Thai Style Sweet & Sticky Pork

This is weeknight cooking with serious attitude. Sweet, spicy, glossy pork that’s crisp on the outside, juicy in the middle, and absolutely coated in a sticky glaze that clings to every bite. It’s fast, loud, and completely addictive, the kind of dish that disappears straight out of the pan if you’re not careful.

There’s crunch, there’s heat, there’s sweetness, and there’s just enough sharpness from lime to keep everything balanced. Served over rice with spring onions and a squeeze of lime, this is one of those meals that feels indulgent without being complicated. Twenty minutes, one pan of sauce, and a frying pan of crispy pork. Job done.

Thai Style Sweet & Sticky Pork

This Thai style sweet and sticky pork is all about contrast. Crispy pork bites meet a glossy, sweet chilli glaze that’s balanced with lime, soy, fish sauce, garlic, and ginger. The pork stays crunchy underneath the sauce, the glaze stays sticky rather than watery, and every bite hits sweet, savoury, spicy, and sharp all at once.

Using pork tenderloin keeps things quick and tender. Cornflour creates that light, crisp coating without heaviness. The sauce is cooked first so it’s ready to grab onto the pork the second it comes out of the oil. No waiting around, no soggy coating, no compromise.

This is fast food energy, done properly.

Why this dish works so well

The secret here is sequencing. The sauce is cooked first so it’s already thick and sticky by the time the pork is ready. That means the pork gets coated, not drowned.

Cornflour does the heavy lifting for the pork. It creates a light, crisp shell that fries quickly and stays crunchy even once it hits the glaze. Adding the cornflour in stages helps it cling properly and gives you a better texture than dumping it all in at once.

Sweet chilli sauce gives you instant balance. Sweetness, mild heat, and body all in one ingredient. Lime cuts through the sugar, soy and fish sauce bring savoury depth, and garlic and ginger add warmth and aroma without overpowering anything.

Everything is doing a job. Nothing is there by accident.

Big flavour, very little time

This is one of those recipes that feels unfairly quick. From chopping board to plate in about 20 minutes, but it tastes like something you’d happily order in a restaurant.

It’s ideal for busy nights, lazy nights, or nights where you want something exciting without committing to a full cooking session. It’s also great for feeding people because it scales easily and always goes down well.

Serve it simply with rice and let the pork do the talking.

Equipment you’ll need

You’ll need a large saucepan for the glaze, a frying pan for the pork, a mixing bowl, and some kitchen paper.

A slotted spoon helps, but it’s not essential. Nothing fancy, just the basics.

Ingredients

Crispy pork bites:
300 g pork tenderloin, cut into bite-sized pieces
1 tbsp fish sauce
60 g cornflour

Sticky glaze:
100 ml Thai sweet chilli sauce
1 lime, juiced
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp garlic paste
1 tsp ginger paste

Oil, for frying

To serve:
Spring onion, sliced
Lime wedges, optional
Rice

Short list, huge payoff.

How to make it

Start with the sticky glaze. Add all the glaze ingredients to a large saucepan and place it over medium heat. Bring it to a gentle simmer and let it bubble for a few minutes until it thickens and turns glossy and sticky. Stir occasionally so it doesn’t catch. Once thickened, turn the heat down low and keep it warm. Use a big enough saucepan because the pork will be added later.

Next, prep the pork. Add the pork pieces to a bowl and pour over the fish sauce. Sprinkle in 1 tablespoon of the cornflour and mix well so each piece is lightly coated. This first layer helps the rest of the cornflour stick.

Add the remaining cornflour and toss again until every piece is fully coated. Gently squeezing the pork as you coat it helps the cornflour cling and creates a better, crispier crust when frying.

Heat a good amount of oil in a large frying pan over medium to high heat. You want enough oil to shallow fry rather than just coat the pan.

Once the oil is hot, carefully add the pork pieces in a single layer. Cook in batches if needed, overcrowding the pan will drop the temperature and ruin the crispiness.

Fry the pork for a few minutes on each side until deeply golden and crisp. Turn them carefully so the coating stays intact.

Remove the pork from the pan and place it on kitchen paper to drain briefly.

Once all the pork is cooked, tip the crispy pieces straight into the warm sticky glaze. Stir gently but thoroughly so every piece is coated.

Serve immediately over hot rice, finished with sliced spring onions, a squeeze of lime, and Thai basil if you fancy.

What good sticky pork should look like

The pork should still have texture under the sauce.

The glaze should cling, not drip.

There should be shine, not puddles.

If it looks dry, your sauce reduced too far. If it looks soggy, the sauce wasn’t thick enough before adding the pork.

Tips for perfect results

Cook the sauce first so it’s ready when the pork is.

Use pork tenderloin for speed and tenderness.

Coat the pork in stages for better crispiness.

Fry in batches. Always.

Add the pork to the sauce, not the other way around.

Easy variations

Add extra chilli paste if you want more heat.

Swap pork for chicken thigh, it works just as well.

Add a spoon of honey to the glaze for extra sweetness.

Finish with toasted sesame seeds for texture.

Serve it in lettuce cups instead of rice for a lighter option.

What to serve it with

Steamed jasmine rice is perfect.

Coconut rice if you want to go harder.

Simple stir-fried greens balance the sweetness nicely.

Cold beer or something citrusy works very well here.

Storage and leftovers

This is best eaten fresh while the pork is crisp.

Leftovers will keep in the fridge for a day, but the coating will soften.

Reheat gently in a pan, not the microwave, to bring back some texture.

If you’re planning leftovers, keep the pork and sauce separate until serving.

FAQs

Is this very spicy?
No. It’s sweet with gentle heat. Add chilli if you want more.

Can I bake or air-fry the pork?
You can, but frying gives the best texture.

Can I use pork shoulder?
Not ideal. Tenderloin stays juicy and cooks fast.

Is fish sauce essential?
Yes. It adds savoury depth you can’t fake.

Can I make it ahead?
The sauce yes, the pork no. Fry it fresh.

Final word

This Thai style sweet and sticky pork is fast, bold, and ridiculously moreish. Crispy, glossy, sweet, and savoury, it’s the kind of dish that disappears before you’ve even sat down properly.

If you want maximum flavour with minimum effort, this one absolutely delivers.