Pork Karaage

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Massage the sugar into the pork until it is evenly distributed. Sugar helps retain moisture in the meat, keeping it tender.
   ▶ ≈1:24
2. 2
   Place the pork in a plastic bag, add soy sauce and sake, and rub well to combine.
   ▶ ≈1:47
3. 3
   Loosely seal the plastic bag and let the pork marinate in the seasoning for 15 minutes.
   ▶ ≈2:05
4. 4
   After 15 minutes, open the bag, add potato starch, and massage thoroughly until the pork is completely coated.
   ▶ ≈2:21
5. 5
   Gently roll the pork into bite-sized balls.
   ▶ ≈2:34
6. 6
   Heat vegetable oil in a frying pan over medium heat for about 1 minute.
   ▶ ≈2:43
7. 7
   Carefully place the pork balls into the hot oil one by one, reducing heat slightly to prevent the oil temperature from dropping too quickly.
   ▶ ≈3:01
8. 8
   Return heat to medium, keep the balls still, and let them develop a golden-brown color on one side for about 2.5 minutes.
   ▶ ≈3:14
9. 9
   Flip the pork balls and continue frying the other side until all sides are golden brown.
   ▶ ≈3:27
10. 10
    Continue rolling the pork balls and shallow-fry for approximately 6 minutes total until the pork is cooked through and golden brown. Adjust time based on size.
    ▶ ≈3:44
11. 11
    Remove the fried pork balls from the pan and let them drain on paper towels for about 3 minutes, then lightly wipe off excess oil.
    ▶ ≈4:02
12. 12
    In the same frying pan, add soy sauce, mirin, sake, vinegar, sugar, and grated garlic, and mix well.
    ▶ ≈4:26
13. 13
    Heat the sauce over medium heat until it boils, then continue for about 1 minute to evaporate the alcohol.
    ▶ ≈4:41
14. 14
    Remove from heat, return the fried pork balls to the pan, and gently toss to coat evenly with the glaze.
    ▶ ≈4:58
15. 15
    Transfer to a serving plate. Optionally garnish with chopped green onions.
    ▶ ≈5:12