Garlic Pork Recipe

Prepare pork

Pat the pork dry with paper towels. Trim excess fat and slice the pork into 1/2-inch thick slices or 1-inch pieces so they cook quickly and evenly.

In a mixing bowl, combine minced garlic (use 6 of the cloves now and reserve 2 for later if you like stronger garlic), 1 tablespoon soy sauce, rice vinegar, brown sugar, sesame oil, black pepper and kosher salt. Stir until sugar begins to dissolve.

Add the sliced pork to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, 20–30 minutes will still impart good flavor.

Combine the cornstarch and 1 tablespoon cold water in a small cup to make a smooth slurry; set aside.

Place a large skillet or wide sauté pan over medium-high heat. Add 1 tablespoon of neutral oil and heat until shimmering but not smoking.

Remove half of the pork from the marinade (let excess drip back into the bowl) and arrange the pieces in a single layer in the hot pan. Do not overcrowd — you want a good sear. Sear undisturbed for 2–3 minutes until browned on the bottom, then flip and brown the other side for 1–2 minutes. Transfer seared pork to a plate. Repeat with the remaining 1 tablespoon oil and the rest of the pork, searing in batches as needed. Return all pork to the plate.

Reduce heat to medium. If the pan looks dry, add the sliced shallot and ginger to the pan and sauté for 1–2 minutes until fragrant and the shallot is softened, scraping up browned bits from the bottom of the pan.

Pour in 1/2 cup chicken broth (or water) and add the optional oyster sauce. Stir to combine and bring to a gentle simmer, scraping any remaining browned bits from the pan to build flavor.

Return the seared pork and any accumulated juices back to the pan. Stir to coat the pork in the sauce. Simmer for 3–5 minutes until pork is cooked through (internal temp should read 145°F / 63°C for pork slices) and the sauce has reduced slightly.

Give the cornstarch slurry a quick stir and pour it into the simmering sauce, stirring constantly. Cook for 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning with additional soy sauce or salt if needed.

Stir in the remaining 2 minced garlic cloves now if you prefer a brighter, fresher garlic finish; cook 20–30 seconds more (do not overcook the garlic).

Remove the pan from heat. Sprinkle the pork with sliced green onion (reserve some green tips for garnish) and toasted sesame seeds. Add a pinch of red pepper flakes or sliced fresh chili if using, and squeeze lime or lemon wedge over the dish to brighten.

Serve immediately over steamed rice, noodles, or alongside a crisp salad or sautéed greens. Leftovers keep in an airtight container in the refrigerator for up to 3 days.