8-Minute Sweet and Sour Pork Made with Pork Belly

Put 2 tablespoons each of white vinegar, black vinegar, soy sauce, and ketchup into a bowl. Layering two kinds of vinegar gives the flavor more depth.

Add water to the sauce to thin it slightly, then add the sugar and chicken stock powder to adjust the seasoning.

Sprinkle salt all over the sliced pork belly and drizzle on a little sake to season it.

Fold each slice of pork belly into thirds, then fold it in half again to form a block. Think of it as reassembling a block of pork belly.

Coat the folded meat with potato starch and squeeze it firmly to hold its shape.

Heat about 3 tablespoons of oil in a pan and lay in the shaped pieces of meat. Shallow-fry over medium to high heat for about 2 minutes per side.

While the meat cooks, cut the vegetables. Slice the onion thickly and cut the green pepper and bell pepper into irregular chunks.

Once the surface of the meat turns crisp, flip it after 2 minutes. Folded meat takes time to cook through, so cook it slowly.

After flipping the meat, add the onion around it and cook until softened to bring out its sweetness and aroma. In the last minute or so, add the green pepper and bell pepper, stirring them around rather than tossing the pan.

Once the meat is fried, remove it and drain off the oil. A colander comes in handy.

Pour the combined sauce into the empty pan and bring it to a boil. If any sugar is left undissolved, return the sauce from the bowl to the pan and dissolve it there.

Add 2 teaspoons of potato starch slurry to the boiling sauce to thicken it, then return the meat and vegetables and toss to coat. Finish with a small amount of sesame oil for shine and it's done.