Steps

1. Score the fat of the pork loin 2 slices and lightly pound with a knife to tenderize.
   🕒 01:28
2. Wrap the pork in plastic wrap, pound it flat with a bottle or similar, and season both sides with salt and pepper.
   🕒 01:50
3. Heat Taisai Sesame Oil 1 tbsp in a frying pan. Add garlic 4 cloves and Sichuan peppercorns (whole) 5-6 grains, and stir-fry until fragrant.
   🕒 02:28
4. Reduce heat to medium and add the pork loin to the pan. Sear over high heat until a strong brown crust forms. (Key tip! Adding two slices of meat lowers the pan temperature, so sear the surface firmly over high heat initially.)
   🕒 02:57
5. Flip the pork, lower the heat, and cook similarly. Once browned, remove from the pan and let it rest.
   🕒 03:32
6. In a bowl, combine A1 Sauce 3 tbsp, Lea & Perrins Sauce 1 tbsp, Ketchup 3 tbsp, Sugar 1 tbsp, and Chicken Stock 2 tbsp. Mix to create the sauce.
   🕒 04:24
7. Using the oil remaining in the pan from cooking the pork, add onion approx. 1/4 (about 3 tbsp) and the reserved garlic. Stir-fry until the onion becomes translucent.
   🕒 05:15
8. Add the prepared sauce mixture to the stir-fried onion and garlic. Stir and simmer until thickened.
   🕒 05:51
9. Slice the rested pork loin into bite-sized pieces and arrange on a plate.
   🕒 06:03
10. Pour the thickened sauce over the plated pork to complete the dish.
    🕒 06:06