Steps

1. Thinly slice the Potatoes (Maris Piper variety), then cut them into matchstick-sized shreds.
   🕒 01:17
2. Soak the cut potatoes in water to remove starch, then drain thoroughly in a colander.
   🕒 01:45
3. Cut the Pork Belly Slices (100g) into three equal lengths, stack them, and then shred them.
   🕒 01:57
4. Place the shredded pork in a bowl and generously season with Salt, followed by generous Pepper.
   🕒 02:35
5. Add Cooking Sake (Rice Wine) (2 tsp) to the bowl with the pork and mix well. Then, add Beaten Egg (1.5 tbsp) and mix to allow the meat to absorb it. Finally, add Potato Starch (1 tbsp) and mix to coat everything. [Key Tip!] This marination process makes the pork exceptionally tender and delicious.
   🕒 02:49
6. In a separate bowl, combine Cooking Sake (Rice Wine) (2 tbsp), Chicken Broth (4 tbsp), Oyster Sauce (1 tbsp), a pinch of Pepper, Soy Sauce (1 tsp), and a pinch of Sugar. Mix them together before stir-frying.
   🕒 03:15
7. Heat a frying pan and add White Sesame Oil (2 tbsp). Add the drained potatoes and stir-fry over high heat.
   🕒 03:48
8. Once the potatoes become translucent, sprinkle with a pinch of Salt. Continue stir-frying while tossing until they are crisp, then remove them from the pan.
   🕒 04:16
9. Add about a teaspoon of White Sesame Oil to the same frying pan after removing the potatoes. Add the seasoned pork and stir-fry over medium heat, breaking it apart.
   🕒 04:50
10. Once the pork has loosened, reduce the heat slightly. Add the Chili Peppers (3) and Sichuan Peppercorns (10) and stir-fry until fragrant.
    🕒 05:18
11. When the chili peppers start to sizzle and their color becomes vibrant, turn up the heat. Return the stir-fried potatoes to the pan and quickly stir-fry everything together over high heat.
    🕒 05:44
12. Finally, pour the prepared sauce mixture over everything and stir-fry vigorously.
    🕒 06:11
13. Finish by drizzling a small amount of Sesame Oil for aroma, and it's ready.
    🕒 06:23