How to Make Subuta: Better Than Takeout Sweet and Sour Pork!

By Sudachi · 40 min

Ingredients

Instructions

1. Heat the oil for frying to about 180 °C (356 °F).
2. Meanwhile, cut the green bell pepper, onion and carrot into rough bite-sized pieces and set aside.
3. Cut the pork belly into rough cubes and put them in a bowl with the salt, black pepper and flour. Mix until every piece is coated.
4. Add the egg yolk to the bowl and mix again until the pork is evenly coated.
5. Once the oil is hot, coat each piece of pork in the cornstarch spread on a plate and put it straight into the oil.
6. Fry the pork for about 3–4 minutes, until crispy and cooked through.
7. Drain the pork on a wire rack or kitchen paper.
8. Deep-fry the carrot for 1 minute, then add the onion and bell pepper and fry for 1 more minute.
9. Drain the vegetables on a wire rack.
10. In a cold pan, combine the ketchup, rice vinegar, sake, sugar, water, soy sauce, chicken bouillon powder and ½ tsp cornstarch, and mix well.
11. Turn the heat to medium and keep stirring the sauce. When it turns thick and glossy after a few minutes, add the vegetables and cook for about a minute more until the sauce thickens further.
12. Add the pork and toss until everything is coated in the sauce.
13. Turn off the heat, serve, and sprinkle with the ½ tsp toasted white sesame seeds.

Summarized from Sudachi's video. Watch it for the details.

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