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This crispy honey garlic pork is shallow-fried to golden perfection and coated in a sticky-sweet garlic glaze. Made with juicy pork chunks, garlic chips, and simple pantry ingredients, it’s an easy Chinese-style pork recipe that’s bold, flavorful, and better than takeout.
The first time I made this honey garlic pork, I couldn’t stop sneaking bites before dinner. Every piece was crisp on the outside, tender inside, and soaked up that garlic glaze just right—it practically begged for a bowl of rice.
If you love my crispy Chinese beef recipe, think of this as its porky cousin with a different twist. It’s definitely love at first bite.
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Unlike the usual Chinese honey pork made with chops, this recipe uses diced pork chunks for better texture and quicker cooking. A light potato starch coating and shallow fry create that irresistible restaurant-style crisp—no deep fryer needed.
It’s simple enough for a weeknight and bold enough to impress. If you’ve got some pork in the fridge and need dinner inspiration, this crispy honey garlic pork might just be your new go-to.
Key Ingredient Notes
- Pork: I prefer pork shoulder cut into large, bite-sized chunks—they stay juicy and crisp up well. Lean pork loin also works. Trim off any thick fat layers.
- Garlic: Thinly sliced garlic is fried to golden and crispy chips. It adds texture and infuses the oil with garlicky flavor throughout the dish.
- Potato starch: Gives the pork a light, super crispy coating. If you don’t have it, cornstarch is a fine substitute.
- Glaze: Be careful not to over-reduce the glaze since it thickens fast and can burn quickly. As soon as it bubbles and starts to stick to the spatula, it’s ready.
- Veggies: I use chives and red chili. Chives often pairs with pork especially in Chinese cuisine, but green onions or carrots work too in this recipe. Omit the chili if you prefer no heat.
How to Make Honey Garlic Pork (Step-by-Step)
1. Fry the garlic: Slice garlic thin and fry in a bit of oil until golden and crisp. I tilt the pan so the garlic stays submerged—this trick crisps them up without needing a ton of oil.
2. Season and coat the pork: Toss diced pork with salt, pepper, rice wine, and ginger. Add to a plastic bag with potato starch and shake to coat—this gives an even, light crust.
3. Shallow-fry until crispy: Cook the pork in a hot, oiled skillet until golden on both sides. I like to transfer the pieces to a wire rack so they stay crispy while resting.
4. Make the glaze: Stir together the sauce ingredients and simmer in the skillet until it bubbles into a sticky glaze.
5. Toss everything together: Add the crispy pork, garlic chips, and chili (if using) to the glaze and toss well. Finish with fresh chives—they’ll wilt quickly from the residual heat, so no need to cook further.
That’s it! Pile it over rice and savor the crunch in every garlicky, sticky bite.
More Pork Recipes to Try
- Twice Cooked Pork (Sichuan Pork Stir-Fry)
- Butadon (Japanese Pork Belly Rice Bowl)
- 30-Minute Easy Tonkatsu
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Crispy Honey Garlic Pork
Servings: 2 people
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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.
- 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
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.
Tag @beyondkimchee on Instagram. I love to see your masterpiece.
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English (US) · 