Subuta (sweet and sour pork)

By Sudachi · 30 min

Ingredients

Instructions

1. Heat the oil for frying to about 180 °C.
2. Cut the green bell pepper (100 g), onion (100 g) and carrot (75 g) into rough bite-sized pieces and set aside.
3. Cut the pork belly (200 g) into rough cubes, put them in a bowl with 1 pinch salt, 1 pinch black pepper and 1 tbsp flour, and mix until coated.
4. Add 1 egg yolk and mix again until the pork is evenly coated.
5. When the oil is hot, put 2 tbsp cornstarch on a plate, roll each piece of pork in it and fry for about 3–4 minutes, until crispy and cooked through.
6. Drain the pork on a wire rack or kitchen paper.
7. Fry the carrots in the oil for 1 minute, then add the onion and bell pepper and fry for 1 more minute.
8. Drain the vegetables on a wire rack.
9. In a cold pan, combine 2 tbsp ketchup, 2 tbsp rice vinegar, ½ tbsp sake, 2 tbsp sugar, 3 tbsp water, 1 tsp soy sauce, ½ tsp chicken bouillon powder and ½ tsp cornstarch, and mix well.
10. Heat over medium, stirring, until the sauce thickens and turns glossy, about a few minutes.
11. Add the vegetables and cook together for about a minute, letting the sauce thicken further.
12. Add the pork and toss until everything is coated in the sauce.
13. Turn off the heat, serve, and sprinkle with ½ tsp toasted white sesame seeds.

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

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