Steps

1. Make about 4 deep scores into the pork loin cutlets. Pay special attention to the fatty and sinewy parts. This is the key! This scoring eliminates the need for tenderizing and speeds up the cooking time.
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2. Remove the core from 2 cloves of garlic, then smash them with the side of a knife or break them by hand. This is the key! Increasing the surface area helps the garlic flavor to transfer more easily to the meat.
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3. Lightly sprinkle a pinch of salt on both sides of the scored pork.
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4. Lightly coat both sides of the pork with potato starch (as needed).
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5. Lightly pat the pork before searing. This is the key! Potato starch helps create a beautiful sear, locks in juices, and thickens the sauce. Patting it lightly further enhances the browning.
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6. In a bowl, combine 1.5 tbsp soy sauce, 2 tbsp cooking sake (rice wine), 2 tbsp mirin (sweet rice wine), 1 tsp vinegar, 0.5 tbsp oyster sauce, and 0.5 tbsp sugar. Mix well. This is the key! Adding vinegar brings out the sweetness of the pork.
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7. Heat 1 tbsp vegetable oil and the smashed garlic in a frying pan over low heat until fragrant.
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8. Once the garlic is fragrant, add the pork to the frying pan.
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9. Turn up the heat and sear one side of the pork over high heat until lightly browned.
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10. If the garlic starts to burn while cooking, tuck it into the scores of the pork (secret technique: hide and seek). This is the key! This prevents the garlic from burning while infusing the meat with its aroma – a double benefit.
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11. Once a nice sear is achieved, flip the pork and sear the other side until golden brown, tucking the garlic into the scores again.
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12. Once the pork is cooked, wipe away any excess oil from the frying pan.
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13. Add the prepared sauce mixture to the frying pan and simmer, coating the pork with the sauce. This is the key! The potato starch will create a natural thickness. Continue to simmer if you want a thicker sauce.
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14. Arrange 2-3 leaves of shredded cabbage on a plate and place the cooked pork steak on top.
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15. Generously drizzle the reduced sauce over the pork and cabbage.
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16. Finish with a pinch of pepper.
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17. When eating, it's easier to cut along the scored lines of the pork.
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