Steps

1. Cut the 200g of thinly sliced pork into bite-sized pieces if they are too large.
   🕒 01:35
2. Place the 200g of thinly sliced pork in a bowl, add 1/2 tbsp of mayonnaise, and mix to coat the meat evenly.
   🕒 01:47
3. Sprinkle with salt and pepper to taste and mix. Cover with plastic wrap and marinate in the refrigerator for 15 minutes. [Key Tip!] Marinating with mayonnaise makes the meat tender.
   🕒 02:00
4. Cut the 1/2 onion into wedges. Remove the core and separate the layers.
   🕒 02:21
5. In a bowl, combine 1 tbsp of soy sauce, 2 tbsp of cooking sake (rice wine), 1.5 tbsp of mirin (sweet rice wine), 2 tsp of sugar, and 2 tsp of grated ginger. Mix well until the sugar granules dissolve. [Key Tip!] Stir thoroughly until the sugar dissolves to prevent ginger clumps.
   🕒 02:53
6. Remove the marinated pork from the refrigerator and peel off the plastic wrap.
   🕒 03:20
7. Evenly coat the pork with 1 tbsp of all-purpose flour. [Key Tip!] Coating with flour locks in the juices, keeps the meat moist, and helps the sauce adhere better.
   🕒 03:29
8. Lightly oil a frying pan with vegetable oil to taste and heat over medium heat.
   🕒 03:54
9. Place the pork slices in the pan one by one, spreading them out as you cook. [Key Tip!] Thinly sliced pork tends to curl up, so spread it out well while cooking. You can lower the heat to low until all the meat is in the pan.
   🕒 04:13
10. Once the pork is partially cooked, add the onion and stir-fry. Cook over medium heat until the onion softens and the meat is cooked through.
    🕒 04:31
11. When the onion becomes soft and translucent, pour in the prepared sauce mixture. Increase the heat to medium-high and simmer for about 1 minute to thicken. [Key Tip!] Cook and reduce for at least 1 minute to evaporate the alcohol.
    🕒 05:20
12. Serve on a plate to complete the dish.
    🕒 05:51