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Dans la lune

February 14, 2020

Subuta – Sweet and sour pork 2.0

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Subuta - Sweet and sour pork - Version 2

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Subuta - Sweet and sour pork - Version 2

Ingredients

  • 700g pork loin block or pork shoulder - cut into bite sizes

Ingredient A

  • 1 thumb fresh ginger - grated
  • 1 garlic clove - grated
  • 1 tbsp cook white wine or cooking sake
  • 1 egg white
  • 1/2 tsp fine salt
  • dash of pepper
  • 3 tbsp katakuriko/potato starch
  • 2 carrot - cut into chunks
  • 1 onion - cut into slices
  • 1 green bell pepper - cut into chunks
  • 1 red bell pepper - cut into chunks

For the sauce

  • 80ml apple cider vinegar
  • 4 tbsp soy sauce
  • 5 tbsp sugar
  • 4 tbsp ketchup
  • 3 tbsp cook white wine or cooking sake
  • 1 tbsp mirin
  • 5 tbsp water
  • 1 tsp Torihara soup powder or chicken bouillon powder
  • 1 1/2 tbsp katakuriko/potato starch

Instructions

  • 1. In a bowl, add all the sauce ingredients and mix well. Set aside.
  • 2. In another bowl, add the pork, then add the ingredients A and mix well.
  • 3. Shallow-fry for a few minutes until golden brown. Set aside.
  • 4. Boil carrots until just cooked through and drain. Repeat with the green bell pepper (about 1 min). Set aside.
  • 5. In a wok or large frypan, heat 1 tbsp vegetable oil and stir-fry the onion until wilted, adding the carrot and the pork.
  • 6. Stir-fry for a few minutes. Add the sauce mixture, cook a few minutes more, stirring occasionally. It will get thicker.
  • 7. When the sauce starts boiling, add the green bell pepper. Mix.
  • Serve hot!
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https://atelierlalune.com/2020/02/subuta-sweet-and-sour-pork-2-0/

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