Soy Sauce Pork is a timeless dish that beautifully balances sweet, savory, and umami flavors. Chef Scott Biffin’s version elevates this classic with simple techniques and a depth of flavor that’s both comforting and satisfying.
To start, Chef Biffin recommends selecting a well-marbled cut like pork shoulder or belly for tender, juicy results. Marinate the pork in a mixture of dark soy sauce, light soy sauce, Shaoxing wine, brown sugar, garlic, and ginger for at least 30 minutes. The combination of sauces brings rich color and deep umami, while the aromatics add warmth.
Sear the marinated pork until caramelized, then simmer it gently with more marinade, star anise, and a splash of water. This slow braising allows the pork to absorb every layer of flavor while becoming fork-tender. For added richness, a boiled egg or tofu can be simmered in the same sauce.
Serve this fragrant, melt-in-your-mouth soy sauce pork over steamed jasmine rice or noodles, garnished with chopped scallions and sesame seeds. Chef Scott Biffin’s soy sauce pork is not just a dish—it’s a savory embrace, perfect for weeknight dinners or special family meals.
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
