Sweet honey, fresh ginger, and tender pork come together in this Honey and Ginger Pork Stir Fry with a glossy, flavour-packed sauce.
Some dinners are worth keeping in regular rotation, and this Honey and Ginger Pork Stir Fry delivers a quick, complete meal with minimal effort.
This is also a tasty stir fry with honey and ginger in a simple sauce that coats the pork and vegetables without becoming heavy. The thin slices of pork absorb the marinade well, giving the dish a light sweetness and distinct ginger flavour.
Much of that sweetness comes from Kecap Manis, a sweet Indonesian soy sauce similar to a thicker and sweeter version of regular soy sauce. It also gives the sauce a glossy finish that coats the pork and vegetables evenly.
The vegetables bring colour and a slight bite that contrasts nicely with the tender pork and sweet savoury sauce.
If you like stir fries, you will love this. My girls even liked the vegetables in it. Serve it with steamed rice for a complete meal.
Why We Love Ginger Pork Stir Fry with Honey
- Cooking everything in one wok keeps cleanup more manageable after busy evenings.
- Leftovers keep their flavour well, which makes lunch portions more enjoyable the next day.
- Flexible vegetable choices make the recipe easier to adapt around ingredients already in the fridge.
Key Ingredients for Stir-Fried Pork with Ginger and Honey
Kecap Manis
Kecap manis brings sweet soy flavour and a thicker sauce texture that coats the pork and vegetables evenly. Its caramel-like sweetness works closely with the honey and ginger throughout the stir-fry.
Ginger
Fresh ginger gives the dish its sharp, warm flavour and cuts through the sweeter ingredients. Finely grated ginger spreads evenly through the sauce and cooks quickly in the wok.
Honey
Adds sweetness and helps the sauce reduce into a light glaze around the pork and vegetables. Mild honey varieties blend more smoothly into the sauce without becoming too floral.
Sesame Oil
Sesame oil adds a light toasted nuttiness that rounds out the sweeter soy-based sauce. A small amount is enough once heated in the wok.
Find the complete list with measurements in the recipe card above.
How to Make Honey and Ginger Pork Stir Fry
Step 1: Mix the honey, ginger, sesame oil, and kecap manis in a bowl until well combined.
Step 2: Add the sliced pork and stir to coat evenly. Let it marinate in the fridge for 30 minutes.
Step 3: Heat a wok over high heat until very hot. Add 1 tablespoon of peanut or vegetable oil.
Step 4: Drain the pork and reserve the marinade. Add half of the pork to the wok and spread it across the sides of the wok. Stir-fry for 2 minutes, or until sealed.
Step 5: Transfer the pork to a plate. Repeat with the remaining pork, adding another tablespoon of oil.
Step 6: Add the remaining oil, onions, capsicum, and broccolini to the wok, followed by the reserved marinade. Stir-fry for 2 minutes.
Step 7: Return the pork to the wok and stir-fry for 1 minute with the vegetables.
Step 8: Serve hot with steamed rice.
Frequently Asked Questions
Yes, pork loin or thinly sliced pork shoulder also work well in stir fries. Pork loin stays fairly lean like pork fillet, while pork shoulder gives a slightly richer result due to its higher fat content. Keep the slices thin because the meat cooks quickly over high heat.
Regular soy sauce mixed with a small amount of brown sugar or honey creates a similar sweet-savoury flavour. The sauce will be slightly thinner than traditional kecap manis, though it still coats the pork and vegetables well.
Yes, cooled portions freeze well in airtight containers for up to 2 months. The vegetables may soften slightly after reheating, but the pork and sauce keep their flavour well.
Steamed jasmine rice works particularly well because it absorbs the sweet ginger sauce without becoming too heavy. Long-grain white rice, brown rice, or egg noodles also pair nicely with the sweet savoury flavours.
Yes, snow peas, green beans, baby corn, mushrooms, carrots, or bok choy all suit the sweet ginger sauce and cook quickly in a hot wok. Try to keep the vegetables cut into similar sizes because this helps them cook evenly alongside the pork.
Extra Help from the Kitchen
Thinly Slice Pork Against the Grain – Cut the pork across the grain into thin, even slices. This shortens the muscle fibres and keeps the meat tender during high-heat stir-frying.
Use a Wide, High-Heat Wok for Proper Searing – Cook in a wide wok or pan where the pork meets the surface with direct heat. This builds colour on the meat and prevents excess moisture from softening the texture.
Stir the Reserved Marinade Before Pouring It In – Honey and kecap manis settle quickly at the base of the bowl. A quick stir keeps the sauce texture and flavour consistent in the wok.
Look for a Light, Glossy Glaze – The sauce should reduce into a thin coating that clings to the pork and vegetables instead of remaining watery at the base.
Let the Wok Recover Heat Between Batches – Give the wok a few seconds to return to high heat before cooking the second batch of pork. This keeps the meat from releasing too much moisture.
Variations and Twists
Spicy Sambal Pork Stir Fry – Stir 1 teaspoon sambal oelek into the honey, ginger, sesame oil, and kecap manis marinade. It gives the sauce gentle heat while keeping the same sweet ginger base.
Garlic Ginger Pork Stir Fry – Mix 2 minced garlic cloves into the marinade for a stronger savoury flavour. Garlic works well with pork, honey, ginger, and soy-style sauces.
Honey Ginger Pork Noodle Stir Fry – Serve the stir-fried pork and vegetables over egg noodles instead of steamed rice. This keeps the same cooking method but turns the dish into a fuller noodle-style meal.
Sticky Teriyaki Pork Stir Fry – Replace half the kecap manis with regular soy sauce, then mix in 1 tablespoon rice vinegar and 1 extra teaspoon honey. The sauce becomes slightly tangier while still coating the pork and vegetables well.
Storage and Shelf Life
Store leftover stir-fried pork and vegetables in an airtight container in the fridge for up to 3 days. Let the stir fry cool slightly before refrigerating, but don’t leave it at room temperature for longer than 2 hours. For longer storage, place the cooled stir fry in a freezer-safe container and freeze for up to 2 months for the best texture and flavour.
Thaw overnight in the fridge before reheating. Reheat the stir fry in a hot pan over medium heat until heated through, adding a small splash of water if the sauce thickens too much during storage. The pork should reach 74°C – 165°F before serving.
Easy Pork Dinners with Sweet and Savoury Flavours
- Low FODMAP Pork Meatball Satay Stir Fry
- Chinese Sweet and Sour Pork Meatballs
- Vietnamese Pork Chops
- Char Siu and Char Siu Bao
- Pork Stir Fry with Garlic, Onions, and Chilli
Honey and Ginger Pork Stir Fry Recipe
Equipment
Ingredients
- 500 g – 1.1 lbs pork fillet – thinly sliced
- 2 tbsp honey
- 2.5 cm – 1 inch piece of ginger – peeled and finely grated
- 1 tsp sesame oil
- ¼ cup kecap manis
- ¼ cup peanut or vegetable oil
- 3 green onions – sliced diagonally
- 1 red capsicum – cut into thin strips
- 1 bunch broccolini – cut into 5 cm – 2 inch pieces
- steamed rice – to serve
Instructions
- Mix the honey, ginger, sesame oil, and kecap manis in a bowl until well combined.
- Add the sliced pork and stir to coat evenly. Let it marinate in the fridge for 30 minutes.
- Heat a wok over high heat until very hot. Add 1 tablespoon of peanut or vegetable oil.
- Drain the pork and reserve the marinade. Add half of the pork to the wok and spread it across the sides of the pan. Stir-fry for 2 minutes, or until sealed.
- Transfer the pork to a plate. Repeat with the remaining pork, adding another tablespoon of oil.
- Add the remaining oil, onions, capsicum, and broccolini to the wok, followed by the reserved marinade. Stir-fry for 2 minutes.
- Return the pork to the wok and stir-fry for 1 minute with the vegetables.
- Serve hot with steamed rice.
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Very simple but absolutely nice recipe！：）
What a flavorful and easy idea for dinner!
I love this kind of stir fries at least a couple of times every week! Looks lovely and am certain tasted good – I could not do without kecap manis but usually ‘halve’ it with l/s soy sauce, as that brings down the richness and sweetness and somehow balances the total flavour!
delicious! i hope the travel is going ok. we are in a school around the corner and its been a big enough stretch balancing everything.