Description of the preparation:
Pork in this sauce is best prepared from tenderloin, back or neck of the carcass. Such meat is quickly cooked, and this is one of the positive qualities of Kubaro. Starch gives a velvety taste and ensures that the sauce will not be liquid like water, but will acquire a creamy consistency. Tomato paste, soy sauce, vinegar, sugar make the pork sweet and sour. Garlic adds pungency and flavor. All this taken together creates a unique range of taste.
Prepare the ingredients for making cubaro.
Wash the pork pulp and cut into small pieces. Put in a bowl.
Mix starch with 150 ml. water. Pour the pork with this mixture and mix thoroughly.
Pour the vegetable oil into the hot pan and lay the meat in starch.
Sauté pork slices until light golden brown.
Peel and wash the carrots and onions. Cut the onion into half rings, and carrot into strips. Put in a pan with a thick bottom. Pour in vegetable oil and lightly fry the vegetables, stirring occasionally.
Put the pork in a pan with vegetables. Pour 200-350 ml. water and stew pork until cooked.
Pour soy sauce into a bowl and lay out the tomato paste.
Add salt, sugar and vinegar 9%.
Add chopped garlic to the sauce.
Add the mixture of soy sauce, tomato paste, vinegar, sugar and salt to the pan with pork.
Warm up “Kubaro” for another 5-6 minutes and turn it off.
Serve the dish to the table with boiled rice, muffins and vegetables.
Categories: Diet recipes