5 have already made this dish!
The preparation:
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Mix mirin, sake, soy sauce & vinegar
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Cut the pork into cubes and marinate (ideally airtight, e.g. in a plastic bag)
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Dice the carrots and bell pepper and boil in water for 5 minutes
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Now add some oil to a pan. When it’s hot, sauté the vegetables
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Remove the meat from the marinade and dredge individual pieces in cornstarch
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After the vegetables have been sautéed for 2-5 minutes, add the meat to the pan. Sear it
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Finally, season the meat and vegetables with sesame oil and ketchup. Done!
Table of contents:
Subuta – or sweet and sour pork – is one of the most popular “imported” dishes from Chinese cuisine in Japan. Translated, the name of the dish actually means “vinegar pork”.
How does the Japanese version of this dish differ from the Chinese version?
The Chinese, “original” sweet and sour pork is significantly heavier and fattier than the Japanese version. In the Chinese recipe, all ingredients – both meat and vegetables – are deep-fried before being cooked. This means they naturally absorb a lot of fat, but also retain their color. In addition, the Chinese version is much more intense in flavor – sweeter, but also more sour. Finally, Chinese subuta is often topped with pineapple – in Japan, this is not at all common.
What ingredients are typically used in Subuta?
Of course, you can experiment with this dish to your heart's content. However, classic vegetables are onions and peppers (either red or green). You will also often find carrots in Subuta. Tip: According to tradition, carrots are intentionally cut into unevenly sized pieces. This cutting technique even has a name: “Rangiri”!
Other ingredients that go well with Subuta are zucchini, corn and shiitake mushrooms. You can also replace the pork with meatballs if you happen to have some at home.
Delicious and uncomplicated
Subuta is very quick and easy to prepare, with ingredients that you will most likely already have at home. Since a lot of vegetables go into the recipe, it can also be very healthy!
Comments
Hat uns sehr geschmeckt! Es war allerdings etwas trocken, v.a. wenn man Reis dazu isst. 200ml Wasser, etwas Sojasauce und Mirin ergeben eine klebrig-leckere Soße.
das ist mal richtig lecker und wird wohl eines meiner Lieblinge werden!!
Soeben versucht nachzukochen, was mit dem Shiitake und der Zwiebel passiert verschweigt der Autor, am Ende soll dann mit einem Klecks Ketchup und Sesamöl so etwas wie eine Soße entstehen. Wie, erschließt sich mir leider nicht. Das war ein absoluter Reinfall, um diese Seite werde ich künftig einen großen Bogen machen. Das Abendessen jedenfalls ist für heute Hinfällig.
Laut Zutaten benötigt man Zwiebel und Shiitake? In der Kochanleitung kommen diese Zutaten aber nicht vor?