Shredded Pork With Garlic Sauce Recipe

Slice and tenderize

Trim excess fat from the pork shoulder and slice across the grain into very thin strips about 1/8–1/4 inch thick. If slices are large, cut into 2–3 inch long pieces. Pat dry with paper towels.

Marinate

In a bowl combine shaoxing wine, 1 tablespoon light soy sauce, 1 tablespoon cornstarch, baking soda (if using), and 1/4 teaspoon salt. Add the pork and toss to coat thoroughly. Let marinate at room temperature for 20 minutes or refrigerate up to 2 hours. The cornstarch will create a light protective coating that keeps the pork tender and helps the sauce cling.

Prepare the vegetables: thinly julienne the green bell pepper and carrot, slice water chestnuts if using, and separate/ thinly slice 2 scallion whites and reserve the green parts for garnish. Keep vegetables ready in a bowl; they will be added near the end to retain crunch.

Make sauce base

In a small bowl combine 3 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, 1/2 cup warm stock, and 1 teaspoon chili crisp (if using). Stir until sugar dissolves. Set aside.

Prepare aromatics

Mince 6 garlic cloves and 1 tablespoon ginger; slice the scallion greens (reserve whites already prepared). Keep them ready for quick frying; the garlic will be briefly cooked to release aroma without burning.

Optional flash-fry (for restaurant-style texture)

If you want a slightly frilled exterior on the pork, heat 1 cup neutral oil in a wok or deep skillet to 350°F (medium-high). Working in batches, carefully slide marinated pork strips into the hot oil and fry just until the edges curl and the surface whitens, about 30–60 seconds. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow oil to return to temperature between batches.

Stir-fry method (recommended alternative)

Heat 2 tablespoons neutral oil in a wok or large skillet over high heat until shimmering. Add the marinated pork in a single layer (work in batches so pieces sear instead of steam). Stir-fry, spreading the pork so it contacts the pan, for 2–3 minutes until nearly cooked through and lightly browned. Remove pork to a plate and keep warm.

Aromatics and sauce

Reduce heat to medium-high and add 2 tablespoons neutral oil to the wok if needed. Add the minced garlic, minced ginger, and sliced scallion whites. Stir constantly for 20–30 seconds until fragrant but not browned. Immediately pour the prepared sauce into the wok. Bring the sauce to a simmer.

Thicken sauce

Stir the 1 tablespoon cornstarch slurry to recombine and slowly drizzle it into the simmering sauce while stirring. The sauce should thicken within 30–60 seconds to a glossy coating. If the sauce becomes too thick, add up to 1–2 tablespoons warm stock to loosen.

Combine pork and vegetables

Return the cooked pork (and any juices) to the wok and toss to coat thoroughly in the garlic sauce. Add the julienned bell pepper, carrot, and water chestnuts. Stir-fry for 30–60 seconds more, just until vegetables are bright and slightly tender-crisp. Taste and adjust seasoning: add a pinch of salt or a splash more light soy sauce if needed.

Finish

Turn off heat and finish with 1 teaspoon sesame oil for aroma. Toss in the sliced scallion greens. Transfer to a serving plate and sprinkle toasted sesame seeds over the top.