Sweet and Sour Pork is a popular pork recipe from China (there it is called “Subuta”) and is very common in North America.
Many recipes call for ketchup for the “sour,” but we’ll take a different approach here.
Yield: 2 servings
Time: 30 minutes
Ingredients
- 1/2 lb pork loin block (chopped into bite sizes)
- 1/4 lb carrot (cut one bite size)
- 1/2 onion (1″ slices)
- 2 green pepper (cut into 2″ cubes)
- 3 shiitake (thick slice)
- 1/4 lb boiled bamboo (cut into bite sizes)
Spices
- 1/2 tbsp soy sauce (for mixing with pork)
- 1/2 tbsp sake (for mixing with pork)
- 1 tsp vegetable oil (for mixing with pork)
- 3 tbs katakuriko (for mixing with pork)
- 1/4 cup vinegar (for sauce)
- 1/4 cup soy sauce (for sauce)
- 3 tbsp sugar (for sauce)
- 1 tsp chicken bouillon
- 1 tsp katakuriko (for sauce, mixed with 1 tbsp water)
- Some oil for fry and stir
Preparation
- Mix pork with soy sauce, sake and vegetable oil, then marinate for 15 minutes
- Boil carrot for 4 minutes and strain
- Mix spices for sauce (vinegar, soy sauce, chicken bouillon, sugar and 1/2 cup water) in a bowl.
- Sprinkle 3 tbsp katakuriko on pork
- Heat 1″ oil to 375°F (190°C) and fry pork about 4 minutes (until cooked), remove the pork from the pan then wipe excess oil with a paper towel
- Heat oil in a frying pan and stir onion for 3 minutes then add green pepper, shiitake, carrot and bamboo and cook for 3 minutes over medium heat
- Add pork and mixed sauce cook for 2 minutes
- Add katakuriko (with water) and stir until sauce thickens
- Serve and enjoy!
