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5.0 from 9 votes

Subuta (Japanese Style Sweet And Sour Pork)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 portions
Course: Main Course , Lunch , Dinner
Cuisine: Fusion , Chinese , Japanese

Ingredients

Vegetables
  • 100 g green bell pepper cubed
  • 100 g yellow onion thick slices
  • 75 g carrot peeled and roughly cut
Pork
  • 200 g slab skinless pork belly
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 tbsp all-purpose flour
  • 1 egg yolk
  • 2 tbsp cornstarch
  • cooking oil for frying
Sauce
  • 2 tbsp tomato ketchup
  • 2 tbsp rice vinegar
  • ½ tbsp sake
  • 2 tbsp white sugar
  • 3 tbsp water
  • 1 tsp soy sauce
  • ½ tsp Chinese-style chicken bouillon powder (granules)
  • ½ tsp cornstarch
  • ½ tsp white sesame seeds to garnish

Instructions

    Cup of Yum
  1. Start by heating your cooking oil for deep or shallow frying to around 180 °C (356 °F). While you wait for it to heat up cut 100 g green bell pepper, 100 g yellow onion and 75 g carrot into rough bitesize pieces and set aside for later.
  2. Cut 200 g slab skinless pork belly into rough cubes and place in a bowl along with 1 pinch salt, 1 pinch ground black pepper and 1 tbsp all-purpose flour. Mix until all of the pork pieces are evenly coated.
  3. Next, add 1 egg yolk to the bowl and mix thoroughly until evenly coated once more.
  4. Once the oil is fully heated, sprinkle 2 tbsp cornstarch onto a plate. Roll each piece of pork in the cornstarch and place it straight into the oil.
  5. Fry the pork until crispy and cooked through. This should take about 3-4 mins depending on the size of the pieces.
  6. Once the pork is cooked and crispy, transfer to a wire rack or kitchen paper to drain the excess oil.
  7. Add the carrots to the oil and set a timer for 1 minute, then add the onion and bell pepper and deep-fry for 1 more minute.
  8. Transfer the vegetables to a wire rack to drain.
  9. Take a new pan and while it's still cold, add 2 tbsp tomato ketchup, 2 tbsp rice vinegar, ½ tbsp sake, 2 tbsp white sugar, 3 tbsp water, 1 tsp soy sauce, ½ tsp Chinese-style chicken bouillon powder (granules) and ½ tsp cornstarch. Mix it well before turning on the heat.
  10. Heat on medium and continue to mix the sauce. After a few minutes it should start to become thick and glossy. Add the vegetables and fry them together for a minute or so, allowing the sauce to thicken a little more.
  11. Finally, add the pork and mix thoroughly, ensuring everything is coated in sweet and sour sauce.
  12. Turn off the heat and dish up. Sprinkle with ½ tsp white sesame seeds.
  13. Enjoy!