Home Cooking 5

Soy sauce and sugar question

vchase | Dec 14, 2011 10:19 AM

I'm following a Ming Tsai recipe for a slow cooked pork shoulder and it calls for 3 cups of soy sauce along with a pound of brown sugar, among other ingredients. My main concern is the salt and sugar levels in this recipe and know that the 3 cups of soy will reduce over the duration of the cook and be way salty and I'm sure the whole box of sugar was needed to balance that. I picked up some low sodium soy instead and was wondering what you guys would reduce the brown sugar level down to. The other liquids in the braise are water and balsamic vinegar, fwiw.

Want to stay up to date with this post?

Recommended From Chowhound