Addie staff in the kitchen: Easy Garlic Ginger Glazed Sticky Pork

This recipe takes only 25 minutes from start to finish and is great for a starter, braai baste, stir fry or to serve with other vegetables with potatoes or over rice or pasta.

Step 1: Collect you ingredients. As you can see this recipe doesn’t need many. (Ingredients sponsored by SpringsGate PnP)

Ingredients:

  • 700g boneless centre cut pork loin cut into strips (or you can buy ready cut stir fry strips).
  • 1 tsp salt.
  • 1/2 tsp black pepper.
  • 1 Tbsp canola or peanut oil plus extra if necessary.
  • 5 cloves garlic peeled and minced.
  • 5cm knob of fresh ginger grated
  • 1/2 cup honey.
  • 2 Tbsp to 1/4 cup sriracha or chili garlic sauce according to your “heat” preference.
  • 1 Tbsp rice wine vinegar or white wine vinegar.

Directions:

Step 2: In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha or chili garlic sauce, and rice wine vinegar. Set aside.

 

Step 3: 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.

 

Step 4: 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 somewhat thickened, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork.

 

Step 5: Serve as you wish and enjoy.

Recipe taken from www.foodiewithfamily.com

Also read: Addie staff in the kitchen: Prawn Cappelli D’Angelo

Also read: Addie staff in the kitchen: Chicken Kung Pao

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  AUTHOR
Samantha Keogh
Editor

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