Hey guys, Yuto here (@sudachi.recipes)
Everyone likes Sweet and sour pork
Today’s dish is arguably one of the most liked Asian dishes in the world, Sweet and Sour Pork!
When I was in England, I was quite surprised how many people order sweet and sour from Chinese takeaways.
Japan is no exception of liking sweet and sour though.
In Japan, it’s called “Subuta (酢豚)” which when directly translated means “vinegar pork”.
One of the big features of cooking Subuta is frying everything, not only pork but also all the vegetables.
Most commonly used vegetables are:
- Bell pepper
You deep fry or you can shallow fry them too. I mean if you don’t want to, that’s fine but that’s the common way to cook it.
Some restaurants use pineapple to add more citrus and sweetness.
We Love Kurozu Ankake too
The most common form of Chinese style sweet and sour in Japan is without a doubt Subuta, which uses rice vinegar… but another style of sweet an sour made with black vinegar, called Kurozu Ankake, has also been quite popular these days.
I don’t want to say this before introducing today’s recipe… but I actually prefer Kurozu Ankake.
But I’m sure lots of people disagree with me too! Subuta is sweeter where as Kurozu Ankake is more sour.