comment icon 113 more comments The original recipe is from these Spicy Pork Bowls on Bon Appetit, and I can’t remember who shared it first on our team Slack #potluck channel, but it got passed around and loved and eventually printed and grease-stained, and now just the pork itself has become a staple in my kitchen. Keeping this post quick today because what’s there to show you, really? You shake up 5 ingredients in a jar. That’s basically the recipe. You will have no problem finding ways to eat this pork, but let me just recommend it with eggs and kimchi and rice for a breakfast bowl, with noodles and stir-fried veggies, in a fusion burrito, and with the standard rice / carrots / greens combo as seen here. ALSO DO NOT FORGET: a drizzle of sesame oil, a splash of soy sauce, and a quick shot of rice vinegar will serve you well, flavor-lovers.
Check Out Our Video For How To Make Spicy Pork:
One More Thing!
This recipe is part of our easy summer dinners page. Check it out! 5 from 44 reviews
2 tablespoons hot chili paste (I like sambal oelek, but sriracha can also work) 2 tablespoons soy sauce 2 tablespoons brown sugar 1-inch piece of ginger, peeled and finely grated 1 garlic clove, finely grated
Pork:
1 1/2 pounds pork tenderloin, very thinly sliced (see notes) 2 tablespoons vegetable oil
Extras:
1 1/2 cups rice, uncooked 2 carrots, sliced into coins 3 cups spinach, cooked down 2 tablespoons green onions, sliced
The real trick here is getting the pan hot enough to cook the meat VERY quickly – you want that golden brown sear, but you don’t want your pork to be sitting in a hot pan for more than just a few minutes because it will start to get tough. We want FAST high heat. To get the thinnest slices of pork, put your pork tenderloin in the freezer for a bit before slicing and use a very sharp knife. This will be a lil splattery. That oil is hot – be careful of your hands and your white shirts. Wear an apron! I also usually need to spend a little time giving my cast iron some TLC after making this. Totally worth it. How To Clean a Cast Iron Pan After Cooking (My Go-To, Everyday Method)
