| Sweet and Sour Pork with Black Vinegar
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| A pork dish rich in vitamin B1 and B2
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[Serves 2]
274kcal per portion; 0.9g salt
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200g pork loin (for pork cutlets)
salt and pepper
1Tbsp egg (beaten)
1tsp katakuri-ko
1tsp flour
6Tbsps black-amazu
katakuri-ko
deep-frying oil
10cm Japanese leek (remove the core and cut into thin stripes. Soak in water and drain.)
pepper
< A >
1Tbsp water
1/2tsp katakuri-ko
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1.
Cut pork loin into 1cm bars. Put pork in a bowl and season with salt and pepper, add beaten egg and mix. Dust with katakuri-ko and flour. Sprinkle katakuri-ko just before deep-frying, and brush off the excess.
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2.
Heat oil to 180°C, deep-fry pork over high heat until crispy. Drain the oil.
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3.
Pour black amazu into a pot, place over heat and bring to the boil. Add <A> to thicken
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4.
Combine pork with the thick vinegar sauce and mix. Garnish with Japanese leek, sprinkle some pepper and serve
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