by

Black Vinegar Sweet & Sour Pork

This is a delicious vinegar sauce dish with a slightly sweet soy sauce base!

Ingredients: 3 servings

Thinly sliced pork belly
350 g
Carrot
1/2
Onion
1/2
Green peppers
2
Red bell pepper
1
Dried shiitake mushrooms (Recipe ID: 816750)
1
Wood ear mushrooms
as much as you like
Sesame oil
1 tablespoon
Pork seasonings
Shaoxing wine
1 tablespoon
Salt and pepper
a small amount
Sweet vinegar sauce
Black Vinegar
6 tablespoons
Sugar
3 tablespoons
Soy sauce
2 tablespoons
Shaoxing wine
1 tablespoon
Oyster sauce
1 tablespoon
Soaking liquid from the dried shiitake mushrooms
6 tablespoons
Katakuriko
1 tablespoon
For the batter
Egg
1
Katakuriko
5 tablespoons

Steps

1. Cut 5 mm deep 3 mm wide slits into the pork, then cut into 2-3 cm chunks.
2. Sprinkle the meat with the sake, salt, and pepper and rub into the meat to season. Let sit for 15 minutes, cutting the vegetables while you wait.
3. Mix the sweet vinegar sauce ingredients beforehand. Mix well. Add the katakuriko.
4. Rehydrate the wood ear mushrooms in water, remove the stems, and cut. Rehydrate the shiitake mushrooms in hot water for at least 3 hours, then slice into 1 mm.
5. Cut the onions, green peppers, and carrots. Parboil the carrots in hot water for 3-5 minutes.
6. Beat the egg well, then mix in the katakuriko. Soak the pork thoroughly in the mixture.
7. Heat the oil to 170℃ and fry the pork. Once crispy, drain the oil.
8. Turn the oil down to 160℃, then add the green peppers, then the onions, then the carrots into the oil and fry for about 15 seconds.
9. Put the sweet vinegar sauce in a wok, then turn the heat to medium. Once thickened, add the vegetables and pork, increase the heat to high, and coat with the sauce.
10. Drizzle 1 tablespoon of sesame oil around the edge of the wok, stir it up, and serve.
11. It's a little expensive, but sweet & sour pork is best when made with black vinegar.

Story Behind this Recipe

This is a slightly sweet sweet & sour pork made with a soy sauce base.
Dried shiitake mushrooms are expensive, so I make my own Recipe ID: 816750.