Fried Pork Marinated in Sweet and Sour Nanban Sauce
In Japan, it is common to use beef or pork sliced a few millimeters thick. It is great for a quick meal because it cooks fast.
Photographed by Akane Nakamura
Calorie count is per serving
Ingredients (Serves 2)
- 160 g fresh ham (thinly sliced)
- 6 shishito peppers
- 100 g onion
- 30 g carrot
- 1 dried red chili
- 2 tbsp rice vinegar
- 1 1/2 tbsp soy sauce
- 1 tbsp water
- 2 tsp sugar
- 1/4 tsp salt
- A pinch of salt
- A pinch of pepper
- Flour, as needed
- 1 tbsp vegetable oil
Cut the carrot into 5 cm long thin shreds. Cut the onion along the grain into thin slices. Remove the stem and seeds from the dried chili, and cut into thin rounds.
Combine the [nanban sauce] ingredients in a tray or shallow dish and marinate the carrots, onions and chili.
Remove the stems from the shishito peppers. Cut lengthwise in half and remove the seeds. Cut the pork into 6 cm lengths, season with salt and pepper, and dust with flour.
Heat the vegetable oil in a frying pan over medium heat and fry both sides of the pork till crisp. Drain and add to the marinade to allow the flavor to seep in.
Lay the meat in the pan and place the shishito peppers in between, so that you fry the meat and peppers at the same time. Fry both till brown.