Steps

1. Cut 1 bell pepper in half, remove the stem, seeds, and pith, then slice thinly.
   🕒 00:44
2. Peel and thinly slice 1/4 onion (60g).
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3. Peel and julienne 1/4 carrot (60g).
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4. In a bowl, combine 2 tbsp vinegar, 1.5 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tbsp sugar, and 1/2 tbsp sesame oil. Mix well.
   🕒 01:24
5. In a separate bowl, add 250g thinly sliced pork, 1 tbsp cooking sake (rice wine), salt and pepper to taste, and 2 tsp potato starch. Mix until the pork is evenly coated.
   🕒 01:37
6. Take the marinated pork and shape it into balls. If it's clumped together, break it apart into smaller pieces and then form into balls. (Key Tip!) Shaping the thinly sliced pork into balls makes it more satisfying to eat.
   🕒 01:46
7. Heat vegetable oil in a frying pan over medium heat.
   🕒 02:10
8. Once the pan is hot, add the thinly sliced bell peppers, thinly sliced onions, and julienned carrots. Stir to coat the vegetables with oil.
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9. Cover and steam-fry over medium heat for 1 minute.
   🕒 02:27
10. Once the vegetables are lightly tender, add them to the bowl with the prepared sauce mixture and mix well. (Key Tip!) The residual heat from the vegetables will cook off the alcohol from the mirin. If you're concerned, use mirin that has already been reduced. Stir-frying the vegetables briefly before marinating helps the flavors penetrate well.
    🕒 02:41
11. Place the ball-shaped pork in the same frying pan.
    🕒 03:03
12. Once the bottom of the pork is browned and starting to firm up, flip it over.
    🕒 03:15
13. After flipping the pork, cover the pan and steam-fry over low to medium heat for 2 minutes 30 seconds.
    🕒 03:30
14. Once the pork is cooked through and browned on both sides, arrange it on a slightly deep plate.
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15. Arrange the marinated vegetables and sauce over the pork.
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16. Drizzle any remaining marinade over everything.
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17. Let it sit for about 10 minutes to allow the flavors to meld into the pork, then enjoy with the vegetables.
    🕒 04:22