Japanese Onion Pork Ginger Shogayaki

Cut 200g cabbage near the stem to release leaves, remove thick stems, stack leaves and slice thinly into shreds. Soak in ice water for 5 minutes until crisp, then drain well.

Peel 1 medium onion and trim ends. Cut in half, then cut into 8 crescent-shaped wedges.

Rinse 1.5 cups white rice, drain and put into a pressure cooker. Add 1 tsp olive oil and 290ml water (1:1.1 ratio). Secure the lid, bring to pressure over medium heat, cook for 3 minutes, then turn off heat and depressurize.

In a bowl, combine 50ml sake, 30ml soy sauce, 30ml mirin, and 6g sugar. Grate 25g ginger and 1 clove garlic into paste, add to the bowl along with 1 tsp chili bean paste. Stir well until sugar is fully dissolved.

Preheat frying pan over medium heat for 1 minute, add 1 tbsp white sesame oil. Add onion wedges and stir-fry for about 2 minutes until softened and semi-translucent. Remove to a plate.

Using the same pan without washing, add 1 tbsp white sesame oil and heat. Lay 300g pork collar slices in a single layer. Let sear untouched until browned on one side, flip, sprinkle with 0.5g salt, and cook until 80% done.

Pour 2/3 of sauce into pan (reserving 1/3). Turn heat to medium-high to boil sauce, stirring pork continuously until glaze thickens. Add cooked onions and remaining 1/3 sauce, stir-fry over high heat until onions absorb sauce and color darkens, then turn off heat.

Arrange 2 lettuce leaves and 100g drained shredded cabbage on a serving plate, garnish with 2 halved cherry tomatoes. Plate the cooked ginger pork and onions next to the salad, top with 1 tsp toasted white sesame seeds and serve!