Japanese Sweet and Sour Pork
This is the first time I’ve made Subuta while back living in Japan, it used to be a dish I made often while in England. The recipe is much the same as the original I posted, though I can now buy good quality Takenoko (bamboo shoot), which you can see in the picture.
pork meatball wrapped in Chinese leaf
In Japan we usually use cabbage as the wrapping for this dish. In England I haven’t been able to find a leaf which is soft enough so on this occasion I used Hakusai (Chinese leaf). It worked so well that I will probably use it more often in this dish.
I’ve simmered the dish in a simple chicken stock, but you could try different stocks, Kimchi stock is also very nice.
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.
