NOTE - In the recipe I have stated 3 to 5 onions. This depends on how big your white onions are. I would have preferred to to use the Asian onions but they are like eating 'gold' here in the UK. I like to use more onions because I like my sauce to have a bit more bite. TIP - Adding in some cornflour slurry when assembling the dish makes the sauce stick to the crispy pork. TIP - Assemble just before serving and add the crispy pork at the last minute so the pork stays crispier. Alternatively you can make the final sauce first then fry the pork strips.