Colorful Vinagared Pork

Butakoma Colorful Nanbanzuke

  • By
    Anna Tanaka
  • Time
    25 minutes
Colorful Vinagared Pork

This pork side dish with a sauce of red bell peppers and onion cooked in sweet vinegar is a perfect accompaniment to rice. The red pepper sauce can be used in place of a dressing, so we would advise making plenty so you can store it for later.
The sweet vinegar taste is truly refreshing, so can be enjoyed even during the hot summer months or when you don’t have a great appetite.

“Nanbanzuke” – the Japanese Food Passed down from Spain and Portugal
“Nanbanzuke” refers to a style of cuisine where fish or meat, after frying in oil, are marinated in sweet vinegar with savory vegetables, such as leaks, and chili peppers. Nanban was the name for Spain and Portugal given during the Muromachi and Edo periods. “Nanbanzuke” is said to have originated from a cuisine known as “escabeche” that was brought in from Spain and Portugal at that time. It involved the process of frying food ingredients in oil and then dipping them into a seasoning solution, that is to say “marinating” them. So we can say that “Nanbanzuke” is a type of marinating.

A Respected Local Dish of Nagasaki Prefecture
It is said that visitors to Nagasaki Prefecture from Spain and Portugal during the Edo era were known as “Nanbanjin”. Through their interaction with these visitors, local people learned how to cook using oil and the process of marinating fish and meat with chili peppers after frying it. This method of cooking was given the name “Nanbanzuke” and at some point became a local specialty enjoyed in Nagasaki.

Originally, the dish used marinated fried fish (in Nagasaki, there is a New Year’s dish known as “Benisashi”, in which “Himeji” fish is pickled), but on this occasion we decided to go with an arrangement of meat strips, which we considered to be comparatively easy to get hold of and cook.

You can give it a more refreshing Japanese flavor by placing finely chopped Shiso leaves over it as a final touch. Be sure to give it a try!

Nutrition per Serving
  • Calories
    316
  • Sodium
    1150mg
  • Fat
    18.2g
  • Protein
    23.8g
  • Carbs
    15.3g
  • Fiber
    1.6g
  • Cholesterol
    68mg

Ingredients

Servings
-
4
+
Imperial
  • 0.9  lbs Shredded pork
  • 1.5  tbsp Potato starch
  • tbsp Soy sauce
  • 0.25  tsp Salt
  • Onion (medium size)
  • 0.5  Red bell pepper
  • 0.5  Yellow bell pepper
  • tbsp Vegetable oil
  • Shiso leaves
    • A
    • 3.4  tbsp Vinegar (or white wine vinegar)
    • 2.7  tbsp Soy sauce
    • tsp Sugar

Instructions

Step 1

Cut bell peppers and onions into small pieces. Cut the shiso leaves into strips.

Step 2

Sprinkle the pork slices with salt and coat them with potato starch. Heat the oil in a frying pan and cook the pork slices over high heat. Keep them separated while they cook.

Colorful Vinagared Pork

Step 3

Add the soy sauce into the pan with the pork.
When the pork slices are cooked, remove from the pan.

Colorful Vinagared Pork

Step 4

Make the sweet and sour paprika sauce.
Add paprika and onion to the pan and saute.
Add ingredients (A) and bring to a simmer. Mix well.

Colorful Vinagared Pork

Tips

  • Coat the pork with potato starch before grilling to make it easier to brown.
  • The sweet and sour sauce is made by dissolving the sugar on the pan and letting it simmer before mixing it with the vegetables to even out the flavor.
  • The sweet and sour vegetables are delicious even when eaten as is.
  • This dish can be frozen. Pork can be refrigerated for two days, vegetables can be refrigerated for four days.
Cooking Expert, Chef

Anna is a cooking expert, dietary life advisor, medicinal herbs coordinator and sweets concierge. She makes use of her experience of working for an agricultural food manufacturer, living in Germany, and traveling around Europe to experience the food culture of each country in creating her recipes. She is known for sharing her ideas on recipes that make both body and mind happy. Her motto is "Make cooking fun and the dining table bright ♪".