Mix the fish sauce with the sugar and the juice of one lemon. Rinse the pork cutlet, pat dry, shred coarsely and turn to the other side in the marinade. 2. Peel the ginger and cut it into very thin slices. Remove the skin from the onion, quarter and cut into fine wedges. Heat the wok and then the oil in it. Stir-fry the ginger and onions in it for about 4 minutes, then push to the edge. 4. Gradually stir-fry the pork in the center of the wok, moving it to the edge. Last but not least, mix all ingredients as well as the marinade in the wok and stir-fry for about 2 more minutes.
Serve with long grain rice and leaf salad or possibly a vegetable dish.
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