Today's #CIEditorsPick: Sichuan Stir-Fried Pork in Garlic Sauce. When it comes to replicating this classic Chinese #stir-fry at home, the biggest issue is vexingly familiar: how to cook tender, juicy pork. We started with swaping out the traditional choice of pork lion for boneless country-style spareribs, which are fattier and more tender. We soaked the pork in a baking soda solution, which tenderizes and moisturizes the meat, and then coated it in a velvetizing cornstarch slurry, which helps it retain moisture as it cooks. Tap the link in our bio to access the #recipe, and don’t forget to tag your photos with #CooksIllustrated along the way!