Asian Pork Medallions Recipe: Wok-Seared Crispy Edges with Sweet Chili Glaze

This Asian pork medallions recipe delivers restaurant-quality results with velvety-tender meat and crispy edges you won't find in most home kitchens. The secret lies in a quick velveting technique that transforms tough pork into melt-in-your-mouth perfection, followed by a wok-sear that creates that coveted caramelized crust.

I developed this after years of perfecting pork cuts for my restaurant menu, where we serve thousands of pounds weekly.

The magic happens in two stages: first, marinating the pork in a blend of cornstarch and rice wine creates a delicate barrier that locks in juices while developing flavor. Then, the high-heat wok sear transforms those medallions into golden-brown slices with crispy edges that shatter at the first bite.

The sweet chili glaze ties everything together with its perfect balance of tangy and sweet notes.

What you'll end up with is a dish that looks as impressive as it tastes—juicy, flavorful pork medallions stacked high on the plate, their crispy edges contrasting beautifully with the glossy glaze.

The technique is straightforward but yields results that rival high-end Asian restaurants, and the best part? It comes together in under 45 minutes when you're short on time.

Serve these over steamed jasmine rice or with a simple stir-fry of bok choy and shiitake mushrooms for a complete meal. The glaze works wonders as a dipping sauce too—every bite delivers that perfect harmony of textures and flavors. Let's get cooking!

Ingredients for asian pork medallions

Fourteen ingredients transform simple pork into restaurant-worthy medallions with crispy edges and velvety centers.

The pork loin is your canvas—look for cuts with good marbling at Whole Foods or your butcher's counter. Thai Kitchen brand pork medallions at Asian markets are a great shortcut, but nothing beats fresh. Trim any visible fat (it'll render and make your oil greasy) and slice against the grain for maximum tenderness. The cornstarch is non-negotiable—it creates that magical velvet texture when combined with rice wine. Trader Joe's carries excellent dry sherry that works perfectly as a substitute if you can't find rice wine.

No rice wine? Dry sherry or even white wine vinegar in a pinch—just add a pinch of sugar to balance. Fresh ginger loses potency fast, so buy it pre-grated or zest it yourself (the green part is where the flavor hides). For the glaze, Lee Kum Kee chili garlic sauce is my go-to, but any brand with no added sugar works. The honey should be raw if possible—it caramelizes better during the wok sear. If you're avoiding honey, maple syrup gives the same depth. And those green onions? Save the tops—they're perfect for garnish or stir-fries later.

Pork medallions keep best in the fridge for 2 days if stored airtight, but they reheat poorly—plan to cook fresh for optimal crispy edges. The glaze can be made ahead and reheated gently, but the pork needs that high-heat sear to shine. Portion the rice into individual containers first—it reheats beautifully and saves time when you're ready to serve. Freeze the glaze in ice cube trays for perfect single-use portions, and store the cornstarch blend in a sealed jar for up to 3 months.

Step-by-step instructions for Asian pork medallions with sweet chili glaze

Here's how to achieve that perfect balance of crispy edges and tender interior with a glossy, sweet-spicy glaze.

Slice the 1.5 lb boneless pork loin into 1-inch thick medallions and pat them completely dry with paper towels. This step is crucial for maximum crispiness later. In a medium bowl, whisk together 0.5 cup cornstarch, 0.25 cup rice wine, 0.25 cup soy sauce, 1 tbsp grated fresh ginger, 6 minced garlic cloves, 1 tsp salt, and 0.5 tsp black pepper. Add the pork medallions and toss gently to coat evenly. Let them marinate for 15 minutes at room temperature.

After marinating, transfer the pork to a clean plate and let them sit uncovered for 5 minutes. This resting period allows the cornstarch to form a light coating that will create that signature velvety texture when cooked. The medallions should have a matte finish—this is your visual cue that the velveting process worked.

In a small bowl, combine 2 tbsp honey, 2 tbsp chili garlic sauce, and 1 tbsp sesame oil. Mix thoroughly until smooth and glossy. This glaze will add the perfect balance of sweetness and heat to complement the crispy pork. Set aside at room temperature while you cook the medallions.

The glaze should have a syrupy consistency—thick enough to coat the back of a spoon but still pourable. If it's too thick, add 1 teaspoon hot water to loosen it slightly. The combination of honey and chili garlic sauce creates a complex flavor profile that cuts through the richness of the pork.

Rinse 1.5 cups jasmine rice under cold water until the water runs clear. This removes excess starch that can make the rice gummy. Transfer the rice to a pot with 2 cups water and bring to a boil. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let it steam, covered, for another 10 minutes. Fluff with a fork before serving.

The rice should be tender with a slight bite—al dente is perfect for this dish. If you're short on time, you can cook the rice while the pork is resting after velveting. Just keep it covered to maintain moisture until ready to serve.

Heat 0.5 cup neutral oil in a wok or large skillet over high heat until shimmering. Add the pork medallions in a single layer, being careful not to overcrowd the pan. Cook undisturbed for 1 minute until the bottoms develop a deep golden-brown crust. Flip and cook another 1 minute until the second side is equally crispy.

Transfer the cooked medallions to a plate and tent loosely with foil to keep warm. The pork should be deep golden brown with a crisp exterior and tender interior. If any pieces brown too quickly, reduce heat slightly to prevent burning while maintaining that perfect sear.

In the same wok, reduce heat to medium and add the reserved pork mixture from velveting (the cornstarch marinade). Stir for 30 seconds until it thickens slightly. Pour in the sweet chili glaze and toss everything together for 1 minute until the sauce coats the bottom of the pan.

Return the pork medallions to the wok and toss gently to coat them evenly with the glaze. Cook for an additional 30 seconds until the pork is heated through and the glaze has caramelized slightly. Garnish with 4 sliced green onions and serve immediately over the jasmine rice.

The final dish should have crispy edges that give way to tender meat, all coated in a glossy, sweet-spicy glaze. Each bite should deliver that perfect contrast of textures and flavors—crunchy, tender, sweet, and spicy all at once. Serve with extra green onions on the side for garnish if desired.

Wine and beer pairings for this asian pork medallions

Light Asian Whites

For these delicate pork medallions, I recommend crisp, light-bodied Asian whites that won't overpower the dish. A dry Riesling from China's Huadong region offers perfect acidity to cut through the sweet glaze. The Chardonnay from Yantai—especially unoaked varieties—provides a clean, citrusy backbone that complements the pork's richness. 🍷

If you prefer something more aromatic, try a Japanese Koshu—its subtle floral notes enhance the ginger and garlic in the marinade. For a budget-friendly option, New Zealand Sauvignon Blanc delivers zesty grapefruit flavors that pair beautifully with the chili glaze. Serve slightly chilled to refresh your palate between bites.

Crisp Lagers

A Japanese lager like Asahi Super Dry or Sapporo is my go-to beer pairing for this dish. The crisp, clean profile lets the pork's flavors shine while the subtle carbonation cleanses your palate.

For a craft option, look for a Belgian witbier—the coriander and citrus notes mirror the glaze's sweet-spicy balance. 🍺

Avoid heavy stouts or dark ales—they'll clash with the dish's delicate flavors. Instead, opt for a German Helles or Korean Cass for a refreshing contrast. The light body and mild hop bitterness complement the medallions without competing with them.

Sweet-Spicy Cocktails

For a festive touch, serve a Lychee Martini—mix vodka with lychee liqueur, a splash of lime, and a touch of honey. The floral sweetness echoes the glaze while the tartness balances the pork's richness. Garnish with a lychee fruit for an elegant presentation. 🍸

Another crowd-pleaser is a Spicy Paloma—mix tequila, grapefruit juice, lime, and a dash of chili powder. The citrus and heat mirror the dish's flavors, making every sip feel intentional. For a non-alcoholic option, try sparkling yuzu soda with a lime wedge.

Wine Service Tips

Serve white wine in chilled Riedel Vinum glasses—their tulip shape concentrates aromas, enhancing the wine's acidity. For beer, use tulip-shaped glasses to preserve carbonation and highlight the drink's crispness. Always pour wine to the halfway point of the glass to avoid overwhelming the dish's delicate flavors. ✨

If you're serving multiple wines, start with the lightest (Riesling) and progress to slightly bolder options (Chardonnay). This lets guests experience the dish's evolving flavors without sensory fatigue. For beer pairings, keep bottles chilled in an ice bucket for at least 30 minutes before serving.

Frequently asked questions