Steps

1. Peel potatoes (2, approx. 300g) and remove any sprouts.
   🕒 00:55
2. Cut the potatoes into bite-sized pieces.
   🕒 01:03
3. Cut the carrot (100g, 1/2 medium) into bite-sized pieces.
   🕒 01:10
4. Peel the onion (100g, 1/2 medium) and cut into wedges.
   🕒 01:19
5. Lightly oil a deep frying pan or pot and heat over medium heat.
   🕒 01:24
6. Once the pan and oil are warm, add the thinly sliced pork belly (150g) and stir-fry. Tear larger pieces of pork by hand as you add them.
   🕒 01:36
7. Once the pork is cooked through and has changed color, add the cut potatoes, carrots, and onions and stir-fry. (Key Tip!) Heating the potatoes until their edges become translucent will help prevent them from breaking apart during cooking.
   🕒 01:50
8. Add water (200ml), Mirin (Sweet Rice Wine) (2 tbsp), Cooking Sake (Rice Wine) (2 tbsp), Soy Sauce (1 tbsp), Miso (1 tbsp), Sugar (1 tbsp), Dashi Powder (1 tsp), and Grated Ginger (1 tsp).
   🕒 02:08
9. Stir everything together and bring to a boil. Skim off any scum that floats to the surface.
   🕒 02:30
10. Cover with aluminum foil or a lid and simmer over low-medium heat for 15 minutes. (Key Tip!) Using a lid helps distribute the flavor evenly and cook the vegetables to the perfect tenderness.
    🕒 02:46
11. The dish is ready when a chopstick can easily pierce the potatoes. If the potatoes are still firm or if there's too much liquid, continue simmering while monitoring the consistency.
    🕒 03:06
12. Transfer to a serving dish.
    🕒 03:33