This sriracha honey glazed pork is sweet and spicy and comes together in less than 30 minutes! I use sliced pork loin in this recipe, but there's no problem to use the same for pork chops too. Perfectly glazed and so good with something green like green beans or kale and potatoes or rice.
It also has orange marmelade which is one of my favorite ways to sweeten up savory dishes - alongside honey of course. I also use that in this honey mustard dressing for a panko chicken sandwich. There's something so satisfying with sweet and savory combinations!
Just like basil and strawberry, this blackberry basil balsamic grilled cheese is a surprising combination that works really well, or using peaches in a bacon salad. A few years ago, I couldn't stand the thought of pineapple in savory dishes, but now I love it. Maybe it has something to do with age, or being exposed to it enough.
Anyway, I digress...
Side dishes to serve with it
The thing about this honey glazed pork, is that it can work with so many different kinds of side dishes! My #1 way of eating it is by serving it with oven roasted potatoes and garlic green beans.
- Oven Roasted Carrots with Tahini Sauce - honestly, the warming spices from Morocco actually pairs really nicely with honey sriracha pork. After all, the Chinese 5 Spice has a lot of warming spices!
- Ginger Sesame Chinese Fried Noodles - OMG, these are my very favorite noodles! All the green onion you can muster, fresh herbs and nutty sesame. It is perfect, if I can say so.
- Chinese Fried Rice - this is quite similar to the noodles above, so if you want rice, this is it!
- Patatas Bravas minus the tomato aïoli and it's just mega delicious fried potatoes - and who doesn't love fried potatoes?!
- Fennel Grapefruit Salad for a lighter meal, nothing wrong with that!
- Garlic Butter Kale only needs 3 minutes and 3 ingredients so this is perfect for an easy meal.
- Blackberry Glazed Broccoli and Brussels Sprouts - if you think it's weird with the brussels sprouts, simply omit them and only use broccoli. Broccoli is amazing with sweet and savory glazed meat!
So to sum up, I really love any kind of green veg like broccoli, green beans or kale and some sort of carb like noodles, rice and potatoes. No matter how you like it, you can make this more comforting or lighter and that is what I love about this kind of recipe.
How to make it with pork chops
I usually use pork strips for this recipe, but sometimes I just really crave pork chops. It is just as easy! Or maybe even easier, as there's not cutting involved. Take the chops out of the fridge 20 minutes before frying, pat it dry with a paper towel and season liberally with salt and pepper.
On medium high heat, add oil and then the pork chops. Sear for 3-5 minutes on one side and turn to brown the other side (another minute). The time will vary depending on the thickness of the pork chops.
You can use a meat thermometer to check when the pork chops are done. You should remove them from the heat when they reach 145F (63C), and after resting it will eventually reach 160F (71C). I never do this, I just feel it with the spatula to see if it has a slight resistance but not hard. This comes with practice.
Let the pork chops rest for 10 minutes before cutting into it, so that the juices go back into the meat. Pork chops don't work as well with noodles (or at least I think so), but perfect with rice and potatoes.
Honey Glazed Pork
This is surprisingly easy even though you get a ton of flavor. In a small saucepan, mix honey, orange marmelade, juice and zest of one orange, garlic, red chili, sriracha and salt. If you're feeling fierce, add a couple of tablespoon of mustard as well! Yes, it may sound like a weird combo, but it is actually really delicious!
On medium heat, let this come to a simmer and simmer for 5-10 minutes - until it has thickened. In the meanwhile, we will start with the pork.
If you have a pork loin, remove the silver skin and cut it into strips. The length doesn't matter, but try to aim for the same thickness of them so they finish at the same time (½ inch thick is pretty good). I usually buy finished strips from the store, but it is the same. Pat the meat dry with a paper towel.
Warm a skillet to medium high heat and add neutral oil to the pan. Sprinkle salt and pepper over the pork and fry for a couple of minutes on each side, until cooked through.
Once the pork is done, pour the thickened sauce over and give it a good mix. Extra yummy with a sprinkle of sesame seeds and fresh cilantro. Serve with all the side dishes you want!
Did you like this recipe? Here are more sweet and spicy I think you will like:
- Sweet and Spicy Beef and Broccoli
- Orange Szechuan Beef
- Panko Chicken Burger with Orange Honey Mustard
- Quick Pork Stir Fry with Noodles
- Spicy Korean BBQ - Beef Bulgogi
- Patatas Bravas with Spicy Tomato Aïoli
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