First, combine the ● ingredients. If you're using garlic paste, add it here.
Lightly season both sides of the pork with salt and pepper. Then slice it into the shape of a glove. This makes even thick cuts of meat cook quicker!
If you have a tenderizer, give the pork a few whacks. If not, use the tip of a knife to score the pork. This will make it highly tender.
Heat the lard in a pan and sauté the meat. For those using raw garlic cloves, (cut them in half) toss them in.
After browning one side over medium heat, flip the pork, reduce the heat and cook through. If you're concerned about under-cooking, cover with a lid.
Once the meat is cooked through, pour in the sauce you made in Step 1. Once the sauce thickens, it's done!
I used leftover veggies as a side, but I recommend serving this with shredded cabbage. It's amazing with the sauce!!
Story Behind this Recipe
I spend a lot of time in Yokkaichi, so this is a familiar flavor. The combination of the Worcestershire sauce and garlic is what determines the taste. For an ultimate summer treat, have it with beer!
Use a well-scored pork shoulder. Pink back loin with thick white fat on the edges just doesn't have the same flavor. If it's cheaper, get a big block of shoulder meat and slice it yourself at home! The thicker the meat, the better!