Honey Garlic Pork and Rice | Quick 30-Minute Skillet Dinner!

Honey Garlic Pork and Rice is the kind of cozy, satisfying meal that fills the kitchen with incredible aromas and makes everyone ask, “What’s for dinner?” It’s sweet, savory, and gently garlicky, with tender pork glazed in a glossy sauce that clings just right to fluffy rice. This recipe is approachable enough for a weeknight, yet special enough for a relaxed weekend dinner with friends. Expect a dish that’s balanced in flavor, simple to execute, and endlessly adaptable—perfect for those evenings when you want comfort in a bowl without complicated steps.

Why This Honey Garlic Pork and Rice Belongs in Your Weekly Rotation

This dish hits that sweet spot between quick and craveable. The pork sears to a beautiful golden crust, the honey and soy meld into a sticky, savory glaze, and the rice soaks up every last drop. You get restaurant-style flavors with everyday ingredients. Plus, it’s flexible: add vegetables you love, turn down the heat or kick it up, and serve it over your favorite rice. If you’re after a reliable, crowd-pleasing dinner with minimal fuss, this is it.

What You’ll Need for Honey Garlic Pork and Rice

• 1¼ lb (about 570 g) boneless pork (loin, chops, or tenderloin), cut into 1-inch pieces – The star of the dish; lean cuts cook quickly and stay tender.
• 1 tsp kosher salt + ½ tsp black pepper – Basic seasoning to bring the pork’s flavor forward.
• ¼ cup cornstarch – Creates a light coating for a crisp sear and helps thicken the sauce.
• 3 tbsp neutral oil (canola, avocado, or grapeseed) – High-heat searing without burning.
• 5 cloves garlic, minced – The defining aroma; sweetens as it cooks.
• 1 tbsp fresh ginger, grated (optional but recommended) – Adds warmth and brightness.
• ⅓ cup honey – Gives the sauce its glossy sweetness and stickiness.
• ⅓ cup low-sodium soy sauce – Provides savory depth and umami without overwhelming saltiness.
• 1½ tbsp rice vinegar (or apple cider vinegar) – Balances the sweetness with gentle acidity.
• 1 tsp toasted sesame oil – A nutty finish that rounds out the sauce.
• ½ tsp red pepper flakes (or 1 tsp chili-garlic sauce) – A little heat to keep flavors lively.
• ½ cup low-sodium chicken broth (or water) – Loosens the glaze so it coats every piece.
• 2 scallions, thinly sliced – Fresh, oniony brightness for serving.
• 1 tbsp sesame seeds – Adds a delicate crunch and toasty flavor.
• 4 cups cooked rice (jasmine or long-grain) – The cozy base that soaks up the sauce.
• 2 cups broccoli florets, bell pepper strips, or snap peas (optional) – A pop of color and extra nutrition.
• Lime or lemon wedges – A squeeze of citrus to finish and lift the flavors.

How to Cook It, Step by Step

1. Cook the rice first. Rinse 2 cups uncooked rice until the water runs mostly clear, then cook according to package directions. Keep warm. If using leftover rice, reheat it with a splash of water and cover to steam.
2. Prep the pork. Trim any excess fat or silver skin. Cut into 1-inch cubes, then pat very dry with paper towels. Dry surfaces sear better and help the cornstarch adhere.
3. Season and coat. Toss the pork with salt and pepper. Sprinkle the cornstarch over and toss again until evenly coated. Shake off any excess.
4. Mix the sauce. In a bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, red pepper flakes, and chicken broth. Set aside. Taste—it should be sweet-salty with a gentle tang. Adjust honey or vinegar if you like.
5. Heat the pan. Set a large skillet or wok over medium-high heat and add 2 tablespoons of oil. When the oil shimmers, it’s ready.
6. Sear the pork in batches. Add half the pork in a single layer. Don’t stir for 2 minutes—let it brown. Flip and cook another 2–3 minutes until golden and just cooked through. Transfer to a plate. Add the remaining 1 tablespoon oil and repeat with the rest.
7. Cook the aromatics. Reduce heat to medium. Add garlic (and ginger, if using) to the empty pan. Sauté for 30–45 seconds until fragrant. Be careful not to burn the garlic—it turns bitter quickly.
8. Deglaze. Splash a tablespoon of broth or water into the pan and scrape up the browned bits; this builds flavor in the sauce.
9. Combine pork and sauce. Return the pork (and any juices) to the pan. Pour in the sauce. Bring to a lively simmer, stirring to coat. Cook 2–4 minutes until the sauce thickens and glazes the pork.
10. Add vegetables (optional). If using quick-cooking veggies like snap peas or thin bell pepper strips, toss them in with the sauce and cook 1–2 minutes until crisp-tender. For broccoli, blanch or steam separately until bright green and tender, then fold in.
11. Taste and fine-tune. Adjust sweetness with a drizzle of honey, saltiness with soy sauce, or brightness with an extra splash of vinegar. Add more chili if you want extra heat.
12. Rest briefly. Turn off the heat and let the pork sit for 1–2 minutes. This helps the glaze set and coat each piece.
13. Serve. Spoon over warm rice. Garnish with scallions and sesame seeds, and finish with a squeeze of lime or lemon for a fresh pop. Enjoy immediately while it’s glossy and steaming.

Timing & Preparation Details to Keep You On Track

Prep time: about 15 minutes (including cutting pork and mixing sauce). Cook time: about 20 minutes (rice can cook alongside). Total: about 35 minutes.

This meal comes together quickly once you start cooking, so have your ingredients measured and ready to go. If you’re adding vegetables, prep them before you heat the pan. The dish is ready to enjoy as soon as the sauce turns shiny and clings to the pork, which usually happens within a few minutes of simmering. Leftovers keep well and reheat beautifully, making it a great candidate for meal prep.

Pro Tips for Best Flavor and Texture

• Pat the pork dry thoroughly. Moisture is the enemy of browning. Dry cubes + hot pan = a better crust.
• Don’t overcrowd the skillet. Sear in batches so the pork browns instead of steaming. It’s worth the extra few minutes.
• Use low-sodium soy sauce. You’ll have more control over seasoning and won’t end up with a salty glaze.
• Mind the garlic. Add it after searing and keep the heat moderate. Burnt garlic can overpower the dish.
• Tweak the sauce to your taste. More honey for sweetness, extra vinegar for tang, or a pinch more chili for heat—make it yours.
• Choose the right rice. Jasmine or long-grain rice offers fluffiness without clumping; short-grain will be stickier but still delicious.
• Add veggies for balance. Broccoli, snap peas, carrots, or bell peppers add crunch and color without much extra effort.
• For ultra-crispy edges, shallow-fry. Increase oil to about ¼ inch depth and fry the cornstarch-coated pork in two batches until crisp, then drain and glaze in the sauce.
• Meal-prep friendly. Store rice and pork separately to keep textures better on reheat.

What’s in a Serving (Approximate Nutrition)

Based on 4 servings (including about 1 cup cooked rice per serving), here’s a rough estimate:

• Calories: ~665
• Protein: ~36 g
• Carbohydrates: ~74 g
• Total Fat: ~22 g
• Saturated Fat: ~4–5 g
• Fiber: ~1–3 g (more if you add vegetables)
• Sugars: ~22 g (primarily from honey)
• Sodium: ~800–900 mg (varies with soy sauce brand)

These values are estimates and will vary based on ingredient brands, added vegetables, and portion size.

Frequently Asked Questions

Can I use chicken or beef instead of pork?

Yes. Boneless, skinless chicken thighs or breast work wonderfully—follow the same steps and cook until just done. For beef, use quick-cooking cuts like sirloin or flank, sliced thin, and sear hot and fast to keep it tender.

How can I make this gluten-free?

Swap the soy sauce for tamari or a certified gluten-free soy alternative, and confirm your broth and cornstarch are gluten-free. Serve over rice as usual. The flavors remain very similar.

Does it reheat well for meal prep?

It does. Cool completely, then store pork and rice separately in airtight containers for up to 4 days. Reheat gently on the stovetop with a splash of water to loosen the sauce, or warm in the microwave in short bursts, stirring in between.

Final Thoughts to Send You Off Cooking

There’s something joyful about a dish that smells amazing, comes together easily, and brings everyone to the table with a smile. Honey Garlic Pork and Rice is that kind of meal—unfussy, big on flavor, and endlessly adaptable to what you have on hand. With a few simple techniques and a well-balanced sauce, you’ll turn everyday ingredients into a comforting bowl that feels special. I hope it earns a regular spot in your rotation and becomes one of those recipes you can make almost from memory, with your own personal twist. Happy cooking, and enjoy every warm, sticky-sweet, garlicky bite.