Steps

1. Slice the 2 cloves of garlic into rounds. Cut them to an appropriate thickness to prevent burning.
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2. Sprinkle salt and pepper to taste over 250g of thinly sliced pork, then rub in 2 tsp of potato starch and 2 tsp of sake.
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3. Divide the thinly sliced pork into two equal portions, shape each into a flat, single steak-like piece. Be careful not to make them too thick, as they will be difficult to cook through. 【Chef's Tip!】 Compressing the meat creates a steak-like texture. Be careful not to make it too thick, as it will be difficult to cook through.
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4. Add 1 tbsp of vegetable oil and the sliced garlic to a frying pan, then fry slowly to make garlic chips.
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5. Once golden brown, remove the garlic before it burns. Leave the oil in the frying pan. 【Chef's Tip!】 Burnt garlic can taste bitter, so remove it as soon as it turns golden brown.
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6. Once the garlic oil in the pan is warm, start frying the shaped thinly sliced pork over medium heat. Lightly press the meat to ensure even thickness.
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7. Cover and cook one side over medium heat for 3 minutes. 【Chef's Tip!】 Covering helps the meat cook thoroughly to the center.
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8. Flip, cover again, and cook for another 3 minutes until cooked through.
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9. Once the meat is cooked through, remove it to a plate.
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10. If there's a lot of oil left in the pan, reduce it, leaving about 1.5 tbsp.
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11. To the pan with the remaining oil, add 1 and 1/2 tbsp of Worcestershire sauce, 1 tbsp of oyster sauce, 1 tbsp of Mirin (Sweet Rice Wine), black pepper to taste, and 3 dashes of MSG(Ajinomoto) (MSG), then mix.
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12. Simmer the sauce, scraping the umami from the bottom of the pan as you mix, and turn off the heat once it thickens.
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13. Pour the prepared sauce over the pork komakire steaks arranged on a plate, then top with garlic chips.
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14. Sprinkle with parsley if desired, then serve.
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