Garlic Ginger Pork


  • 1 ½ lb. – ¼ inch boneless center cut pork loins, cut into strips

  • 1 tsp. Kosher salt

  • ½ tsp. black pepper

  • 1 Tbsp. canola oil

  • 5 cloves garlic, peeled and minced

  • 2-inch knob fresh ginger, grated

  • ½ cup honey

  • 2 Tbsp. to ¼ cup sriracha sauce

  • 1 Tbsp. rice or white wine vinegar


  1. In a small bowl, whisk together the vinegar, sriracha, and honey. Set aside.
  2. Heat oil over medium high heat in a heavy-bottom skillet. 
  3. Season pork strips with salt and pepper. Brown both sides in the pan and set aside.
  4. Add garlic and ginger to the pan. Stir for about 1 minute. 
  5. Raise heat to high and pour in the ingredients from the small bowl. Bring to a boil, stirring frequently. When the sauce is bubbly and thickened, add the pork back in and toss to coat completely. Cook until the sauce is reduced to a thick glaze. 
  6. Serve hot over rice or noodles, or eat cold as finger food.

Servings: 6

Time: 35 Minutes

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