Sweet and Salty Sweet Potato and Pork Stir-Fry

Sweet and Salty Sweet Potato and Pork Stir-Fry

I made this sweet and salty stir-fry because I wanted to eat delicious sweet potatoes as a side dish with rice.
It also is a perfect match with pork.

Ingredients: 2 to 3 servings

Sweet potato
1 (about 250 g)
Pork belly (thinly sliced or shabu-shabu pork)
100 g
◆ Soy sauce
1 and 1/2 tablespoons
◆ Sugar
1 to 2 teaspoons
◆ Japanese soup stock (granules)
1 teaspoon
◆ Katakuriko
1 teaspoon
◆ Water
1 tablespoon


1. Diagonally slice the sweet potato into 1 cm rounds (skins on), or into rounds, then julienne into 1 cm sticks (see photo) and soak in water. Chop pork into bite-sized pieces.
2. After soaking for about 10 minutes, transfer to a heat-resistant plate (leaving them wet), wrap in plastic wrap, then heat for 3 minutes in microwave (at 500 W).
3. Combine the ◆ ingredients.
4. Put about 1 teaspoon vegetable oil in a frying pan, and sauté the pork.
5. Once the pork is cooked through, add the sweet potato sticks from Step 2, and sauté while coating in oil released from the pork.
6. Stir the combined ingredients from Step 3 once more (since the katakuriko will settle to the bottom) and pour into frying pan in a circular motion to distribute the sauce evenly.
7. Sauté until seasoning evenly coats the sweet potatoes, and once they start to glisten, they're ready to serve.

Story Behind this Recipe

I wanted a side dish of sweet potatoes to eat with rice, so I combined them with meat and came up with this sweet and salty stir-fry.