Beijing-Style Garlic Glazed Pork
Inspired by a cherished recipe shared by a friend from Beijing, this Garlic Glazed Pork will transport your taste buds right to the streets of China. Tender pork is marinated in a fragrant blend of garlic, ginger, and soy sauce, creating a deliciously addictive flavor profile. The succulent morsels are deep-fried to golden perfection and served with a savory dipping sauce that elevates the dish. Pair it with fried rice and Chinese Garlic Broccoli for a complete meal that will impress your guests without breaking the bank! Just remember, patience is key—allow the pork to marinate for a minimum of 6 hours, or ideally, overnight for maximum flavor. Get ready for a culinary adventure right from your kitchen!
4-6
Servings
367
Calories
19
Ingredients
Ingredients
Pork loin
2 lbs (Trimmed and sliced into strips)
Fresh ginger
1 tablespoon (Grated)
Fresh garlic
1/2 cup (Minced)
Soy sauce
1 tablespoon (N/A)
Brown sugar
1 teaspoon (N/A)
Black pepper
1 teaspoon (Coarse grind)
Salt
1/2 teaspoon (N/A)
Dry red pepper flakes
To taste (2-4 pinches recommended) (N/A)
Eggs
2 (N/A)
Oil
For frying (Soy or a combination of Soy and Peanut)
Water
1 1/2 cups (N/A)
Cornstarch
2 tablespoons (N/A)
Brown sugar (for sauce)
5 tablespoons (N/A)
Garlic (for sauce)
1 tablespoon (Minced)
Vinegar
2 tablespoons (White vinegar recommended)
Fish sauce
1 tablespoon (optional) (N/A)
Dried chili pepper flakes
1 pinch (or to taste) (N/A)
Grated carrot
1 tablespoon (N/A)
Sesame seeds
1/2 teaspoon (N/A)
Instructions
1
Begin by cleansing the pork: In a bowl, submerge the pork in cool water, adding approximately 1 1/2 teaspoons of salt. Gently rub the pork to clean it, then let it sit for 15 minutes. Afterward, rinse the pork in clean water. This traditional step enhances the purity of the meat.
2
Slice the pork into 1/4-inch thick pieces, each roughly measuring 1 x 1 inch.
3
In a non-metallic container, combine the grated ginger, minced garlic, soy sauce, brown sugar, black pepper, salt, dry red pepper flakes, and eggs. Mix the ingredients well to form a marinade.
4
Add the sliced pork to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 6 hours, or optimally overnight to absorb maximum flavors.
5
When ready to fry, heat about 2 inches of oil in a deep fry pan or wok over medium-high heat. Fry the marinated pork in batches, cooking until each piece is golden brown and crispy. Use a slotted spoon to transfer the cooked pork to a paper towel-lined tray to absorb excess oil.
6
To prepare the dipping sauce, whisk together the water, cornstarch, brown sugar, extra garlic, vinegar, fish sauce (if using), and dry chili pepper flakes in a small saucepan. Heat over medium, stirring constantly until boiling and thickened. Remove from heat and set aside.
7
Serve the crispy garlic pork warm alongside the prepared dipping sauce.
Nutrition Information
20g
Fat
25g
Carbs
30g
Protein
200mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Beijing-Style Garlic Glazed Pork?
It is a savory and slightly spicy dish featuring pork loin marinated in a blend of garlic, ginger, and soy sauce, then deep-fried until golden and served with a special dipping sauce.
How long should I marinate the pork for the best flavor?
The pork should be marinated for a minimum of 6 hours, though letting it sit overnight is ideal for maximum flavor absorption.
What type of meat is recommended for this recipe?
The recipe calls for 2 lbs of pork loin, trimmed and sliced into 1x1 inch strips.
How many servings does this recipe provide?
This recipe makes approximately 4 to 6 servings.
What are the nutritional statistics per serving?
Each serving contains approximately 367 calories, 20g of fat, 25g of carbohydrates, and 30g of protein.
Is this dish spicy?
Yes, it has a mild to moderate heat from the dry red pepper flakes in the marinade and the dried chili pepper flakes in the dipping sauce.
Why do I need to soak the pork in salt water first?
This is a traditional step used to cleanse the meat and enhance its purity before marinating and cooking.
How thick should the pork pieces be sliced?
The pork should be sliced into pieces about 1/4-inch thick.
What ingredients are used in the pork marinade?
The marinade consists of grated ginger, minced garlic, soy sauce, brown sugar, black pepper, salt, dry red pepper flakes, and eggs.
What type of oil is best for frying the pork?
Soy oil or a combination of soy and peanut oil is recommended for frying.
How do I cook the pork?
Heat 2 inches of oil in a wok or deep fry pan and fry the pork in batches until golden brown and crispy.
What are the ingredients for the dipping sauce?
The sauce includes water, cornstarch, brown sugar, minced garlic, vinegar, fish sauce (optional), and dried chili pepper flakes.
Can I substitute the fish sauce in the dipping sauce?
Yes, the fish sauce is optional and can be omitted if preferred.
How much garlic is needed for the entire recipe?
You will need 1/2 cup of minced garlic for the marinade and an additional 1 tablespoon for the dipping sauce.
What should I serve with Beijing-Style Garlic Glazed Pork?
It pairs perfectly with fried rice and Chinese Garlic Broccoli.
How much sodium is in a serving?
There is approximately 200mg of sodium per serving.
What kind of vinegar should I use for the sauce?
White vinegar is the recommended choice for the dipping sauce.
How many eggs are used in this recipe?
Two eggs are mixed into the marinade to help coat the pork.
What is the purpose of the cornstarch in the sauce?
Cornstarch acts as a thickening agent to give the dipping sauce its signature consistency.
Should the marinating container be made of a specific material?
It is recommended to use a non-metallic container for marinating the pork.
How do I prepare the ginger?
The ginger should be fresh and grated before adding it to the marinade.
What is the total count of ingredients used?
There are 19 individual ingredients used in this recipe.
Are there any garnishes suggested for this dish?
The recipe includes grated carrot and sesame seeds which can be used as garnish.
How do I handle the pork after frying to keep it crispy?
Use a slotted spoon to transfer the pork to a paper towel-lined tray to drain excess oil.
How much brown sugar is in the dipping sauce?
The dipping sauce requires 5 tablespoons of brown sugar.
Is there fiber in this dish?
The nutritional data indicates there is no significant fiber content in this recipe.
What heat level should I use for frying?
The oil should be heated over medium-high heat for frying the pork.
Can I use white sugar instead of brown sugar?
While brown sugar is specified for its depth of flavor, white sugar could work in a pinch, though the flavor profile will change slightly.
How long do I soak the pork in salt water?
The pork should sit in the cool salt water for about 15 minutes.
How do I know when the dipping sauce is ready?
The sauce is ready once it has reached a boil and has thickened to your desired consistency.