Whisk all of the ingredients for the marinade in a small bowl, reserve 2 tablespoons and place the rest in a large zip top bag.

Cut the pork into 3” long pieces and place in the zip top bag. Shake and place in the refrigerator for at least 2 hours, ideally overnight.

While meat is marinating, dice the white onion and scallions. Set aside in the refrigerator for later use.

Once the meat is marinated, preheat the oven to 475 degrees. Line a baking tray with tin foil and place a metal rack on top. Pour ¼ cup of water over the tin foil. Place the pork on the metal rack and roast for 25 minutes. After 25 minutes, baste the pork with the juices that collect in the tin foil and brush the pork with half of the reserved marinade. Bake for another 20 minutes and then switch to broil and cook for 1-2 minutes or until outside crisps (be careful not to let burn!)

Using the reserved tablespoons of marinade, brush the pork. Let the meat rest for 10 minutes and then cut into ½ inch chunks.

While the pork cools, peel and spiralize the turnips, using Blade C. Place the turnip noodles into a food processor and pulse until rice-like. Set aside.

Place a large skillet over medium-high heat and coat with cooking spray. Beat the eggs and then scramble. Set aside.

Wipe down the skillet used to scramble the eggs and add in the olive oil over medium heat. Once oil heats, add in the onion and cook 2-3 minutes or until translucent. Then, add in the cooked pork and turnip rice. Let cook for 3-5 minutes or until turnip is no longer crunchy and then add in the soy sauce, sesame oil, white pepper, scallions, eggs and cook for 1-2 minutes or until everything is heated through.