- 1 ½ cups Water
- 1 cup White rice, long grain
- ½ tsp Salt
- ½ cup Honey
- 2 tbsp Sriracha sauce
- 1 tbsp White wine vinegar
- 1 tbsp Neutral oil
- 1 ½ lbs Pork, loin, cut into thin strips
- To taste Salt
- To taste Black pepper, freshly ground
- 5 cloves Garlic, minced
- 2 tbsp Ginger , grated
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes. Remove from heat and let steam, covered, for 10 minutes.
- In a small bowl, whisk together honey, sriracha, and white wine vinegar. Set aside.
- In a large skillet, heat neutral oil over medium high heat. Season pork strips with salt and black pepper.
- Once oil is shimmering, carefully add pork, working in batches to avoid overcrowding the skillet. Allow the first side to brown, then flip and brown the second side. Transfer pork to a plate.
- In the same skillet, over medium heat, add garlic and ginger. Stir until fragrant, about 30 seconds.
- Raise the heat to high and pour in the sauce mixture. Bring to a boil, stirring frequently. Once sauce has thickened, add the cooked pork back in and toss to coat. Reduce the sauce until it forms a thick, sticky glaze on the pork.
- Using a fork, fluff the rice. Serve with pork.
- Alternatively, serve with noodles
- In step 7, sauce should be similar to honey in consistency
- Garnish with sesame seeds, if desired