Sour Pork Roast Made with Black Vinegar

• 400 grams Pork shoulder roast
• 1 dash Salt, pepper, Shaoxing wine for the meat rub
• 1 Katakuriko
• 2 Eggs
• 3 tbsp of each Katakuriko and regular flour
• 100 ml Black vinegar
• 60 ml Shaoxing wine
• 50 grams Sugar
• 1 tbsp Soy Sauce
• 1 dash Katakuriko slurry

1. Cut the meat as if making tonkatsu, cut shallow notches into one side, cut into large bite-sized pieces, and season with the salt, pepper, and Shaoxing wine.
2. Mix the sauce together.
3. (This time I added yuzu jam paste, but I also sometimes enjoy with blueberry jam).
4. Bring to a boil, thicken with katakuriko, and evenly coat the meat in the mixture.
5. Bring to a boil, thicken with katakuriko, and evenly coat the meat in the mixture.
6. This time I actually received about 500 g of meat, but I usually saute this with vegetables to save money.
7. The point where you think there is too much oil is actually the perfect amount.
8. The rich flavor goes perfectly with rice.
9. You can also make this with thinly sliced pork.

salt, katakuriko, eggs, regular flour, black vinegar, wine, sugar, soy sauce, slurry

Taken from cookpad.com/us/recipes/143748-sour-pork-roast-made-with-black-vinegar (may not work)