If you can, use a block of pork shoulder. Make thick cuts, then bring to room temperature.
It's delicious if you remove the roots from the bean sprouts. Parboil for 20 seconds, then drain.
Julienne the cabbage into 1 mm strips. The pork steak is delicious when eaten with cabbage.
Slice the garlic and remove the core.
Make the pork steak sauce. Combine all the sauce ingredients in a pot and heat until reduced to 2/3.
Heat the oil to 70-80°C. Add the meat. It should be just hot enough that you can still put your finger into it.
Cook for 6 minutes, then flip it over and cook for an additional 6 minutes. Flip over and cook for another 2 minutes. Make cuts in the meat like a glove.
Put the vegetable oil and garlic in the cool pan and heat over low heat. When the garlic turns a golden color, turn off the heat and remove the garlic.
Heat the frying pan over medium heat, add the chicken, and quickly cook. Cook each side for about 30 seconds, add the sauce, and coat for about 15 seconds.
Arrange the bean sprouts and cabbage onto a plate, then transfer the pork to the plate. Simmer the remaining sauce in the frying pan and reduce. Drizzle on the pork steak.
Top the pork steak with the fried garlic slices and serve.
For a simple variation on this pork steak, try the pork and egg rice bowl at Recipe ID: 2052919
Story Behind this Recipe
Hope the video helps!
Be careful not to let the sauce burn. Add the garlic to cold oil and fry until fragrant. Cook the pork steak until just cooked. If you cook it for too long, it will become tough. The cooking times will vary on the thickness of the meat. Be sure to bring the meat to room temperature.