Marinate the pork:

Dry the pork with paper towels. Combine 1 tsp sugar, 3 tsp light soy sauce, 2 tsp cornstarch, and optional black pepper to create a marinade. Coat the pork thoroughly, then cover and refrigerate for 1 hour.

Sear the pork:

Take the pork out of the fridge and allow it to sit until it reaches near room temperature. Warm olive oil in a skillet over medium-high heat. Lay the pork in the pan and let it sear untouched for 3-4 minutes until the bottom is golden brown. Turn it over and continue cooking until fully done. If desired, slice the pork into strips or keep it whole.

Cook aromatics:

Using the same pan, add a bit more oil and quickly cook the onions and shallots for 1 minute. Add the minced garlic and a capful of wine; stir until the liquid has evaporated. Pour in 50 ml of water.

Add sauces:

Add 1 tsp sugar and let it dissolve for 30 seconds. Then add 1 tsp light soy sauce, 1 tsp dark soy sauce, and 1 tsp Maggi sauce. Stir everything together. Avoid heating the soy sauces for longer than 1 minute; incorporate them at the final stage.

Combine and serve:

Return the pork strips (or whole piece) to the pan and toss for 30 seconds, or spoon the sauce over the meat. Serve immediately.