Black Vinegar Pork
Crispy on the outside, soft on the inside
150min+
591kcal
1100mg
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Boil the pork in a large quantity of hot water with the Japanese long onion and fresh ginger for about 5 minutes. Then remove the pork from the water and coat with soy sauce.
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Heat a pot and put in the oil. Cook the pork (1) until its edges become crisp.
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Put the pork (2) into a bowl, add (A), then wrap and steam for 2 hours.
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Cool the pork (3) and cut it into 2 cm (3/4 in.) cubes. Cover the cubes with starch and fry them in oil.
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Mix (B) together well, heat it in a wok and bring to a gentle boil. Add th fried pork (4) and coat. Add starch dissolved in water to adjust the thickness, if needed. Finish up with 1/2 Tbsp of oil.
- Garnish with komatsuna or spinach, if available.
Cooking Basics
Japanese long onion - thinly sliced
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
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