Mix together the ingredients for the sauce and set aside.
Cut the carrot into bite-sized pieces and microwave for a minute in a heat-resistant container.
Slice the onion into wedges, remove the seeds from the green peppers, and cut into bite-sized pieces.
Preseason the pork with all ingredients except the katakuriko, shape into 3 cm balls, and coat in katakuriko.
Heat the oil in pan, sautè the carrots, green peppers, and onions, and remove from the heat when the onions become translucent.
In the same pan, add the oil and broil the pork from Step 4. Don't agitate the pan.
Flip them over once they turn golden brown, cover with a lid and cook over low heat for 5-6 minutes.
Once both sides are golden brown, absorb the excess oil with a paper towel, add the vegetables and seasoning, and heat until the sauce thickens and the meat and vegetables are well-coated.
I stock up on pork when it's on sale and make chopped pork balls to store in the freezer.
Story Behind this Recipe
I came up with this recipe since I don't really like sweet and sour pork and wanted to eat tender and healthy meat instead.
Coating the pork in potato starch seals in the umami. Use a generous amount of potato starch to keep the pork from burning. You can sautè the vegetables after the pork, but they'll be crisper if you cook them first. If the pork balls are too big, they will take longer to cook through.