Combine the pork with the ★ ingredients and mix. If you are using thinly sliced pork belly, the flavors penetrate easily, so the amount of flavoring ingredients is fine. Mix in when you are ready to cook.
Cut the peppers and carrots up roughly. Cut the onion into chunks. You can add other vegetables too such as shiitake mushrooms or bamboo shoot if you have them.
Put all the ◎ flavoring ingredients in a pan and bring to a boil. Thicken with katakuriko slurry.
Roll the pork belly and squeeze tightly to form into clumps. Dust the clumps of pork with katakuriko (not listed), and deep fry until crispy in 160°C oil.
Fry the vegetables in 160°C oil without coating. The carrots take about 3 minutes to cook, but the peppers and onion only take a a few seconds.
Put the fried vegetables and pork into the frying pan from Step 3, bring to a boil and it's done! It's amazingly easy!
Story Behind this Recipe
I only had pork belly, but I really wanted to eat sweet and sour pork.
I used pork belly offcuts this time. Thick and evenly sliced pork belly is expensive! If you are using a block of pork, the flavors won't permeate so easily, so increase the soy sauce and sake to 1 tablespoon each. If you want to make this lighter, boil the vegetables instead of deep frying. Whichever method you use, be sure to have them cooked through thoroughly before adding them to the frying pan with the sauce.