Mix all the seasoning ingredients in a bowl and let it rest in the fridge for 1 hour to enhance the flavors.

Cut the chives into finger-length pieces. Optionally, slice 50g of onion and adjust fish sauce if adding onion.

Heat a wide pan, add pork shoulder and 100cc water, and cook on high heat until it starts boiling.

When the pork is 80% cooked, add 30cc mirin and stir well to remove any unpleasant odors. Continue cooking until fully done.

Cool the cooked pork under cold water and drain thoroughly using a sieve.

Combine the pork and chives in a bowl, add 80% of the prepared sauce, and gently mix by hand to avoid bruising the chives.