Steps

1. If the skin of the Chinese yam is a concern, peel it and clean off any root hairs.
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2. Cut the Chinese yam into large, irregular chunks, about 150g, keeping the skin on. [Key Tip!] Wearing gloves while handling can prevent itchiness.
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3. Prepare 10cm of shredded green onion, removing the core. The core will be used in the stir-fry later.
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4. Slice the green onions thinly, soak them in water to remove the sharpness, and then squeeze out the excess water.
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5. Cut the pork shoulder loin (tonkatsu cut) into 2 slices, then into three equal pieces horizontally. Cut them into large pieces for a satisfying bite.
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6. Marinate the cut pork with the seasoning ingredients: 1 tbsp Cooking Sake (Rice Wine), 2 tsp Soy Sauce, and 1 clove Grated Ginger. This helps to remove any gamey smell and add a refreshing flavor.
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7. Add 1/2 beaten egg to the marinated pork and mix well to coat. The egg coating adds sweetness and locks in the flavor.
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8. Make the sweet and sour sauce. In a bowl, combine 4 tbsp Black Vinegar, 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Sugar, and 1.5 tbsp Soy Sauce, and mix well. [Key Tip!] For a punchier flavor, you can add garlic or ginger.
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9. Heat a frying pan with vegetable oil over medium-high heat.
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10. Add the chunked Chinese yam and the green onion cores to the hot pan and quickly sear over high heat until lightly browned. [Key Tip!] Searing quickly over high heat is key to retaining the Chinese yam's unique crispiness. Searing with the green onion cores enhances the aroma.
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11. Remove the browned Chinese yam and green onion cores from the pan.
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12. Add a generous amount of vegetable oil to the same frying pan.
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13. Generously coat the egg-coated pork pieces with potato starch to seal in the juices. Coat the pork thickly to protect it. [Key Tip!] The thick coating of egg and potato starch will make the pork tender and prevent juices from escaping.
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14. Place the potato starch-coated pork in the frying pan and cook until golden brown on all sides. Flip halfway through.
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15. Once browned, carefully wipe away any excess oil and burnt bits with a paper towel.
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16. Turn off the heat temporarily. While the pan is still hot, add the prepared sweet and sour sauce and coat the pork.
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17. Once the sauce has settled, turn the heat back on and simmer, stirring constantly, until the sauce thickens and coats the pork.
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18. When the sauce has thickened, return the seared Chinese yam to the pan and briefly toss to coat with the sauce.
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19. Plate the dish, top with the squeezed shredded green onions, and it's ready to serve.
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