chef recipe




Sweet and Sour Pork and Vegetables

Sweet and Sour Pork and Vegetables

Sweet and Sour Pork and Vegetables



Shoichi Nakamura Vacuum-Pack Cooking
Shoichi Nakamura


Ingredients

Serves 6
ingredients Main ingredients:
Pork (belly) 300g lump
Bamboo shoot 60g
Carrot 60g
Onion 60g
Bell peppers 2
Papaya 1
Minced garlic 1 teaspoon

*Preliminary seasonings for pork:
Soy sauce 15ml
Sake 15ml
Salt Small amount
Pepper Small amount

*Sweet and sour sauce:
Ketchup 80ml
Soy sauce 45ml
Vinegar 45ml
Sugar 40g
Salt 3g
Sake 30ml
Water 100ml
Garlic 1 small clove
Potato starch dissolved in water 30ml
Sesame oil 15ml

*Batter
Weak flour 4 cups
Potato starch 1 cup
Egg 1
Water

Directions

１． Cut the pork into chunky pieces, slightly smaller than bite size, season　with the preliminary seasonings and let it stand for a while. Dip the pork　in boiling water and then soak in cold water immediately.
２． Dry (1), place in a vacuum-pack cooking bag, and vacuum pack at 100%.　Then, heat in a steam convection oven at 80℃ until the center temperature reaches 75℃ for approx. 60 minutes. Rapidly chill the pork and store.
３． Cut the bamboo shoot and carrot into chunky pieces, slightly smaller than bite size. Dip them in boiling water and then soak in cold water immediately. Dry them and place in a vacuum-pack cooking bag, and vacuum pack at 100%. Then, heat in a steam convection oven at 90℃ for approx. 40 minutes. Rapidly chill the vegetables and store.
４． Cut the onion and bell peppers into wedges. Mince the garlic. Cut the papaya in half, scoop the pulp out and cut it into chunky pieces.
５． Prepare the sweet and sour sauce.
６． To serve, remove the pork, carrot and bamboo shoot from the vacuum-pack cooking bags and drain.
７． Lightly coat the surface of the pork with potato starch, then with the batter, and fry it in deep oil.
８． Dip the onion in deep oil, and pour some hot oil over the bell peppers so as to cook only the surface.
９． Heat 1 teaspoon of oil in a pan, fry the garlic and add the sweet and sour sauce. Stir in the potato starch dissolved in water to thicken the sauce. Add all the prepared ingredients, mix and bring to a boil. Lastly, add the sesame oil and stir lightly.
１０． Place the papaya on a decorated serving dish, and then place (9) on the same dish.

Tips

  • The ingredients are vacuum-packed separately, so they can be used for other dishes.
  • Because the pork is vacuum-packed and heated in a steam convection oven, it is cooked thoroughly and it stays tender.

Note

  • When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.



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