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Categories:Viewed: 7 - Published at: 3 years ago
Ingredients
- 200 grams Pork butt (shoulder or roast), sliced
- 2 Green peppers
- 1/2 Carrot
- 1/2 Onion
- 1 Pineapple
- 4 small Dried shiitake mushrooms
- 2 tbsp Sugar, soy sauce
- 3 tbsp Tomato ketchup
- 3 1/2 tbsp Vinegar
- 1 tsp Katakuriko
Method
- Cut up the carrot roughly, and slice the onion into wedges.
- Cut the pineapple into bite sized pieces.
- Re-hydrate the shiitake mushrooms and slice in half (keep the soaking liquid).
- Chop the bell peppers roughly, and slice the pork pieces in half.
- Microwave the carrot for 3 minutes to cook through.
- Rub 1 teaspoon each of sugar and sake (not listed) into the pork, and dust with 1 tablespoon of katakuriko (not listed).
- Combine the seasonings with 2 tablespoons of the mushroom soaking liquid (dissolve the katakuriko here too).
- Heat about 2 tablespoons of vegetable oil in a pan and pan fry the pork.
- Roll up the pork slices before adding to the pan.
- Take the pork out just before it's cooked through (it will continue cooking with residual heat).
- Add all the vegetables to the same pan and stir fry.
- When the peppers are cooked through, add the combined seasonings.
- When the sauce has thickened and turned translucent, add the pineapple and the pork, mix everything together, and it's done.
