Kuga’s Green Tea Sweet-And-Sour Pork
- Difficulty
- Total time
- 45 min
- Hands-on
- 45 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentfrying pan, pot, deep-fry thermometer
Tastespicy, sweet, tangy
Ingredients
- 400 g pork butt
- 100 ml balsamic vinegar
- 50 ml black vinegar
- Potato starch, to taste
- Frying oil, to taste
[A]
- 1 egg
- 1 tsp soy sauce
- ½ tsp powdered green tea
- 1 tbsp sake
[B]
- 80 g sugar
- 2 tbsp soy sauce
- ½ tsp powdered green tea
- 1 tbsp honey
- 100 ml water
Garnish
- Julienned green onions, to taste
- Salad greens, to taste
- Shredded red pepper, to taste
Method
- 1
Cut a grid of slices about halfway deep into the pork butt (basically score it), and then cut the entire thing into bite-size chunks. Mix the [A] ingredients together before rubbing the pork with it, and then dust with potato starch.
- 2
Next is the sauce. Pour the balsamic vinegar into a frying pan, and then reduce by half. Add the [B] ingredients and then bring back to a boil. Turn off the heat, and then add the black vinegar. Thicken the sauce with potato starch if desired.
- 3
Heat the frying oil to 355°F/180°C. Fry the pork until golden brown. Remove the pork from the oil and let it drain before adding it to the sauce. Plate the pork in a pyramid shape, and then garnish it with julienned green onions, salad greens, and shredded red pepper.
Food safety
- Cook whole cuts of pork to at least 63 °C / 145 °F and rest for 3 minutes.