P2. Garlic Pork, Spicy Recipe

Prep pork and aromatics

Slice 1 lb pork shoulder into 1/2-inch-wide pieces across the grain for tenderness. Pat the slices dry with paper towels. Mince 6 garlic cloves, grate 1 tablespoon fresh ginger, and thinly slice 3 green onions, separating whites from greens.

Marinate

In a medium bowl combine 3 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp brown sugar, 1 tbsp chili garlic sauce, 1 tsp dried red pepper flakes, 1 tsp sesame oil, minced garlic (reserve 1 clove worth for finishing if you prefer less raw-garlic intensity), grated ginger, 1 tsp kosher salt and 1 tsp black pepper. Add the pork slices and toss until evenly coated. Let marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. If chilling, bring back to room temperature 20 minutes before cooking.

Cook pork

Heat a large skillet or wok over medium-high heat until shimmering. Add 2 tbsp vegetable oil and swirl to coat. Add the white parts of the sliced green onions and the marinated pork in a single layer (work in two batches if necessary to avoid overcrowding). Sear without moving for 1–2 minutes to get good color, then stir-fry for 3–4 more minutes until pork is cooked through and edges are slightly caramelized. Total cook time per batch about 4–6 minutes depending on thickness.

Finish with garlic

When pork is nearly done (last 30–45 seconds), push meat to the side of the pan, add the reserved 1 clove worth of minced garlic into the hot oil and briefly fry until fragrant (about 15–20 seconds) being careful not to burn. Toss garlic with pork repeatedly.

Combine and glaze

If any marinade remains in the bowl, add it to the pan and let it bubble and reduce for 30–60 seconds to glaze the pork. Drizzle 1 tsp sesame oil over the pork and toss to coat evenly. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp sugar if needed to balance heat and acidity.

Garnish

Transfer pork to a serving plate. Sprinkle with sliced green onion greens, 1 tsp toasted sesame seeds (if using), and 2 tbsp chopped cilantro (if using). Serve immediately with lime wedges to squeeze over.

Portion 4 cups cooked jasmine rice (about 1 cup uncooked yields ~3 cups cooked; adjust as needed) or prepare rice noodles according to package instructions. Place a serving of rice or noodles on each plate, top with the garlic pork, and serve with lime wedges on the side.