Japanese/Chinese cooking;Skinny Sweet Sour pork

I love sweet sour pork or sweet sour pork dish.

In Japanese, sweet sour pork is called “Su buta”. ” Su ” means vinegar. “buta” means “pork”. So, sweet sour pork literally means vinegary pork.

The dish “su-bu-ta” (Sweet sour pork” ) is traditionally made with pork shoulder,deep fried and they are coated with thicken sweet sour sauce. The dish got onion, pepper, carrot and pineapple.

I like su-bu-ta but I do not like sticky sweet sweet sour sauce you sometime find at American Chinese restaurants across the country and, when I make the dish, I make less sweet sauce and, I enjoy them a lot.

Chinese influenced Japanese dishes like this is a good dish that you can add in whatever vegetables on hand as well to make it extra nutritious. I like to add in non traditional ingredients from the fridge sometime.

This is the recipe you can cook up in 30 minutes and, perfect recipe for busy moms out there.

Since my version does not deep fry the meat, I just call it “Skinny Sweet sour pork”.

Skinny sweet sour pork blog

Skinny sweet sour pork….

Ingredients for the sauce;

* 1/5C rice vinegar
* 1.5 tsp white sugar
* 1 tbs Ketchup
* 1 tsp soy sauce
* 1/2 tsp corn starch
* 1/2 tsp sesame oil

1. Mix all ingredients in bowl and set it aside.

Ingredients for sweet sour pork;

10 oz wt pork shoulder boneless cut into bite size pieces
2 capful sake (I like to use Gekkeikan Sake brand)
1/4 tsp baking soda
1/2 sweet onion rough chopped
1 stick carrot thinly sliced diagonally
1/8 Green pepper rough chopped
1/8 Red pepper rough chopped
shanghai bok choy stem thinly sliced

1. Cut the boneless pork shoulder to about 1/2″ thick or so and pound them with back of the knife

2. Season it with Morton’s Natures Seasons

3. Put the pork into the small container and add 2 capful of sake, 1/4 tsp baking soda, and marinade 20-30 minutes to tender

4. Wash the pork meat under the cold running water to rinse off the marinade

5. In the skillet, drizzle sesame oil and bring the skillet to hot

6. When the skillet got screaming hot, add in pork shoulder meat and brown them

7. Add 1/2 onion rough chopped, carrot thinly sliced diagonally, and when they got cooked to about 80%, add in  1/8 Green pepper rough chopped, 1/8 Red pepper rough chopped, and sliced shanghai bok choy stem thinly sliced, add in 8 sugar snap pea and stir

** Season the vegetable with Morton’s Natures Seasons each time you add in new ingredients

8. Pour the sauce and stir to thicken

9. Enjoy!

Makes: 2-3 servings

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Mar 31, 2015 | Comments are off | Asian cooking 911

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