This is one of my adventures I have cooking with my pressure cooker. Saved me a lot of simmering time. If I were to cook this same dish over the stove, it would probably take me an hour just to get the pork slices to the tenderness I desire.
'Garlic Oil' to me is what 'Szechuan peppercorn' is to Kylie Kwong. I can never NOT have garlic oil ready at my disposal in my kitchen at anytime. I stir it in my noodles, drizzle over my hot porridge, steam dishes, steamboat meals, garnishing over fish, blanche vegetables, steam chicken etc. the list goes on. In short, it is a must have.