Type what you have

Ingredients

• ✓ soy sauce
• sugar
• onion
• garlic
• black pepper
• pork loin
• bamboo skewer

Instructions

1. 1 Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

By lola

Ingredients

• ✓ soy sauce
• white sugar
• water
• star anise
• curry leaf
• ginger root
• garlic

Instructions

1. 1 Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. Slowly stir in soy sauce. Once the sugar and soy sauce are combined, stir in the water, star anise, curry leaves, ginger, and garlic. Increase heat and bring to a boil. Simmer until the sugar is dissolved, about 15 minutes. Remove from heat and cool. Strain sauce and pour into a lidded bottle or jar. Store in the refrigerator.

By Rocky

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• chicken wing
• sesame oil
• oyster sauce
• garlic powder
• onion powder
• black pepper
• basil

Instructions

1. 1 In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
2. 2 Lightly oil grill and preheat to high heat.
3. 3 Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

By Ching Lim

Ingredients

• ✓ soy sauce
• vegetable oil
• pork
• garlic
• chicken broth
• apple cider vinegar
• bay leaf
• coconut milk
• all-purpose flour

Instructions

1. 1 Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
2. 2 Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
3. 3 Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.

By METALMOMMY

Ingredients

• ✓ soy sauce
• pork shoulder
• salt
• black pepper
• olive oil
• garlic
• brown sugar
• fish sauce
• five-spice powder

Instructions

1. 1 Season pork with salt and pepper.
2. 2 Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
3. 3 Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.

By Deb Willems

Ingredients

• ✓ soy sauce
• kielbasa sausage
• brown sugar
• white vinegar
• water
• vegetable oil

Instructions

1. 1 Combine sausage, brown sugar, vinegar, and soy sauce in a large resealable plastic bag; toss to coat sausage with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerate 2 hours to overnight.
2. 2 Pour sausage mixture into a large skillet over medium-high heat. Add water and vegetable oil; cook and stir until liquid is reduced and sausage is browned, about 15 minutes.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ soy sauce
• chicken thigh
• black peppercorn
• garlic
• bay leaf
• white vinegar

Instructions

1. 1 Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
2. 2 Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

By michellekay

Ingredients

• ✓ soy sauce
• water
• vinegar
• honey
• garlic
• bay leaf
• black pepper
• chicken thigh

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
3. 3 Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
4. 4 Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

By HEART-OF-MIDLOTHIAN

Ingredients

• ✓ soy sauce
• ground pork
• luncheon meat
• chorizo de bilbao
• sweet pickle
• raisin
• egg
• salt
• black pepper
• cornstarch

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together ground pork, luncheon meat, chorizo de Bilbao, pickle, raisin, eggs, salt, and pepper in a large bowl. Form mixture into 2 logs and wrap with aluminum foil. Place wrapped logs in a baking dish.
3. 3 Bake in the preheated oven for 1 hour. Set meatloaves aside to rest.
4. 4 Carefully drain drippings from the baking dish into a small saucepan; place over medium heat. Stir soy sauce and cornstarch into drippings; bring to a boil. Cook and stir mixture at a boil until sauce is thick, 5 to 7 minutes.
5. 5 Unwrap meatloaves and slice; serve sauce over sliced meatloaf.

By lola

Ingredients

• ✓ soy sauce
• chicken
• white vinegar
• ginger root
• black peppercorn
• garlic
• bay leaf

Instructions

1. 1 Combine chicken, vinegar, soy sauce, ginger, peppercorns, garlic, and bay leaves in a Dutch oven; bring to a boil over medium heat. Reduce heat, cover, and simmer for 30 minutes, basting chicken occasionally with the sauce.
2. 2 Remove the lid and continue to simmer until liquid has reduced by half, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a serving plate. Strain liquid from the pot to remove bay leaves and other solids.
4. 4 Serve chicken hot and drizzle with strained sauce.

By Liza Cranis

Ingredients

• ✓ soy sauce
• vegetable oil
• chicken thigh
• garlic
• apple cider vinegar
• water
• pickling spice

Instructions

1. 1 Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
2. 2 Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.

By foodelicious

Ingredients

• ✓ soy sauce
• white vinegar
• ketchup
• garlic
• bay leaf
• black pepper
• pork
• green bean

Instructions

1. 1 Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.

By joy

Ingredients

• ✓ soy sauce
• olive oil
• garlic
• water
• peanut butter
• brown sugar
• corn flour

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes.
2. 2 Mix water, peanut butter, brown sugar, corn flour, and soy sauce together in a separate small saucepan until well blended and no lumps remain. Bring to a boil. Cook and stir until mixture is thick, 6 to 10 minutes. Add the cooked garlic and mix well.

By lola

Ingredients

• ✓ soy sauce
• canola oil
• lemongrass
• lemon juice
• brown sugar
• garlic
• fish sauce
• chicken thigh

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved
3. 3 Add chicken and turn to coat in marinade. Marinate chicken in the refrigerator for 20 minutes to 1 hour.
4. 4 Preheat grill for medium heat and lightly oil the grate. Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By LUCHAPROV

Ingredients

• ✓ soy sauce
• water
• white vinegar
• peppercorn
• garlic
• salt
• chicken
• vegetable oil

Instructions

1. 1 In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).
2. 2 Remove chicken from pot and brown in oil in a large skillet over medium high heat.
3. 3 Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until sauce reaches desired consistency.

By roguejoker

Ingredients

• ✓ soy sauce
• vegetable oil
• garlic
• shrimp
• okra
• red chili pepper
• chili shrimp paste
• water

Instructions

1. 1 Heat oil in a wok or skillet over medium-high heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir in shrimp, okra, red chile peppers, and belacan. Cook and stir until chilies begin to soften and shrimp start to turn opaque and pink, about 2 minutes. Pour in water and soy sauce. Cook and stir until okra is tender and sticky, 2 to 4 more minutes.

By dkny919

Ingredients

• ✓ soy sauce
• coconut vinegar
• garlic
• bay leaf
• garlic powder
• annatto powder
• black pepper
• chicken
• vegetable oil

Instructions

1. 1 Combine vinegar, soy sauce, ½ chopped garlic, bay leaves, garlic powder, 1 ½ teaspoons annatto powder, and black pepper in a large bowl. Add chicken, stir to coat, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 4 hours.
2. 2 Remove chicken from marinade, shake off excess, and pat dry. Reserve remaining marinade.
3. 3 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken; cook until brown, about 4 minutes per side. Off heat, set skillet aside.
4. 4 Heat remaining 1 tablespoon vegetable oil in a small skillet over medium heat. Add remaining ½ chopped garlic; cook and stir until brown, about 3 minutes. Add remaining 1 ½ teaspoons annatto powder, reduce heat, and simmer, about 3 minutes.
5. 5 Pour annatto mixture over chicken; add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover; cook until sauce has reduced slightly, about 10 minutes more.

By Allrecipes

Ingredients

• ✓ soy sauce
• rice noodle
• chicken leg
• pork tenderloin
• black pepper
• cabbage
• carrot
• shrimp
• green onion

Instructions

1. 1 Place rice noodles in a large bowl; cover with warm water. Set aside until noodles are softened; cut into 4-inch lengths. Drain and set aside.
2. 2 Brown chicken and pork in a skillet over medium heat until no pink shows; season with soy sauce and black pepper. Transfer to a bowl; set aside.
3. 3 Cook cabbage and carrots in the same skillet until tender. Stir in noodles, shrimp, and green onions; cook for 4 to 5 minutes. Stir in chicken and pork; cook 5 minutes more.

By Ozzyzmommy

Ingredients

• ✓ soy sauce
• white vinegar
• garlic
• olive oil
• brown sugar
• black peppercorn
• bay leaf
• onion
• chicken thigh
• scallion

Instructions

1. 1 Whisk together vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a medium bowl until sugar is dissolved. Stir in bay leaves.
2. 2 Line the bottom of a multi-functional pressure cooker (such as Instant Pot) with onion slices. Place chicken thighs over onion and pour vinegar mixture over the top. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 minutes for pressure to build.
4. 4 Line a baking sheet with aluminum foil.
5. 5 Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer chicken thighs to the prepared baking sheet, skin-side up. Select Sauté function and cook until sauce thickens, 3 to 5 minutes.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
7. 7 Cook chicken under the preheated broiler until skin is crispy, 6 to 8 minutes. Transfer chicken to a serving plate and spoon sauce over the top. Garnish with scallions.

By Soup Loving Nicole

Ingredients

• ✓ soy sauce
• sesame oil
• ground pork
• water chestnut
• green onion
• rice vinegar
• cabbage
• carrot
• lumpia wrapper
• olive oil cooking spray

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5 minutes, breaking it into small pieces. Add water chestnuts, green onion, soy sauce, and vinegar; cook for 5 additional minutes.
2. 2 Increase heat to high and add cabbage. Cook until cabbage is soft and liquid has evaporated, about 2 minutes. Turn off heat and stir in grated carrots. Let mixture cool for 3 minutes.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C).
4. 4 Meanwhile, place a lumpia wrapper on a clean surface in a diamond shape, with one corner at the bottom. Place 2 tablespoons of filling in the wrapper. Fold up bottom half and then tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and filling.
5. 5 Lightly mist each roll with olive oil. Arrange as many lumpia in your air fryer basket as possible without them touching. Cook in the preheated air fryer for 5 minutes. Flip and cook 3 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining lumpia.

By Soup Loving Nicole

Ingredients

• ✓ soy sauce
• olive oil
• onion
• garlic
• pork loin
• chicken thigh
• sugar
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add pork and chicken; cook and stir until lightly browned, about 5 minutes. Add soy sauce and sugar. Mix well; season with salt and pepper. Simmer until mixture is nearly dry and pork and chicken are no longer pink, about 10 minutes more. Let cool before filling the siopao dough.

By lola

Ingredients

• ✓ soy sauce
• rice noodle
• vegetable oil
• onion
• garlic
• chicken breast
• cabbage
• carrot
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice noodles in a large bowl; cover with warm water and let soften for 8 to 10 minutes. Drain and set aside.
3. 3 Meanwhile, heat oil in a wok or large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is tender, about 3 to 5 minutes. Stir in chicken, cabbage, carrots, and soy sauce. Cook until cabbage begins to soften.
4. 4 Toss in noodles and cook, stirring constantly, until heated through.
5. 5 Transfer pancit to a serving dish and garnish with lemon wedges.

By Heather Maurer

Ingredients

• ✓ soy sauce
• jalapeno pepper
• garlic
• chicken wing
• vegetable oil
• water
• bay leaf
• peppercorn
• white vinegar
• white sugar
• salt

Instructions

1. 1 Whisk soy sauce, jalapeno peppers, and garlic together in a large glass or ceramic bowl. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
2. 2 Remove chicken wings from the marinade and shake off excess. Reserve marinade.
3. 3 Heat oil in a large saucepan over medium heat. Place chicken wings in the hot oil and pan-fry for 2 minutes per side. Slowly pour in reserved marinade (including garlic) and water. Bring to a boil. Add bay leaves and peppercorns and simmer until chicken is tender, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Stir in vinegar and cook for 5 minutes. Stir again and season with sugar and salt to taste. Serve hot.

By Javanese Journal

Ingredients

• ✓ soy sauce
• coconut oil
• red onion
• garlic
• green onion
• thai chile pepper
• shiitake mushroom
• oyster mushroom
• calamansi juice
• avocado oil mayonnaise

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and white parts of green onions; cook and stir until softened, about 3 minutes. Stir in chiles and mushrooms; cook, stirring, until tender and excess liquid evaporates, 5 to 8 minutes. Add soy sauce and calamansi juice; cook, stirring, until reduced to a glaze consistency, 5 to 7 minutes. Taste and add more soy sauce or calamansi juice to reach desired tanginess and saltiness.
2. 2 Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.

By Yana Gilbuena

Ingredients

• ✓ soy sauce
• pork loin roast
• chicken thigh
• garlic
• bay leaf
• black pepper
• vinegar
• vegetable oil
• garlic

Instructions

1. 1 Place pork and chicken into a stock pot. Rub with crushed garlic and torn bay leaf, season lightly with pepper, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
2. 2 Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
3. 3 Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

By maxinne

Ingredients

• ✓ soy sauce
• lime juice
• garlic
• sugar
• fish sauce
• black pepper
• beef steak
• vegetable oil
• potato
• onion
• water

Instructions

1. 1 Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
2. 2 Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
3. 3 Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
4. 4 Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
5. 5 Pour reserved marinade into the pan with water to deglaze, scraping up browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
6. 6 Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.

By Mrs Lagdameo

Ingredients

• ✓ soy sauce
• pig's foot
• vinegar
• water
• onion
• garlic
• black peppercorn
• sugar
• bay leaf
• salt

Instructions

1. 1 Combine pig's feet, vinegar, water, soy sauce, onion, garlic, peppercorns, sugar, bay leaves, and salt in a stockpot. Bring to a boil. Allow to boil, 2 to 3 minutes.
2. 2 Reduce the heat to medium-low. Simmer, stirring occasionally, until meat is tender, pulls away easily from bones, and liquid thickens, about 1 hour. Serve hot over rice, if desired.

By lola

Ingredients

• ✓ soy sauce
• garlic
• cornstarch
• vegetable oil
• black pepper
• sirloin tip
• vegetable oil
• onion
• green bean
• chicken broth

Instructions

1. 1 Combine garlic, cornstarch, 1 teaspoon oil, and black pepper in a large mixing bowl. Add sirloin tips; mix well.
2. 2 Heat 2 tablespoons oil in a wok over high heat for 1 minute. Add sirloin mixture; cook and stir until beef begins to brown, about 2 minutes. Transfer to a large bowl and set aside.
3. 3 Heat remaining 1 tablespoon oil in the same wok. Add onion; cook and stir until tender. Mix in green beans, then pour in broth. Cover, reduce heat to medium, and simmer until beans are tender-crisp, 4 to 5 minutes.
4. 4 Stir in beef and soy sauce. Cook, stirring constantly, until heated through, 1 to 2 minutes.

By Maryellen

Ingredients

• ✓ soy sauce
• strip steak
• lemon
• sugar
• salt
• pepper
• cornstarch
• vegetable oil
• olive oil
• onion
• garlic

Instructions

1. 1 Place sliced beef in a large bowl. Whisk together lemon juice, soy sauce, sugar, salt, and pepper in a small bowl; pour over beef and toss to coat. Stir in cornstarch. Cover and refrigerate for 1 hour to overnight.
2. 2 Heat vegetable oil in a large skillet over medium heat.
3. 3 Remove beef slices from marinade, shaking to remove any excess liquid. Discard marinade.
4. 4 Working in batches, fry beef slices in hot oil until they start to firm and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Transfer beef slices to a serving platter.
5. 5 Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is golden brown, 5 to 7 minutes; spoon over beef slices.

By lola

Ingredients

• ✓ soy sauce
• chicken wing
• garlic
• onion
• fish sauce
• lemon juice
• sesame oil
• salt
• black pepper
• garlic powder
• sugar

Instructions

1. 1 Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil.
3. 3 Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.

By Nelson_Huynh