• Pork300g
• Carrot1/2
• Onion1/2
• Green bell pepper2
• Potato starch (katakuriko)to taste
• ★Soy sauce1 tbsp
• ★Sake (Japanese rice wine)1 tbsp
• ★Sesame oil1 tsp
• ★Vinegar3 tbsp
• ★Soy sauce3 tbsp
• ★Sugar3 tbsp
• ★Ketchup2 tbsp
• ★Sake (Japanese rice wine)2 tbsp
• ★Mirin (sweet rice wine)1 tbsp
• ★Water4 tbsp
• ★Potato starch (katakuriko)1 tbsp

1. 1

   Cut 300g of pork into bite-sized pieces. Combine the ★ marinade seasonings — 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sesame oil — mix well, and marinate the pork for about 10 minutes.

2. 2

   Cut 1/2 carrot into irregular chunks (rangiri), slice 1/2 onion into wedges, and cut 2 green bell peppers into bite-sized pieces. Place them in a microwave-safe container and microwave for about 3 minutes until tender.

3. 3

   Combine all the sweet and sour sauce ingredients — 3 tbsp vinegar, 3 tbsp soy sauce, 3 tbsp sugar, 2 tbsp ketchup, 2 tbsp sake, 1 tbsp mirin, 4 tbsp water, and 1 tbsp potato starch — and mix thoroughly.

4. 4

   Place the marinated pork (300g) in a plastic bag and coat evenly with potato starch.

5. 5

   Deep-fry the pork in oil at 170℃. Alternatively, you can pan-fry it in a generous amount of oil in a skillet.

6. 6

   Add the sweet and sour sauce and the pre-cooked vegetables to a cold frying pan. Turn on the heat to medium and stir gently until the sauce thickens.

7. 7

   After 2–3 minutes, once the sauce has thickened and coated all the ingredients well, it's ready to serve.

Pre-cooking the vegetables in the microwave eliminates the need for a separate stir-fry step, saving you time. Mixing the potato starch into the sweet and sour sauce in advance helps prevent lumps from forming. Be sure to give the sauce one more thorough stir just before adding it to the pan — this ensures the starch is evenly distributed and the sauce comes together smoothly.

• Calories306 kcal
• Protein16 g
• Fat10.7 g
• Carbs32.7 g
• Sodium2.2 g