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Subuta (Sweet and Sour Pork)
Serves 2 · About 35 min
Shallow-fry bite-size pork in a little oil and coat it with onion, carrot, green pepper and a sweet and sour sauce.
① Cut and season→② Mix the sweet and sour sauce→③ Shallow-fry the pork→④ Stir-fry the vegetables→⑤ Coat with the sweet and sour sauce
What to buy
Meat
Vegetables
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How to make it
1
Cut, and season the pork
- On the cutting board, cut the pork into 2–3 cm cubes
- Put the pork, 1 tsp soy sauce and 1 tsp sake in a bowl, rub in with your hands, and set aside
- Wash the knife and cutting board before cutting the vegetables. Cut the onion into 8 wedges. Peel the carrot and cut into small chunks 5 mm thick, turning it as you cut. Remove the stem and seeds from the green pepper and cut into bite-size pieces
How to tell it's doneEverything is cut, and the pork is seasoned.
2
Mix the sweet and sour sauce
- In a small bowl, put 3 tbsp vinegar, 3 tbsp sugar, 2 tbsp ketchup, 1 tbsp soy sauce, 3 tbsp water and 1 tsp potato starch
- Stir with a spoon to dissolve the sugar and starch
How to tell it's doneNo white powder is left at the bottom. Stir again right before using (the starch sinks to the bottom).
3
Coat the pork with starch and shallow-fry
- Put 3 tbsp potato starch in the bowl with the pork and coat it all
- Put 4 tbsp vegetable oil (about 5 mm deep) in a frying pan and heat over medium heat
- Put the tip of dry cooking chopsticks in the oil. When small bubbles fizz out, add the pork one piece at a time
- Cook, rolling them now and then, until golden brown all over. Take them out onto a plate lined with paper towels
How to tell it's doneGolden brown and crispy all over. Cut the biggest piece: the inside is white, not pink.
Be carefulOil splatters, so gently add the meat from the side of the pan closest to you. Do not leave the pan while shallow-frying. Do not go anywhere else while the heat is on.
4
Stir-fry the vegetables
- Turn off the heat. Leave only about 1 tbsp of oil in the pan and soak up the rest with paper towels (the oil is hot, so hold the paper with cooking chopsticks)
- Turn to medium heat, add the carrot and onion, and stir-fry 2 minutes
- Add the green pepper and stir-fry 1 minute more
How to tell it's doneThe edges of the onion are see-through, and the carrot dents a little when you press it with chopsticks.
5
Add the sweet and sour sauce and put the pork back
- Stir the sauce from step 2 again, then pour it into the frying pan
- Bring to a boil, stirring with a spatula
- When it thickens, put the pork from step 3 back in, coat everything, and turn off the heat
ReadyThe sauce is clear and thick, and the pork and vegetables are shiny. Put on a plate.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It doesn't thickenYou added it while the starch was still sunk at the bottom. Keep it on the heat 30 seconds–1 minute more, stirring, until the sauce bubbles hard. Next time, stir the sauce from step 2 well right before adding.
Too sourIt did not boil long enough, so the vinegar smell stayed. Keep it on the heat 30 seconds more, stirring. Next time, use a little more sugar.
The coating came off the meatYou rolled them right after adding in step 3. Next time, do not touch them for 1 minute after adding.
The meat is greasy and soggyThe oil was not hot enough. Next time, add the meat after bubbles come from the chopsticks.
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