Steps

1. In a bowl, combine Mirin (Sweet Rice Wine) 1.5 tbsp, Soy Sauce 1.5 tbsp, and Sugar 2 tsp. Mix well.
   🕒 00:40
2. In a separate bowl, place Thinly sliced pork belly 150g. Add Cooking Sake (Rice Wine) 2 tsp and Salt a pinch. Tear the pork into bite-sized pieces and mix thoroughly.
   🕒 00:52
3. Add Potato Starch 2 tsp and coat the pork evenly. This is the key! Coating the pork with potato starch before searing helps to create a nice crust while keeping the pork tender and moist.
   🕒 01:08
4. Wash Sweet potato 1 (250g). Cut into sticks about 5cm long and 1cm wide.
   🕒 01:16
5. Heat Vegetable Oil about 5mm deep in a frying pan over medium heat.
   🕒 01:32
6. Place the cut sweet potatoes in the heated pan and cook for 4-5 minutes, flipping them occasionally, until a skewer can easily pass through.
   🕒 01:44
7. Once the sweet potatoes are browned and tender, transfer them to paper towels to drain excess oil. This is the key! Pan-frying them until cooked through brings out their sweetness and creates a fluffy texture.
   🕒 02:17
8. Remove excess oil from the frying pan, leaving just a thin layer.
   🕒 02:31
9. Arrange the pork slices in the frying pan and sear for about 1.5 minutes per side until browned. Flip the pork.
   🕒 02:40
10. Once the pork is cooked through, return the drained sweet potatoes to the pan and stir-fry with the pork.
    🕒 03:01
11. Briefly re-mix the prepared sauce and pour it into the pan. Stir-fry over medium-high heat. This is the key! Cooking over medium-high heat until the sauce thickens creates a beautiful glossy finish.
    🕒 03:16
12. Once the moisture has evaporated and the glaze has formed, turn off the heat.
    🕒 03:33
13. Plate the dish and sprinkle with Black sesame seeds (toasted) a pinch.
    🕒 03:39