Steps

1. Cut 3 bell peppers (100g) in half lengthwise, and remove stems, seeds, and membranes.
   🕒 00:51
2. Slice the bell peppers lengthwise, following the fiber.
   🕒 00:59
3. Peel and thinly slice 1/4 onion (50g).
   🕒 01:13
4. In a bowl, combine 2 tbsp vinegar, 1.5 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tbsp sugar, and 1 tsp grated ginger.
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5. In a separate bowl, add 250g thinly sliced pork, and mix in 1 tbsp cooking sake (rice wine), a pinch of salt, and 2 tbsp potato starch.
   🕒 01:38
6. Heat oil in a frying pan over medium heat.
   🕒 01:50
7. Once the pan is hot, tear the pork into bite-sized pieces, press them flat into thin rounds, and arrange them in the frying pan.
   🕒 02:01
8. Once the pork is browned on one side, flip it and cook until browned on the other side. The potato starch and sake pre-mixed into the pork will help create a crispy exterior without drying out, resulting in tender and juicy meat. Achieving a good sear also enhances the savory aroma.
   🕒 02:25
9. Once both sides are browned and the pork is cooked through, transfer it to the bowl with the prepared sweet and sour sauce.
   🕒 02:40
10. In the empty frying pan where the pork was cooked, add the sliced bell peppers and onion.
    🕒 02:58
11. Stir-fry for 1-2 minutes until the bell peppers and onions are slightly softened, then add them to the bowl with the sweet and sour sauce and pork.
    🕒 03:07
12. Add the bell peppers and pork to the bowl and mix everything well. Stir-frying the vegetables in the same pan used for the pork allows the residual pork drippings to infuse the vegetables with flavor.
    🕒 03:17
13. Mix everything together and plate. Drizzle any remaining sauce from the bowl over the dish.
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14. Sprinkle with toasted sesame seeds, if desired.
    🕒 03:50