Steps

1. Finely chop the onion.
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2. Score the pork loin cutlets in a criss-cross pattern. Do the same on the other side.
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3. Lightly pound the scored pork to tenderize it. (Key Tip!) Pounding especially the lean parts will make them very tender.
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4. Cut the pounded pork in half, then into slightly larger than bite-sized pieces.
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5. Season the cut pork with 1/3 tsp Salt and a pinch of Ground Black Pepper and rub gently. (Key Tip!) This removes any gaminess from the meat and helps the flavors meld together.
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6. Heat 2 tbsp Olive Oil and 1 minced clove of Garlic in a frying pan over low heat from cold, infusing the oil with the garlic aroma.
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7. Once fragrant, add 1/2 chopped Onion and sauté until softened.
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8. When the onion is softened, add the seasoned 2 Pork Loin Cutlets and briefly stir-fry, allowing them to absorb the onion's sweetness and the garlic aroma.
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9. Once the meat changes color, add 1/4 cup Cooking Sake (Rice Wine), 1/2 can Whole Tomatoes, 1/2 tsp Salt, 2 tbsp Tomato Ketchup, 1 Bay Leaf (if available), 1/2 cup Water, and 1 tsp Sansato Sugar (Brown Sugar). (Key Tip!) The gentle sweetness of the brown sugar balances the acidity of the whole tomatoes and deepens the flavor. It also helps tenderize the pork.
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10. Stir everything together and bring to a simmer. Reduce heat and cook until thickened.
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11. Once thickened, stir in 2 tbsp Grated Cheese to add more richness. (Key Tip!) This creates a delicious umami flavor without needing any broth base.
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12. Taste and adjust seasoning with Salt (to taste) and Ground Black Pepper (to taste), then simmer briefly. (Key Tip!) If it's too acidic, you can add a little more sugar.
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13. Ladle the Pork Tomato Stew into bowls.
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14. Garnish with 1 Bay Leaf (optional), chopped Parsley (to taste), extra Grated Cheese (to taste), and Ground Black Pepper (to taste).
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