Buta no Shogayaki (Japanese Ginger Pork)

Finely grate 20 g ginger root, 1 tsp apple(s), 1 tsp yellow onion(s) and 1 clove garlic.
Add 2 tbsp soy sauce, 3 tbsp sake, 2 tbsp mirin, 1 tbsp dashi stock and 1 tsp honey to a small bowl, then add the grated ingredients and mix well. Set aside for later.
Take 250 g pork loin and make small incisions in the fat to prevent curling.
Sprinkle each slice of pork with a pinch of salt and pepper on both sides and then lightly dust with all-purpose flour.
Take a large pan and add 1 tbsp cooking oil. While it's still cold, place one piece of pork in the pan and move it in a circular motion to spread the oil evenly around the pan.
Place the rest of the pork slices in pan laying flat, be careful not to overlap.
Turn on the heat to medium and fry until the pork is browned underneath. Once browned, flip it over and add the sauce. Move pork around the pan to distribute the sauce evenly.
Once pork is cooked through, remove it from the pan and place on serving plates. Fry 6 shishito peppers in the same pan with the leftover sauce for 2-3 minutes or until the peppers are slightly charred and the sauce has thickened.
Turn off the heat and dish up the peppers, drizzle any leftover sauce over the pork. Serve with rice and salad and enjoy!