Steps

1. Cut the bell peppers in half, keeping the stem and seeds attached.
   🕒 01:09
2. After halving, firmly press the bell peppers with your hands, then slice diagonally or thinly. (Key Tip!) Pressing them releases their aroma and makes them easier to cut. The seeds are also used.
   🕒 01:31
3. Place the sliced bell peppers, including the seeds, into a bowl.
   🕒 02:09
4. Cut the thinly sliced pork belly into bite-sized pieces, about 3 equal portions.
   🕒 02:30
5. Lightly season the cut thinly sliced pork belly with a pinch of salt and gently rub it in.
   🕒 02:43
6. Evenly coat half of the potato starch onto the pork and the other half onto the bell peppers, and toss to coat. (Key Tip!) Potato starch locks in the juices and helps the pork become crispy. It also acts as a binder between the pork and bell peppers.
   🕒 02:58
7. Heat 1 tbsp of vegetable oil in a frying pan and spread the bell peppers, coated with potato starch, thinly with seeds and stems intact.
   🕒 03:41
8. Arrange the pork, seasoned with salt and potato starch, on top of the bell peppers, spreading it out to cover the peppers.
   🕒 04:22
9. Press down firmly on the pork with a spatula while cooking until browned. (Key Tip!) The potato starch will help the pork and bell peppers stick together securely.
   🕒 04:48
10. Once one side is nicely browned, flip the stack using a lid or a plate. (Key Tip!) Cooking thoroughly enhances the sweetness of the bell peppers and makes them fragrant.
    🕒 05:30
11. Sprinkle a pinch of salt onto the flipped side of the bell peppers and cook until the pork is browned and crispy.
    🕒 06:05
12. Serve with a sauce made by mixing the prepared [A] vinegar and soy sauce, if desired.
    🕒 06:53
13. Pork and Bell Pepper Stacked Stir-Fry is complete.
    🕒 07:09