Toss raw diced pork in the glass casserole dish and 4 simple fridge staples to create a dinner so mouth-watering your whole family will be begging for more.

This 5-ingredient oven diced pork is the kind of no-fuss, family-pleasing dinner I lean on during busy weeks. You literally toss raw diced pork into a glass casserole dish, whisk together four simple fridge staples, pour it over, and let the oven do all the work. The pork roasts up tender and juicy in a bright, savory-sweet sauce that clings to every piece—perfect for spooning over rice or potatoes. It’s a simple Midwestern-style, bake-and-forget meal that tastes like you spent a lot more time on it than you really did.

Serve the saucy diced pork over hot cooked white or brown rice, buttered egg noodles, or mashed potatoes so all that flavorful red sauce can soak in. Add a simple green side—like steamed green beans, roasted broccoli, or a tossed salad—to round out the plate. A side of dinner rolls or garlic bread is great for sopping up the extra sauce, and if your family likes a little freshness, sprinkle chopped green onions or parsley on top right at the table.

Servings: 4

1 1/2 pounds raw diced pork (about 3/4–1 inch pieces)

Preheat your oven to 375°F (190°C). Place a rack in the center of the oven so the casserole bakes evenly.

Add the raw diced pork directly into a 2- to 3-quart glass casserole dish, spreading it out in an even layer. No need to grease the dish; the sauce and pork will provide enough moisture.

In a small bowl or liquid measuring cup, whisk together the ketchup, soy sauce, honey, and minced garlic until the mixture is smooth and evenly combined. It should be a glossy, bright red sauce.

Pour the sauce evenly over the diced pork in the glass casserole dish. Use a spatula or spoon to gently toss and turn the pork so every piece is well coated, making sure the sauce spreads into an even layer around the meat.

Cover the glass casserole dish tightly with aluminum foil to keep the pork moist and help it cook through evenly.

Bake the covered pork in the preheated oven for 25 minutes. This lets the pork cook gently while the sauce starts to bubble and thicken.

Carefully remove the casserole dish from the oven and take off the foil, watching out for hot steam. Stir the pork pieces to re-coat them with the sauce and loosen any bits from the edges of the dish.

Return the uncovered dish to the oven and bake for another 15–20 minutes, stirring once more halfway through, until the pork is cooked through (no pink in the center) and the sauce has thickened and turned a deeper, sticky red. The internal temperature of the pork should reach at least 145°F (63°C).

Let the casserole rest for about 5 minutes on the counter. This helps the juices settle so the sauce clings nicely to the pork. Give it one last stir, then spoon the saucy diced pork over your favorite side and serve warm.

For picky eaters, you can dial back the garlic or leave it out and just use ketchup, soy sauce, and honey for a milder, kid-friendlier flavor. If your family likes a little heat, add 1–2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce. For a tangier twist, stir in 1–2 tablespoons of apple cider vinegar or a splash of orange juice. You can also add vegetables directly to the casserole: toss in chopped onions, sliced bell peppers, or carrot coins with the pork before adding the sauce (this may add a few minutes to the bake time). If you prefer less sweetness, reduce the honey to 2 tablespoons and add an extra tablespoon of soy sauce. For a slightly thicker, stickier sauce, bake uncovered for the last 20 minutes and stir once or twice so the edges don’t burn. Food safety tips: Always start with fresh, properly refrigerated pork and keep it chilled until you’re ready to cook. Wash your hands, cutting boards, and any utensils that touch raw pork with hot, soapy water before using them for other ingredients. Make sure the pork reaches at least 145°F (63°C) in the thickest pieces; if your dice is larger than 1 inch, it may need a few extra minutes in the oven. Don’t taste the sauce after it’s been in contact with raw pork unless it has been fully cooked. Refrigerate leftovers within 2 hours in a shallow container and reheat until steaming hot before serving again.