Sweet and Salty Sweet Potato and Pork Stir-Fry – a delicious recipe with Sweet potato, belly, Soy sauce, Sugar, Japanese soup stock, Katakuriko. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
2
Chop pork into bite-sized pieces.
3
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).
4
Combine the ingredients.
5
Put about 1 teaspoon vegetable oil in a frying pan, and saute the pork.
6
Once the pork is cooked through, add the sweet potato sticks from Step 2, and saute while coating in oil released from the pork.
7
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.
8
Saute until seasoning evenly coats the sweet potatoes, and once they start to glisten, they're ready to serve.
190
kcal
Calories
4
g
Fat
31
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 Sweet potato, 100 grams Pork belly (thinly sliced or shabu-shabu pork), 1 and 1/2 tablespoons Soy sauce, 1 to 2 teaspoons Sugar, and more.
Yes, Sweet and Salty Sweet Potato and Pork Stir-Fry falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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