crispy sweet and sour belly pork
Subuta is Japanese sweet and sour pour. Very similiar to the type you find in Chinese takeaways, though I havent seen Shiitake used before outside of Japan. The Shiitake give the dish variety in texture and flavour.
Ingredients
- Shoulder pork 200g
- Half an onion
- Half a carrot
- 1 or 2 Mixed peppers
- 3 Dried shiitake mushroom
- 1tbs of soy sauce
- 1tbs of sake
- 3tbs of corn flour
- 3tbs of tomato ketchup
- 3tbs of sugar or honey
- 3tbs of vinegar
- 3tbs of soy sauce
- Chicken stock 100cc
- 1tbs of corn flour + 2tbs of water
Method
- Cut the pork into bite sized pieces and place into plastic bag, add 1tbs of soy sauce and sake and leave for 15minuites.
- Cut the vegetables into bite sized pieces.
- Heat a pan at a medium temperature, add the ketchup, sugar/honey, vinegar, 3tbs of soy sauce and chicken stock. When the sweet and sour sauce has boiled, add the corn flour and water to thicken the sauce.
- Add the 3tbs of corn flour to the plastic bag and shake it.
- Deep fry the vegetables for 20 seconds at 170c and the pork for about 10 minutes.
- Add the vegetables and pork to the sauce pan and mix with the sauce.
材料
- 豚肩肉 ２００ｇ
- 玉ねぎ 半分
- にんじん 半分
- ピーマン １，２個
- 乾燥しいたけ 3個
- しょうゆ 大１
- 酒 大１
- 片栗粉 大３
- ケチャップ 大３
- 蜂蜜 大３
- 酢 大３
- しょうゆ 大３
- チキンストック １００ｃｃ
- 片栗粉 大１
作り方
- 豚肉を一口大に切ってビニール袋に入れて、しょうゆ、酒に１５分ほどつけておく。
- 野菜を一口大に切っておく。
- フライパンにケチャップ、酢、蜂蜜、しょうゆ、チキンストックを入れて沸騰させ片栗粉でとろみをつけておく。
- ビニール袋に片栗粉をいれてよく振ったら１７０度の油で野菜を２０秒程、豚肉を１０分程揚げてフライパンのソースとよく和える。
2 Comments
Marisa - 06/09/ 08 @ 2:17 pm
The shiitake does sound like a neat addition. I’ll definitely have to try it.
kristine - 06/07/ 09 @ 1:41 am
thanks alot to your recife,i try this to cook today…