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Chinese Garlic Pork - with Barbismoked™ Ginger and Lime Smoked Garlic


2 lbs pork (loin is good)
1 tablespoon fresh ginger, grated
1⁄2 cup Barbismoked™ Ginger and Lime Smoked Garlic – minced
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon black pepper, course grind
1⁄2 teaspoon salt
dry red pepper flakes, to taste,
2 eggs

Dipping Sauce

1 1⁄2 cups water
2 tablespoons cornstarch
5 tablespoons brown sugar
1 tablespoon  Barbismoked™ Cane Sugar With Chilli Smoked Garlic
2 tablespoons white vinegar
1 tablespoon fish sauce (optional)
1 pinch of dried chili pepper flakes
1 tablespoon grated carrot
1⁄2 teaspoon sesame seeds



For the Pork:.

Put pork in a bowl, cover with fresh cool water, add about 1 1/2 teaspoons salt. Rub the pork, and then let set for about 15 minutes. After 15 minutes, rinse in clean water. This is a step that most Chinese do to clean the pork.
Slice pork 1/4 inch thick and in 1 x 1 inch pieces.
Combine Barbismoked™ Ginger and Lime Smoked Garlic and the rest of the ingredients (ginger through eggs) in a non-metalic container. Add pork and mix thoroughly with the marinade.
Put in the refrigerator at least 6 hours, or even better, overnight. The longer the pork sits, the better the flavor.
Use a deep fry pan – wok is better. Heat 2 inches of oil (I use soy or a combination of Soy and Peanut) over medium/high heat. Fry the pork in batches until golden brown. Remove with slotted spoon to a tray.
For the Sauce:.
Mix/whisk all and bring to boil either in a small saucepan or in a microwave safe bowl. Continue whisking so that the cornstarch does not lump up. Set aside.
Serve warm with dipping sauce.


Based on a recipe featured on