I had ginger pork (I sautéed sliced ​​onions in an oiled pan and set them aside, then cooked the thinly sliced ​​pork loin—seasoned with salt and pepper—and removed it as well. Next, I added sliced ​​ginger, mirin, sugar, and soy sauce to the pan, simmered the mixture briefly, and tossed the cooked onions and pork back in to coat them. I served it on a plate over a bed of shredded cabbage, with a side of mayonnaise) along with white rice and miso soup (containing dried daikon radish strips and green onions).
It was delicious, featuring a sweet-and-salty flavor profile highlighted by the rich fat and umami of the pork, the sweetness of the onions, and the refreshing kick of ginger.
It was even better when eaten with the cabbage, and adding the mayonnaise made it absolutely incredible—honestly, it was almost too good! Haha.

#GingerPork
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This video is simply me eating delicious food and saying how good it is.

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