Steps

1. Grate 1/2 new onion (100g).
   🕒 00:36
2. In a bowl, mix the grated new onion with 1.5 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tbsp sugar, 2 tsp vinegar, and 1 tsp grated garlic.
   🕒 00:49
3. Pound and stretch 2 slices of pork loin, then score the surface in a crisscross pattern. [Key Tip!] Pounding the meat thoroughly beforehand breaks down the connective tissues, preventing it from becoming tough and ensuring a moist, tender result. Since it will shrink when cooked, stretching it beforehand will result in the perfect size after cooking.
   🕒 01:05
4. Cut the pork into 6-8 bite-sized pieces.
   🕒 01:19
5. Place the cut pork in a cooking bag, add 1 tbsp cooking sake (rice wine), a pinch of salt, and a pinch of pepper. Close the bag and massage the seasonings into the meat.
   🕒 01:26
6. Add 2 tbsp potato starch to the pork, seal the bag with some air inside, and shake to coat the pork evenly. [Key Tip!] Coating the surface with potato starch helps the sauce adhere well to the meat and keeps the center moist and tender, preventing it from becoming tough.
   🕒 01:40
7. Heat vegetable oil to taste in a frying pan over medium heat.
   🕒 01:50
8. Place the potato starch-coated pork in the heated pan and cook until browned on one side.
   🕒 02:03
9. Once browned, flip the pork, cover with a lid, and steam-grill over medium-low heat for 2 minutes.
   🕒 02:23
10. Transfer the steamed pork to a plate.
    🕒 02:44
11. Pour the prepared onion sauce mixture into the empty frying pan and cook over medium-low to medium heat until the raw onion flavor dissipates. [Key Tip!] New onions are naturally sweet, but if using regular onions, ensure they are cooked thoroughly to remove any harshness. If the sweetness is insufficient or the sauce has reduced too much, adjust with sugar and water.
    🕒 02:52
12. Once the raw onion flavor has cooked out, return the pork to the frying pan and coat it with the sauce.
    🕒 03:31
13. Once the sauce is well combined with the pork, it's ready. Serve on a plate, generously drizzling the remaining sauce over the top.
    🕒 03:39