Cut the pork into thin pieces for frying.
Place the cornflour, soy sauce, ginger oil, white pepper into a bowl with a lid, and add enough water to make a thin slurry. Place the meat pieces into the bowl, turning to coat. Refrigerate for up to 2 days, covered. Or leave at room temperature if you plan on making this dish within 2 hours.
(This process is called velveting, we have been covering it on the Insider Club for some time now. It is a wonderful way to make protein very tender and infuse with flavour prior to cooking.)
To make the sauce, place ginger into the Thermomix bowl and chop 5 sec/speed 5. Add onion and EVOO and chop 3 sec/speed 5.
Saute 5 min/Varoma/speed 1.
Add remaining ingredients and cook 5 min/Varoma/speed 1 (until glossy, might need more time) Set sauce aside, while you cook the pork.
Heat the EVOO in a shallow frying pan on a medium high heat until shimmering. Add the pork and fry 6 minutes until golden, turning as needed.
If you prefer no pink in your pork you may need a little longer..
Add the onions towards the end of the cooking time, drizzle with sesame oil at the end. Season with a little pink salt. Set aside and keep warm.
Pour sauce over and coat all the meat well. Heat right through without over cooking.
Serve with a slaw made from remaining ingredients and plenty of steamed rice.
A good squeeze of lime is essential. Also, although not traditional, our chilli jam is always the bomb and will take this dish to the next level.