Steps

1. Thinly slice 4 cloves of garlic.
   🕒 02:08
2. Lightly pound 2 slices of thick-cut pork loin for sautéing.
   🕒 02:43
3. Make 4-5 cuts into the fatty side of the pork loin to create a "glove" shape.
   🕒 02:56
4. Season the pork with a pinch of salt and a pinch of pepper.
   🕒 03:36
5. Lightly dust the pork with a pinch of all-purpose flour, then tap off any excess. [Key tip!] Dusting with flour helps create a better sear and allows the sauce to adhere more easily.
   🕒 04:00
6. Warm a frying pan over medium heat and melt 2 tbsp of lard.
   🕒 04:27
7. Add the thinly sliced 4 cloves of garlic to the pan and sauté until lightly browned.
   🕒 05:06
8. Once the garlic is lightly browned, remove it from the pan. (Leave the oil in the pan.)
   🕒 05:24
9. In the pan with the garlic-infused lard, add the pork and cook over low heat until both sides are crispy and browned. [Key tip!] If the meat is thick, high heat will burn the outside before the inside is cooked. Cook slowly over low heat. Avoid flipping too often; press down on the meat to create a good sear.
   🕒 05:54
10. Blot away any excess oil released from the pork with a paper towel.
    🕒 08:19
11. Add the sauce ingredients (2 tbsp Cooking Sake (Rice Wine), 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, 2 tbsp Worcestershire Sauce, 2 tsp Sugar, a pinch of Ichimi Togarashi (Red Pepper Flakes)) to the pan. Return the sautéed garlic.
    🕒 09:12
12. Simmer until the sauce thickens, coating the pork.
    🕒 09:43
13. Arrange the pork steak on a plate and serve with shredded cabbage (to taste) and 4 cherry tomatoes. [Key tip!] For extra deliciousness, chill the shredded cabbage in the refrigerator after rinsing and draining it well.
    🕒 10:41