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1
Cut the pork shoulder into bite-sized pieces, mix with sake, soy sauce, and garlic paste, then let it marinate.
2
Shred the cabbage and red onion, soak in water, drain, and arrange on a serving plate as a bed for the pork.
3
Combine the potato starch and flour, then coat the marinated pork pieces evenly in the mixture.
4
Heat oil in a pan and deep-fry the coated pork pieces until golden and crispy, then drain excess oil.
5
Finely chop the scallion and chili pepper, then mix with ginger paste, sugar, soy sauce, oyster sauce, rice vinegar, and honey to make the spicy sauce.
6
Place the fried pork on top of the cabbage and red onion bed, drizzle with the sauce, and serve.
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