The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Chicken, Chili, Fish Sauce, Garlic, Lemongrass, Oil, Onion, Pepper, Scallion, Sugar
Description:
Ignite your taste buds with this sizzling Vietnamese stir-fry! Succulent chicken pieces are infused with an intoxicating blend of fiery chili, fragrant lemongrass, and pungent garlic, creating a dynamic dish that's incredibly satisfying and bursts with authentic garlic goodness.
Buta no Shogayaki (Japanese Ginger Garlic Pork)
Ingredients:
Instructions:
1. Prepare the Pork
Slice the pork belly or shoulder very thinly. If you can, partially freeze the pork for about 15-20 minutes to make slicing easier.
2. Marinate the Pork (optional, but recommended)
In a bowl, combine the thinly sliced pork with 1 tablespoon of sake. This helps tenderize the meat and remove any gamey odor. Let it sit for 10 minutes while you prepare other ingredients.
3. Make the Garlic Ginger Sauce
In a small bowl, whisk together the soy sauce, remaining 1 tablespoon sake, mirin, sugar, and grated ginger. If you prefer minced garlic over sliced, you can add it to this sauce now.
4. Sauté the Garlic
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced garlic (if not added to the sauce) and cook until fragrant and lightly golden. Be careful not to burn it, as burnt garlic can be bitter.
5. Cook the Pork
Add the marinated pork to the skillet and spread it out in a single layer. Cook for 2-3 minutes per side, or until browned and cooked through. If using pork belly, cook until the fat renders and becomes crispy.
6. Add the Sauce
Pour the prepared garlic ginger sauce over the pork. Stir well to coat all the meat. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the pork beautifully.
7. Serve
Transfer the Ginger Garlic Pork to a serving plate. Garnish with additional sliced garlic (if desired) or chopped green onions. Serve immediately with steamed white rice and a side of vegetables.
Dive into the savory depths of Japanese cuisine with this quick and easy Ginger Garlic Pork recipe. Bursting with robust garlic flavor and tender pork, it's a weeknight warrior that delivers a punch of umami, making it a perfect hearty meal for any garlic enthusiast.
From Farm to Wok: A Zesty Pork and Garlic Scape Stir-fry (Buta to Ninniku no Me Itame)
Ingredients:
Instructions:
1. Prepare the Ingredients
Cut the pork into bite-sized pieces. Trim the garlic scapes and cut them into 2-inch (5cm) lengths. Thinly slice the onion. Mince the garlic and ginger.
2. Sauté the Aromatics
Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the minced garlic and ginger and stir-fry until fragrant.
3. Cook the Pork
Add the pork to the pan, season with a little salt and pepper, and stir-fry until it changes color.
4. Combine and Stir-fry
Add the sake to the pan, followed by the sliced onion and garlic scapes. Continue to stir-fry until the vegetables are cooked to your desired tenderness—they should still have a slight crunch.
5. Finishing Touches
Stir in the chicken stock powder and soy sauce, ensuring everything is well combined. Drizzle with sesame oil, give it one last quick toss, and immediately remove from the heat.
6. Serve
Transfer to a plate and serve hot, preferably with a side of steamed white rice.
For garlic lovers seeking a quick and satisfying meal, this Japanese Pork and Garlic Scape Stir-fry is a game-changer. It’s a classic home-style dish that balances the savory richness of pork with the unique, mild-garlic crunch of fresh garlic scapes. Ready in minutes, it's the perfect weeknight dinner to highlight the delicious versatility of garlic.
From the Sidewalks of Vietnam: Sizzling Garlic Butter Beef (Bò Nướng Bơ Tỏi)
Ingredients:
Instructions:
1. Marinate the Beef
In a large bowl, combine the sliced beef with the minced garlic, softened butter, soy sauce, oyster sauce, brown sugar, garlic powder, and black pepper. Mix everything thoroughly until the beef is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or overnight for a deeper flavor.
2. Prepare the Grill
Heat your grill to a medium-high temperature. Alternatively, you can use a heavy-bottomed skillet or a grill pan on the stovetop.
3. Grill the Beef
Once the grill is hot, place the marinated beef slices on the grate. Cook for 5-7 minutes per side, or until the beef reaches your desired level of doneness. While grilling, you can brush any remaining marinade onto the beef to intensify the flavor.
4. Rest and Serve
Remove the beef from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring a tender and flavorful bite. Serve the sizzling garlic butter beef hot with fresh rice, crisp lettuce, and juicy tomatoes.
Aromatic beef, sizzling with garlic and butter, served straight from the grill.
From the Slovak Kitchen: Hearty Garlic & Potato Dumplings (Cesnakové Strapačky)
Ingredients:
Instructions:
1. Prepare the Dumpling Dough
Peel the potatoes and grate them on the finest side of a box grater into a large bowl. Drain any excess liquid that accumulates. To the grated potatoes, add the all-purpose flour, egg, half of the minced garlic, salt, and pepper. Mix everything together with a wooden spoon until a thick, sticky dough forms. The dough should be thick enough to hold its shape; if it seems too wet, add a little more flour one tablespoon at a time.
2. Cook the Dumplings
Bring a large pot of salted water to a rolling boil. You can form the dumplings in one of two ways: either by using a spaetzle maker (haluškovač) placed over the pot, pushing the dough through the holes, or by placing the dough on a small cutting board and using a knife to cut small pieces directly into the boiling water. Once the dumplings float to the surface, cook them for another 2-3 minutes until they are cooked through.
3. Fry the Bacon & Garlic
While the dumplings are cooking, place the diced bacon in a large skillet over medium heat. Cook until the bacon is crispy and has rendered its fat. In the last minute of cooking, add the remaining minced garlic to the skillet and sauté until fragrant, being careful not to burn it.
4. Combine and Serve
Using a slotted spoon, remove the cooked dumplings from the pot and transfer them directly into the skillet with the crispy bacon and garlic. Add the optional lard or butter for extra flavor. Toss everything together gently to coat the dumplings in the delicious bacon fat and garlic. Serve immediately, piping hot.
Discover a true taste of Slovak comfort food with these hearty garlic and potato dumplings. A simple, rustic dish straight from the heart of Slovakia, this recipe transforms humble potatoes and a bold hit of garlic into a satisfying meal perfect for any lover of authentic, garlic-forward cuisine.
Mexico’s Zesty Embrace: Garlicky Orange & Chile Chicken
Ingredients:
Instructions:
1. Marinate the Chicken
In a large bowl, combine the orange juice, lime juice, vinegar, minced garlic, achiote powder, oregano, cumin, and a generous pinch of salt and pepper. Place the chicken pieces in a large dish or resealable bag, pour the marinade over them, and ensure they are well-coated. Refrigerate for at least 30 minutes, though 1-3 hours is ideal for the best flavor.
2. Sear the Chicken
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, reserving the liquid. Place the chicken in the hot pan and sear until golden brown on all sides. You don't need to cook it through at this stage. Once browned, remove the chicken and set it aside.
3. Sauté the Aromatics
In the same pan, reduce the heat to medium and add the sliced onions. Sauté until they become translucent, about 5-7 minutes. Add the diced jalapeños and tomatoes, and cook for another 5 minutes, stirring occasionally.
4. Simmer the Sauce
Return the seared chicken to the pan. Pour in the reserved marinade and the chicken stock. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
5. Cook and Finish
Cover the pan and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly. Season with additional salt and pepper if needed.
6. Serve
Serve the chicken hot, generously spooning the garlicky orange-chile sauce over the top. Garnish with fresh cilantro. This dish pairs wonderfully with white rice or warm corn tortillas to soak up the delicious sauce.
A vibrant dance of citrus, garlic, and chile that will brighten any dinner table.
A Hearty Taste of History: Peru’s Creamy Chicken & Corn Stew (Pepián de Choclo)
Ingredients:
Andean, Chicken, Comfort Food, Corn, Creamy, Garlic, Gluten-Free, Hearty, Main Course, Peru, Spicy, Stew
Instructions:
1. Prepare the Chicken and Corn
Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the oil over medium-high heat and brown the chicken on all sides. Remove the chicken and set it aside. While the chicken browns, blend the corn kernels with the cilantro and about 2 cups of the chicken broth until you have a creamy, thick paste.
2. Make the Aderezo
In the same pot used for the chicken, lower the heat to medium and sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cumin, cooking for another 2 minutes until fragrant. Stir in the ají amarillo paste and cook for 3-4 minutes more, allowing the flavors to meld together.
3. Combine and Simmer
Pour the blended corn mixture into the pot with the aderezo. Stir everything together well. Return the browned chicken pieces to the pot, nestling them into the corn sauce. Add the remaining chicken broth, stir, and bring the stew to a simmer.
4. Cook Low and Slow
Reduce the heat to low, cover the pot, and let it cook for about 25-30 minutes, stirring occasionally to prevent it from sticking. The stew is ready when the chicken is cooked through and tender, and the sauce has thickened to a rich, creamy consistency.
5. Serve
Taste and adjust the seasoning with salt and pepper if needed. Serve the Pepián de Choclo hot in bowls, traditionally accompanied by white rice and a spoonful of zesty Salsa Criolla on top.
Discover Pepián de Choclo, a traditional Peruvian stew where tender chicken meets a vibrant, creamy sauce. The star of this dish is fresh corn (choclo), blended with a flavor-packed base of garlic, onion, and spicy ají amarillo for a uniquely satisfying and comforting meal.
