COOK’S TIPS

The notorious pungency of garlic is not present in the garlic clove. It’s the result of a chemical reaction that takes place when the cell walls of a raw clove are broken. This is why a baked head of garlic or the whole cloves used in the Provencal dish of chicken stewed with 40 cloves of garlic have a mild, nutty flavor rather than a loud, penetrating one. In Garlic Pork, the cloves are roughly chopped, giving the dish both kinds of garlic flavor.