Subuta has been one of the most favorite meal for me from my childhood. The word “Subuta” can be separated into 2 parts, Su and Buta. Su means Vinegar and Buta means Pork in Japanese. But, of cause, Subuta is not just such a over-simple recipe which is like a soaking pork into vinegar. It has so rich taste which is generated by combination of vinegar,sugar, soy sauce and natural umami of pork.

Actually, Subuta is originated in China. Long time ago, people in china devised the recipe to utilize decaying or not so tasty pork, which is to add seasonings, strengthen the taste and multiple flavor. That is Subuta !

But ,of cause, nowadays, we usually use fresh pork to make it.

Subuta recipe is very flexible and fit to other kind of meat or fish. Someday, I’m gonna show you how to make it.

Anyway, once we memorize how to cook Subuta, we can handle any kind of meat or fish to make it tasty, even if they are on the edge of spoil !

I believe you’re also going crazy into Subuta, Check it out !

Category

Yields2 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 200 g Pork loin
 1 tsp Sake (White wine can be used as an alternative)
 1 pinch Salt
 0.50 Carrot
 0.50 Potatoes
 1 Green pepper
 1 pinch Pepper
 1 tbsp Katakuriko (Corn starch flour)
 Vegetable oil
For Sauce
 70 tbsp Vinegar
 1.50 tbsp Sugar
 1.50 tsp Soy sauce
 1 tbsp Ketchup
 Ginger

1

Cut the pork and into easy to eat pieces, sprinkle with sake (or white wine), salt and pepper, and let it leave for about 10 minutes. While you're waiting, cut the vegetables into a similar size too.

2

Combine the sauce ingredients in a small pot, and turn on the heat while mixing. Simmer until thickened.

3

Coat the meat and vegetables with katakuriko(Corn starch flour). Heat the oil to 180 ℃ and fry them. When pork color goes into a golden brown, remove from the pan and drain the oil.

4

Transfer them to a bowl and mix well with the sauce in step 2.

Ingredients

 200 g Pork loin
 1 tsp Sake (White wine can be used as an alternative)
 1 pinch Salt
 0.50 Carrot
 0.50 Potatoes
 1 Green pepper
 1 pinch Pepper
 1 tbsp Katakuriko (Corn starch flour)
 Vegetable oil
For Sauce
 70 tbsp Vinegar
 1.50 tbsp Sugar
 1.50 tsp Soy sauce
 1 tbsp Ketchup
 Ginger

Directions

1

Cut the pork and into easy to eat pieces, sprinkle with sake (or white wine), salt and pepper, and let it leave for about 10 minutes. While you're waiting, cut the vegetables into a similar size too.

2

Combine the sauce ingredients in a small pot, and turn on the heat while mixing. Simmer until thickened.

3

Coat the meat and vegetables with katakuriko(Corn starch flour). Heat the oil to 180 ℃ and fry them. When pork color goes into a golden brown, remove from the pan and drain the oil.

4

Transfer them to a bowl and mix well with the sauce in step 2.

Subuta (Stir-fried Sweet and Sour Pork)
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