Subuta: Japanese Sweet and Sour Pork That Beats Takeout

Subuta Directions

• Prepare Pork Properly
  Cut 300g pork (shoulder or loin) into bite-sized cubes about 3cm each. Season with salt and pepper. Place in a plastic bag with 1 tablespoon each of soy sauce and sake, massaging gently to coat. Let marinate for 10 minutes. This brief marination adds depth of flavor while tenderizing the meat.
• Create Balanced Sauce
  In a small bowl, combine 3 tablespoons ketchup, 3 tablespoons sugar, 3 tablespoons vinegar, 2 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon mirin, and 4 tablespoons water. Mix thoroughly until sugar dissolves. The perfect balance of sweet, sour, and savory elements is the key to authentic sweet and sour flavor.
• Prepare Vegetables
  Cut 1/2 onion into wedges, separate the layers. Cut 1 bell pepper into bite-sized squares. Dice 1/3 carrot into small pieces or thin slices. Keeping vegetables in larger pieces prevents them from overcooking and maintains their texture and color in the finished dish.
  
• Cook Pork To Perfection
  Heat 2 tablespoons oil in a large skillet or wok. Remove pork from marinade, coat lightly with cornstarch, and cook in a single layer until golden brown on all sides, about 3-4 minutes. Work in batches if necessary to avoid overcrowding, which would cause the meat to steam rather than brown.
• Stir-Fry Vegetables
  Add prepared vegetables to the pan with the browned pork. Stir-fry over medium-high heat until vegetables begin to soften but still maintain their crispness, about 2-3 minutes. The vegetables should be cooked but still vibrant in color and texture.
• Combine With Sauce
  Pour the prepared sauce into the pan and bring to a simmer. Cook, stirring frequently, until the sauce thickens slightly and coats the meat and vegetables evenly, about 2-3 minutes. If a thicker sauce is desired, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the simmering sauce.
• Adjust Final Seasoning
  Taste and adjust seasoning if needed. For more sweetness, add a touch more sugar; for more tang, add a splash of vinegar. The sauce should have a perfect balance of sweet and sour with savory undertones that complement the pork.
• Serve Immediately
  Transfer to a serving dish and garnish with sesame seeds if desired. Serve hot with steamed rice to soak up the delicious sauce. The contrast between the crisp-tender vegetables, succulent pork, and tangy-sweet sauce is best enjoyed freshly made.