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Sticky Honey Ginger Pork


When it comes to cooking with pork, although there are countless recipes from all over the world, I always lean towards East Asian inspired dishes. I’m not sure what it is about these flavours that work so well with pork. However, I must admit I’m slightly addicted, especially to my sticky honey ginger pork.

This sticky honey ginger pork recipe reminds me a bit of my childhood actually. My father, on special occasions, would make his fabulous “chilli chicken” or “chilli fish”. This involved deep-fried, battered pieces of fish (or chicken) served with an incredibly spicy, homemade sweet chilli sauce. Although this isn’t that recipe, it’s certainly evocative of my childhood, growing up in Sydney.

Now, although I do have a sticky sweet chilli pork belly recipe, I must say this sticky honey ginger pork stirfry is quite different.

Firstly, I use pork loin for this recipe which is a very lean cut of pork. This is stir fried on the stove top, rather than slow cooked in the oven, and then is tossed through, and simmered in the sweet chilli sauce. I also use Sriracha in this recipe, which is a deliciously hot and spicy chilli sauce.

Next, the very runny sauce is cooked down in the skillet to form a wonderfully thick, glossy, sticky sauce. However, if you’re wanting something a little more saucy, you can always remove this from the heat earlier, when the sauce hasn’t thickened to it’s sticky, glossy glory.

Thanks to the Sriracha, this recipe is not for the faint of heart!! If you are wanting something a little milder, simply halve the Sriracha. Alternatively, you can serve this with a drizzle of Kewpie mayonnaise which will help cut through the heat!

Sticky Honey & Chilli Pork Recipe

Sticky Honey & Chilli Pork

Delicious marinated pork in a chilli honey glaze with ginger and garlic.

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



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


  • 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


  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:



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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