Spicy Garlic Ginger Pork
This simple and flavorful garlic ginger pork recipe is perfect for a family dinner or a quick weeknight meal. Tender pork chunks are cooked with a delicious sauce made from garlic, fresh ginger, and soy sauce, with a touch of spice from sriracha. The balance of sweet and savory flavors makes this dish satisfying and unique, without being overly complicated. If you're a fan of easy pork recipes with bold flavors, this dish is sure to become a favorite!
Ingredients
- 1 ½ lbs. pork tenderloin or roast boneless, skinless, cut into small chunks
- 1 egg
- 3 tbsp cornstarch plus 1-2 tbsp extra if needed
- ¾ cup water
- 1 tbsp fresh ginger finely chopped
- 2 garlic cloves minced
- 2 tbsp white or yellow onion finely chopped
- 3 tbsp soy sauce low sodium preferred
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- 2 tsp sriracha adjust to taste
- 1 tsp red pepper flakes
- 2 tbsp canola oil
- Green onions chopped (for garnish)
Instructions
Prepare the Sauce:
- In a small bowl, whisk together the rice vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, sriracha, red pepper flakes, and water. This mixture will be the sauce.
Simmer the Sauce:
- Heat a skillet over medium heat and pour in the sauce. Let it simmer gently for about 10 minutes, stirring occasionally, until the sauce thickens and darkens slightly. Once done, transfer the sauce back into the bowl and set aside.
Coat the Pork:
- In a large mixing bowl, toss the pork chunks with cornstarch until fully coated. You may need to add an extra tablespoon or two of cornstarch if the pork is not fully covered.
- In a separate small bowl, whisk the egg and pour it over the cornstarch-coated pork. Mix gently until the pork is evenly coated with the egg.
Cook the Pork:
- Using the same skillet you prepared the sauce in, heat the canola oil over medium-high heat. Once the oil is hot, carefully add the pork, spreading it out evenly.
- Let the pork cook without disturbing it until the bottom is golden brown. It may look a bit unusual at this stage, but don’t worry—it will come together.
- Flip the pork pieces over, gently breaking them apart. Cook for 5-7 more minutes until the other side is golden brown. Lower the heat and let the pork cook for an additional 5 minutes, stirring occasionally to ensure even cooking. The pork should reach an internal temperature of at least 150°F.
Combine Pork and Sauce:
- If there’s any excess oil in the pan, drain it off. Turn the heat to high and pour the reserved sauce over the cooked pork. Stir the pork frequently, allowing it to absorb the sauce and glaze for a few minutes.
Serve:
- Garnish with freshly chopped green onions and sprinkle additional red pepper flakes for an extra kick (optional). Serve hot and enjoy!
Notes
- Adjust the Heat: If you love extra spice, feel free to add an additional 1-2 teaspoons of sriracha or more red pepper flakes to the sauce.
- Pork Coating: The cornstarch and egg coating gives the pork a crispy texture when fried. Don’t worry if the pork looks strange at first—it will crisp up and turn golden as it cooks!
- Cooking Temperature: Ensure the pork reaches an internal temperature of 150°F for safe consumption.