Easy Garlic Ginger Glazed Sticky Pork is one of the most popular recipes on Foodie with Family. Read on to see why.
Food has always been a constant in my life, and I love simple recipes that use everyday ingredients to create big flavor without a lot of fuss. This Garlic Ginger Glazed Sticky Pork is exactly that: bold, satisfying, and quick to make.
This dish balances sweet, spicy, garlicky, and gingery notes in a glossy, sticky sauce that clings to tender pork strips. It’s approachable enough for a weeknight dinner yet interesting enough to please experienced cooks and adventurous eaters.
There are two ways people think about the word “easy.” Some feel it can diminish a dish, as if good food must be complicated. I disagree. Describing a recipe as easy is a kindness — it reassures you that you won’t spend hours on technique or complicated steps. It’s like slipping into a favorite pair of jeans when you want to feel comfortable and confident in the kitchen.
I’m unapologetic about calling recipes easy. This one truly is: you’ll prep a few simple ingredients, stir them together, and finish with a vibrant glaze that tastes like you spent far more time on it than you did.
Calling it “sweet and spicy lacquered pork” might sound fancy, but it could intimidate beginning cooks. This recipe is nuanced enough to satisfy a seasoned palate, yet straightforward enough for a novice to pull off reliably. That balance — flavorful and forgiving — is exactly what I aim for.
Tender strips of pork are coated in a sticky glaze made from honey, chili sauce, garlic, and fresh ginger. The sauce reduces to a shiny, clingy finish that transforms ordinary pork into a fast, soul-satisfying meal.
What kind of honey should I use for sticky pork?
Use a mild, light-colored honey so the sauce’s sweetness supports the other flavors instead of overpowering them. Light amber or golden honey, or the common squeeze-honey, are all good choices. Avoid strongly flavored honeys for this recipe; when you reduce the sauce, intense honeys can dominate the final taste.
Which cut of pork should I use for stir-fry?
Boneless center-cut loin or boneless sirloin steaks work well. I usually choose center-cut loin for its lean texture. Avoid very marbled cuts like pork shoulder for this quick method, since they need longer cooking to become tender.
Other pork recipes
If you like this dish, there are many other easy pork recipes to explore on Foodie with Family. From ground pork noodle dishes to slow-cooker pulled pork, you’ll find plenty of simple, flavorful options for weeknight meals and family dinners.
Easy Garlic Ginger Glazed Sticky Pork
As with many stir-fries, the success of this recipe depends on preparation. Have all ingredients measured, minced, and ready before you heat the pan. Most of the work happens before the pork ever touches the skillet.
Cook the pork to about two-thirds done in the skillet: the outside should be browned, the middle slightly pink and glossy. The pork will finish cooking in the sauce, so avoid overcooking it during the sear.
Do not add the pork until the sauce has reduced and thickened. Start the sauce after you remove the pork and let it reduce until slightly thick, deeply aromatic, and bubbling. Adding pork too early can leave you with a watery sauce or overcooked meat. When the sauce has reached a thick, sticky, glossy stage, return the pork, toss to coat, and let the glaze cling to each piece.
This dish is versatile: serve it over steamed rice, with roasted or sautéed greens, on noodles, or even as finger food. My favorite is steamed rice with spicy Asian roasted broccoli on the side.
Useful tools for this recipe
- Everyday heavy-bottomed skillet or frying pan
- Bamboo spatula or heatproof spoon
- Tongs for flipping the pork
Easy Garlic Ginger Glazed Sticky Pork
Rebecca Lindamood
Ingredients
- 1 1/2 pounds boneless center cut pork loin, cut into 1/4-inch slabs then into 1/4-inch strips about 3 inches long
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon canola or peanut oil plus extra if needed
- 5 cloves garlic peeled and minced or pressed
- 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
-
Whisk the honey, sriracha (or chili garlic sauce), and rice wine vinegar together in a small bowl and set aside.
-
Heat the oil in a heavy skillet over medium-high heat until shimmering. Season the pork strips with kosher salt and black pepper and toss to coat. Add the pork in a single layer, working in batches if needed to avoid overcrowding. Brown the first side, flip, and brown the second side. Transfer the seared pork to a plate.
-
Return the pan to medium-high heat, add the garlic and grated ginger, and stir until fragrant, about 30 seconds.
-
Raise the heat to high and pour in the sauce mixture. Bring to a boil, stirring frequently. When the sauce becomes very bubbly and thick—warm and honey-like—add the pork back to the pan and toss constantly until the sauce reduces to a thick, sticky glaze that coats the meat. Serve immediately over rice, noodles, or as finger food. The dish can also be cooled and eaten cold.
Video
Nutrition
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your creation.
This post was originally published July 22, 2015. Updated April 2017 with video and improved Cook’s Notes. Republished January 1, 2021.
