Steps

1. Coarsely chop the onion to a thickness of just under 1cm, not thinly sliced, to retain some crunch.
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2. Peel the garlic.
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3. If you have a meat tenderizer, use it on the pork loin</b>; otherwise, pierce it in several places with a fork. 【Chef's Tip!】 Piercing with a fork prevents the meat from shrinking and allows the flavors to penetrate easily.
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4. Spread out the prepped pork loin and sprinkle both sides with salt and pepper to taste.
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5. In a bowl, combine sugar 1 tsp, Mirin (Sweet Rice Wine) 2 tsp, sake 2 tsp, soy sauce 1 tbsp, gochujang 1 tsp, MSG(Ajinomoto) (MSG) 3 shakes, grated ginger 5g, grated garlic 5g, and black pepper to taste, then mix well. 【Chef's Tip!】 Adding gochujang enhances the depth and umami of the sauce, giving it an authentic flavor distinct from ginger pork.
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6. Add lard 1 tbsp to a frying pan and heat it thoroughly. Spread the seasoned pork loin in the hot pan and sear one side over high heat until browned. 【Chef's Tip!】 Sear one side well over high heat to bring out its fragrant aroma.
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7. Once one side of the pork is browned and the top appears whitish, place the onion on top.
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8. Stir-fry everything together, and once the onion is coated in oil, add the prepared sauce.
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9. Continue cooking over high heat, simmering the sauce until it coats the pork and onion.
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10. Once everything is well coated with the sauce, turn off the heat and serve over shredded cabbage to taste on a plate.
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