Honey Pork Oriental

Honey Pork Oriental

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 4-5

    • About This Recipe

    “This is my mom’s recipe. Not sure exactly where she got it from, but it has been a family favorite for years. The original recipe is served over cooked rice, but my dad doesn’t like rice, so he eats it over cooked egg noodles. It’s great both ways. This is a great recipe that uses ingredients that you usually have sitting around in the cupboard.”

    Ingredients

  • 2lbspork shoulder
  • 2tablespoonsvegetable oil
  • 1envelopebrown gravy mix
  • 3/4 cupwater
  • 1/4 cuphoney
  • 3tablespoonssoy sauce
  • 2tablespoonsred wine vinegar
  • 1/2 teaspoonginger
  • 1/2 teaspoongarlic salt
  • 4carrots, sliced thin
  • 1mediumonion, in wedges
  • 1green pepper, cut in squares
  • cooked rice orcooked egg noodles

    • Directions

  • Cut pork in 1 inch squares; discard bones.
  • Brown pork in oil in large skillet.
  • Fry for 15-20 minutes.
  • Combine gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt.
  • Add to skillet, cover, and cook 20 minutes.
  • Add carrots, cook 15 minutes.
  • Add onion and green pepper, cook 5-10 minutes.
  • Serve over hot rice or egg noodles.

    • Reviews

  • “This was in my crockpot all day and we couldn’t wait to get to it.I used a pork tenderloin and added cornstartch at the end for a thicker gravy.It was good!BTW, we like egg noodles also.Thanks for the recipe!”

  • “wonderfully easy to cook, tastes great. i agre on the egg noodle thing.”

  • “Excellent recipe; the whole family is already asking when we’ll have it again. The honey and soy sauce combination makes a great sauce/glaze to the pork, which turns out extremely tender. Like your Dad, we used egg noodles rather than rice. Thanks for posting.”

  • “I really enjoyed this! I made it in my grandmothers electric skillet and it was really REALLY good! I did not change a thing..my hubby liked it, I liked it and my kids liked it!! the kid thing is HUGE! this recipe is easy and very good, I urge people to try it, it is midnight and I am thinking of seconds as we speak. Thank you for the recipe:)”

  • “Great flavor!The gravy, honey and soy sauce made a wonderful glaze for the pork.I followed the directions exactly and wouldn’t change a thing.I served this along with fried rice, but I think I will serve it on top plain white rice next time because there was plenty of glaze/sauce which had such a wonderful flavor.This recipe is definitely a keeper!Thanks! “

  • “I love to make this.Have made it several times now.Tonight I am using low sodium soy sauce because I always forget and salt the pork and then it ends up too salty.Kids and husband enjoy it,too.Tonight I’m making fried rice and oriental coleslaw to go with it.”

  • “I was so happy to find this recipe here!It used to be one our favourites, but I lost the recipe and somehow just couldn’t remember the exact measurements.THIS is it!I am doing the happy dance.Thank you for posting.”

  • “Delicious! Comfort food for a cold October night. I addedfresh minced jalepeno for a kick. Thanks for posting.”

  • “This deserves 10 stars for being so delicious yet so simple!I just made it tonight and after the first bite I knew I would be rushing to the computer to write this review.The minor changes I made were using pork sirloin chops (they were on sale), using garlic powder instead of garlic salt, and replacing the fresh vegetables with a bag of frozen stir-fry veggies which I cooked separately and added at the end. The dish came out beautifully!Delicious, lots of flavor, and it looked as good as it tasted.This recipe made me a star at dinner tonight using ingredients I already had on hand..THANK YOU SO MUCH for this recipe!I will make it often.”

  • “This sure was an easy recipe…I did add some chinese five spice and seseme oil to it as I needed a little more zip….but otherwise it was a great tasting dish, my Sunday Dinner group loved it…”

  • “While cutting up my extremely tough pork shoulder I thought to myself, this is never going to make a dinner, but I am pleasantly surprised at how this turned out, the meat actually tenderized during cooking, and the house had that wonderful aroma of a chinese restaurant!I only had canned brown gravy which I just added a little water to, and had to omit the peppers & onions per my picky son. I thought maybe the flavors could of been a little stronger but then again I like everything super hot and spicy so maybe that is just me and the peppers & onions would of added flavor too. I love this recipe and I think I will try it with pork steak next time for easier cutting of the meat. What a great way to turn an inexpensive cut of meat into a family treat!”

  • “very good and easy to make.thanks”

  • “Yum! Way better than take out! I followed the recipe as directed and it was perfect. I served it over noodles. Thanks for sharing :)”

  • “Excellent way to use pork! Served it with rice and the whole family loved it.”

  • “I love this, have made it at least 5-6 times and each time it gets better!!I even have a cast iron wok and made it over the campfire last time BF and I camped out.Always with noodles for us though as they absorb the sauce sooo well.Thanks for a recipe that we look forward to having!”

  • “So good & so easy! I used a boneless pork loin, cooked in the crockpot, added some sliced mushrooms, thickened the sauce & served over steamed rice. Thanx Manda!”

  • “The flavors blend together into a wonderful sauce, I did add a little cornstarch and water to get the thickness I wanted. I didn’t put in any bell pepper, (no one likes it), and half the amount of onion (only a few like them). The men in the family scraped the bowl out and it does make a lot, I had seven adults at dinner. They all enjoyed it. If you’re looking for a chinese restaurant type dish this is a very good one. A recipe worth keeping! Thanks!”

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