Subuta (Sweet and Sour Pork)

Servings: 2

300g pork or chicken, cut into roughly 1cm thick, 2x3cm pieces
a few tablespoons cornstarch
1 large onion, sliced
1 carrot, sliced
1 large green bell pepper/capsicum (or 3-4 piiman), sliced

Sauce Ingredients:
4 Tbsp sugar
3 Tbsp vinegar
2 Tbsp ketchup
1 Tbsp soy sauce
2 tsp chicken stock powder
2/3 cup water
3 Tbsp cornstarch mixed with a little water


  1. Place all sauce ingredients in a cup and stir. Set aside until the end.
  2. Place a few tablespoons of cornstarch with a little salt and pepper in a plastic freezer bag. Add sliced pork or chicken and shake to coat well. Shallow-fry with oil until browned and crisp. Remove from oil and let drain.
  3. In a wok or large frypan, heat a little oil and stir-fry the vegetables, adding capsicum/piiman last so as not to overcook.
  4. Give the cup of sauce ingredients another stir, then add it to the vegetables, continue stirring over medium heat until the sauce thickens.
  5. Add the cooked pork/chicken and stir to combine. Serve with rice.

Leave a Reply

Your email address will not be published. Required fields are marked *