Par-freeze the pork before thinly slicing – this will allow you to get the thinnest slices possible.Cover the slices in cling-wrap and gently beat with a rolling pin or mallet. Allow the meat to rest and return to room temperature before cooking.In a bowl, combine all the remaining ingredients (except the salt and pepper) to make a sauce.In a heated frying pan or wok, add a tablespoon of cooking oil. Add the pork slices along with a dash of salt and pepper. Cook over a high heat until the meat starts to take on some colour.Pour in the sauce and continue frying until the sauce reduces and coats the meat.
Serve with Japanese rice, shredded cabbage and Japanese Mayonnaise on the side.Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.
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