Pork In Garlic Dressing Recipe

Prepare pork

If not pre-sliced, partially freeze a pork loin for 30–40 minutes, then slice thinly (2–3 mm). Place slices in a bowl.

Season the pork with kosher salt, ground white pepper and Shaoxing wine. Add cornstarch and 1 tablespoon neutral oil, then toss until every slice is lightly coated. Let marinate 10–15 minutes.

Bring a large pot of water to a gentle boil. Reduce to a simmer. Add a pinch of salt. Blanch the pork slices in batches for 20–30 seconds or until just cooked through (pork should turn uniformly opaque). Do not overcook. Remove with a slotted spoon and immediately transfer into an ice bath to stop cooking and keep tender. Drain well and pat dry with paper towels.

Build the dressing

In a medium bowl combine the minced garlic, light soy sauce, dark soy sauce, rice vinegar, and granulated sugar. Stir until sugar dissolves.

Whisk in sesame oil and chili oil. Taste and add chili crisp if you want extra texture and heat. If the dressing is too salty or intense, whisk in up to 1 tablespoon cold water to balance.

Stir in the thinly sliced scallion whites and reserve the green tops for garnish. Add toasted sesame seeds if using.

Place the drained, cooled pork slices into a large mixing bowl or shallow serving plate. Pour the garlic dressing evenly over the pork while the pork is cold or at room temperature so flavors marry. Toss gently with tongs or chopsticks to coat every slice. Let sit 8–10 minutes for flavors to penetrate.

Arrange dressed pork slices on a serving platter in a single layer or slightly overlapping.

Scatter sliced scallion greens, chopped cilantro and a light sprinkle of toasted sesame seeds over the top. Drizzle additional chili oil over portions you want spicier.

Serve chilled or at room temperature as an appetizer or cold main. Provide extra soy sauce or chili oil at the table.