Steps

1. In a bowl, mix Potato Starch 1 tbsp, Soy Sauce 1/2 tbsp, MSG (Umami Seasoning) a pinch, and Water 1 tbsp until well dissolved. [Key Tip!] Using water helps dissolve the potato starch easily and keeps the meat juicy.
   🕒 00:28
2. In a separate bowl, dissolve Potato Starch 1 tsp, Sugar 1.5 tbsp, Chicken Bouillon Paste 1 tsp, Ketchup 1.5 tbsp, and Vinegar 1.5 tbsp with minimal liquid first. [Key Tip!] It's easier to dissolve the potato starch first before adding all the liquid, as it can become difficult to mix otherwise.
   🕒 01:13
3. Add Soy Sauce 1 tbsp, Cooking Sake (Rice Wine) 2 tbsp, and Water 2 tbsp to the dissolved seasoning mixture and stir well.
   🕒 02:03
4. Lightly oil a frying pan.
   🕒 02:35
5. Add Pork Shoulder Chops 200g to the prepared marinade bowl and knead thoroughly until no moisture is visible. [Key Tip!] Marinating pork shoulder chops, which are often cut into smaller pieces, prevents them from becoming dry and ensures they are juicy.
   🕒 02:46
6. Place the marinated pork, rolled into bite-sized pieces, into the oiled frying pan. Place them seam-side down first so they hold their shape. [Key Tip!] Roll the pieces to a consistent size so that they cook evenly.
   🕒 03:19
7. Cut the Onion 1/4 (50g) in half lengthwise, then slice into 5mm thick pieces.
   🕒 04:03
8. Push the stems of the Bell Peppers 2 inwards with your thumb to remove them, then cut in half lengthwise. You don't need to remove the membranes or seeds.
   🕒 04:30
9. Cut the halved bell peppers into smaller, bite-sized pieces (about 8 pieces for larger ones, 6 for smaller ones) to prevent them from becoming mushy when stir-fried.
   🕒 05:13
10. Cut the portion of Japanese Yam 100g you will use before washing. Rub the surface dirt off with aluminum foil. Pat dry, then cut into bite-sized pieces, matching the thickness of the onion. [Key Tip!] Leaving the skin on the Japanese yam adds a nice texture and sweetness.
    🕒 05:55
11. Heat the frying pan over low heat, place the pork pieces, cover, and steam for 2 minutes. [Key Tip!] Slow cooking over low heat ensures the pork is cooked through without burning.
    🕒 07:05
12. After 2 minutes, remove the lid, flip the pork pieces, and cover again to steam for another 2 minutes. [Key Tip!] If the largest pieces are slightly pink in the center, they are cooked through.
    🕒 07:40
13. Transfer the cooked pork pieces to a colander to drain excess oil.
    🕒 08:12
14. Reduce the heat of the frying pan to medium-low. Add the sliced Onion and Japanese Yam to the pan with the residual pork fat. Add more oil if needed, and stir-fry until the onions are slightly translucent.
    🕒 08:18
15. Once the onions are translucent, add the Bell Peppers and a little more oil. Season with a pinch of Salt and stir-fry until the bell peppers are glossy.
    🕒 08:45
16. When the bell peppers are glossy, transfer them to the colander with the vegetables.
    🕒 09:15
17. Place the mixed sauce back into the unheated frying pan. Stir while heating over medium-low heat until it comes to a boil. [Key Tip!] Stir the sauce again just before pouring to ensure the potato starch hasn't settled.
    🕒 09:24
18. Once the sauce boils, add the cooked pork and vegetables, and mix thoroughly to coat everything.
    🕒 09:51
19. Turn off the heat, add Sesame Oil 2 tsp, and stir once more.
    🕒 10:32