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This honey garlic pork rice bowl is the kind of weeknight dinner you start craving before lunch. The pork turns shockingly tender thanks to the flash—braise in a sticky sweet savory sauce that clings to every cube and soaks into rice. Perfect for anyone who wants a takeout—style meal without calling for delivery.
When I first threw this together on a busy Thursday evening it disappeared before I even put the broccoli on the table. My family still calls these pork bites “little candies” because they are so sticky and irresistible.
Ingredients
- Pork shoulder or country style ribs: Choose well marbled pieces for extra tenderness a good butcher will cut it into cubes for you if you ask
- Cornstarch: Helps the pork get crisp and thickens the sauce optional but adds a glossy finish I use it when I want a Chinese restaurant texture
- Kosher salt and black pepper: Heightens the flavor and balances the sweetness a coarse kosher salt is best here
- Olive oil: For browning the pork choose extra virgin for a fresh grassy aroma
- Unsalted butter: Adds richness and melds the sauce with the pork pick real butter over margarine for best results
- Garlic: Fresh minced garlic brings the whole dish to life go for firm cloves without green shoots
- Honey: The heart of the sauce use a mild honey for balance and avoid super—dark varietals that could overpower
- Low sodium chicken or beef stock: Lends depth without making it too salty I prefer chicken with pork for a lighter taste
- Lemon juice: Provides brightness and keeps the sauce from being too sweet fresh squeezed makes a clear difference
- Hot sauce: Adds a zingy kick choose sriracha or your favorite chili sauce for more character totally optional
- Red chili pepper flakes: Sprinkle on top for a hint of heat use fresh flakes if you like more fire
- Chopped parsley and scallion: Gives a burst of freshness and color flat leaf parsley and slim green onions work best
- Cooked rice: Your favorite kind soaks up the sauce I like jasmine for aromatic flavor
- Steamed broccoli florets: Brings in a veggie boost and classic takeout feel firm fresh broccoli avoids mushiness in the bowl
Step-by-Step Instructions
- Prep the Pork:
- Cut pork into even one inch pieces and toss in a large bowl with cornstarch salt and pepper until each piece is lightly coated. This gentle dusting helps seal in the juices and starts a crispy crust.
- Brown the Pork Bites:
- Heat olive oil in a wide skillet over medium high until shimmering then drop in the butter and let it melt together. Spread the pork out in a single layer and sear undisturbed for two to three minutes. Flip and brown on all sides taking about eight minutes total. For best browning do not overcrowd work in two rounds if needed wiping pan between batches.
- Make the Sauce:
- Lower the heat to medium and sprinkle the minced garlic into the skillet. Stir just until smells fragrant do not let it brown or it will taste bitter. Drizzle in the honey then pour in the chicken or beef stock and lemon juice. Stir everything gently to coat every pork cube and let simmer for two to three minutes until sauce slightly thickens and clings to the meat.
- Finish and Serve:
- Taste and add hot sauce if you want extra heat or more lemon for brightness. As the sauce bubbles the pork pieces will look glossy and sticky. Remove from heat and scatter chopped parsley scallion and chili flakes over the top.
- Build the Bowls:
- Spoon hot cooked rice into bowls. Top with a mound of honey garlic pork and a handful of steamed broccoli on the side. Drizzle any extra sauce from the pan over everything for maximum flavor.
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I always look forward to swirling the first honey soaked bite through the fluffy rice the aroma of garlic and honey reminds me of my childhood kitchen and cozy family dinners
Storage Tips
Let leftovers cool completely before sliding into an airtight container. Pork will keep up to three days in the refrigerator and the sauce thickens as it sits. For a quick meal pop the bowl in the microwave with a splash of water to rehydrate the sauce. You can also pack separate containers for lunch meal prep and add a fresh sprinkle of scallion before serving.
Ingredient Substitutions
No pork in the fridge Try boneless skinless chicken thighs for an equally juicy bite or swap in extra firm tofu for a plant based option. Out of honey Maple syrup is a great stand in and brings subtle caramel notes. If you need a gluten free version check your stock and hot sauce labels then pair with rice noodles instead of regular rice for more variety.
Serving Suggestions
This bowl begs for a green crunchy side. Add thinly sliced cucumbers or a tangy carrot salad to cut through the richness of the pork. If you make it for friends I sometimes serve the honey garlic pork on a big platter surrounded by rice and a big bowl of steamed greens so everyone can build their own bowl and drizzle as much sauce as they want.
Cultural and Historical Context
Sticky glazed meats have roots in both Asian and Western cooking. The combination of honey and garlic pops up in Korean Chinese and American comfort food traditions. While this version is easy to pull off on a weeknight it tastes like the sort of meal you might find at a street festival where sweet spicy flavors coat smoky grilled pork fresh off the fire.
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These honey garlic pork bowls taste even better the next day and work perfectly for meal prep or a quick dinner fix.
Frequently Asked Questions
- → How can I make the pork more tender?
Use shoulder or country-style ribs, and avoid overcooking. A quick sear and a short simmer in the honey garlic sauce keep the pork juicy.
- → Can I substitute the protein?
Yes, chicken or tofu work well in place of pork. Adjust cooking time as needed to avoid dryness or overcooking.
- → Is there a way to make this less spicy?
Skip the hot sauce and reduce or omit red chili flakes to create a milder flavor profile, letting the honey and garlic shine.
- → What rice works best for this bowl?
Jasmine or medium-grain white rice provides a soft base. Brown rice, quinoa, or cauliflower rice are good alternatives.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave until warmed through.