Prepare all ingredients, including salad greens if desired.

Trim the pork neck by cutting slits into the tendons to prevent curling during cooking.

Season the pork with a pinch of salt and pepper.

Coat the pork with flour to preserve juices and improve sauce absorption.

Heat oil in a pan and cook the pork with garlic cloves over low heat.

Flip the pork when juices start to appear and continue cooking gently.

Remove the garlic and pork once cooked and set aside.

Wipe the pan clean and prepare for the second cooking stage.

Cook the pork again on high heat, brushing with butter for a golden finish.

Remove the pork and prepare the sauce in the same pan.

Combine ketchup, sugar, soy sauce, vinegar, and water in the pan and simmer.

Add the pork and garlic back to the pan and cook briefly in the sauce.