Black Vinegar Sweet & Sour Pork

Name: Black Vinegar Sweet & Sour Pork
Yield: 3 servings
Cuisine: American
Ingredients: 350 grams Thinly sliced pork belly; 1/2 Carrot; 1/2 Onion; 2 Green peppers; 1 Red bell pepper; 1 Dried shiitake mushrooms; 1 as much (to taste) Wood ear mushrooms; 1 tbsp Sesame oil; 1 tbsp Shaoxing wine; 1 dash Salt and pepper; 6 tbsp Black Vinegar; 3 tbsp Sugar; 2 tbsp Soy sauce; 1 tbsp Shaoxing wine; 1 tbsp Oyster sauce; 6 tbsp Soaking liquid from the dried shiitake mushrooms; 1 tbsp Katakuriko; 1 Egg; 5 tbsp Katakuriko

cookpad.japan @cookpad_jp

This is a slightly sweet sweet & sour pork made with a soy sauce base.
Dried shiitake mushrooms are expensive, so I make my own.

If you over-heat it, the vinegary flavor of the sweet and sour sauce will evaporate, so be careful.

When serving, the sesame oil gives it a nice shine and aroma. Recipe by Cooking S Papa

This is a slightly sweet sweet & sour pork made with a soy sauce base.
Dried shiitake mushrooms are expensive, so I make my own.

If you over-heat it, the vinegary flavor of the sweet and sour sauce will evaporate, so be careful.

When serving, the sesame oil gives it a nice shine and aroma. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

This is a slightly sweet sweet & sour pork made with a soy sauce base.
Dried shiitake mushrooms are expensive, so I make my own.

If you over-heat it, the vinegary flavor of the sweet and sour sauce will evaporate, so be careful.

When serving, the sesame oil gives it a nice shine and aroma. Recipe by Cooking S Papa

This is a slightly sweet sweet & sour pork made with a soy sauce base.
Dried shiitake mushrooms are expensive, so I make my own.

If you over-heat it, the vinegary flavor of the sweet and sour sauce will evaporate, so be careful.

When serving, the sesame oil gives it a nice shine and aroma. Recipe by Cooking S Papa

Saved

Ingredients

3 servings

350 gramsThinly sliced pork belly
1/2Carrot
1/2Onion
2Green peppers
1Red bell pepper
1Dried shiitake mushrooms
1as much (to taste) Wood ear mushrooms
1 tbspSesame oil
Pork seasonings
1 tbspShaoxing wine
1 dashSalt and pepper
Sweet vinegar sauce
6 tbspBlack Vinegar
3 tbspSugar
2 tbspSoy sauce
1 tbspShaoxing wine
1 tbspOyster sauce
6 tbspSoaking liquid from the dried shiitake mushrooms
1 tbspKatakuriko
For the batter
1Egg
5 tbspKatakuriko

Saved

Steps

1

Cut 5 mm deep 3 mm wide slits into the pork, then cut into 2-3 cm chunks.
2

Sprinkle the meat with the sake, salt, and pepper and rub into the meat to season. Let sit for 15 minutes, cutting the vegetables while you wait.
3

Mix the sweet vinegar sauce ingredients beforehand. Mix well. Add the katakuriko.
4

Rehydrate the wood ear mushrooms in water, remove the stems, and cut. Rehydrate the shiitake mushrooms in hot water for at least 3 hours, then slice into 1 mm.
5

Cut the onions, green peppers, and carrots. Parboil the carrots in hot water for 3-5 minutes.
6

Beat the egg well, then mix in the katakuriko. Soak the pork thoroughly in the mixture.
7

Heat the oil to 170℃ and fry the pork. Once crispy, drain the oil.
8

Turn the oil down to 160℃, then add the green peppers, then the onions, then the carrots into the oil and fry for about 15 seconds.
9

Put the sweet vinegar sauce in a wok, then turn the heat to medium. Once thickened, add the vegetables and pork, increase the heat to high, and coat with the sauce.
10

Drizzle 1 tablespoon of sesame oil around the edge of the wok, stir it up, and serve.
11

It's a little expensive, but sweet & sour pork is best when made with black vinegar.