Like what you see? Share it with your friends!

Pork.  I love pork.  Isn’t it just the prettiest word?  It’s short and simple; easy to say and spell, and for me, it conjures up memories of good food.  You see, Dear Reader, I’m not a vegetarian.  John.e is!  If you’ve never read my about page, you should; it will explain the whole thing!


I’m posting this recipe for two reasons.  The first reason is because I love pork.  And, the second reason is because this blog is about me, by me, and for me.  I love the fact that you all take the time to read it, share the recipes with your friends, and even make the recipes in your own kitchens, but in essence, this blog is a creative outlet for me.  It’s enjoyable for me to take the comfort foods that I grew up with and recreate them so that they fit into a vegetarian diet, but I don’t always cook vegetarian food at home.  In fact, I think most households have either a mix of vegetarians and carnivores, or all carnivores.  In my circle of friends, family, and acquaintances, I know of only one family who is completely vegetarian.  So the recipes that I’ve posted so far, have worked for ALL types of families, because even the most die-hard carnivore can benefit from eating a vegetarian meal once in a while.  But now, Dear Reader, I have decided to branch out a little and post a few dishes consisting of beef, pork, chicken, or even fish.


I promise that these recipes will not be frequent, because even though I do cook meat from time to time, more than 90% of my diet is vegetarian.  However, my hope is that my followers who have one or more vegetarians to worry about at dinner time, might also benefit from the occasional non-vegetarian recipe.  So, let’s get to it!


Pork.  There’s that word again.  Of all the animal products that can be consumed, pork is by far my favourite.  It’s always tender and moist, there are so many cuts to choose from, and even the cheapest cuts can be prepared in such a way that a gourmet meal is the result.  That’s the case with this Honey Garlic Baked Pork Bites recipe.


Notice the charred bits on the pork?  Even those bits are still moist and tender.  The fact that they are baked in a honey and garlic sauce, and the fact that I don’t over trim the fat when cutting the pork, certainly helps!  This is an easy, toss-everything-together-at once type of recipe; my favourite!!


5.0 from 6 reviews
Honey Garlic Baked Pork Bites
Prep time
Cook time
Total time
  • 1 tablespoon olive oil
  • 8 cloves garlic, finely minced
  • 1 large onion, finely chopped
  • ¾ cup honey
  • ½ teaspoon dried chili flakes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 pounds pork loin roast, cut into 1" cubes
  • Parsley, chopped for garnish
  • Sesame seeds, for garnish
  1. Preheat the oven to 350 degrees.
  2. In a large oven-safe baking dish, gently toss the cubed pork with the salt and pepper, onion, and olive oil.
  3. Cover the dish with aluminum foil and bake for 1 hour.
  4. Remove the pan from the oven and add the garlic, honey, and chili flakes. Gently move the pork bites around to help mix in the honey and garlic.
  5. Place the aluminum foil back on the baking dish and return to the oven for another 30 minutes.
  6. Remove dish from the oven. Remove the aluminum foil. Stir the pork around and place back in the oven, uncovered, for 45 minutes.
  7. Once cooked, remove from oven, and allow to cool for five minutes. Sprinkle with chopped, fresh parsley and sesame seeds. Serve immediately.

Honey Garlic Baked Pork Bites 2

Like what you see? Share it with your friends!

This Post Has 51 Comments

  1. I wonder how these would taste on the BBQ I bet this recipe would be delicious too! And it already is in the oven version! Thanks for posting! I shared it around


  2. Nice to see you flaunting your meat on the web good sir 😉 I’m in complete agreement with you on Pork, I love the stuff, quite often not the prettiest of pieces of protein to use but always wonderfully tasty with an excellent variety of the fattier cuts and really lean cuts that enable it to be used in such a wonderfully varied number of ways.

    1. Mr. Jones, you and I both know that’s not the first time I’ve posted pics of my meat on the web! Need I remind you of that file on your desktop named after me!? 😉
      I’m with you on pork too. Love it! I would choose pork over steak any day. It’s true! Now that I’ve decided to add some meat dishes to this blog, I’m going to recreate – Canadianify, if you will – some of your awesome recipes. 🙂

  3. Yes, I am a vegetarian, have been for half my life now, but I gotta say that I misses me eating meat sometimes. Especially when I come home to something like this. I can’t say it tasted amazing, though I’m sure it did. Sniff, sniff :'(

    Can we make tofu look and taste like that?


    1. I’m not one to tell a person to change their whole point of view on being a vegetarian, so I won’t tell you that it was freakin’ delicious! I’ll see what I can do to hook you up with some Honey Garlic Baked Tofu Bites. 🙂

  4. I’m so excited to see your new meaty recipes! haha. This pork looks freakin’ amazing, and I know you’ll have some more winning non-vegetarian recipes on the way 🙂

  5. I love honey garlic anything and these pork bites look amazing. I’ve got to give these a try and I really like the simplicity of the recipe – it is right up my alley. Thanks for sharing Byron.

  6. Yumm!! I too eat pork sparingly, but this looks like it’s worth my cheat day for sure.
    Also speaking of foodie spelling bees… I worked RUHL hard today trying to memorize “orecchiette.” Took me a while, but I made it!

  7. Hi, you might want to change “Parmesan” in the end of your instructions to “parsley”. I was a little confused how chopped Parmesan would taste on pork then realized it was a typo!

  8. Hi!!! I’m making this (RIGHT NOW) and after the initial bake time, there was a ton of liquid fat in my baking dish. I didn’t drain it…

    Am I suppose to? Because I’m in the last ten minutes of baking, and that fat hasn’t really cooked off. The pork has browned, but nowhere near as much as yours did in your final pic.

    Next time….drain all the fat? Drain some of the fat? Drain none of the fat?

    1. Hi Crystal! I did not drain the fat from mine, but it does depend on the cut of pork. If you’re worried about too much fat, take the pan out of the oven and let it rest for a minute or two. Lay paper towels over the top. They will soak up the fat. Be careful. It will be hot. Remove the paper towels with tongs. Put the pork back in the oven and it should brown up. If not, place it under the broiler for a minute. It will be fine! And delicious!! 🙂

    2. Mine had alot of liquid in the bottom as well I drained most of it and then added the honey and garlic…. it came out awesome!!! And wasn’t soupy at all!

          1. It was really good! I didn’t have enough honey so it was on the dry side. Can’t wait to try it with the proper amount ☺

  9. Thank you for the super easy but, incredibly tasty dish! I was searching for a sweet and sticky pork recipe that didn’t require a plethora of ingredients to chop, dice and slice. This one hits the mark and may I say…. Wowzers, it’s a very tasty easy to put together treat. It didn’t last at the dinner table long.

  10. Hi! I’ve made something similar to this before without making them “bites” and it’s also my favorite way to prepare pork! My wonder is: What sides do you recommend with it?

    1. Thank you, Nicole! This is a great dish and very versatile. You can certainly pair it with a green salad, or piled high onto a crusty bun (it makes a great sandwich!) I have two favourite ways of serving this pork. The first, is with some sweet corn as a side, and the second, is with potato salad. If you choose to go the potato salad route, serve the pork at room temperature.

  11. I made this last night. When I found the recipe I was THRILLED to see I had all the ingredients in my kitchen. So easy!!! This dish has the perfect amount of heat, my husband especially thought so. The ONLY thing I would change is I found the pork to be very dry. I used a cast iron skillet, so that could be the culprit. Should I have decreased the oven time to allow the meat a little more moisture? And if so, what would you recommend?

    1. Hi Atalie – thank you! I have found that if you trim the fat from the pork, it tends to get a little dry. If you notice in the pictures, there is some grease near the perimeter of the pan. I did not trim any fat from the pork at all. I cook it all together and then remove the fatty bits of pork before serving. Also, I think this one is best baked in a glass baking dish.

  12. I must have screwed up somewhere. I thought the cook time & temp sounded like a lot for such small pieces and mine did burn. The flavors and idea are great – mine were just way too well done. I’ll try again – maybe in my slow cooker next time. Thanks for the recipe.

    1. Hi Lynn… I’m sorry to hear that. Next time around, don’t trim the fat; that helps to keep the meat moist during the cooking process. Also, if you find it’s getting dry during the cooking process, cover the baking pan with aluminum foil or a lid to help keep the moisture inside. You could also try increasing the sauce mixture so that there’s more liquid as well. I’ve never tried a slow cooker, so I could not offer any advice on that. If you do try it that way, come back and comment so that other readers might use that method too if it works well. Cheers!

  13. Thank you for posting a great recipe. The picture had me at first sight. I screwed up somewhere. I didn’t cook the meat as long and needed to add more honey. My question (and possibly where it all went downhill). Do you drain the pork juice before adding sauce. I had a lot in the pan and did drain. Adding the honey sauce to all that liquid just didn’t seem right. The flavor was excellent!!! The meat was way to dry to eat, tho I did suck on a few pieces, I had too. Don’t judge…..:)

    Will definitely try try again.

    1. Hi Gail… thanks for dropping by! No, you do not need to drain the liquid. In fact, the liquid is needed to keep the pork moist and tender. Don’t worry, the liquid will evaporate quite a bit during the cooking process. And, hey, I would never judge! In fact, I may or may not have licked my plate! #justsayin

  14. made this last night, I did not drain off the liquid after the 1st hr, it was good but too garlicky for me, I might make it again but only use 5-6 cloves of garlic and cook for only 30 mins uncovered at the end to help keep it from drying out, I also added steamed green beans to mine over cauliflower rice, went together well.

  15. WOW that was amazing! I added significantly more salt (I blame my Hungarian grandmother for that) but that was incredible. Trying hard not to eat it all by myself. Sweet, spicy, savory, garlicky, porky goodness. I just cleared my plate and have already shared the recipe twice. SO impressed!

    1. Thank you, Amanda. 🙂 I try not to make it too often, because I’m the only meat-eater in our home and I always end up eating way too much. 🙂

    1. Confession time: I’ve never used a crockpot before. I would love to help you out with this, Caitlin, but I really couldn’t provide any specifics.

  16. Wow! That is about all I can say. I love to cook and I love to eat. However, I enjoy a meal with little to no meat every now and then. NOT a vegetarian but after gastric bypass surgery, I prefer at times to skip meat to make the digestion easier. My husband, as many men, has to have meat at every meal. I made this thinking that he would like it and I would just eat a few bites and just indulge more so in some side dishes. Well…..I must say that he did not like it because he LOVED IT! hat is evendors crazier is that I too LOVED IT! Shocker to me. If that wasn’t enough, my picky 8-yo daughter loved it too. Because my daughter and I are more sensitive to the spicinessential of the red pepper, I just left that ingredient out until ready to serve and then everyone could customize their own heat. I have made it on multiple occasions, shared it repeatedly and am so happy that I gave it a chance. I rarely leave comments (because, as you see, I can be long-winded) but as I sit here smelling the wonderful fragrance coming from my oven, I felt the need to throw out encouragement to give this dish a chance. I would not lie to you when I say it melts in your mouth. I would also encourage you to only plan for this dish if you have enough time to bake it the full amount of time that the directions instruct. Otherwise, it may lose the tenderness that I so love and that also helps to give the full on flavor. THANK you so much for this recipe. It most definitely will be a staple in our family that will be made on regular occasions.

    1. Stephanie, you have made my day! Thank you so very much. You know, a food blogger (unless they have a gazillion followers and run numerous ads on their sites) makes very little in return for the effort they put into each and every post. In many instances, I’ve found myself questioning if it’s worth the work to continue blogging my recipes. But, when I get a message like this, from someone like you, who has tried the recipe and offers honest feedback, it really does make the work and the effort worth it. Thank you so very much! And, I don’t care if your comment was long-winded! LOL. I appreciate the shares, Stephanie. All the best to you and your family! Cheers!!

    1. Thank you, Char. I would serve this dish with plain steamed rice or quinoa. I wouldn’t over-complicate the entire dish by introducing new flavours, because the pork is so delicious just the way it is, so you wouldn’t want to mask that. Some simple corn on the cob would be a great side, and so would a simple tossed salad.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: