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1
Cut 5 mm deep 3 mm wide slits into the pork, then cut into 2-3 cm chunks.
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2
Sprinkle the meat with the sake, salt, and pepper and rub into the meat to season.
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3
Let sit for 15 minutes, cutting the vegetables while you wait.
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4
Mix the sweet vinegar sauce ingredients beforehand.
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5
Mix well.
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6
Add the katakuriko.
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7
Rehydrate the wood ear mushrooms in water, remove the stems, and cut.
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8
Rehydrate the shiitake mushrooms in hot water for at least 3 hours, then slice into 1 mm.
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9
Cut the onions, green peppers, and carrots.
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10
Parboil the carrots in hot water for 3-5 minutes.
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11
Beat the egg well, then mix in the katakuriko.
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12
Soak the pork thoroughly in the mixture.
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13
Heat the oil to 170C and fry the pork.
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14
Once crispy, drain the oil.
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15
Turn the oil down to 160C, then add the green peppers, then the onions, then the carrots into the oil and fry for about 15 seconds.
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16
Put the sweet vinegar sauce in a wok, then turn the heat to medium.
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17
Once thickened, add the vegetables and pork, increase the heat to high, and coat with the sauce.
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18
Drizzle 1 tablespoon of sesame oil around the edge of the wok, stir it up, and serve.
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19
It's a little expensive, but sweet & sour pork is best when made with black vinegar.
