Easy Garlic Ginger Glazed Sticky Pork is one of my most popular recipes here on Foodie with Family. Read on to see why!
It’s no secret that food is my forever friend. It’s pretty easy to get me to hold forth on the subject in general, obviously.
I am especially passionate about that sub-category of food made of simple recipes using basic ingredients that deliver major flavours with minimal effort. Easy Garlic Ginger Glazed Sticky Pork is all of those things.
![Easy Garlic Ginger Glazed Sticky Pork is a tremendously flavourful and fast dinner that beats take-out any day of the week.](https://www.foodiewithfamily.com/wp-content/uploads/2015/07/Easy-Garlic-Ginger-Sticky-Glazed-Pork-3-680x453.jpg)
I want to clarify for a minute. There are two schools of thought on describing a food as ‘easy’.
Some folks think it’s gauche because using it perpetuates the false notion that somehow good food has to be complicated. I get it, I really do.
At the same time, I think that reminding people that a dish is “easy” is a kindness and a comfort. It’s like having a favourite pair of jeans that you put on when you need to have a good day.
The word “easy” is a reassuring one. It tells you you won’t be chained to the counter for hours upon hours or employing complex techniques that are more suited to angry French chefs who are prone to throwing pots.
![Easy Garlic and Ginger Sticky Glazed Pork Stir Fry](https://www.foodiewithfamily.com/wp-content/uploads/2015/07/Easy-Garlic-Ginger-Sticky-Glazed-Pork-2-680x453.jpg)
For that reason, I’m unapologetic about calling recipes ‘Easy”. Easy, easy, easy, easy, E-A-S-Y. Easy Garlic Ginger Glazed Pork is a perfect example of what I mean.
If I called it sweet and spicy lacquered pork, I’d technically be correct, but I’d also be intimidating the heck out of starter cooks.
And the truth of the matter is that Easy Garlic Ginger Glazed Pork is nuanced enough to keep a sophisticated eater and cook happy, but simple enough that even the most rookie cook can make it happen for a fast dinner. THAT is my happy place.
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, it’s hard to beat this for a fast, soul-satisfying meal.
![Easy Garlic Ginger Glazed Sticky Pork is a tremendously flavourful and fast dinner that beats take-out any day of the week.](https://www.foodiewithfamily.com/wp-content/uploads/2015/07/Easy-Garlic-Ginger-Sticky-Glazed-Pork-600x900.jpg)
What Kind of Honey Should I Use for Sticky Pork?
This is a pretty common question with a very simple answer: use a mild honey.Whichever light coloured honey you like best will serve here.
Whether you choose the stuff in the squeeze bottle shaped like a bear, or a bottle of light amber or golden coloured stuff from your favourite farmer’s market vendor, just go light as a rule of thumb. In other words, put the bamboo honey aside for this dish.
While strong flavoured honeys are delicious on their own or to finish a dish, you’re going to be concentrating the flavour of the honey when you reduce the sauce. A strong, robust honey like bamboo will bring too much of its own flavour to the party.
Which Cut of Pork Should I use for Stir Fry?
Again, this is a matter of personal preference, but I love boneless center cut loin or boneless sirloin steaks for our Easy Garlic Ginger Glazed Sticky Pork. Of the two, I usually reach for boneless center cut loin, because I love the leaner cut.
I don’t advise using a super marbled cut like shoulder because that will require far longer to cook than this recipe provides.
Pork Recipes
While Easy Garlic Ginger Glazed Sticky Pork is one of my favourites, I have many other easy pork recipes for your table, too.
Whether you’re using ground pork in Easy Garlic Ginger Crispy Pork Noodles or Egg Roll in a Bowl or making slow-cooker apple cider pulled pork, we’ve got you covered. If you want to know how to cook pork and which cuts to use, that’s here, too.
If you need help on learning how to cook pork shoulder, it’s all right there for you. Check out all of our pork recipes in our recipe index at your leisure!
Easy Garlic Ginger Glazed Sticky Pork
-As with many stir-fries -and this could be considered one- Easy Garlic Ginger Glazed Sticky Pork relies on the cook having everything prepared and set out before any flame or heat source comes anywhere near the pan. The bulk of the work comes before you ever put one molecule of anything in the pan.
-The goal with cooking the pork is to take it to being 2/3 done. This means that if you cut one strip of pork in half, you’ll be able to see the outer layer is lightly browned, the next 1/3 of it will be pink but opaque and the center should be slightly shimmery and darker pink.
It will continue cooking when the sauce comes into play. If you take the pork too far at this point, it’ll be overdone when the sticky, flavourful glaze is lacquering itself to the pork. See what I did there? I worked in those fancy-pants culinary terms to placate my purists. Who loves you? I do.
-Do not add the pork until you have reduced the sauce. This is the same motivation behind moving the pork to a plate and starting the sauce by itself. Sometimes it behaves a little oddly, and until it reaches a certain point (slightly thickened, bubbly, and smelling slightly caramelized), you don’t want to add the pork.
The pork strips will finish cooking in the sauce, but it’s easier to add a splash of liquid to keep it cooking longer than it is to make the sauce magically evaporate to doneness because your pork is done.
Trust me. If there was a way to abracadabra the sauce to doneness, I’d be all over it.
But this bears repeating: This sauce is meant to be reduced until it is already thick BEFORE you add the pork back in. If you do that, you won’t end up with too much sauce or a soupy mess.
When the sauce is boiled until it has evaporated down to a thick, sticky, shiny, state, you add the pork in and toss it. It’s worth the little bit of wait.
-You can serve Easy Garlic Ginger Glazed Sticky Pork any which way you wish; over rice, with green vegetables, on noodles, or with toothpicks as finger foods. My personal preference is with steamed or Spicy Asian Roasted Broccoli over rice.
![Easy Garlic Ginger Glazed Sticky Pork is a tremendously flavourful and fast dinner that beats take-out any day of the week.](https://www.foodiewithfamily.com/wp-content/uploads/2015/07/Easy-Garlic-Ginger-Sticky-Glazed-Pork-4-600x900.jpg)
Use this to make Easy Garlic Ginger Glazed Sticky Pork
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![Easy Garlic Ginger Glazed Sticky Pork is a tremendously flavourful and fast dinner that beats take-out any day of the week.](https://www.foodiewithfamily.com/wp-content/uploads/2015/07/Easy-Garlic-Ginger-Sticky-Glazed-Pork-4-450x450.jpg)
Easy Garlic Ginger Glazed Sticky Pork
Rate RecipeIngredients
- 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
Instructions
- 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.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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![Easy Garlic Ginger Glazed Sticky Pork is tender strips of pork glazed with an easy sticky, sweet, spicy, garlicky, gingery sauce.](https://www.foodiewithfamily.com/wp-content/uploads/2018/05/EASY-GARLIC-GINGER-GLAZED-STICKY-PORK-PINTEREST1-360x900.jpg)
This post was originally published July 22, 2015. Updated April 2017 with video and improved Cook’s Notes. Republished January 1, 2021.
![Easy Garlic and Ginger Sticky Glazed Pork Stir Fry](https://www.foodiewithfamily.com/wp-content/uploads/2015/07/Easy-Garlic-Ginger-Sticky-Glazed-Pork-collage-252x900.jpg)
Reader's Thoughts...
Jess says
Mine looks nothing like your delicious looking pic. Sauce not sticking to pork maybe? You can still see most of the white of the meat. Does not look orange. You sure you didn’t batter n fry the pork first to have the sauce stick to it? I really wanted mine to come out right.
Rebecca says
Hi Jess- it sounds to me like perhaps you need to reduce the sauce a little more. I definitely did not batter and fry the pork first. The sauce should be pretty sticky when you add the pork in. If you reduce it to that point first, it’ll be a deep mahogany colour. 🙂
Kathi says
This was really good. The balance of spice and sweet was very nice. I made the half recipe, so it was a little more liquid. My husband poured the sauce over his veggies.
Rebecca says
I’m so glad you and your husband loved it, Kathi! Thanks so much for taking the time to rate the recipe and let me know you dig it!
Connie says
This is a delicious recipe and so easy to make. I put it over jasmine rice w/steamed broccoli. Absolutely love it. This is my 4th time making it and shared it w/family who said it was awesome too
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Connie!
Luella B Pinelli says
My husband found pork strips at BJ’s, so I was searching for a way to cook them. I found this right away, and it looked delicious! We cooked the pork and served it with coconut rice and snap peas. It was a fantastic dinner. Thank you so much!
Rebecca says
That sounds amazing, Luella! Thanks for taking the time to rate the recipe and let me know you love it.
Elizabeth Larson says
Was very good, even with my change. I didn’t have any of the chili sauce so I used a pinch of red pepper flakes. Was spicy but not too spicy, very good. I had to let it simmer kind of long to reduce the sauce enough to properly coat the pork, which left the pork kind of tough which was OK! It reminded me of Chinese takeout that I can’t have any more and it was glorious!
Rebecca says
Thanks for taking the time to rate the recipe and let me know you love it, Elizabeth! I’m so glad you did! The pork will be more tender if you reduce the sauce longer before adding it next time! 🙂
Amy Y says
Rave reviews from my family!! Really delicious. Everyone wants me to make this again. I did toss the pork with some corn starch, as other reviews suggested, and it turned out crispy. So good!!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Amy!
Regina says
My husband loves this recipe so much we never have leftovers
Rebecca says
Thank you for taking the time to rate the recipe and let me know you and your husband love it, Regina!
Mandy says
Can pork shoulder be used in this recipe instead of loin? We loved it as written the first time but I only have shoulder on hand this time.
Rebecca says
Hi Mandy- Thanks for taking the time to rate the recipe and let me know you love it. Pork Shoulder is a much more marbled cut of pork than loin and is more suitable to long, slow braises. I wouldn’t personally use it for this recipe unless it had already been cooked and was just being tossed into the sauce. Of course, take my advice with a grain of salt since I haven’t tried it in this recipe. If you do, please let me know how it works out.
Carmen Basinger says
I’ve made this recipe several times for my family. I don’t change a thing, and it is always a hit! – never any leftovers.
I serve this over rice, and with roasted cabbage steaks.
Rebecca says
I’m so glad you love it, Carmen! Thanks for taking the time to rate the recipe and let me know!
Dot says
I made this a few months ago and didn’t let the sauce thicken up enough, but it was absolutely delicious with rice and veg!
Making it again tonight, but I’ll do it properly this time as it’s being served with salad, so runny sauce not a good idea!
Rebecca says
Hi Dot! I’m so glad you love it. Stick with reducing that sauce and you’ll be rewarded. Depending on how powerful your burner is on your stove, it may take a little longer (or a little less time) than specified in the recipe. Just keep an eye on it and look for the visual cues it’s done. 🙂
Dot says
I did it right this time and I thought it was superb, but the 2 tasteless people I cooked it for prefer it runny, over rice and veg! Ha ha! Idiots. I’ll still be making it again.
Niki says
Yum. Really, really good. I’m actually writing this between mouthfuls because l’m in danger of eating too much, too fast. What nonsense for people to be upset over a recipe being called easy or quick. I LOVE cooking and can spend hours browsing the web for new foods or recipes to try. That said, some days I’m more than happy to spend hours cooking and some days – like today because l overdid the gardening (it’s spring here) – l WANT something quick and easy. This fit the bill perfectly. I’m enjoying it with rice cooked in the microwave and steamed green beans. The only change l made was, when l cooked the ginger and garlic, l sliced and added a couple of tired spring onions that needed using. The recipe l use for my rice is Steamy Kitchen – “How to Cook Rice in the Microwave, Perfect Every Time”. Which is great and really is perfect every time. I suffer from chronic pain so l love having a quick rice method that doesn’t need supervision and that l can just walk away from. I make the full quantity, portion it, freeze it and reheat it in the Microwave and it’s still nicer than the precooked supermarket stuff. Apologies in advance to the purists who will be appalled over my quick easy rice cooking. 😁
Rebecca says
Thank you so much for taking the time to rate the recipe and let me know you love it, Niki!! Your rice sounds like a great solution!
M S says
So tasty!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, M S!
Jan says
I made this today. I used the sriracha chili sauce and it was way too hot, even though I used less than the recipe called for. I’ll make it again, but I’ll use about a teaspoon of the sauce instead of 2 tablespoons.
Rebecca says
Hi Jan- Heat is so subjective in food, isn’t it? Some of my kids would be thrilled if I upped the heat even beyond the 2 tablespoon amount of Sriracha. 🙂
Louisa says
My sauce was too thin but was still really lovely 😍
Rebecca says
Thanks for taking the time to rate the recipe and let me know you love it, Louisa! If you’d like the sauce a little thicker, you can boil it a bit to reduce it more before tossing in your pork!
Pher says
Same here but it was wonderful over the rice. Next time I’ll let it thicken more. Definitely a keeper!
TennMom says
Considering using this sauce as a finishing sauce for pork ribs? Have you ever tried it instead of barbecue sauce on ribs? I was thinking of brushing the ribs with it while they finish up in the oven
Rebecca says
Hi TennMom! That sounds delightful!! Just watch to make sure they don’t burn because honey has a really high sugar content! As long as you keep an eye on it, it should be fine!
Nami says
Just made this recipe for the first time and I would say it was a resounding success! I really appreciate the simple instructions. I was worried at first when the sauce wasn’t thickening but I was patient and eventually the consistency became just right. Thanks for sharing this recipe!
Rebecca says
I’m so glad, Nami!! Thanks for letting me know you loved it!
Heather says
Can chicken be substituted for pork?
Rebecca says
You betcha, Heather! If you’re using chicken breast, I’d add a tablespoon or so of olive oil to the pan before browning it, though, as chicken tends to be far leaner than pork! Also keep in mind that white meat chicken can dry out if overcooked. 🙂