Rich and mellow "stir-fried pork rose and long potato oyster"

The combination of thick and crispy long potatoes matches the rich seasoning that enhances the taste of pork roses! "Stir-fried pork rose and long potato oyster" recipe.

Stir-fried pork rose and long potato with oyster

Ingredients (for 2-3 people)

150g (5.29oz) each of pork ribs and long potatoes
2 teaspoons of sesame oil
1 tablespoon of oyster sauce and sake
1/2 tablespoon of soy sauce / Chinese soup
1/2 teaspoon sugar

How to make

Cut the pork belly into pieces that are easy to eat, and cut the long potatoes into strips. Mix oyster sauce, sake, soy sauce, Chinese soup base, and sugar in a container to make a sauce.



Heat sesame oil in a frying pan and fry the pork belly. When the color of the meat changes by 70%, add the long potatoes and fry further.


When the color of the meat changes completely, add the sauce and fry it so that it is entwined, and when it is boiled, turn off the heat.


Serve on a plate and sprinkle with green onions if you like.

What is its taste?

The rich flavor of the rice that enhances the taste of the pork roses. Due to the thickening of the long potatoes, the taste spreads from the moment you eat it. Nagaimo Good Job!


In the mellow taste of soft pork roses and thick sauce, the crispy and refreshing long potatoes are surprising. It is a recipe that you can enjoy the good compatibility of the two ingredients.