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.
How to make Japanese style sweet and sour pork “Subuta” (酢豚)
- 200g Pork loin
- 1 pinch of Salt
- 1 pinch of Black pepper
- 1 tbsp Corn starch
- 1/2 tbsp Water
- 1 Green bell pepper
- 1 Red bell pepper
- 1 White onion
- 1 Carrot
- 2 tbsp Tomato ketchup
- 2 tbsp Rice vinegar
- 1/2 tbsp Sake
- 2 tbsp White sugar
- 3 tbsp Water
- 1/2 tsp Corn starch
- Oil to deep fry or shallow fry
- First, heat your oil for deep frying or shallow frying. You want the oil to be around 175-190°C (or 350-375°F).
- Cut your pork loin into bite size strips and put into a bowl.
- Add 1 pinch of salt, 1 pinch of black pepper and 1 tbsp of corn starch to the pork and mix until all of the pieces are coated.
- Add your lightly coated pork to the oil and fry until crispy and cooked through. This should take about 2-3 mins depending on the thickness of your pork.
- While it’s cooking, cut your bell peppers, onion and carrot into chunky bite size pieces.
- Once the pork is crispy, remove it from the oil using tongs or a mesh spoon and put it on a wire rack or kitchen paper to drain/absorb the excess oil.
- Now add your cut vegetables to the oil and cook for 1 min.
- Remove the vegetables in the same way you did the pork, and place onto a plate lined with kitchen paper.
- In a frying pan, add 2 tbsp tomato ketchup, 2 tbsp rice vinegar, 1/2 tbsp sake, 2 tbsp white sugar, 3 tbsp water and 1/2 tsp of corn starch and mix well before turning on the heat.
- Once mixed, turn on heat with a low setting and continue to mix. After a few minutes the sauce should start to become thicker and sticky.
- Once it’s hot enough, add your pork and vegetables from earlier and mix again for 2-3 minutes.
- Turn off the heat and serve with white rice.
If you don’t want to deep fry the vegetables, you can omit the process. (the vegetables will be crunchier)
You can also boil the vegetables for a few minutes instead of deep frying.
This dish is also good with chicken, beef or tofu.
- Category: Pork
- Method: Deep fry
- Cuisine: Japanese
Keywords: Japanese sweet and sour pork,Subuta,Subuta recipe,How to make Japanese sweet and sour pork,crispy sweet and sour pork recipe,Japanese subuta sauce recipe,what is subuta,Japanese recipes