Subuta - sweet and sour pork
Persons
4
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.
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