Honey Garlic Pork

Not much of a recipe but it is still my favorite pork dish that my mom used to make me.

The Recipe:
Honey Garlic sauce
Pork
Rice

1. Cut pork into small cubes

2. Brown pork in frying pan on medium-high heat

3. Poor honey garlic sauce into pan

4. As sauce boils, stir often (scrapping the bottom of the pan to avoid sticking)

5. The sauce is caramalized when there is separation ss you scrape across the pan with a spatula

6. The longer you cook it, the thicker the sauce gets (and the bigger mess there is to clean up)

7. Serve pork and sauce over rice

My Experience:
Easy recipe right? I told you so.

I prefer the VH brand for the honey garlic sauce but I doubt that it really matters. I use most of the bottle of sauce so that I have tons for my rice since it tastes so good.

The kind of pork doesn't matter either, mom used to always use pork chops but this time I used pork leg schnitzel because it was on sale.

As I said above, the longer you cook the sauce to caramalize it, the harder it is to clean everything. But it is TOTALLY worth it (although mom didn't always think so). Just have patience and soak the pan after (as I write this I have yet to clean my own pans so I might regret that statement later). The caramalized sauce will still be on the liquidy side while warm but it will start to solidify as it cools. So if people plan on going back for seconds, keep the pan on the burner on min so that it doesn't harden.