Hands-on Time: 10 min, Total Time: 10 min.
Mix thinly sliced pork (0.5 lb) with Soy Sauce (2T), Sugar (1T), Vinegar (1t), grated ginger (1t). Chop Onion (0.5 onion), In a pan/skillet, medium heat, cook onion for ~ 3 min. Add pork mixture, cook for 2 to 3 min or until all pork slices changed from light red to white-ish. Add (optional G.E.M.) rice wine and black pepper, stir to mix everything. Turn heat off. Done!
Couldn’t find thinly sliced pork and don’t want to slice the pork yourself?
Buy a large roast of pork (boneless sirloin roast, pork tenderloin, etc.) and ask the meat department at the supermarket to slice it for you (it’s usually FREE). Just ask them to “slice as thin as possible”.
Cook onion over medium to low heat (~ 3 min) before adding pork slices to give onion time to caramelize.
Going the Extra Mile (G.E.M.) – the small steps to take you dish to the next level
Add rice win (1 to 2 T, from the side of the pan/skillet) before turning the heat off to add flavor and bring the flavors from the ginger, pork, and onion together with the steam from rice wine.
Add black pepper (1 pinch) before finishing to add a “kick”.
- Skillet or Pan (8 to 12”)
- Cutting board
- Large bowl
- Measuring spoons
- Grater for ginger
- Thinly sliced boneless Pork – 0.5 lb. (I’m using sirloin roast and then slice it thin using knife, pork tenderloin will work great also! See tip.1 for how to get thinly sliced pork without slicing it yourself)
- Onion (half) , I am using normal yellow onion. Any onion variety will work.
- Ginger root (1t, grated)
Units: t = teaspoon, T = tablespoon.
*note* relative ratio is more important the absolute amount.
- Oil – 1 t or less (or a drizzle or two).
- Soy Sauce – 2 T
- Sugar – 1 T
- (optional) Vinegar (white or rice vinegar) – 1 t
- (optional G.E.M.1) Rice wine (i.e. Sake) or Chinese cooking wine. – 2T
- (optional G.E.M. 2) Black Pepper – 1 to 2 pinch
*note* cooking wine usually contains 1.5% salt, so it’s a good idea to taste for saltiness before adding cooking wine.
In a large container, mix Soy Sauce (2T), sugar (1 T), Vinegar (1t), and thinly sliced pork.
Using a Grater, grate ginger (1t) into the sauce in Prep.1, mix well.
Chop Onion into thin slices.
Put pan/skillet onto the stove, turn heat on medium, add oil (<1t, a drizzle or two is enough) and chopped onion.
Continue to cook onion on medium heat for ~ 3 min, stir occasionally (every minute or so is enough).
When onion starts to turn into light brown color (caramelize), push onion to the side and add pork (mixture from Prep.2) into the pan/skillet.
Cook pork mixture, stir a couple times to cook both sides for ~ 2 to 3 min or until pork are fully cooked (pork change to white-ish color), then stir to mix with onion.
G.E.M.1 & 2
Add rice wine (from the side) and a pinch of black pepper to bring the dish together and add more flavors.
Turn the heat off and it’s ready to serve!