Sweet and Salty Sweet Potato and Pork Stir-Fry

• 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
• 1 tsp Japanese soup stock (granules)
• 1 tsp Katakuriko
• 1 tbsp Water

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.

sweet potato, belly, soy sauce, sugar, japanese soup stock, katakuriko, water

Taken from cookpad.com/us/recipes/144803-sweet-and-salty-sweet-potato-and-pork-stir-fry (may not work)