Steps

1. In a bowl, combine Soy Sauce 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Vinegar 1 tbsp, Sugar 2 tsp, and Sesame Oil 2 tsp.
   🕒 00:15
2. Add a generous amount of Black Pepper to the bowl and crush it as you mix. (Key Tip! Adding what seems like an excessive amount of black pepper will create a rich, flavorful taste).
   🕒 00:39
3. Make horizontal cuts on the ends of the Onion 1/2 and slice it into 5mm thick pieces. (Key Tip! Slice thickly to retain texture).
   🕒 00:58
4. Remove the stems from the Bell Peppers 3 by twisting them off, then cut them in half lengthwise and remove the core and seeds.
   🕒 01:23
5. Lightly press the bell peppers flat and slice them into 5mm thick pieces. (Key Tip! Uniform thickness of ingredients ensures even cooking).
   🕒 01:44
6. Cut the Pork Belly 200g into bite-sized pieces.
   🕒 02:08
7. Place the cut Pork Belly in a bowl and sprinkle with a pinch of Salt.
   🕒 02:20
8. Add Potato Starch and coat the pork evenly.
   🕒 02:32
9. Heat a lightly oiled frying pan over medium-low heat.
   🕒 02:48
10. Once the oil is warm, stir-fry the sliced Onions and Bell Peppers.
    🕒 02:55
11. Sprinkle a pinch of Salt on the vegetables and stir-fry until they are slightly tender but not fully cooked. (Key Tip! Don't overcook; stop when they become slightly translucent, as they will be heated again later, preserving their crispiness).
    🕒 03:00
12. Temporarily remove the stir-fried vegetables from the pan.
    🕒 03:19
13. Add oil to the same frying pan and heat over medium-low heat.
    🕒 03:20
14. Add the pork to the pan and spread it out with chopsticks or tongs while stir-frying. (Key Tip! Avoid high heat; cooking slowly over medium-low heat seals in the pork's juices and prevents it from becoming dry).
    🕒 03:27
15. When the pork is about 80% cooked, return the stir-fried vegetables to the pan.
    🕒 03:47
16. Pour in the prepared sauce and quickly toss everything to combine.
    🕒 03:53
17. Once the sauce is evenly distributed, it's done. Serve on a plate.
    🕒 04:21