Cut the pork into 3 cm pieces.
Cut the onions in half lengthwise, then slice horizontally against the grain into 1 cm thick slices. (The onions are sweeter if they are cut this way.)
Heat up a frying pan and add a little oil. Stir fry the garlic, then add the pork, then the onions.
Put on a lid and steam over medium-low heat.
Simmer while stirring occasionally.
When the onion is very soft, add the soy sauce and simmer some more. (Take the lid off from this point.)
When the moisture in the pan has reduced and the flavors have been absorbed, it's done.
Transfer to serving plates, top with lots of shichimi spice and enjoy.
Story Behind this Recipe
I always make this when sweet onions are in season. I learned this recipe from my mother, and I still make it.
A lot of moisture comes out of the sweet onions, so don't put any water in. If there isn't enough soy sauce, add a little bit at the end. I like to add a lot of shichimi togarashi (chili pepper mix powder) or ichimi togarashi (chili pepper powder). The sweet onions reduce in volume, so you'll want to use at least 2.