Steps

1. Make shallow cuts along the line between the lean meat and fat of the pork slices for ginger pork. Cutting the white connective tissue thinly makes the meat tender and smooth in your mouth.
   🕒 03:03
2. Grate 1/6 of the 1/2 onion. Thinly slice the remaining onion. Adding grated onion to the sauce helps it coat the meat well and adds richness.
   🕒 04:28
3. In a bowl, combine the ingredients for the ginger sauce: [A] Soy Sauce, 2 tbsp, [A] Mirin (Sweet Rice Wine), 2 tbsp, [A] Cooking Sake (Rice Wine), 2 tbsp, and [A] Sugar, 1/2 tsp. Add the grated ginger (1 clove equivalent) and the grated onion (1/6 onion portion) and mix well.
   🕒 05:06
4. Arrange the cut pork slices (6-8 slices) in a shallow dish. Lightly brush them with 1-2 tbsp of the prepared ginger sauce and let it soak in. Marinating the pork beforehand makes it tender and juicy, and helps the sauce adhere better.
   🕒 06:14
5. Heat Vegetable Oil, 1 tbsp, in a frying pan over medium heat. Briefly stir-fry the thinly sliced onion and transfer it to a plate. Lightly stir-frying the onions, leaving them slightly crisp, makes them a great side dish for the ginger pork.
   🕒 06:57
6. Lightly and thinly coat the marinated pork slices with all-purpose flour. Lightly coating with flour locks in the meat's juices, making it tender and helping the sauce cling. Avoid using too much, as it can make the dish taste floury.
   🕒 08:29
7. Heat the frying pan thoroughly, add a little more oil, and place the floured pork slices in the pan. Sear one side until golden brown. Overcooking the meat will make it tough. Searing just one side well results in a fragrant and tender finish.
   🕒 09:50
8. Flip the pork, add the remaining ginger sauce, and julienned ginger (1 clove equivalent). Simmer while coating everything. Adding fresh ginger at the end enhances the aroma and adds texture.
   🕒 11:24
9. Line a serving plate with shredded cabbage (2-3 leaves). Arrange the stir-fried onion and the cooked ginger pork on top.
   🕒 12:06