• Pork belly thinly sliced150g
• Japanese yam (nagaimo)1 medium piece, about 10cm
• ★Oyster sauce1 tbsp
• ★Soy sauce1/2 tbsp
• ★Sugar1/2 tsp
• ★Sake1 tbsp
• ★Sesame oil1 tsp
• ★Chinese soup stock1/2 tbsp
• Green onion, thinly slicedto taste (optional)

1. 1

   Cut the 150g pork belly slices into bite-sized pieces and cut the Japanese yam into thin julienne strips.

2. 2

   Mix together 1 tbsp oyster sauce, 1/2 tbsp soy sauce, 1/2 tsp sugar, 1 tbsp sake, 1 tsp sesame oil, and 1/2 tbsp Chinese soup stock in a bowl.

3. 3

   Heat a small amount of salad oil in a frying pan and stir-fry the 150g pork belly. Once the meat changes color, add the yam and stir-fry together.

4. 4

   Once the oil coats everything evenly, add the sauce prepared in step 2 and stir-fry to coat all ingredients.

5. 5

   Transfer to a serving dish, top with the sliced green onion to taste, and finish with black pepper if desired.

If you use a non-stick frying pan, you can skip the oil as the pork belly will release enough fat for cooking. After adding the yam, avoid over-stirring to keep it crispy while maintaining a tender texture.

• Calories260 kcal
• Protein9.2 g
• Fat18 g
• Carbs14 g
• Sodium1.4 g