Slice the pork shoulder slightly thick, then lightly pound with the back of the knife to tenderize the meat.
Marinate the sliced pork in tomato juice for 1–2 hours in the refrigerator.
Chop the green onion roughly and lightly pound with the back of the knife; slice the onion thinly and slice the ginger into thin pieces.
Mix soy sauce, brown sugar, minced garlic, sesame oil, pepper, and sliced ginger together to make the seasoning sauce. If the sauce is too thick, add a little more tomato juice to adjust.
Heat a pan over medium-high heat without oil, then sauté the green onion until golden and fragrant. Remove and set aside.
Add the marinated pork and sliced onion to the same pan and stir-fry over high heat.
Once the pork is partially cooked, pour in the prepared seasoning sauce and continue stir-frying until the sauce reduces to a desirable consistency.
Place rice in a bowl, top with the well-seasoned pork and previously sautéed green onion, then drizzle the remaining sauce from the pan over the top to finish.
Pound the pork slices with the back of the knife, then marinate in tomato juice for 1–2 hours.
Prepare the sauce using soy sauce, brown sugar, garlic, and other seasonings; separately sauté the green onion.
Stir-fry the pork and onion, then add the sauce and reduce it before placing on top of rice with the sautéed green onion.
Cooking tips 💡
The acidity and natural umami in tomato juice effectively eliminate any pork odor and soften the meat texture.
Always mix the seasoning sauce beforehand instead of adding ingredients directly to the pan to prevent clumping and ensure even seasoning.
Sautéing the green onion without oil until deeply golden enhances sweetness and adds a smoky aroma that elevates the dish’s overall flavor.
Recommended for 🙋
⭐Those looking for a fresh, smooth, and savory alternative to spicy traditional stir-fried pork.
⭐People wanting to prepare a unique meal with simple ingredients at home or while camping.
Shin Dong-min's Soybean Paste Pork Rice
A savory pork rice dish with deep umami from soybean paste and chili oil, stir-fried dry to enhance smoky flavor without any broth