Tender strips of pork glazed with a sticky, sweet, spicy, garlicky, gingery sauce that is as easy as stirring a few things together in a pan, this fast, soul-satisfying meal is easy enough for rookie cooks, but delicious enough to keep sophisticated cooks and eaters happy.
Prep time: PT15M
Cook time: PT10M
Total time: PT25M
Rating
4.76 stars (173 reviews)
Ingredients
1 1/2 pounds boneless (center cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch thick strips, about 3 inches long)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 tablespoon canola or peanut oil (plus extra if necessary)
5 cloves garlic (peeled and minced or pressed through a garlic press)
2- inch knob of fresh ginger (grated)
1/2 cup mild honey
2 tablespoons to 1/4 cup sriracha or chili garlic sauce
1 tablespoon rice wine vinegar or white wine vinegar
Categories
Main Dish
Steps
In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.
Nutitrion
Serving Size: 1 serving
Calories: 269 kcal
Carbohydrates: 25 g
Protein: 25 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 71 mg
Sodium: 723 mg
Sugar: 24 g
Reviews
William on 2026-08-05 (5 stars): Fantastic recipe. I bet it will work great with Chicken
Jason on 2026-04-16 (4 stars): Delicious! Thanks for the inspiration. We served it with rice and stir fried veggies. I tried 3T of chili garlic paste and it was a bit spicy for my kids so I'll reduce that a bit next time.
Can you advise the portion size for your nutritional info estimates? I assume those totals aren't for the whole recipe. Thanks again for a tasty recipe!
Miss on 2026-03-26 (5 stars): I just sampled this before I served it. Hands down, this is awesome! All of the flavors came together in a deliciously, layered way. Thank you for sharing! P.S. I used just one-third cup of honey as that was all I had.
Schroomer on 2026-01-16 (5 stars): Great recipe. Lots to do but watched Korean Top Chef while I prepped. I added slivered spring onions and blanched broccolini. We like heat so we did a half cup of sriracha and three quarters cup of honey, and two Tbs of rice wine. Served over soba noodles. Just an excellent recipe that we’ve already put in rotation. It’s a slam dunk. Thanks for the ideas.
Schroomer on 2026-01-16 (5 stars): Great recipe. Lots to do but watched Korean Top Chef while I prepped. I added slivered spring onions and blanched broccolini. We like heat so we did a half cup of sriracha and three quarters cup of honey, and two Tbs of rice wine. Served over soba noodles. Just an excellent recipe that we’ve already put in rotation. It’s a slam dunk. Thanks for the ideas.
