Sweet Onions and Pork Marinated in Sweet and Sour Nanban Sauce

In Japan, onions harvest in the spring are considered sweet and less sharp tasting. When you eat raw onions picked in other seasons, you can put them under water for a little while to reduce the sharpness.

Sweet Onions and Pork Marinated in Sweet and Sour Nanban Sauce
Photographed by Manao Okamoto


Recipe by
Naoko Makino

Average

Pork

Vegetables

280kcal

15minutes

Calorie count is per serving

Ingredients (Serves 2)

  • 1 sweet onion (250 g)
    Note

    Onions shipped right after the spring harvest before they get dry. They are flat, soft, contain more water, without a sharp taste.

  • 150 g fresh ham (thinly sliced)
  • [Nanban sauce]

    • 2 tbsp rice vinegar
    • 2 tbsp dashi
      Note

      Japanese soup stock. Made with a lot of different ingredients, most commonly konbu kelp and bonito flakes.

    • 1 1/2 tbsp soy sauce
    • 1 tbsp sugar
    • 1/2 dried red chili (remove stem and seeds and cut into thin rounds)
  • A pinch of salt
  • A pinch of pepper
  • Potato starch, as needed
  • Vegetable oil for frying, as needed

Directions

1

Cut the pork into 4-5 cm lengths. Cut the onion in half along the grain and then into thin slices.

Advice

Cutting the onion along the grain makes it crunchier.

2

Combine the [nanban sauce] ingredients and add the onions.

Advice

Marinating the onions removes the bite and enhances the flavor.

3

Season the pork with salt and pepper and dust both sides with potato starch. Pour vegetable oil into a pot to a height of 2-3 cm. Heat to a high temperature (180°C) and fry the pork.

Advice

Dust the pork with potato starch and fry in hot oil till crisp.

4

Drain and add to the marinade while hot. Marinate to taste.