Easy Garlic Ginger Glazed Sticky Pork

Servings 6
Prep Time 15 mins
Cook Time 10 mins
Calories 269
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I am particularly enthusiastic about that subset of cuisine that uses simple recipes with basic ingredients to create big flavors with little effort. All of those qualities can be found in Sticky Pork with an Easy Ginger Garlic Glaze.

I freely refer to recipes as “Easy,” with the letters E, A, S, and Y. An excellent illustration of what I mean is the simple garlic ginger glazed hog.

Technically, I would be right if I called it sweet and spicy lacquered pork, but I would also be scaring the daylights out of beginner cooks.

The truth is that Easy Garlic Ginger Glazed Pork is sophisticated enough to please a discerning palate and chef, but it’s also easy enough for even the most novice cook to prepare for a quick supper. My happy place is there.

For a quick, soul-satisfying meal, it’s hard to beat this: tender slices of pork coated in a sweet, spicy, garlicky, gingery glaze that you can make simply by combining a few ingredients in a pan.

What Kind of Honey Should I Use for Sticky Pork?

The answer to this typical query is quite straightforward: use a mild honey. Any light-colored honey that you enjoy is suitable for this purpose.

Regardless of whether you pick the material from the squeeze bottle in the shape of a bear or a bottle of light amber or golden colored material from your favorite farmer’s market seller, remember to use it sparingly as a general guideline. In other words, keep the bamboo honey aside for this recipe.

You will be concentrating the flavor of the honey when you reduce the sauce, even though honeys with a strong flavor are delicious by themselves or as a dessert finisher. Too much of the flavor of a thick, potent honey-like bamboo will be brought to the celebration.

Which pork cut is ideal for stir-frying?

Once again, this is a matter of personal taste, but I adore boneless center cut loin or boneless sirloin steaks for our Simple Garlic Ginger Glazed Sticky Pork. I often grab boneless center cut loin out of the two since I prefer the leaner cut.
Since this recipe doesn’t call for a highly marbled piece like the shoulder, which would take significantly longer to prepare, I wouldn’t recommend using it.

Recipes Using Pork

Although Easy Garlic Ginger Glazed Sticky Pork is one of my favorites, I also have a ton of other simple pork recipes for your dinner table.

Sticky Pork with a Simple Ginger and Garlic Glaze

-Like many stir-fries—and this might be thought of as one—Easy Garlic Ginger Glazed Sticky Pork depends on the cook having everything prepped and ready before any fire or heat source even approaches the pan. Before you ever add a single molecule of anything to the pan, the majority of the task is completed.

-The aim of cooking the pork is to bring it to the point where it is two-thirds cooked. As a result, the outer layer of a strip of pork will be softly browned if you slice it in half. The following third of the strip will be opaque and pink, while the middle should be somewhat shimmery and a deeper shade of pink.

When the sauce is added, the cooking process will continue. The pork will be overcooked by the time the sticky, tasty glaze has lacquered itself to it if you overdo it at this point. Did you notice what I did there? To appease my purists, I used all those highfalutin culinary words. Who cares for you? I do.

-Until the sauce has been reduced, do not introduce the pork. The reason for switching the pork to a dish and beginning the sauce separately is the same. The pork shouldn’t be added until it reaches a certain point—somewhat thickened, bubbly, and with a faint caramel fragrance—as it occasionally acts a little strangely.

Since your pork is done, it’s simpler to add a dash of liquid to maintain it cooking for longer than it is to cause the sauce to magically evaporate to doneness.

Trust me. I would be all over it if there were a method to conjure the sauce to perfection.

However, this should be emphasized: Before adding the hog back in, this sauce should be reduced until it is already thick. You won’t have a soupy mess or too much sauce if you do that.

The pork is added to the sauce and stirred after it has been cooked to a thick, sticky, and glossy consistency. It’s worthwhile to wait a bit.

-Easy Garlic Ginger Glazed Sticky Pork may be served in any way you choose; over rice, with green veggies, on noodles, or with toothpicks as finger foods. I prefer rice with steamed or spicy Asian roasted broccoli.

Simple Sticky Pork with Ginger and Garlic Glaze

15 minutes of preparation time

10 minutes of cooking time

Overall, 25 minutes

This quick, soul-satisfying supper is simple enough for novice cooks, yet delicious enough to please experienced cooks and diners. It consists of delicate pork pieces coated in a sticky, sweet, spicy, garlicky, gingery sauce that can be prepared in a matter of seconds by just combining a few ingredients in a pan.

Components

• A 1 1/2-pound boneless center-cut pork loin, sliced into 1/4-inch thick slabs and then 1/4-inch thick pieces that are about 3 inches long.
• 1 teaspoon Kosher salt
• half a teaspoon of black pepper
• 1 tablespoon of peanut or canola oil, with more if needed
• 5 cloves of garlic peeled and minced, or pressed through a garlic press
• 2 inches of fresh ginger, grated
• half a cup of light honey
• two tablespoons to one-fourth cup of sriracha or chili garlic sauce
• one tablespoon of white wine vinegar or rice wine vinegar

Directions

1. Combine the rice wine vinegar, sriracha, and mild honey in a tiny mixing bowl or liquid measuring cup. Put aside.
2. Over medium-high heat, pour the oil into a thick-bottomed pan and swirl to coat. Allow it to heat until it is gleaming. Add kosher salt and black pepper to the pork strips as the oil heats, then toss them with your hands to distribute the seasoning evenly. In order to avoid overcrowding the pan, carefully add the pork to the pan in batches. Turn the pieces with a pair of tongs or a spatula and let the first side cook until golden. Move the pork to a dish.
3. Put the pan back on the heat and mix in the garlic and ginger. About 30 seconds, stir until aromatic.
4. Bring the sauce mixture to a boil while stirring constantly over high heat. Add the pork back in when the sauce is thick and bubbly like warm honey, and toss it continually to coat everything and turn the sauce into a thick, sticky coating on the pork. This can be consumed right away over rice, noodles, or as finger food, or it can be allowed to cool and be eaten cold.

Nutrition

269	kcal
25 grams	of carbohydrates
25 g	of protein
6 g	of fat
1 gram	of saturated fat
71 mg	of cholesterol
723 mg	of sodium
Potassium:	458 mg
24 g	of sugar
0. 9 mg	of Vitamin C
12 mg	of calcium
Iron:	0. 8 mg

As a courtesy, we provide you with an approximation of nutritional data. Using your favorite nutrition calculator and the precise components in your recipe, you should determine the nutritional data.