Steps

1. Heat Frozen French Fries according to package directions in the microwave.
   🕒 01:09
2. Lay out Pork Belly Slices (150g), sprinkle with salt (pinch) and pepper (pinch), and add a dash of Cooking Sake (Rice Wine). Lightly coat with Potato Starch (amount as needed).
   🕒 01:22
3. Cut the heated French fries to a size that fits the width of the pork slices. The key here is to wrap the thin pork slices around the fries to create a mille-feuille-like texture.
   🕒 02:00
4. Roll the French fries tightly with the pork slices.
   🕒 02:11
5. In a bowl, combine All-purpose Flour (2 tbsp), Potato Starch (1 tbsp), and Eggs (3), and mix to create a batter. The key here is to adjust the batter consistency by adding more flour if necessary.
   🕒 03:11
6. Lightly dust the surface of the rolled pork rolls with Potato Starch (amount as needed) again.
   🕒 03:43
7. Dip the pork rolls thoroughly into the prepared batter, ensuring they are fully coated.
   🕒 03:53
8. Heat 3 tbsp of Oil in a frying pan and carefully arrange the pork rolls in a single layer.
   🕒 04:32
9. Cover with a lid and cook over low heat until both sides are golden brown and crispy. The key here is to cook over low heat with a lid to ensure the pork is cooked through to the center.
   🕒 05:27
10. In a separate bowl, combine Sugar (3 tbsp), Vinegar (3 tbsp), Ketchup (2 tbsp), and Chinkiang Vinegar (2 tbsp), and mix to create the sauce. The key here is that regular vinegar can be substituted if Chinkiang vinegar is unavailable. Prepare this sauce in advance.
    🕒 05:35
11. If the pork rolls have released moisture on the surface, flip them over.
    🕒 06:58
12. Cover with the lid again and continue cooking. Once both sides are fragrant and cooked, remove the pork rolls from the pan.
    🕒 07:19
13. Add appropriate amount of Frozen French Fries (add more if needed) remaining in the frying pan and stir-fry over medium heat until crispy.
    🕒 07:36
14. Once the French fries are crispy, drain off excess oil from the frying pan, leaving about 1 tbsp of oil.
    🕒 08:51
15. In the remaining oil, lightly stir-fry Dried Chili Peppers (5-6) until fragrant. (Omit the chili peppers if you dislike spicy food or are cooking for children.)
    🕒 09:03
16. Once the fragrance of the chili peppers has developed, add the prepared sauce and stir to coat everything evenly.
    🕒 09:19
17. Drizzle 1 tbsp of Sesame Oil over the sauce as a finishing touch.
    🕒 09:51
18. Plate the sweet and sour pork and garnish with slices of raw Onion (1/2) and Bell Pepper (appropriate amount). The key here is that the raw onion slices, not rinsed in water, retain their pungent flavor which perfectly complements the sweet and sour pork.
    🕒 10:00