Method
- 01
Pat your pork dry with paper towels. Season all sides with your kosher salt and white pepper.
- 02
Heat your vegetable oil in a cast iron skillet over medium-high heat. When shimmering, sear the pork on all sides until golden brown, about 10 minutes total. Transfer to a cutting board and rest for 5 minutes, then slice into 0.5-inch medallions.
- 03
In the same skillet, reduce heat to medium. Add your sesame oil and the white parts of your scallions. Sauté until fragrant, about 1 minute.
- 04
Stir in your ginger and cook for 30 seconds until aromatic.
- 05
Add your coconut milk, apple butter, and water. Stir well to combine, breaking up the apple butter into the sauce. Bring to a gentle simmer.
- 06
Return the pork slices to the skillet, nestling them into the sauce. Simmer for 8–10 minutes until the pork is cooked through and the sauce has reduced slightly.
- 07
Finish by stirring in your rice vinegar. Taste and adjust seasoning if needed.
- 08
While the pork simmers, slice your onion thinly and toss with your cornstarch. Heat 0.5 inch of vegetable oil in a separate skillet over medium-high heat. Working in batches, fry the onion slices until golden and crispy, about 3–4 minutes. Transfer to a paper towel-lined plate.
- 09
Serve the pork and sauce over steamed rice. Top with crispy onions, green scallion slices, and a sprinkle of sesame seeds.
