This is a hall-of-fame sweet and sour pork! The special trick prevents lumps in the sauce, and it's so delicious it has over 1000 reviews! ♪
Ingredients
2 servings- Pork300g
- Carrot1/2
- Onion1/2
- Bell pepper2
- Cornstarchto taste
- ★Soy sauce1 tbsp
- ★Sake1 tbsp
- ★Sesame oil1 tsp
- ★Rice vinegar3 tbsp
- ★Soy sauce3 tbsp
- ★Sugar3 tbsp
- ★Ketchup2 tbsp
- ★Sake2 tbsp
- ★Mirin1 tbsp
- ★Water4 tbsp
- ★Cornstarch1 tbsp
Directions
40 min- 1
Cut 300g of pork into bite-sized pieces. Mix together ★soy sauce (1 tbsp), ★sake (1 tbsp), and ★sesame oil (1 tsp). Marinate the pork for about 10 minutes.
- 2
Cut the carrot (1/2) into irregular chunks, the onion (1/2) into wedges, and the bell peppers (2) into bite-sized pieces. Place them in a microwave-safe container and heat for about 3 minutes until softened.
- 3
Combine all the sweet and sour sauce ingredients (rice vinegar 3 tbsp, soy sauce 3 tbsp, sugar 3 tbsp, ketchup 2 tbsp, sake 2 tbsp, mirin 1 tbsp, water 4 tbsp, cornstarch 1 tbsp) and mix well.
- 4
Place the marinated pork (300g) in a plastic bag and coat thoroughly with cornstarch (to taste).
- 5
Deep-fry the pork at 170°C. Alternatively, you can stir-fry it in a large amount of oil in a frying pan.
- 6
Pour the sweet and sour sauce and pre-cooked vegetables into a cold frying pan. Turn on the heat to medium and stir gently until the sauce thickens.
- 7
After 2-3 minutes, the sauce will thicken and coat the ingredients well. Your dish is ready!
Tips
Pre-heating the vegetables in the microwave eliminates the stir-frying step, saving time. Pre-mixing the cornstarch with the sweet and sour sauce prevents lumps. Mix the sauce once more before adding to the pan to ensure even distribution of cornstarch for a smooth finish.
Nutrition
Per serving- Calories450 kcal
- Protein28 g
- Fat18 g
- Carbs35 g
- Sodium3.2 g
This is a hall-of-fame sweet and sour pork! The special trick prevents lumps in the sauce, and it's so delicious it has over 1000 reviews! ♪
Ingredients
2 servings- Pork300g
- Carrot1/2
- Onion1/2
- Bell pepper2
- Cornstarchto taste
- ★Soy sauce1 tbsp
- ★Sake1 tbsp
- ★Sesame oil1 tsp
- ★Rice vinegar3 tbsp
- ★Soy sauce3 tbsp
- ★Sugar3 tbsp
- ★Ketchup2 tbsp
- ★Sake2 tbsp
- ★Mirin1 tbsp
- ★Water4 tbsp
- ★Cornstarch1 tbsp
Directions
40 min- 1
Cut 300g of pork into bite-sized pieces. Mix together ★soy sauce (1 tbsp), ★sake (1 tbsp), and ★sesame oil (1 tsp). Marinate the pork for about 10 minutes.
- 2
Cut the carrot (1/2) into irregular chunks, the onion (1/2) into wedges, and the bell peppers (2) into bite-sized pieces. Place them in a microwave-safe container and heat for about 3 minutes until softened.
- 3
Combine all the sweet and sour sauce ingredients (rice vinegar 3 tbsp, soy sauce 3 tbsp, sugar 3 tbsp, ketchup 2 tbsp, sake 2 tbsp, mirin 1 tbsp, water 4 tbsp, cornstarch 1 tbsp) and mix well.
- 4
Place the marinated pork (300g) in a plastic bag and coat thoroughly with cornstarch (to taste).
- 5
Deep-fry the pork at 170°C. Alternatively, you can stir-fry it in a large amount of oil in a frying pan.
- 6
Pour the sweet and sour sauce and pre-cooked vegetables into a cold frying pan. Turn on the heat to medium and stir gently until the sauce thickens.
- 7
After 2-3 minutes, the sauce will thicken and coat the ingredients well. Your dish is ready!
Nutrition
Per serving- Calories450 kcal
- Protein28 g
- Fat18 g
- Carbs35 g
- Sodium3.2 g
Tips
Pre-heating the vegetables in the microwave eliminates the stir-frying step, saving time. Pre-mixing the cornstarch with the sweet and sour sauce prevents lumps. Mix the sauce once more before adding to the pan to ensure even distribution of cornstarch for a smooth finish.