• Freeze the pork in the freezer for 30 minutes, until firm around the edges. 
• Combine brown sugar, garlic, ginger, less-sodium soy sauce, and sesame oil into a bowl. Set aside. 
• Trim the silverskin then cut the pork tenderloin against the grain into small thin slices. Transfer into a bowl or a resealable plastic bag.

  Pour in the sauce and gently shake until the meat is covered in sauce, then put it in the fridge for 10 minutes or up to 2 hours. 
• Heat up 1 tablespoon of oil in a large skillet over medium-high heat then cook the first batch of loin undisturbed, until dark brown underneath for about 1 - 1½ minutes (depending on the thickness).

  Toss the meat, breaking up using tongs or wooden spoon and continue cooking on the side for 1 - 1½ minutes or until brown. Season with salt and pepper if needed.
• Wipes the skillet to clean excess dirt, add 1 tablespoon of oil and cook the remaining meat.

To Build an Asian Bowl:

• Add a generous amount of rice, pork meat, spinach salad, carrots, scallion, radish and spicy sauce (such as Gochujang or Sriracha) into a bowl. Enjoy!