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This recipe has been featured in popular magazines not once, but twice — a proud and highly loved recipe!
It uses the protein-digesting enzymes in onions to naturally tenderize the pork, creating a soft and juicy tonteki.
Since it needs a little time to marinate, it’s best to prepare the pork ahead of time when you have some free time.
No matter how many times I make it, my kids always exclaim, “Delicious!” with a thumbs-up!
This recipe originally had over 1,390 favorites on the now-closed Recipe Blog site.
※“Recipe Blog” closed in June 2025.
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Clickable Table of Contents
豚ロース de トンテキのレシピ
Ponkuma
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🇺🇸 Ingredients (Serves 2)
Ingredients
Amount
Pork loin
2 slices
Onion (medium)
1/2
Garlic
1 clove
●Soy sauce
1 tbsp
●Sugar
1 tbsp
●Mirin
1 tbsp
●Worcestershire sauce
1 tbsp
●Oyster sauce
1 tbsp
Salt & pepper
to taste
Oil
a small amount
Side dishes (cabbage, tomato, etc.)
as desired
Instructions
2 slices of pork (for tonteki)
1 onion, grated
1 clove garlic, grated
Sauce: 1 tbsp each of soy sauce, sugar, mirin, Worcestershire sauce, and oyster sauce
Salt & pepper, to taste
Optional: side dishes such as coleslaw or cabbage
🇺🇸 Ingredients (Serves 2)
Ingredients
Amount
Pork loin
2 slices
Onion (medium)
1/2
Garlic
1 clove
●Soy sauce
1 tbsp
●Sugar
1 tbsp
●Mirin
1 tbsp
●Worcestershire sauce
1 tbsp
●Oyster sauce
1 tbsp
Salt & pepper
to taste
Oil
a small amount
Side dishes (cabbage, tomato, etc.)
as desired
Instructions
STEP
Grate the onion and garlic
Peel the onion and grate it. (Leave the root part intact.)
※Cutting off the root makes the onion layers separate easily, which can increase the risk of cutting yourself.
Grate the onion directly into a shallow dish that can hold two pork slices. This reduces washing up and is very convenient.
Peel the garlic and grate it in the same way.
STEP
Prepare the pork
Use the tip of a knife to make small cuts along the boundary between the fat and lean meat (this is called “scoring”).
Scoring prevents the pork from curling or shrinking while cooking and ensures it cooks evenly.
STEP
Marinate the pork
Rub the grated onion and garlic all over the scored pork, covering it completely.
Press the mixture onto the meat, then place the pork in the refrigerator.
STEP
Prepare the sauce and side dishes
In a separate bowl, mix all the sauce ingredients (●).
Preparing side vegetables before cooking allows you to serve the pork hot immediately.
STEP
Before cooking
Ponkuma
Sprinkle salt on a tray before handling the pork to keep your hands clean and make the process smoother.
Take the pork out of the refrigerator and gently squeeze off some of the grated onion by hand.
Season with salt and pepper.
Add the remaining grated onion and its juices to the sauce.
STEP
Cook in a frying pan
Heat a small amount of oil in a frying pan over medium heat.
Place the pork in the pan and sear one side until golden brown, then flip.
Reduce the heat slightly and cook the other side slowly until fully cooked.
If you’re worried about undercooking, you can sear both sides, remove the pork, cut it, and finish cooking it while mixing with the sauce.
Cook the fat well for extra flavor.
Wipe off excess pork fat with a paper towel.
Add the pre-mixed sauce to the pan.
Pro tip
To check if the pork is fully cooked, insert a toothpick into the thickest part of the meat. Touch the tip to the underside of your lip to gauge the internal temperature. If it feels hot, the pork is cooked through.
STEP
Finishing and plating
Transfer the cooked pork to a cutting board. If you plan to reuse the pan or utensils, wash them first to remove any bacteria.
Cut the pork into bite-sized pieces.
Arrange on a plate with the side dishes.
Taste the sauce and adjust if necessary. If it has thickened too much, add a little water.
Pour the sauce over the pork and serve.
Chef’s Tips
Scoring the meat prevents it from curling or shrinking while cooking and helps it stay tender.
Lightly cut the fat-and-lean border in 1 cm intervals using the tip of your knife.
For thicker cuts, make additional cuts on the back side.
Scoring the pork
Scoring the meat prevents it from curling or shrinking while cooking and helps it stay tender. Lightly cut the fat-and-lean border in 1 cm intervals using the tip of your knife. For thicker cuts, make additional cuts on the back side.
Cabbage for coleslaw:
Cabbage contains vitamin C and compounds that help repair the stomach lining. Soaking shredded cabbage in ice water can reduce vitamin C by up to 20% after just 5 minutes, so avoid soaking too long.
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