Pork in sweet and sour sauce with vegetables
5 servings
30 minutes
Pork in sweet and sour sauce with vegetables is an exquisite dish of Japanese cuisine that combines the balance of tender meat, caramelized vegetables, and rich sweet and sour sauce. Its roots trace back to Chinese gastronomy, but the Japanese adapted the recipe by adding unique ingredients like sake and shiitake. The rich flavor arises from marinating the pork in soy sauce with sake and then frying it to a crispy crust. Diced vegetables highlight the textural variety of the dish, while dressing it with Cook Do Subuta sauce adds a distinctive Eastern touch. This dish pairs perfectly with rice and is suitable for both everyday dinners and festive gatherings, impressing with its rich taste and harmony of ingredients.
1
Marinate the sliced pork in soy sauce and sake for 10 minutes, then coat each piece in starch. Fry well in preheated oil at 170 degrees until golden brown.
- Pork ham: 300 g
- Soy sauce: 50 ml
- Sake: 50 ml
- Starch: to taste
- Vegetable oil: 4 tablespoons
2
Boil the carrots in boiling water. Soak the shiitake in water.
- Carrot: 100 g
- Dried Shiitake Mushrooms: 5 g
3
Pour oil into a preheated wok. Cut the vegetables into 2x2 cm cubes. Add onion, shiitake, bell pepper, and carrot in turn, quickly stir-frying while constantly mixing.
- Onion: 250 g
- Dried Shiitake Mushrooms: 5 g
- Sweet pepper: 50 g
- Carrot: 100 g
4
Dress the previously prepared pork with Kuk Du Subuta sauce, add vegetables, and mix thoroughly.
- Pork ham: 300 g
- Sweet and sour sauce: 175 g