00:08Hey everyone it's Yuto from SashiRecipes.com and today I'm gonna show you how to make a dish that
00:14is well loved all over the world. You might call it sweet and sour pork but here in Japan we
00:19call
00:19it Subuta. This recipe serves too so let's get started. First I recommend heating your oil while
00:26you prepare everything else. You want it somewhere between 170 to 190 degrees Celsius or 350 to 375
00:35Fahrenheit. Whilst heating I'm gonna start by cutting the vegetables.
00:43Here I have five small peppers we call them Piman in Japanese and I'm gonna cut them into medium pieces.
00:51They're essentially the same as bell peppers but they're picked earlier so they are smaller
00:55and more bitter. You can use one large bowl pepper instead. I like green for the colour but you can
01:01use red, orange or yellow if you prefer. Next I'm cutting half carrot. I've already peeled this one
01:16I'm just cutting it into small chunks. Because carrot is quite hard it takes longer to cook so it's better
01:21to cut it a bit smaller than the other vegetables. If you want to see a list of ingredients it's
01:30all in
01:30the description. Then finally half an onion just cut it into rough pieces it doesn't need to be perfect.
01:50Next we're gonna prepare the pork. I'm using 200 grams of pork belly for this dish. I have a block
01:56here
01:56and I'm gonna cut it into rough cubes. In Japanese su means vinegar and butter means pork so we basically
02:04call the dish vinegar pork. We use rice vinegar in the sauce but I'll tell you more about that later.
02:11I personally like using pork belly for this dish because the fatty parts add extra flavour
02:16and it also crisps up pretty nicely. Of course if you want to cut down on the fat you can
02:23use a lean cut of
02:24pork like pork like pork loin. I've made this dish many times with pork chops and that works well too.
02:31Place the pork pieces into a bowl and sprinkle them with a pinch of some pepper.
02:48I'm just gonna mix it to make sure all the pieces are evenly coated.
02:54Next we add a tablespoon of plain flour and mix it around until everything is coated.
03:07Then I'm adding an egg yolk. You might be wondering why I don't use the whole egg.
03:12Well I find the butter ends up being a bit fluffy if I do. There's nothing wrong with that to
03:18be fair.
03:18If anything a lot of people might prefer this way but when I only use the yolk it stays crispy
03:24and
03:25absorbs the flavour of the sauce very nicely in my opinion. It's all down to your preference if you
03:30want to use yolk only or whole egg. Once it's evenly coated get a plate or container with about two
03:38more
03:38tablespoons of cornstarch. We're just gonna coat them one by one and then drop them into oil.
03:44This oil is about 180 degrees celsius which is about 355 degrees fahrenheit.
03:52We fry them until each piece is cooked all the way through and turned crispy on the outside.
03:56I find this takes about three to four minutes in total. If your pork is bigger then it might take
04:03a
04:03little longer. If you don't eat pork you can use chicken or beef and cook it the same way.
04:10Sweet and sour sauce is pretty versatile. It goes with so many things.
04:18Once the meat is cooked then remove it from oil and place it on a wire rack to allow the
04:25excess oil to drain off.
04:39Next we're gonna fry the vegetables. We'll start with the carrots because they're pretty hard
04:44and need a little longer.
04:54Just fry them for about one minute and then add the pepper and onions. These are thin and only need
05:01one
05:01minute to cook. You might be thinking that frying vegetables make them kind of unhealthy but this is
05:08the typical way to cook subuta in Japan. Cooking vegetables at high temperature for a short time
05:15also helps maintain good color and texture in the vegetables. Of course if you're not happy with
05:21deep fried vegetables you can still fry them instead but it takes longer and the texture will be different.
05:28Okay, these are done. I'm gonna put them in a sieve to let any extra oil drain off.
05:51The final step is making the sauce. So take a cold pan and add two tablespoons of ketchup,
05:58two tablespoons of vinegar, two tablespoons of white sugar, half teaspoon of chicken stock powder,
06:09half tablespoons of sake, a teaspoon of soy sauce,
06:14half teaspoon of cornstarch and three tablespoons of cold water.
06:22Mix them around until you have this thin red sauce and then we're gonna turn on the heat to a
06:28medium setting.
06:29Keep mixing and it's gonna start to bubble and thicken up.
06:41When it's bubbling add your vegetables and fry them together for a minute to a minute and a half.
06:54The sauce is gonna continue to thicken, now you can add your pork.
07:01Stir fry everything together until everything is well covered
07:04and you're happy with the consistency of your sauce.
07:16This looks good to me so it's time to dish up.
07:24Garnish with white sesame seeds for a finishing touch and serve with rice.
07:31And there you have it, delicious subita sweet and sour pork.
07:36If you like this recipe, check out my other recipe,
07:39Auto-ya-style croissant.
07:40It's Japanese-style swing-sour chicken. It's seriously good.
07:45Thank you so much for watching. If you're interested in Japanese cooking, support my channel by subscribing.
07:50Hope to see you next time. Have a good day.
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