Braised pork tail with soy sauce
Braised pork tail with soy sauce is a savory, slow-cooked dish featuring pork tails simmered in a rich mixture of soy sauce, aromatics like ginger and garlic, and often rock sugar or rice wine. It is a popular comfort food in various regional cuisines across China, particularly in Cantonese and Hakka cooking, where the goal is to achieve tender, gelatinous meat with a deep, savory-sweet glaze.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with the pork tail providing significant collagen and gelatin. A typical serving is calorie-dense, primarily from protein and fat, and offers key minerals like iron and zinc.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 25 g |
| Carbs | 8 g |
| Fat | 35 g |
| Fiber | 0 g |
| Sugar | 5 g |
| Sodium | 800 mg |
| Iron | 3.5 mg |
| Zinc | 5 mg |
| Vitamin B12 | 1.5 mcg |
| Selenium | 22 mcg |
| Phosphorus | 180 mg |
| Niacin (B3) | 6 mg |
| Collagen/Gelatin | High (not quantified in standard tables) |
Per 1 cup (about 250 g) of braised pork tail with sauce · estimated, varies by recipe
💡 What's interesting
The unique appeal lies in the transformation of a collagen-rich cut into a succulent, melt-in-your-mouth delicacy, showcasing the Chinese culinary principle of 'using the whole animal' and the slow-braising technique to develop complex flavors.
