Stir-fried Pork with Potatoes and Green Peppers

Ingredients

• Green peppers
• Potatoes
• Pork belly (pork slices)
• Scallion
• Ginger
• Garlic
• Salt
• Soy sauce
• Potato starch

Steps

1. Remove the roots and cores of the green peppers and cut them into small chunks. Peel the potatoes and cut them into 2mm thin slices. Cut the pork into 4mm thin slices. Cross-cut the scallions into 3mm pieces. Peel the ginger and garlic, crush them flat, and chop them into a paste. Mix the potato starch with approximately 15g of water to make a starch slurry.
2. Heat oil in a wok over high heat until 70% hot (oil should be shimmering), add the pork slices, and stir-fry slowly. Stir-fry until the meat loses its red color, add about 3ml of soy sauce, and stir-fry to color the meat evenly. Add about 2g of salt.
3. Reduce the heat to 50% oil temperature (moderate heat). Add scallions, ginger, and garlic and stir-fry for 5 seconds, then add the potato slices. Increase the heat to 70% oil temperature (high heat) and stir-fry evenly. Add about 5ml of soy sauce and 2g of salt. Stir-fry until the potatoes are cooked through (tender) and lightly golden on the surface.
4. Increase the heat to 80% oil temperature, add the green peppers, and stir-fry over high heat to release aroma (white smoke will appear). Stir-fry evenly for 1 minute to color. Finally, pour the starch slurry around the perimeter of the wok and turn the heat down to 40% to thicken the sauce (thicken until it reaches desired consistency).
5. Turn off the heat once the appearance is *visibly sticky*. Serve in a plate.