Sticky Honey Garlic Diced Pork with Sesame and Spring Onion

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Cuisine

Asian-Inspired

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

410

Diced pork is an underrated kitchen hero — quick to cook, packed with flavour, and a perfect canvas for bold sauces like this sticky honey garlic glaze. This recipe turns simple pork cubes into glossy, savoury-sweet bites with golden sear and irresistible aroma.

The balance of honey, soy sauce, garlic, and a splash of rice vinegar creates a rich, umami-packed glaze that clings to each piece. It’s a dinner that feels indulgent but comes together in just 30 minutes.

Ideal for busy nights or when you’re craving something punchy and satisfying, this sticky diced pork can be served over fluffy jasmine rice, noodles, or even in lettuce cups for a lighter twist.

The addition of hoisin sauce adds complexity, while sesame seeds and spring onion brighten the finish with texture and color. Whether you’re cooking for one or feeding a crowd, this dish is a guaranteed hit — and it reheats beautifully, making it a great meal prep option, too.

Image of Sticky Honey Garlic Diced Pork with Sesame and Spring Onion

Ingredients

1.5 lbs diced pork shoulder or loin
2 tablespoons vegetable oil
4 garlic cloves, minced
1 teaspoon fresh ginger, grated
1/3 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce (optional for depth)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
2 teaspoons sesame oil
2 spring onions, sliced thin
1 tablespoon sesame seeds
Cooked jasmine rice or noodles, for serving

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Directions

Pat diced pork dry with paper towels and season lightly with salt and pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add pork and sear on all sides until golden and nearly cooked through, about 6–8 minutes.
Add garlic and ginger to the pan, cooking for 1–2 minutes until fragrant.
In a small bowl, whisk together honey, soy sauce, rice vinegar, hoisin (if using), and sesame oil. Pour into the skillet.
Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes.
Stir in the cornstarch slurry and cook until the sauce thickens and becomes sticky and glossy.
Sprinkle with sesame seeds and sliced spring onions.
Serve hot over rice or noodles with a side of steamed vegetables if desired.

Nutrition

Serving Size: 1
per serving: Calories; 410

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 5 grams; 25%
Cholesterol: 80 milligrams; 27%
Sodium: 720 milligrams; 31%
Carbs: 27 grams; 9%
Protein: 30 grams
Sugar: 21 grams
Fiber: 1 grams; 4%

Tips for Cooking Diced Pork

Use pork shoulder for tenderness and flavour; loin for a leaner option.
Pat pork dry before cooking to ensure a good sear.
Don’t overcrowd the pan — cook in batches for even browning.
Adjust sweetness by using less honey if preferred.
Add a splash of chilli sauce for a spicy twist.
Deglaze the pan with a bit of water or stock if needed.
Slice pork evenly to ensure uniform cooking.
Stir the sauce constantly once the slurry is added to prevent clumping.
Add steamed broccoli or snap peas to make it a full one-pan meal.
Leftovers are great in wraps or as a rice bowl topping the next day.

Serve It With Suggestions

Steamed jasmine or basmati rice
Stir-fried or steamed bok choy
Egg noodles or soba
Lettuce wraps for a low-carb option
Cucumber salad with rice vinegar
Sesame green beans
Fried rice or veggie stir-fry
Garlic naan or flatbread
Crispy wonton chips
Pickled vegetables or kimchi for contrast

FAQ's

Q: Can I use a different cut of pork?
A: Yes! Pork shoulder offers more flavour, while pork loin is leaner and cooks faster.

Q: Is this recipe spicy?
A: No, but you can add chilli flakes or sriracha for heat.

Q: Can I prep this in advance?
A: Absolutely — marinate the pork or make the sauce ahead of time to save time.

Q: Can I use chicken instead of pork?
A: Yes! Diced chicken thighs or breast work great with the same sauce.

Q: How do I thicken the sauce?
A: The cornstarch slurry ensures a glossy, sticky sauce — just simmer until thick.

Q: Can I make it gluten-free?
A: Yes, just use tamari or gluten-free soy sauce.

Q: How long do leftovers last?
A: Store in the fridge for up to 4 days in an airtight container.

Q: Can I freeze it?
A: Yes, freeze the cooked dish in portions for up to 2 months.

Q: What’s the best way to reheat?
A: Reheat in a pan over medium heat or in the microwave with a splash of water.

Q: Is this dish good for meal prep?
A: Definitely! It keeps well and pairs with various sides.

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Sticky Honey Garlic Diced Pork with Sesame and Spring Onion