Crispy Honey Garlic Pork
Crispy honey garlic pork made with juicy pork chunks, garlic chips, and a sticky glaze. An easy, bold, sweet-savory dish perfect with steamed rice.
Ingredients
- 10 cloves garlic sliced
- 4 tbsp cooking oil
- 2/3 lb (300 g) pork shoulder or pork loin diced into large bite size chunks
- pinch salt and peper
- 1 tbsp (15 ml) sweet rice wine (mirim)
- 1/2 tsp (2.5 ml) ginger paste
- 2 tbsp (16 g) potato starch or cornstarch
- 1.7 oz (50 g) chives sliced
- 1 fresh red chili sliced, optional
- 1 tbsp (9 g) toasted sesame seeds to garnish
For the glaze
- 1 tbsp (15 ml) low sodium soy sauce
- 1/2 tbsp (7.5 ml) oyster sauce
- 2 cloves garlic minced
- 2 tbsp (30 ml) sweet rice wine (mirim)
- 1 1/2 tbsp (22 ml) white vinegar or rice vinegar
- 2-3 tbsp (30–45 ml) honey
- 1/4 tsp (0.5 g) pepper
Instructions
- Heat oil in a skillet over medium heat. Add sliced garlic and cook until golden and crispy on both sides, tilting the pan slightly so the garlic is submerged. Stir frequently for even browning. Transfer to a paper towel-lined plate and set aside.
- In a bowl, season pork pieces with salt, pepper, sweet rice wine, and ginger paste. Toss to coat evenly. Place the pork into a plastic bag with potato starch and shake until fully coated.
- Reheat the skillet with the remaining oil over medium heat. Shake off any excess starch and add the pork in a single layer. Fry for about 2 minutes per side, or until golden brown and crispy. Transfer to a wire rack to keep crisp.
- In a small bowl, whisk together all the glaze ingredients. Wipe out most of the oil from the skillet, then heat over medium-high until very hot. Pour in the sauce—it should bubble immediately and begin to thicken.
- Add the fried pork, garlic chips, and red chili (if using) to the bubbling sauce and toss quickly to coat. Remove from heat, stir in the chives, and toss just until wilted. Garnish with sesame seeds and serve hot with rice.