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5 from 5 votes

Sticky Glazed Pork Rice Bowls

Another incredible easy weeknight meal for you - this time in the form of Sticky Glazed Pork Rice Bowls!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian, Fusion
Keyword: Sticky Glazed Pork Rice Bowls, pork rice bowls, rice bowls with pork
Servings: 4 people
Author: Gaby


  • 1 1/2 pounds boneless center cut pork tenderloin, cut into 1/4-inch thick strips, about 3 inches long
  • 1 teaspoon kosher salt
  • 1/2 teaspoon Freshly cracked black pepper
  • 1 tablespoon vegetable oil
  • 6-8 cloves garlic, chopped
  • 2 inch knob of ginger, finely chopped
  • 1/2 cup honey
  • 4 tablespoons chili garlic sauce
  • 1 tablespoon rice wine vinegar

For Bowls

  • white rice, cooked
  • green onions
  • sesame seeds
  • thinly sliced cucumbers, tossed in rice wine vinegar
  • cilantro and mint to garnish


  • Whisk together the honey, chili garlic sauce, and rice wine vinegar. Set aside
  • Heat the oil into a cast iron skillet over medium high heat. Season the pork liberally with salt and black pepper and toss to combine. Carefully add the pork to the pan once the oil is hot. Depending on the size of your pan, you might need to do this in batches to avoid overcrowding. You just want an even layer of pork so all the strips are touching the cast iron on one side. Let the first side brown, flip the pieces with a pair of tongs, and brown the second side. Transfer the pork to a plate.
  • Once the pork has been cooked and all has been removed to a plate, add about tablespoon of oil if needed and add in the garlic and ginger. Sauté for 30 seconds. Once fragrant, pour in the sauce mixture and bring to a boil over high heat, stirring frequently so nothing sticks or burns. When the sauce is bubbly, add the pork back in and toss to coat everything. The sauce will reduce to a thick, sticky glaze and coat the pork. Serve immediately over rice bowls with all the assorted toppings.