Subuta – Sweet and sour pork 2.0

Ingredients

• 700g pork loin block - 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
• some katakuriko/potato starch to coat the pork
• 1 carrot - cut into chunks
• 1 onion - cut into slices
• 1 green 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. Coat the pork lightly with katakuriko/potato starch. Deep-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. 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!

https://atelierlalune.com/2020/02/subuta-sweet-and-sour-pork-2-0/

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