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Sticky Honey Ginger Pork

6 years ago
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Sticky honey glazed ginger pork stirfry recipe - delicious marinated pork in a chilli honey glaze with ginger and garlic recipe . Deliciously spicy stir fry using pork recipe. Great served with rice and vegetables. #recipe #porkrecipe #stirfry #recipes

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Yield: 4

Sticky Honey & Chilli Pork

ginger pork
4.6 Stars (64 Reviews)

Sticky honey ginger pork is my go-to when I want a stir-fry that’s full of attitude. The pork is seared until golden, then coated in a glossy sauce made with honey, fresh ginger, garlic, and a kick of chilli. It’s sweet, spicy, and properly sticky – the kind of bold, flavour-packed dinner that clings to your chopsticks and demands attention. I serve it with rice or noodles, a squeeze of lime, and absolutely no apologies. Quick, fiery, and completely moreish.

Cook Time 30 minutes
Marinade Time 30 minutes
Total Time 1 hour

Ingredients

Pork

  • 500g pork, diced
  • 1 tbsp soy sauce
  • 1 tbsp Shaohsing Chinese cooking wine
  • 1 tbsp vegetable oil
  • 1 tbsp cornflour

Sauce

  • 5 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 3/4 cup honey
  • 1/4 cup Sriracha sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce

Instructions

  1. Toss together the diced pork, soy sauce and Chinese cooking wine and set aside to marinate for 30 minutes.
  2. After 30 minutes, toss the marinated pork through the cornflour.
  3. Heat the oil in a skillet or wok over medium-high heat.
  4. Cook the pork in batches, until golden. Set aside.
  5. Reduce heat to medium and stirfry the ginger and garlic for 1 minute or until fragrant.
  6. Mix together the honey, Sriracha, vinegar and soy sauce, then add to the skillet.
  7. Increase heat to medium-high and stir sauce until bubbling and starting to thicken.
  8. Return the pork to the skillet and coat in the marinade. Simmer an additional 10-15 minutes, or until the sauce has thickened to your liking.
  9. Serve with rice, and stirfried greens.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 437Total Fat: 7.9gSaturated Fat: 2.2gCholesterol: 91mgSodium: 633mgCarbohydrates: 58.6gFiber: 0.4gSugar: 52.4gProtein: 33.8g

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© Bry
Cuisine: Chinese / Category: Dinner
ginger pork

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Sticky Honey Ginger Pork recipe

ginger pork

A Taste of Home with a Fiery Twist

Sticky Honey Ginger Pork is one of those recipes that hits all the right notes: salty, sweet, sticky, spicy, and downright addictive. I’ve made a lot of pork recipes over the years, and as much as I adore a slow-roasted pork shoulder or a crispy pork belly, it’s always these Asian-inspired flavours I find myself craving. Something about the combination of ginger, garlic, soy, and chilli just works beautifully with pork, especially when it’s lean cuts like pork loin that benefit from a big boost of flavour.

This particular dish always takes me back to my childhood. My dad, bless him, would only ever cook on special occasions. His two signature dishes were chilli chicken or chilli fish, both coated in a spicy homemade sweet chilli sauce and served on a bed of rice. I can still hear the crackle of hot oil as he deep-fried the battered fish, and the smell of garlic and chilli would cling to every surface in the kitchen. While Sticky Honey Ginger Pork is a far cry from deep-fried anything, the flavour profile still evokes those memories. It’s my grown-up version of childhood comfort food, with a modern midweek dinner twist.

If you’re used to pork belly or ribs when it comes to sticky dishes, you’re in for a surprise. This one’s made with pork loin, so it’s a lot leaner and quicker to cook. That also means you need to be mindful not to overcook it, but the reward is a glossy, lacquered sauce that clings to every bite. I’ve used Sriracha here for that proper chilli kick, but it’s easy to tone down if you’re spice-shy. Either halve the Sriracha or serve with a little drizzle of Kewpie mayo to take the edge off.

Why This Isn’t Just Another Sweet Chilli Pork Dish

I already have a sticky sweet chilli pork belly recipe, but trust me, this is a completely different beast. Firstly, it’s a stovetop stir fry, so you’re not babysitting it in the oven for hours. The pork loin is leaner and quicker to cook, which makes it perfect for a weeknight dinner. And then there’s the sauce. Instead of something syrupy and cloying, this one starts runny and cooks down into a thick, sticky glaze. It’s not just about sweetness, either. The fresh ginger adds bite, the garlic adds punch, and that hit of Sriracha rounds everything out with proper heat.

If you like your sauce a little more on the runny side, just don’t cook it down all the way. The beauty of a skillet sauce is you can watch it transform right in front of you. Let it bubble away for a few minutes if you want it glossy and sticky, or take it off the heat a little earlier if you want it saucier and more spoonable. Both ways are good, it just depends on your mood.

And while I adore pork belly, I find the leaner pork loin works a treat here. It soaks up the flavours beautifully without adding extra richness. Plus, it’s easier to portion out and reheat if you’re doing meal prep or planning leftovers for lunch. Just be warned, the sticky bits at the bottom of the pan will be hard to resist.

ginger pork

The Nostalgia of Spicy, Sticky Sauces

This sauce really does remind me of Dad’s cooking, though his was far more chaotic. He didn’t measure anything, just tossed in garlic, chilli, sugar, and soy until it looked right. His food was loud, unapologetically spicy, and usually involved some sort of deep-frying. Mum would hover behind him, cleaning as he went, muttering about how she was the one who’d have to scrub the splashback afterwards. And me? I’d just wait for the sauce. I loved it more than the chicken or the fish. That rich, spicy, sticky sauce was pure magic.

Sticky Honey Ginger Pork is my more refined version. Same punchy flavours, just cooked with a bit more restraint – and no oil-slicked benchtop to scrub down afterwards! It’s the kind of recipe that comes together in under 30 minutes, uses ingredients I always have in the cupboard, and makes me feel like I’ve treated myself to something special. Even when it’s just me, Maia the cat, and a bowl of rice on the lounge.

Honestly, if you grew up in an Aussie kitchen in the 90s, you probably remember those big weekend cook-ups where the dads made the same three dishes over and over, and everyone raved like it was restaurant-worthy. I think that’s part of why I love making food like this. It’s nostalgic, but it’s also something I can call my own. My version of those big flavours, just dialled into my life now.

Ingredients Breakdown

Sticky Honey Ginger Pork is built around two key parts: the pork itself and the sticky sauce. For the pork, I use diced pork loin tossed in soy sauce, Shaohsing Chinese cooking wine, vegetable oil, and cornflour. This not only seasons the meat but helps it brown beautifully in the pan.

The sauce starts with a flavour base of garlic and ginger. From there, honey brings the sweetness, Sriracha gives us that signature heat, and rice wine vinegar provides the perfect sharp balance. A little extra soy sauce ties everything together and deepens the umami. It’s a simple sauce but packs a serious punch once it’s cooked down to a glossy, sticky glaze.

This recipe is quick and straightforward, making it perfect for busy weeknights when you want something bold and satisfying without spending hours in the kitchen. Serve it over fluffy rice or with steamed greens to balance out the heat, and don’t forget a drizzle of Kewpie if your spice tolerance is on the gentler side.

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Bry is the food writer and recipe developer behind Cooking with Bry, a recipe platform built on nearly thirty years of cooking experience and over 215 original recipes spanning classic Australian, British, Middle Eastern and Mediterranean cuisine. She grew up in Western Sydney, where food was never just food. It was Aussie barbecues in the backyard, Middle Eastern bakeries down the road, and Mediterranean kitchens that treated every meal like an occasion. That early, immersive exposure to bold and diverse flavours shaped her palate and her cooking instincts in ways that underpin every recipe she develops today. She spent seven years living in the UK across London and Glasgow, deepening her understanding of British comfort food and traditional European cooking before returning to Australia via Adelaide, the country's undisputed foodie capital, where a passion for exceptional produce and honest, ingredient-led cooking only grew stronger. She's now based in Brisbane, developing and testing all of her recipes from her home kitchen. All of that, Western Sydney, the UK, Adelaide, Brisbane, and everywhere in between, feeds directly into what she cooks and how she writes about it. Her recipes pull from the traditions she knows most deeply, the food that feels like home, and are developed with the home cook firmly in mind. Honest, unfussy, and built around flavours that actually work.
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