Steps

1. In a bowl, combine Mirin (Sweet Rice Wine) 2 tbsp, Soy Sauce 2 tsp, Ketchup 2 tsp, Honey 2 tsp, Whole Grain Mustard 2 tsp, and Grated Garlic 1 tsp. Mix well.
   🕒 00:38
2. Cover Pork Loin 2 slices (250g) with plastic wrap and pound with a rolling pin until it expands significantly. [Key Tip!] Pounding the pork breaks down the muscle fibers, making it moist and tender, and increases the surface area, making it easier to cut into sticks.
   🕒 00:54
3. Cut the pork lengthwise in half, then diagonally to create thin strips about 1cm wide.
   🕒 01:09
4. Place the cut pork into a bowl, sprinkle with Cooking Sake (Rice Wine) 2 tsp and Salt a pinch.
   🕒 01:23
5. Lightly beat Egg 1 and knead it into the pork. [Key Tip!] Kneading in the sake and egg helps the coating adhere firmly.
   🕒 01:29
6. Add Potato Starch 3 tbsp and mix thoroughly to coat the pork.
   🕒 01:39
7. Heat about 1cm of oil in a frying pan over medium heat.
   🕒 01:47
8. Coat the pork with the starch mixture, then arrange them in the pan, forming stick shapes. [Key Tip!] This method requires less oil, making it easy to cook.
   🕒 01:58
9. After about 2.5 to 3 minutes, once the coating has firmed up, flip the pork sticks.
   🕒 02:15
10. Once the pork is cooked through and the coating is firm, after about 5 to 6 minutes, remove from the pan and drain excess oil.
    🕒 02:29
11. Discard the remaining oil and wipe the frying pan clean.
    🕒 03:01
12. Pour the prepared sauce into the frying pan and heat it up.
    🕒 03:05
13. Return the drained pork sticks to the pan and toss to coat them thoroughly in the sauce. [Key Tip!] The sauce will soak into the coating, resulting in a delicious finish. The combination of mustard and honey creates an addictive flavor.
    🕒 03:16
14. Plate and serve. [Key Tip!] By pounding and coating the meat, these pork sticks are surprisingly voluminous even with a small portion.
    🕒 03:23