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Bricey thankyou so much! Made this tonight and it was fantastic.
Me, being me, stuck with the recipe for all ingredients you listed ... but... we're big veggie fans, so I did add 2 chopped spring onions and 2 bunches of bok choy. Threw in the stem parts when the meat was half cooked, then the finely shredded leaves about 40 seconds before plating up. Tastewise and visually it worked well.
Didn't have sake, so substituted saoxing this time around. Will grab a bottle of sake next time at the off license & make sure I use it next time... and there WILL be a next time. Thanks again for a great recipe! I bought a pork fillet (there was only two of us for dinner tonight) and partially froze it, then sliced it ultra thin. I did marinade it slightly longer than you suggested but it didn't 'cook' and it was so incredibly tender.
Nice one Bricey : ) Thanks for the recipe! Hope your international night goes well.