Steps

1. Peel the skin off 1 burdock root (approx. 150g) using the back of a knife and trim the ends.
   🕒 01:02
2. Slice the burdock root diagonally into 5mm thick rounds.
   🕒 01:10
3. Soak the sliced burdock root in water for about 10 minutes to remove bitterness.
   🕒 01:21
4. In a bowl, mix Soy Sauce 2 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Vinegar 1 tbsp, Sugar 1 tbsp, Grated Garlic 1 tsp, and Grated Ginger 1 tsp.
   🕒 01:34
5. Tear 200g of pork belly into bite-sized pieces and add to the bowl.
   🕒 01:41
6. Massage Cooking Sake (Rice Wine) 1 tbsp, a pinch of salt, and Potato Starch 1.5 tbsp into the pork. (Tip: Massaging with sake and potato starch will make the pork tender.)
   🕒 01:53
7. Heat oil in a frying pan over medium heat.
   🕒 02:00
8. Form the pork into bite-sized balls, flatten them into a disc shape, and arrange them in the frying pan. (Tip: Flattening them before frying increases the surface area, resulting in a crispy and fragrant texture.)
   🕒 02:11
9. Once the pork has a nice golden brown color on one side, flip and cook the other side until browned. Remove to a plate.
   🕒 02:30
10. Thoroughly drain the water from the burdock root after soaking.
    🕒 02:55
11. In a bowl or plastic bag, add the burdock root and 1 tbsp of potato starch, and coat evenly. (Tip: Coating with potato starch helps the sauce adhere well.)
    🕒 02:58
12. Add more oil to the frying pan if needed, then arrange the burdock root in a single layer. Cook until golden brown on both sides, flipping occasionally.
    🕒 03:07
13. Wipe off any excess oil from the frying pan with a paper towel.
    🕒 03:36
14. Return the cooked pork belly to the frying pan with the burdock root.
    🕒 03:46
15. Briefly stir the prepared sauce mixture again, then pour it into the frying pan. Stir-fry over medium-high heat until the sauce thickens and coats the ingredients.
    🕒 03:58
16. Plate the dish and sprinkle toasted sesame seeds all over.
    🕒 04:09