Steps

1. Peel and remove the eyes from 2 potatoes (300g).
   🕒 00:39
2. Cut each potato into 8 wedges, place in a microwave-safe container, cover with plastic wrap, and microwave at 600W for 5 minutes.
   🕒 00:50
3. In a bowl, mix together 2 tbsp ketchup, 2 tbsp vinegar, 2 tbsp sugar, 1 tbsp soy sauce, 1 tbsp cooking sake (rice wine), and 1 tsp grated garlic.
   🕒 01:07
4. In a separate bowl, combine 200g thinly sliced pork with 2 tsp cooking sake (rice wine), 2 tsp cake flour, a pinch of salt, and a pinch of pepper, and mix well.
   🕒 01:23
5. Shape the pork into flat, bite-sized circles. (Key Tip!) Mixing the seasoning and cake flour into the thinly sliced pork and forming it into balls will make it tender and give it a voluminous look.
   🕒 01:39
6. Heat oil in a frying pan over medium heat, arrange the pork slices, and cook until browned on the bottom.
   🕒 02:11
7. Flip the pork, cover with a lid, and steam-melt over low to medium heat for 2 minutes.
   🕒 02:34
8. Wipe off any excess oil from the frying pan and add the microwaved potatoes.
   🕒 02:59
9. Mix the prepared sauce well, pour it into the frying pan, and stir-fry over medium to medium-high heat until the sauce thickens. (Key Tip!) Coating the pork with cake flour helps the sauce adhere well.
   🕒 03:07
10. Once the sauce has coated everything, transfer to a plate.
    🕒 03:27