Cut the roasted sweet potato into 1.5cm slices, peel the skin, and halve each slice. Slice the lotus root into 5mm half-moon shapes and soak in water, then drain.

Cut the pork belly into bite-sized pieces. Season with salt and pepper, then coat with cornstarch.

Heat salad oil in a frying pan over medium heat. Add the pork and stir-fry until the color changes. Add the lotus root and stir-fry until slightly translucent.