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.
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.
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.
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.
Use this to make Easy Garlic Ginger Glazed Sticky Pork
Connect with Foodie with Family
facebook | pinterest | instagram|twitter
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.
did you make this recipe?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!
This post was originally published July 22, 2015. Updated April 2017 with video and improved Cook’s Notes. Republished January 1, 2021.
Reader's Thoughts...
Nyuudle says
If you add 2 spoons of ketchup to the sauce it’s gonna be more amazing, got this tip from a japanese granma
Rebecca says
Thank you so much, Nyuuddle! I love this tip!!
Land Locked Mermaid says
Big hit!
My 3rd time making food with Asian flavors and it was judged as top 5!
Gonna try Asian flavors more often!
Rebecca says
That rocks, Land Locked Mermaid 🙂 Thanks so much for taking the time to rate the recipe and let me know you loved it! We have many, many more Asian inspired recipes right here on the blog.
mary Sullivan says
Used it for leftover pork tenderloin. Added broccoli Florettes and put on top of rice.. Great flavor. Could do this with shrimp, chicken, beef or pork. Adding to my regular lineup for dinner. YUMMM
Rebecca says
I’m so glad you loved it, Mary!!! Thank you so much for taking the time to let me know. 🙂
Rinna says
Also easy and excellent with ground pork–my spouse prefers it that way. (Brown the pork. Skim out any excess fat from the pan and use the drippings to fry up the garlic and ginger. Proceed as directed.) For extra veggies, cook some carrots separately and add them at the end.
Rebecca says
Thanks for taking the time to rate the recipe and let us know you love it. I love your fun spin on it, Rinna!
Rhonda says
This is delicious! I have made this several times already. I’m making some freezer meals for my son and his wife who just had a baby. I’m wondering if this would freeze okay?
Rebecca says
Hi Rhonda- I have not tried freezing/thawing/reheating this meal yet. I think it may work, but my only caution is that honey may crystallize upon thawing. That said, a reheat may solve that. I’d recommend experimenting with a batch yourself before committing to it. If you do, please let me know how it went.
Jo says
can I use ground ginger-and what can I replace honey with since I do lower carbs and low sugar?
Rebecca says
Hi Jo- You can definitely use ground ginger. As for honey, I’m not sure what syrup that behaves the same way as honey would be best to use in place of honey. Perhaps just reduce the amount of honey if it is crucial that you eat lower carbs? Or reduce the portion size and bulk up the dish with more vegetables?
Stacey Chamberlin says
This was very tasty. I’ll have to try making it again. Wish the recipe had clarified liquid sriracha vs powdered. I used the powder (all we had) but didn’t realize it would be so spicy!! Good thing I only put in half the amount in the recipe.
Rebecca says
Hi Stacey- I’ve never actually SEEN powdered sriracha and didn’t know it exists, so I definitely didn’t think to warn against using it since the liquid kind is by far the most readily available. I’d recommend using the liquid next time, or looking up the conversion chart online for using this unfamiliar product vs. the common liquid.
Liz says
Family loved this meal! My 14 year old son helped prepare and cook the meal it’s that easy.
Rebecca says
Hi Liz- Thank you so much for taking the time to rate the recipe let me know you all loved this. My 14 year old also loves this dish!
Karen McKay says
super easy
need to cut down Amy amount of sriracha for my family.
sauce is beautiful and shiny
Rebecca says
Thanks for taking the time to rate the recipe and let me know you love it!
Alicia says
Easy, delicious, can’t stop raving. Made it exactly as written. Used the garlic chili 2 tbsp and was spicy enough but not overly. Prepared everything ahead of time and just threw it together at dinner. Thank you! Can’t wait to make again.
Rebecca says
Thanks so much, Alicia! I appreciate that you took the time to come back and rate the recipe and let me know you loved it!! xoxo
Karen says
Love love the sticky pork!!!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know that you love it, Karen! xoxox
Marky says
Just made this & our family loves it. Very easy & so delicious. Can’t wait to try it with chicken as well.
Rebecca says
HI Marky- Thanks so much for taking the time to rate the recipe and let me know your family loves it! I really appreciate it.
Lara York says
Delicious! Thank you for sharing this tasty recipe. We needed a different way to cook pork chops.
Rebecca says
Thank YOU, Lara! Thanks for taking the time to rate the recipe and let me know you loved it!
Ann Carter says
We loved this! I only had half the quantity of left over pork, so made half the recipe quantity, which we had with home made pitta breads, shredded cabbage, onion & mayonnaise for a delicious lunch.
Rebecca says
I’m so glad you loved it, Ann! I really appreciate you taking the time to rate the recipe and let me know!
Sue Stewart says
So glad this popped up, for a pork meal. Substituted Chipotle sauce and a chilli sauce for chilli garlic srachia. Hubby helped and we have hardly ever used our wok. This was quick and delicious and the tips and tricks very helpful.
Rebecca says
I’m so glad you and your hubby loved it, Sue! Thanks for taking the time to let me know!
Caroline Bell says
Absolutely delicious, will make this again
Rebecca says
Thanks so much, Caroline! I’m so glad you took the time to check in and let me know you loved it.
Tami says
My knob of ginger must have been way bigger than yours! Mine turned out super spicy! It’s barely edible and we like spicy food. Perhaps a measure besides inches would have been more helpful.
Rebecca says
Definitely reduce the ginger to taste for your family! We like very gingery food, and our ginger tends to be about 1 to 2-inches in diameter…
Melvin Nipper says
This very,very good. Love it.
Rebecca says
I’m very glad you love it!!
Ads says
So easy and really yummy. I used leftover pork roast and it worked fabulously!
Janie K says
This was delicious. Will definitely make this again
Rebecca says
I’m so glad you loved it, Janie! Thanks for taking the time to let me know!