Pork in Garlic Sauce is one of my favorite takeout classics, and it competes with lo mein for top spot. When I’m not ordering lo mein, you can bet a steaming container of pork in garlic sauce is on its way. I worked on this recipe until the sauce tasted like garlic first and soy sauce second. Many stir-fry sauces become overly soy-forward, so I developed a balance that lets the garlic, sweetness, and tang shine through.
If you haven’t tried a true garlic sauce, expect a savory, slightly sweet, boldly garlicky coating that clings to meat and vegetables perfectly. The key to avoiding an overpowering soy flavor is to add another liquid for volume—water works, but stock adds depth. For this version I used chicken stock, which complements pork nicely. If you make the dish with beef, substitute beef stock for a richer flavor.
There are two main components to this recipe: the pork and the garlic sauce.
- The pork: Pork tenderloin is ideal because it’s naturally tender and quick to cook. Slice it into strips, season with salt and pepper, and toss in cornstarch. The cornstarch helps develop a light, crisp sear when you brown the pork and also contributes to thickening the sauce later.
- The sauce: This garlic sauce combines soy sauce, brown and white sugar, rice vinegar, chicken stock, plenty of minced garlic, and a pinch of red pepper flakes. Because the pork is coated in cornstarch, the sauce will thicken as it simmers with the meat—no extra thickening step needed. Simmering the pork in the sauce concentrates the flavors and creates that irresistible glaze.
The recipe yields just the right amount of sauce to coat each piece of pork while leaving enough to soak into a bed of rice. Don’t waste that golden sauce—serve the pork over rice (or quinoa for a healthier swap) and let it soak up every drop.
I’ve been refining this one for a while and I hope you love the result. Below you’ll find the full ingredient list and step-by-step instructions so you can make it at home.
Pork in Garlic Sauce
This homemade version of a takeout favorite is easy to prepare and much better fresh from your own kitchen.
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 5 servings
Ingredients
For the pork
- 2 pounds pork tenderloin, sliced into strips
- 2 tablespoons cornstarch
- 1 tablespoon coconut oil (or other neutral oil)
- 1 bunch green onions, sliced (white and green parts separated)
- Salt and pepper to taste
For the sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon white sugar
- 1 tablespoon rice vinegar
- 1/4 cup chicken stock
- 3 cloves garlic, finely minced
- A big pinch of red pepper flakes (adjust to taste)
Instructions
- Mix the sauce ingredients in a bowl: soy sauce, brown and white sugar, rice vinegar, chicken stock, minced garlic, and red pepper flakes. Whisk until combined and set aside. Having the sauce ready before cooking is important—things move fast once the pan is hot.
- Slice the pork into strips, season lightly with salt and pepper, then toss the pieces in cornstarch so they are evenly coated.
- Heat a large nonstick or well-seasoned skillet over medium-high heat and add the coconut oil.
- When the oil is hot, add the pork in a single layer and cook until the edges begin to brown. You’re not cooking it through at this stage—the pork will finish cooking in the sauce.
- Lower the heat to medium, add the white parts of the green onions, then pour in the prepared sauce. Stir and let the sauce simmer until it reduces slightly and the pork finishes cooking through, about a few minutes.
- Remove from heat and garnish with the sliced green tops of the green onions. Serve immediately over rice or your preferred grain to soak up the sauce.
Notes
Serve this dish over steamed rice, brown rice, or quinoa to capture the extra sauce. Vegetables like bell peppers, snap peas, or broccoli can be added—stir them in toward the end so they stay crisp-tender.
Nutrition (per serving)
- Serving Size: 1/2 cup
- Calories: 269
- Sugar: 9 g
- Sodium: 378 mg
- Fat: 7 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 96 mg
If you make this recipe, snap a photo and share it on Instagram with the hashtag #thegarlicdiaries so I can see your version.
In the mood for more easy stir-fry dinners? Try variations like Cashew Chicken, a quick Veggie Stir-Fry, or a Rainbow Veggie Rice Noodle Stir-Fry for more inspiration.
Personal note: life with a newborn and a deployed partner can be chaotic—some days are smooth and other days are exhausting. This recipe is one of those comfort meals that brightens tougher days and makes dinner feel like a small celebration, even when everything else feels overwhelming.