Garlic Pork, Spicy Recipe

Slice and marinate

Trim excess fat from the pork shoulder and slice thinly across the grain into 1/8–1/4-inch pieces. Place the sliced pork in a bowl. Add 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp sugar, 1/2 tsp sesame oil, and 1/4 tsp white pepper. Mix thoroughly so each piece is coated. Cover and let marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.

Prepare sauce

In a small bowl, combine 1 tbsp light soy sauce, 1/2 tsp dark soy sauce (optional), 1 tbsp oyster sauce, 1 tsp rice vinegar, 1 tsp chili garlic sauce, and 3 tbsp chicken stock (or water). Stir until smooth and set aside.

Prep aromatics

Thinly slice 10 cloves garlic, julienne 1 tbsp fresh ginger, thinly slice 3 Thai chiles (remove seeds if you want less heat) and break 2 dried red chiles if using. Cut 3 scallions into 1-inch lengths, separating whites from greens if a difference in texture is desired.

Cook garlic and chiles

Heat a large skillet or wok over medium-high heat until hot. Add 2 tbsp vegetable oil and swirl to coat. When oil is shimmering, add half of the sliced garlic in an even layer. Fry, stirring, until the garlic turns pale golden (about 30–45 seconds) being careful not to burn it. Remove the lightly crisped garlic with a slotted spoon and reserve on paper towel. This step gives a crisp garlic garnish and mellows strong raw garlic flavor.

Stir-fry pork

Increase heat to high and add remaining 1 tbsp oil to the pan. Add the marinated pork in a single layer — do this in two batches if necessary to avoid crowding. Let sear undisturbed for 30–45 seconds, then stir-fry until pork is mostly cooked and starting to brown, about 2–3 minutes total per batch. Transfer cooked pork to a plate and set aside.

Finish sauce

Lower heat to medium-high. Add the remaining sliced garlic, ginger, sliced fresh chiles and broken dried chiles to the wok and stir-fry 20–30 seconds until fragrant. Add the reserved pork back to the pan along with the prepared sauce, 1/4 tsp salt and 1/4 tsp ground black pepper. Toss continuously to coat and cook until sauce thickens slightly and clings to the pork, about 1–2 minutes. If the sauce reduces too quickly, add up to 1–2 tbsp water or stock to loosen.

Add scallions and finish

Stir in scallion pieces and drizzle 1 tsp neutral oil (optional) for sheen. Taste and adjust seasoning: add a pinch more salt, 1/2 tsp sugar, or extra chili garlic sauce if you want it spicier. Remove from heat and fold in the reserved crispy garlic (reserve a little for garnish if desired).

Spoon the garlic pork over steamed jasmine rice (about 1 cup rice per serving). Garnish with toasted sesame seeds and lime wedges if using. Serve immediately while hot.