I marinated the pork overnight in a mixture of soy sauce, a little water, fresh ginger and garlic and a generous pinch of 5 spice powder. This is an optional step.
2 lbs. boneless pork medallions
1/4 cup soy sauce
1/4 cup rice wine vinegar
pinch of 5 spice powder (anise, cloves, cinnamon, fennel, pepper)
fresh garlic, chopped
fresh ginger, sliced thinly
1 tablespoon brown sugar
2 whole green onions, sliced (plus additional for garnish)
fresh spinach (optional)
Put the pork in a large pot with cold water to cover. Over high heat, bring to a boil, simmer for a few minutes; drain and rinse.
Add the pork back to the pot with fresh water just to cover, add the soy sauce, vinegar, powder, garlic and ginger, sugar and onions; bring to a boil. Reduce the heat to medium low; cover and cook 1 1/2-2 hours. (Check occasionally and add water if needed).
Remove the pork from the cooking liquid and set aside.
Increase heat to high and boil cooking liquid for several minutes to reduce.
Meanwhile, in a large cast iron skillet or frying pan on medium high heat, drizzle oil. Stir fry pork til nice and crispy.
Serve the pork over white rice and the spinach, and pour the sauce over all. Garnish with green onion.