I cook this meal on nights when I get home late. I like fast dinners that still taste good. I started making Sticky Honey Garlic Pork for a Quick Weeknight Feast because it uses simple things I usually have. It cooks fast and cleans up fast.
I set a timer and use one pan. I slice the pork thin so it cooks quickly. I keep the sauce sweet with a little heat. After a few tries I learned small changes that save time and keep the meat tender.
This recipe is a simple pork stir-style dish with a sticky, sweet, and garlicky sauce. The pork gets a light sear and then a thick glaze forms from the honey and soy. People often make this for quick weeknight dinners or when they need a warm plate fast. It pairs well with plain rice or steamed vegetables. If you want another fast fish idea, try the quick honey mustard salmon recipe for a change.
Why make this recipe
This dish cooks in under 20 minutes and uses few bowls. The sauce blends sweet, salty, and a bit of heat so most people like it. It works with leftovers or fresh meat and it scales up for more plates. You can swap honey or soy easily to match what you have. This version is handy when you need a filling meal with little prep. If you want a slow-baked comfort option for a weekend, try a comforting baked ziti without ricotta instead.
How to make this recipe
Start by slicing the pork thin. Heat the pan until it is hot, then brown the meat so you get flavor. Mix the sauce and add it to the pan so it can bubble and thicken. Watch the sauce and stir so it coats the pork evenly. Expect some steam while it reduces and a sticky glaze at the end. This approach keeps the meat tender and packs flavor into a short cook time. The timing is forgiving; just don’t let the sauce burn.
Ingredients
1 pound Thinly sliced pork (boneless loin chops), cut into strips — thin slices cook fast and stay tender.
1/4 cup Soy sauce (use tamari for gluten-free) — gives the salty, savory base.
1/4 cup Honey (maple syrup can be used) — makes the sauce sticky and sweet.
2 cloves Garlic, minced — adds fresh sharp garlic flavor.
1 tablespoon Sesame oil (optional) — finish with this for a nutty scent.
1 teaspoon Red pepper flakes (adjust to taste) — adds heat and balance.
These items are easy to find and you can swap a few things if needed.
Directions
Heat a pan over medium-high heat. Add a little oil and sear the pork strips in batches so they brown.
Push the meat to one side. Mix soy, honey, and garlic in the pan or a bowl, then pour over the pork.
Let the sauce bubble and reduce until it coats the meat.
Stir in sesame oil and red pepper flakes at the end.
Notes: Browning in batches gives more color and better flavor. Pushing the meat aside lets the sauce heat quickly without overcooking the pork. Let the sauce bubble; that lets water evaporate so the glaze thickens. Add sesame oil and flakes at the end so their flavor stays bright.
How to serve this recipe
Serve the pork over plain white or brown rice to soak up the sauce. Add steamed broccoli or a quick salad to balance the sweetness. Top with a few sesame seeds or chopped green onion if you like. For a small bright side, try some bright tangy quick pickled red onions to cut the richness. This meal works for casual weeknights, small family dinners, or packed lunches if you chill it first.
How to store this recipe
Cool the pork to room temperature before storing. Keep it in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Reheat gently in a pan over low-medium heat or in the microwave in short bursts to avoid drying the meat. Add a splash of water or a little extra honey-soy mix when reheating if the sauce looks too thick.
Tips to make this recipe
Pat the pork dry before searing to help browning. Use a hot pan and do not crowd it. Thin slices cook fast and stay tender. Taste the sauce before you finish and adjust honey or soy to your liking. If the sauce is too thin, let it bubble a bit longer. If it gets too thick, add a teaspoon of water at a time. Watch the garlic so it does not burn; burned garlic tastes bitter.
Variation
Swap pork for thin chicken strips or firm tofu for a different protein. Use maple syrup if you don’t have honey. Add sliced bell peppers or snap peas for more veg. For less sugar, cut the honey by half and add a splash of rice vinegar to keep balance. The core idea is a quick sear and a sticky glaze, so most swaps work if you keep the timing and pan heat similar.
FAQs
Q: Can I use thick pork cuts?
A: You can, but slice them thinner so they cook quickly.
Q: Is there a gluten-free option?
A: Yes. Use tamari instead of regular soy sauce.
Q: Can I make sauce ahead?
A: Yes. Mix soy and honey and store in the fridge for a day.
Q: How spicy is this?
A: Mild by default. Add more red pepper flakes to increase heat.
Conclusion
This meal is a simple, fast option for busy nights and small gatherings. It cooks in one pan and uses a few pantry items, which helps keep the prep short and the flavor strong. For another take on sticky honey garlic flavors, see Sticky Honey Garlic Pork – KJandCompany.co. If you like shrimp, try the quick 10-Minute Honey Garlic Shrimp – Vikalinka for a barer change of protein.
Print
Sticky Honey Garlic Pork
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option Available
Description
A quick and delicious pork stir-fry with a sticky, sweet, and garlicky sauce, perfect for weeknight dinners.
Ingredients
- 1 pound Thinly sliced pork (boneless loin chops), cut into strips
- 1/4 cup Soy sauce (use tamari for gluten-free)
- 1/4 cup Honey (maple syrup can be used)
- 2 cloves Garlic, minced
- 1 tablespoon Sesame oil (optional)
- 1 teaspoon Red pepper flakes (adjust to taste)
Instructions
- Heat a pan over medium-high heat. Add a little oil and sear the pork strips in batches until browned.
- Push the meat to one side. Mix soy sauce, honey, and garlic in the pan or a bowl, then pour over the pork.
- Let the sauce bubble and reduce until it coats the meat, stirring in sesame oil and red pepper flakes at the end.
Notes
Brown the pork in batches for better flavor. The sauce should bubble to thicken effectively. Adjust ingredients to taste as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
