A: Vinegar 20 ml, sugar 10 ml, soy sauce 10 ml, water 20 ml
Raw vegetables for garnish (cabbage, daikon radish, cucumber etc)
Make incisions in the pork sinew, sprinkle salt and pepper, and coat with katakuriko. Place the pork in a heated pan with oil, and fry.
When browned evenly, transfer to a plate.
Wipe the oil from the pan with paper towels. Pour in the 'A' ingredients, bring to a boil, then return the pork.
When cooked through and the sauce is thickened, it's done.
Story Behind this Recipe
I used to only season pork with salt and pepper, but my kids requested that I make sweet and sour-style pork so that the dish would go well with rice.
Coating with katakuriko potato starch flour helps hold the delicious flavour, and makes the pork easily absorb the sauce. Since the sauce is sweet, I suggest you sprinkle a fair amount of salt and pepper on the pork. The taste becomes balanced and delicious. Using black vinegar instead of vinegar gives a more Chinese flavour to the dish.