【Japanese Cooking】SUBUTA, Sweet and Sour Pork Recipe(#52)

#naomi_jp_cooking #sweet_sour_pork
Today”s menu is SUBUTA which is undoubtedly a Chinese dish, but it is one of the most popular staple mom’s cooking in Japan. The original sweet and sour pork is thicker than Japanese one. I introduce very easy sweet and sour sauce which ratio is easy to memorize and it doesn’t need add starch liquid to thicken the sauce and a tip makes pork very soft and flavorful to soak in a secret ingredient !
I’m very happy if you enjoy taste of Japanese mom’s cooking!!
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Ingredients 　(Serve for two)
Pork loin 200g/ 1/2lb
Carrot (small) ½
Onion (large) ¼
Paprika(extra large) ¼
Potato starch 2 tbs *for frying batter
(marinade mixture)
SAKE/ white wine 1 tbs
SHIO KOJI, salted koji ½ tbs
Sesame oil 1 teaspoon
Grated ginger ½ teaspoon
Grated garlic ½ teaspoon
(sauce)
Ketchup 2 tbs
Sugar 2 tbs
Rice vinegar 2 tbs
Soy sauce 2 tbs
Potato starch 1 teaspoon
Vegetable oil for deep-frying

Instruction
1. Cut veggies.
2. Cut pork loin into bite-sized pieces. Prepare a bowl and add salt koji, sake, grated ginger & garlic and sesame oil then soak the pork for 10 min.
3. Make sweet and sour sauce. Combine all ingredients and mix thoroughly.
4. Put potato starch on the surface of the pork pieces finely.
5. Deep-fry the carrots at 170C/340F for 2 min.. Deep-fry the onions & paprika at 180C/355F for 1 min.
6. Deep-fry the pork at 170C/340F for 2 min.
7. Prepare a cold skillet and pour the sweet & sour sauce first. Then, turn on the heat and keep mixing with spatula until the sauce gets thickened and bubbled.
8. When the sauce gets enough thickened then add all veggies and pork. When all ingredients has coated with thickened sauce, turn off the heat and serve.
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