Subuta – sweet and sour pork

Ingredients

• 600g pork loin block - chop into bite sizes
• - Ingredient A -
• 50ml cooking sake or white wine
• 1tsp kosher salt
• 50g katakuriko / potato starch
• 3 garlic - finely chopped
• 30g fresh ginger - finely chopped
• 1 eggplant - cut one bite size
• 1 zucchini - cut one bite size
• 1 carrot - cut one bite size, then microwave for 3 to 5 mins.
• 1 onion - cut one bite size
• 1 tomato - cut one bite size
• 3 white mushrooms - cut one bite size (optional)

- Ingredient B -
• 2 tbsp apple vinegar or rice vinegar
• 1 tbsp soy sauce
• 1 1/2 tbsp brown sugar
• 2 tbsp mirin
• 3 tbsp ketchup
• 1 tsp torigara soup powder
• 100ml water

Instructions

• 1. Mix the pork with the ingredient A (cooking sake, salt), marinate for about 30 min.
• 2. Flour the pork with katakuriko (50g), then deep-fry or saute the pork until cooked, then drain the pork on kitchen paper. Set aside.
• 3. In a small bowl, add all the ingredient B and mix well. Set aside.
• 4. Heat the oil in a frying pan and fry garlic and ginger until fragrant, then add and stir vegetables (in this order : onion, carrot, zucchini, eggplant) until becomes wilted over medium heat. Add the pork and saute for another 1 to 2 min.
• 5. Turn the heat to high, and pour the prepared sauce "B" at a time and stir to mix.

https://atelierlalune.com/2017/11/subuta-sweet-and-sour-pork/

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