Taste of Japan and Sake Live vol.28

Products used in "Taste of Japan and Sake vol.28"

Sweet and Sour Pork with Black Vinegar

黒酢酢豚

Serves 2

Ingredients:

300g                       Pork Belly, slice widthway against the muscles in 1cm thickness

¼                             Small pineapple, cut into small bite size chunks of about 1cm thickness

1                              Onion, cut into 2cm wedges

27g/45ml                  Potato Starch

20g/15ml                  Shio Koji

                                Sun flower oil for frying

Sweet and sour sauce

30g/30ml       Black vinegar

42g/30ml       Honey

24g/20ml       Soy sauce

24g/20ml       Ketchup

6g/10ml         Potato starch

60g/60ml       Water

2 frying pans are required

[Preparation]

Pork Belly - Slice the pork belly width wise against the muscles into 1cm thickness. Mix with Shio Koji, leave to rest for 1 hour to overnight in the fridge. Just before cooking, add 27g/45ml Potato Starch and mix well.

Pineapple – Cut out a quarter of pineapple (you may use tinned pineapple). Cut width wise into 1cm thickness bite size pieces.

Onion – Cut into 2cm wedges.

Sweet and Sour Source – Mix all ingredients and put aside.

[Cooking]

• Preheat the deep enough frying pan with at least 1cm deep frying oil to 170C. Maintain the temperature.
• Cook pork belly in 2 or 3 sessions depending on the size of your frying pan. Cook each side for 2 minutes or until it is cooked thoroughly, and the surface turns slightly brown and crispy. Turn over when one side is cooked.
• Place the cooked pork on net or kitchen papers. Cook onions for about 2 minutes or until it turns slightly transparent.
• In a clean frying pan, add the sweet and sour source, pork, onion and pineapple, cook over medium heat while continuously turning over the ingredients. It is ready when the sauce thickens a little.