Cut the pork into bite-size pieces if it's too large. Rub with ● ingredients. Coat evenly in flour.
Mix ★ ingredients in a bowl. Peel the skin from nagaimo yam, and cut into 1cm thick half moon slices.
Heat oil in a pan, and stir-fry the pork until the surface becomes crispy. Transfer to a plate.
Add oil to the pan, and stir-fry the nagaimo yam. When both sides are crispy and browned, sprinkle salt and pepper. Return Step 3 pork to the pan.
Swirl in ★ ingredients, raise the heat, then coat Step 4 ingredients. Once the water has evaporated, turn off the heat. Adjust the flavor with salt and pepper.
Serve on a plate, and sprinkle black pepper or serve with mayonnaise.
After Step 3, if the bottom of the pan got burnt, wipe with paper towels or wash it before stir-frying the nagaimo yam.
Pack in bentos!
Story Behind this Recipe
I went through a phase where I often cooked my favourite combo of nagaimo yam and inexpensive pork offcuts. This is one of the recipes I created during that time. I used to measure the sauce ingredients by eye. Since everybody loved it, I measured and made it into a recipe.
Pay attention to the heat so that the pan doesn't burn. If you like it sweeter, increase the amount of honey up to 1 tablespoon. Sprinkle black pepper for adults and serve with mayonnaise for kids.