Serves 2–4

If you love garlic, this is the dish for you! This pungent dish could be the official dish of Gilroy, California — the selfproclaimed garlic capital of the world.

Pork with Garlic and Crushed Black Pepper

10–20 garlic cloves, mashed

2–2½ teaspoons black peppercorns, coarsely ground

4 tablespoons vegetable oil

1 pork tenderloin, trimmed of all fat and cut into medallions about ¼-inch thick

¼ cup sweet black soy sauce

2 tablespoons brown sugar

2 tablespoons fish sauce

  1. Place the garlic and the black pepper in a small food processor and process briefly to form a coarse paste; set aside.
  2. Heat the oil in a wok or large skillet over medium-high heat. When the oil is hot, add the garlic-pepper paste and stir-fry until the garlic turns gold.
  3. Raise the heat to high and add the pork medallions; stir-fry for 30 seconds.
  4. Add the soy sauce and brown sugar, stirring until the sugar is dissolved.
  5. Add the fish sauce and continue to cook until the pork is cooked through, about another 1 to 2 minutes.

illustration Slicing Meat Paper Thin

To make thinly slicing meat easier, wrap the meat in plastic wrap and place it in the freezer until it's very cold, but not frozen. Always use the sharpest knife possible.