Cut the onion into 2-3 cm thick pieces, and the carrot and green bell peppers roughly into small bite-sized pieces.
Cut the pork belly block first into 1 cm chunks, then into halves. Season with salt and pepper, then put the bits of pork into a bag with katakuriko and shake to evenly coat.
Heat oil in a pan over medium heat, grill the pork, lightly soaking up rendered fat with a paper towel.
Once the pork is cooked, transfer to a plate, then sauté the vegetables in the same pan (fry in pork fat).
Once the vegetables are cooked through, mix in the pork and sauce made from combining the ● ingredients. When the sauce comes to a boil and starts to thicken, it's ready to serve.
Feel free to omit the garlic if you like. For those who like garlic, use as much as you like.
Story Behind this Recipe
If the pieces of pork are too big, they can be hard to eat, so I made this with small bits. I was able to reduce the cooking time by cutting the veggies and pork into small pieces. Since I like garlic, I added it to my sweet and sour pork and it tasted great.
Chopping the vegetables into small sizes should reduce the amount of time it takes for them to cook, but for those who prefer larger sized pieces, heat the carrots in the microwave first to cut down on cooking time. Leave the grease from the pork in Step 3 in the pan, and sauté the vegetables in the grease in Step 4.