Spicy Sticky Pork
I found this recipe when searching for one to use leftover pork loin. It quickly became one of our favorites. The original recipe didn’t call for vegetables, but it seemed an obvious addition. Now when I make pork chops or pork loin, I always make a little extra so I can use the leftovers for this recipe. 🙂
Spicy Sticky Pork
A sweet gingery and garlicky stir-fry.
Servings 4
Calories 493kcal
Ingredients
- 1½ lbs pork loin or chops, cut into small strips. either raw or leftover cooked pork
- ½ tsp black pepper
- salt to taste
- 2 tbl canola oil
- 2 cloves garlic, minced or put through a garlic press
- 2 tbl grated fresh ginger
- 1 cup honey
- ¼ – ½ cup chili garlic sauce depending how spicy hot you want it
- 1 tbl rice wine vinegar
- 2 cups vegetables of choice, such as bell peppers, snow peas, frozen peas, broccoli, carrots, onions, and/or mushrooms
Directions
- Heat oil in skillet over medium heat.
- If using raw pork, toss with salt & pepper and add to oil. Saute until no longer pink. Work in batches if needed to avoid overcrowding the pan. Transfer cooked pork to a bowl and set aside.
- Saute garlic and ginger until fragrant, about 30 seconds. (Add salt & pepper here if using unseasoned leftover pork.) Stir in honey, chili garlic sauce, and vinegar.
- Add vegetables and simmer until they're crisp-tender, stirring frequently. Add pork and stir to coat all. Continue to simmer until sauce is reduced to a thick, sticky glaze.
- Serve over rice or noodles.
