• Gather all ingredients.

Marinade (1 day in advance)

• Finely chop the10 gram onion of onion
  10 gram onion
• Mix 15 ml of soy sauce with the onions.
  115 ml soy sauce
  
• Place the 500 g pork shoulder in a glass bowl for marinating. Add the soy sauce onion mixture and ¼ theelepel salt, then turn the meat several times to ensure that the marinade coats all sides of the meat.
  500 g pork shoulder, ¼ theelepel salt
  
• Let the meat marinate in the refrigerator for at least 24 hours.

Precooking the meat

• In a medium-sized saucepan, add the remaining 100 ml of soy sauce and bring it to a boil.
  
• When the soy sauce is boiling, it's time to add the marinated meat, including the marinade. Cook the meat for 15 minutes. After 15 minutes, turn off the stove and let it sit for another 15 minutes. This will make the meat extra tender.
  
• Remove the meat from the liquid and pat it dry thoroughly with kitchen paper, in order to dry it completely.
  
• Slice the piece of meat into slices approximately 1 ½ cm thick.
  

Deep frying the meat

• Preheat the deep fryer to 180 ℃. Fry the meat for 4 minutes.
  deep frying fat/oil
• Cut the meat into strips approximately 2 cm wide.
  
• As we say in Dutch: Eet smakelijk!
  

Did you taste it?

• Depending on how thickly you've actually sliced the meat, you can subtract or add 1 minute to the frying time.