Ready in just 15 minutes by pan-frying and tossing, this sweet and sour pork nanban-zuke made with pork loin is incredibly delicious and refreshing, perfect for summer. The tender pork and crisp vegetables coated in the sweet and sour sauce are irresistible. This easy and exquisite dish is also perfect for bento boxes or as a snack. Try this simple yet amazing recipe!
Ingredients
Main Ingredients (2 servings)
- Pork loin 250g
- Salt (a pinch)
- Potato Starch (as needed)
- Bell pepper 1 pc
- Onion 1/4 pc (50g)
- Carrot 1/6 pc (30g)
Seasonings
- [A] Vinegar 2 tbsp
- [A] Soy Sauce 1.5 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1 tbsp
- [A] Sesame Oil 1/2 tbsp
Steps
- In a bowl, combine 2 tbsp Vinegar, 1.5 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Sugar, and 1/2 tbsp Sesame Oil, and mix well.
- Cut 1 Bell Pepper in half lengthwise, remove stem, seeds, and core, then julienne.
- Peel and thinly slice 1/4 Onion (50g).
- Peel and julienne 1/6 Carrot (30g).
- Cut 250g Pork Loin (thinly sliced) into bite-sized pieces.
- Season the pork loin with a pinch of Salt, then evenly coat the surface with Potato Starch (as needed). [Key Tip!] Coating the pork with potato starch will create a tender and moist texture and help the sauce adhere better.
- Heat oil in a frying pan over medium heat.
- Once the pan is hot, add the julienned bell pepper, sliced onion, and carrot, and stir-fry until softened.
- When the vegetables are softened, transfer them to the bowl with the mixed seasoning from step 1.
- Add oil to the same frying pan again and heat over medium heat.
- Arrange the potato starch-coated pork loin slices in the pan and cook until browned on both sides and cooked through.
- Once the pork is cooked, add it to the bowl from step 9 and mix everything well.
- Plate the dish and pour any remaining sauce from the bowl over the top.
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