This Spicy Ginger Cashew Pork is the definition of easy! Thinly sliced pork loin is stir-fried until crispy and tossed in a super simple sauce consisting of homemade spicy sweet chili sauce, tamari and lime juice. Serves 4 to 6 in 30 minutes or less.
Need a little dinner inspo? Who doesn’t. I’m always looking and testing recipes on my family. This spicy ginger cashew pork recipe is one of the latest and greatest dinners that has come from my kitchen. Not only is it ridiculously easy but bursting with SO much flavor.
It all starts with my homemade spicy sweet chili sauce I shared a couple days ago. And it’s this sauce that gives this stir-fry that delicious sweet heat and most of the flavor for this recipe. And of course you could swap in chicken if pork isn’t your thing, but I really enjoy the texture of the pork in this recipe, and surprisingly, so did Pat. Crispy, sweet and spicy and those toasted cashews add a different kind of textural crunch that makes this stir-fry.
To Make this Spicy Ginger Cashew Pork You Will Need:
- toasted sesame oil
- coconut oil
- spicy sweet chili sauce (or store-bought equivalent)
- lime juice
- boneless pork top loin chops [thinly sliced]
- white pepper
This sauce may be the easiest sauce in the history of stir-fry sauces.
In a medium bowl, whisk together 1/3 cup spicy sweet chili sauce, 1/4 cup low-sodium tamari (or low-sodium soy sauce) and then squeeze in the juice of a medium-sized lime. That’s it! So much of the flavor is already in that sweet and spicy chili sauce, you really don’t need a whole lot more.
The lime juice adds a bright yet subtle citrusy zing.
Next, in a medium bowl toss 1-1/4 pounds of thinly sliced pork with 3 tablespoons of cornstarch and then 1/2 teaspoon of white pepper.
Then heat a large chefs pan or wok on medium-high heat. Next, add the 2 teaspoons of sesame oil and quickly stir-fry 3 cloves of minced fresh garlic and 2 teaspoons grated fresh ginger for about 30 seconds.
Then working in batches stir-fry the pork in batches, adding more coconut oil as needed until the pork in cooked through and crispy. Next, transfer the pork to a clean plate and repeat with the remaining slices of pork.
Then wipe out the pan with paper towel and add a little more sesame oil to the wok, about 1/2 teaspoon. Next toss in the cashews and stir-fry for a few minutes until toasted and golden in spots. Then, transfer the toasted cashews to the plate with the pork.
Next pour in that simple sauce and bring to a boil before adding in the crispy pork and cashews. Toss constantly until the sauce sticks to the pork and cashews.
Serve with rice or cauliflower rice and top with green onions, pepper flakes (optional) and cilantro. I served this with, you guessed it, 10-minute roasted broccoli.
My stir-fry side dish go-to.
The texture of this sticky, sweet and spicy pork is phenomenal. Crisp and tender and delicious!
And this spicy ginger cashew pork stir-fry is great for meal prep and if you want extra sauce for drizzling (<—- this would be my husband) you can whip up a half-batch of the sauce and drizzle it over top.
A texture and flavor explosion that is addictively delicious and simple. All my favorite things!
Enjoy! And if you give this Spicy Ginger Cashew Pork recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Spicy Ginger Cashew Pork
FOR THE SAUCE:
- 1/3 cup spicy sweet chili sauce, homemade or use store-bought
- 1/4 cup low-sodium tamari, or low-sodium soy sauce
- 1 medium lime, juiced
FOR THE STIR-FRY:
- 2½ teaspoons toasted sesame oil
- 2 teaspoons grated fresh ginger
- 3 cloves minced fresh garlic
- coconut oil, or peanut oil, for frying
- 1½ pounds boneless top loin pork chop, sliced thin
- 3 tablespoons cornstarch
- 1/2 teaspoon white pepper
- 1/2 cup roasted unsalted cashews, or lightly salted
MAKE THE SAUCE:
- In a small bowl, combine the chili sauce, tamari and lime juice and set aside.
MAKE THE STIR-FRY:
- Toss the sliced pork with the cornstarch and white pepper
- Heat a large skillet with sesame oil on medium-high heat and cook the garlic and ginger for about 30 seconds. Then working in batches stir-fry the pork in batches, adding more coconut oil as needed until the pork in cooked through and crispy. Transfer the pork to a clean plate and repeat with the remaining slices.
- Wipe out your wok with paper towel and reduce the heat to medium. Add in the cashews and stir-fry until toasted in spots. Transfer the toasted cashews to the plate with the pork.
- Pour the sauce into the wok and bring to a boil. Then add in the pork and cashews and toss continuously until the sauce sticks and caramelizes to the crispy pork and the cashews.
- Serve with rice and top with green onions, red pepper flakes and cilantro.
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THANK YOU in advance for your support!
In the recipe directions, you forgot to put in when to add the ginger!!
Otherwise good & yummy!
Gah! Thanks, Brian! And I’m glad you enjoyed the recipe!
What kind of homemade spicy sweet chili sauce do you get? I can’t wait to make this! I’ve enjoyed many of your recipes.
Hi Elizabeth! I make my own! I’ll go back and link the recipe in the post but here is the direct link :). http://www.simplyscratch.com/2018/02/homemade-spicy-sweet-chili-sauce.html
This dinner is AMAZING!!! We made it using chicken and this will definitely be a keeper! Thank you Laurie for another wonderful meal!
Aw I’m SO glad! It’s one of our favorites too! I’m going to have to try it with chicken soon! ❤️
This was delicious! And easy! Used a pork tenderloin that was already marinated, added some carrots, red peppers and snap peas. I used store bought Thai sweet Chile sauce and served it over ramen. Cashew gave it a nice crunch.
I’m so glad you enjoyed it, Laura! Thank you for taking the time to make this recipe!
We made this tonight and were blown away by how good it was! Thank you for a delicious recipe!
I’m so happy to hear that, Katie! Thank YOU for taking the time to make this recipe and leave a review. I really appreciate it!
Simply fabulous and easy enough for cooking novices, too!! I doubled the ingredients for the sticky sauce as my husband likes his rice “saucy”. It worked and even my 10 year old loved the crispy meat. Thank you for spicing up my cooking.
In the main text, you put a little sesame oil in before toasting the cashews; in the printout recipe, you don’t. Does it make any difference as long as the pan isn’t too hot?