Sticky Pork

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This Sticky Pork recipe has crispy, golden bites of pork tenderloin tossed in a sticky-sweet sauce that’s packed with flavor! It’s an easy homemade dinner that delivers perfectly tender pork, a crunchy coating, and a glossy glaze that’s both stunning and SO delicious!

A white plate with rice, sticky pork, and steamed broccoli.

This post is sponsored by the Utah Pork Producers,
but all opinions and text are my own!

Why You’ll Love This Sticky Pork

Simple ingredients you can find at most grocery stores (no running around to specialty stores)! I’ve got substitution options in the ingredients sections below, just in case!
So much texture – Crispy exterior, tender pork, and sticky glaze!
It’s packed with protein to fuel your body and keep you fuller longer. In fact, just 3 ounces of pork tenderloin has 22 grams of protein!!
It’s way better than takeout (and less expensive!) and comes together easily at home!
Great for weeknight meals! Just 30 minutes from start to finish. Pair with rice and broccoli and you’re set!

Ingredients Needed

The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them along with some substitutions:

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Pork Tenderloin – Though you could also use pork loin or boneless pork chops, pork tenderloin is the best pick for this recipe as it’s extremely tender and more forgiving than pork loin. These typically come in 2-packs, so either store one for later or make a double-batch!
Oil – You want an oil that’s good for frying (high smoke point and neutral flavor). Vegetable or canola oil are great options.
Sweet Chili Sauce – You’re looking for a thick, red-orange sauce with red pepper flakes dispersed throughout; it looks like it should be spicy but most brands are not. Mae Ploy and La Choy are two common brands.
Fish Sauce – Okay, hear me out on this one! Fish sauce is not a very pleasant aroma, but when added to a sauce brings SO much savory flavor and doesn’t taste like fish. Feel free to use soy sauce instead.
Garlic and Ginger – Fresh (or jarred) will have the best flavor, but you could use ground if that’s all you have. Swap 1 teaspoon of minced garlic for 1/2 teaspoon of garlic powder and swap the 1/2 teaspoon ginger paste for 1/8 teaspoon ground ginger.
Rice Wine Vinegar – If you don’t have any, no worries! You can use apple cider vinegar or white wine vinegar instead.

How to Make Sticky Pork

Prepare the Pork

First, check if your pork tenderloin has a “silver skin.” It’s a silvery-white membrane that runs along the outside of the pork tenderloin. Because it doesn’t break down when cooking, it’s best to cut that off and discard it.

Then, cut the pork into bite-sized pieces (about 1 inch squared is great!).

Pork tenderloin cut into 1 inch cubes on a clear cutting board.

The breading mixture (cornstarch and flour) in a small white ramekin with a spoon.

Next, you’ll make the breading mixture. This is a very light coating and very simple to mix up. Once those ingredients are combined, coat the pork pieces in the mixture and set aside.

To coat the pork, you can do this a few different ways…

Sprinkle half of the cornstarch mixture into a shallow dish, add the pork, then top with the rest. Use your hands to ensure that all the pieces are well-coated.
Add the cornstarch mixture into a large resealable baggie then add the pork. Close the bag and shake to coat the pork.
Coat the pork pieces one at a time by hand.

Pork bites being fried in a little bit of oil.

Now you’ll add oil to a saute pan (deep skillet) or saucepan (you only need about 1/2 inch of oil). Heat it on medium-high heat until the oil reaches 350F. You’ll know the oil is ready when checked with an instant-read thermometer or when you add a pinch of the coating into the oil, it sizzles right away!

Cook the Pork

Depending on the size of the pan you’re using, you’ll have the cook the pork in 2-3 batches. You want the pork to have plenty of room so it can cook evenly. The pork is done when it’s golden brown and reaches an internal temperature of 145F. Use a slotted spoon to transfer the pork to a place and repeat with the rest of the pork until all of it is cooked.

A red-orange sauce boiling in a saute pan.

Make the Sauce and Coat the Pork

Lastly, you’ll mix up the sauce. Add all of the sauce ingredients to a saucepan and stir until combined. Heat until bubbly and thickened then remove from the heat, add the pork, toss to coat and serve warm!

How to Serve Sticky Pork

I typically serve this with white rice and steamed broccoli! Easy and my family loves it! You could opt for fried rice or noodles for a take-out style twist or keep it light by making lettuce wraps! I like adding some sliced green onions for a little freshness and a sprinkling of sesame seeds.

Tips for Success

Don’t overcrowd the pan. You want each piece of pork to have room to cook on each side. Crowding the pan won’t allow them to cook as evenly or crisp.
Use a thermometer for frying. You want your oil to be at the right temperature so the pork cooks quickly, but not so quickly that the exterior burns before the interior is done.
Toss in the sauce just before serving. This way the pork stays nice and crispy instead of getting soggy sitting in the sauce.

A fork holding two pieces of Sticky Pork.

Frequently Asked Questions

What’s the best way to reheat sticky pork?

Sticky pork is at its crispiest right after cooking. However, if you have leftovers to reheat, you can use the microwave or toss them in a hot skillet for a few minutes to warm.
If you know you’ll have leftovers (like if you’re just cooking for 1 or 2), just use a portion of the fried pork with a small amount of the sauce so the crispy pork isn’t sitting in the sauce while refrigerated.

How do I keep the pork crispy after adding the sauce?

You’ll want to serve this right after tossing the pork in the sauce for the best texture! The coating will naturally soften as it sits in the sauce.

Is Sticky Pork spicy?

Not really, no. Most brands of sweet chili sauce are very mild. However, if you’d like a bit more spice, you can add red pepper flakes to taste when the sauce is cooked.

Why You’ll Love This Sticky Pork

Ingredients Needed

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