sodium soy sauce as others suggested and then added about 3/4 cup chicken broth. Next time I’ll seat the pork prior to putting it in the oven and cut off some of the fat since it didn’t all render out. Cooked for about 3 hours total as directed, could maybe cook for longer on a slightly lower heat for more tender meat?

This turned out great. Made the house smell amazing. First night we had it with rice and a cucumber salad. Next night we used it in fried rice and then the night after we used it to top baked potatoes.

This is one of my most recent favorites. I didn't see a pork shoulder at my grocery store so got a big ol' pork rib instead. Instead of 1 teaspoon of red pepper flakes I put probably between 1/4 to 1/2 cups. With the suggested toppings I first ate it on rice, but then, I started making the most delicious sandwiches.

This was yummy! I read the comments and opted to cook at 300 and start with 1/2 cup honey, 1 cup tamari and also a cup of chicken stock. I also was working with 3lbs of pork loin which is a leaner cut so I was nervous!It worked out really well!! I flipped it at one hour, and then flipped it again at the second hour when I added the second quarter cup of honey and a little more water. I’m not sure the water was necessary but the very lean meat was good and not overcooked.

Instant pot 40 mins. Extra ginger. Add sesame oil at the end. Serve with smashed cucumber salad ▢ 1 teaspoon salt▢ 2 1/2 teaspoons sugar▢ 2 teaspoons sesame oil▢ 3 teaspoons light soy sauce▢ 1 1/2 tablespoons rice vinegar▢ 2-4 cloves garlic (finely chopped)▢ 1-2 teaspoons chili oil (optional)▢ 2 teaspoons toasted sesame seeds▢ a small handful of chopped cilantro

I made this for the second time yesterday, delicious recipe. I ended up with closer to 4.5 lbs because I bought a bone-in roast and butchered it into the 2 inch pieces myself. With a little less sauce I was able to toss the shredded pork straight back into the reduced sauce, rather than drizzling the reduced sauce over. Served over rice, will be serving the leftovers on flour tortillas with an acidic pear and cabbage slaw. Love this recipe, perfect Sunday stew.

I followed recipe exactly, except I lowered the temp in my oven to 300. Two hours, then flipped the 2 pieces and cooked for another hour. The result: blackened, burned, dry pork. Bitter sauce. Will def not make ever again. Really a waste of time. Disappointed.

Very easy, make ahead kind of meal. I will not be using honey next time though as the stuff I had to hand from Slovenia imparted a taste that my kids described as tasting how WWII smells. I think I'll use brown sugar and I had cut the honey in half already. Highly recommended though, will make again!

Great recipe! Three hours in a dutch oven with these ingredients were fabulous!

This review is based on a 1/2 recipe as I had a ~2lb pork shoulder. I seared the shoulder in a cast iron skillet before coating it with the garlic-ginger mixture. Based on other reviews — and because I had some extra time— I cooked this in at 300, rather than 325, but it still only took 3 hours. After 2 hours of cooking I added 3/4 c of chicken broth. The pork was very moist. Served over coconut rice. The sauce was very powerful, so I’ll thin it for leftovers.

This was amazing and had great flavors. Might add extra water to make sure it doesn't get dried out.

Used boneless pork ribs- no issues with drying out. Deep, dark flavor was cut nicely with jasmine rice.

I made this using a crock pot on high for about 3 hours, turning it once 1/2 way through and then low for about 45 minutes. Cooked to 130 degrees F. It was 7.5 pounds.

This was stellar — served with banh mi-style pickled vegetables as lettuce wraps. I had a 2.6 lb piece of pork so slightly reduced the honey and tamari; I flipped it after 1:30 and added water to avoid burning, which worked well. After the flip, I cooked it ~40 minutes, and it was a nice deep brown but not blackened as others have noted.

Made this recipe exactly as written (without the chicken broth as suggested in notes by others) and it turned out ahhhhmazing. I had no issues with dryness and the pork was still cooking in a lot of liquid when I pulled it from the oven. Not sure why other cooks had problems with this recipe but I did cook it covered the entire time in a Le Creuset Dutch oven pot the whole time besides the one time where I had to flip the meat. All I can say is to make sure your cooking pot is sealed up tight!

Not quite up to the 5-star level of the Momof*cku Bo Ssam elsewhere on this site, but a pretty good substitute that is much less fuss. Added a 1/4 cup of chicken broth to the sauce at the start and only cooked for 45 minutes instead of an hour after flipping. It did take 8 mintes to reduce the liquid while I skimmed the fat. Like many others, I also browned the meat up front.Next time I will try the InstantPot method which would make the clean up even easier!