Pork Neck Stir-fry with Garlic
A Delicious Pork and Garlic Stir-fry for Garlic Lovers!
This pork stir-fry is packed with roasted garlic, creating a delightful dish that’s perfect as a side for rice. We’ll use tender pork neck, cut into bite-sized pieces, and pan-fry it with whole garlic cloves until beautifully browned. Then, a savory soy sauce-based glaze is added and reduced, resulting in a perfectly seasoned, flavorful pork dish that’s both chewy and delicious. Enjoy the sweet and savory notes of the roasted garlic harmonizing with the succulent pork.
Main Ingredients- Pork neck 300g
- Whole garlic cloves 1 handful (approx. 45g)
- Cornstarch 20g (about 1.5 Tbsp)
- Cooking wine 8g (1/2 Tbsp)
- Cooking oil 20g (2 Tbsp)
- Salt, to taste
- Pepper, to taste
- Peperoncino flakes, optional
Soy Sauce Glaze- Soy sauce 30g (2 Tbsp)
- Sugar 25g (1 Tbsp)
- Oligosaccharide 10g (1 Tbsp)
- Minced garlic 6g (1/2 Tbsp)
- Oyster sauce 12g (1 Tbsp)
- Cooking wine 13g (1 Tbsp)
- Sesame oil, a drizzle
- Water 50g (1/4 cup)
- Soy sauce 30g (2 Tbsp)
- Sugar 25g (1 Tbsp)
- Oligosaccharide 10g (1 Tbsp)
- Minced garlic 6g (1/2 Tbsp)
- Oyster sauce 12g (1 Tbsp)
- Cooking wine 13g (1 Tbsp)
- Sesame oil, a drizzle
- Water 50g (1/4 cup)
Cooking Instructions
Step 1
First, cut the pork neck into bite-sized pieces that are easy to cook and eat. The balance of fat and meat in the pork neck makes it wonderfully tender and flavorful when stir-fried.
Step 2
Wash the whole garlic cloves and pat them dry. Trim off the hard tips of the garlic cloves; this helps the seasoning penetrate better and makes the garlic softer when cooked. (Optional step)
Step 3
Season the cut pork neck evenly with salt and pepper. Add 1/2 Tbsp of cooking wine to help tenderize the meat and eliminate any porky odors. Let it marinate for about 10 minutes to allow the flavors to penetrate.
Step 4
Now, let’s make the delicious soy sauce glaze. In a small bowl, combine 2 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp oligosaccharide, 1/2 Tbsp minced garlic, 1 Tbsp oyster sauce, 1 Tbsp cooking wine, and 1/4 cup water. Stir well until the sugar is dissolved. A drizzle of sesame oil at the end will enhance the aroma.
Step 5
Dredge the marinated pork neck in about 1.5 Tbsp of cornstarch, ensuring each piece is lightly coated. This coating helps to seal in the juices during cooking and allows the glaze to adhere better, creating a richer flavor.
Step 6
Heat 2 Tbsp of cooking oil in a pan over medium-low heat. Add the prepared whole garlic cloves and cook, stirring occasionally, until they are lightly golden brown and fragrant. Be careful not to burn the garlic.
Step 7
Once the garlic is lightly browned, add the cornstarch-coated pork neck to the pan. Stir-fry them together, tossing occasionally to prevent sticking, until the pork is browned on all sides. The garlic’s aroma will infuse into the pork, making it even more delicious.
Step 8
When the pork is about halfway cooked, pour in the prepared soy sauce glaze. Increase the heat to high and stir continuously, allowing the glaze to thicken and coat the pork and garlic. Continue to cook until the sauce is reduced and glossy.
Step 9
Finally, for a touch of heat, add a pinch of crushed peperoncino flakes or a few whole ones (optional). This adds a subtle spiciness that balances the richness and enhances the overall flavor. Once the sauce has thickened and coated the ingredients beautifully, turn off the heat and serve. Enjoy this delightful dish with a bowl of hot rice!
