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, this fast, soul-satisfying meal is easy enough for rookie cooks, but delicious enough to keep sophisticated cooks and eaters happy.
Ingredients
1 1/2poundsbonelesscenter cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch thick strips, about 3 inches long
1teaspoonKosher salt
1/2teaspoonblack pepper
1tablespooncanola or peanut oilplus extra if necessary
5clovesgarlicpeeled and minced or pressed through a garlic press
2-inchknob of fresh gingergrated
1/2cupmild honey
2tablespoonsto 1/4 cup sriracha or chili garlic sauce
1tablespoonrice 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.
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.