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