My very favorite savory dish of all times- “Subuta/酢豚”, or “sweet & sour pork”.
This Chinese dish (which is also a very familiar home food in Japan as well), as it name – is all about pork dressed in starchy sweet & sour sauce (usually with some veggies).
I think there are lots of variation to this recipe, but my favorite is with black vinegar & pork belly chunks & less onion & no carrots nor pineapples.
Seriously, I can have rice non stop with this dish — so yum! Also great match with red wine🍷✨

The idea is very simple!
*If you want the usual red sauce – easily achieved with replacing black vinegar with white rice vinegar.

1. Chop pork belly block in pieces, sprinkles some Shaoxing wine (or sake) & salt, some salt & pepper & coat lightly with starch, and leave it.
2. Chop veggies: I did with lotus roots, paprika, onions, some dried shiitake mushroom
3. Fry- Coat pork in egg, then with starch (and flour works too), and fry well. In the remaining oil, fry the rest of the veggies.
4. Sauce: Add mix of Vinegar, oil, sugar, ketchup, soy sauce & a bit of water if necessary, let it boil, and add some starch with water and make the sauce thick.
5. Add everything in the sauce, heat & coat quickly. Delicious✨

❤️💛💚🖤🤍🥢

お野菜たっぷりの黒酢酢豚です。
小さいころから酢豚はほぼ食わず嫌いだったのですが、あるときお店でいただいた角煮のような黒酢酢豚に大大大感動して以来、食べれるように、むしろ食べたくなるようになりました。
次回東京に戻ったら是非寄りたいです…！！

簡単な流れはこちら
1.ブロック豚をごろっと切り分け、紹興酒＆塩こしょう＆片栗粉をもみ込んでおく
2.お野菜を準備。干しシイタケを戻す（この戻し汁を最後に使います、鶏がらスープ等準備が大変なので。笑）
3.お肉、卵→片栗粉の順でコーティングして揚げる。取り出し、野菜を準に揚げていく。

4. ソース：フライパンに黒酢、ケチャップ（＆たまにオイスターソース）、砂糖、紹興酒＆椎茸の戻し汁等を煮詰め、水溶き片栗粉を加える
   5.全て併せて、、、ご飯が止まらないのです～✨