This Spicy Pork Rice Bowl is weeknight easy, delicious and healthy-ish, too! Start with one pork tenderloin.
This delicious and easy Spicy Pork Rice Bowl came to me in a moment of need. I had taken a pork tenderloin out of the freezer in the morning and it was sitting, defrosting, on my countertop. I had no plan for it, thinking that at some point during the day I would figure it out. And then an email from Epicurious appeared in my inbox with just the thing. I love when that happens ;)
It was absolutely meant to be and turned out to be both easy and delicious. And it was made even better since I was able to thinly slice up the pork by doing it while it was still slightly frozen. Then into a bag with the easy marinade. At dinner time, it was literally 15 minutes from stovetop to bowl.
Change it Up! Skip the bowl, bust out the lettuce, and turn this dish into lettuce wraps. Simply spoon some rice, pork and veggies into Boston lettuce leaves and enjoy!
I have made this dish several times since discovering it. I love the combination of the spicy pork, with the quick and easy vegetables and some rice. A perfect weeknight dinner.
Cook’s Notes for Spicy Pork Rice Bowl
No gochujang? No worries. Simply spoon a bit of the Sambal Oelek or Asian Chili Garlic Sauce on the side instead.
Speaking of the heat, adjust the amount of Sambal Oelek in the sauce to your heat tolerance level. It’s lovely and spicy at 3 Tbsp. Reduce for less heat. If unsure, go with less. You can always add more on the side later.
Any green that wilts up quickly in a hot skillet could be used here. I had some spinach that needed using up, so that’s what’s shown here.
Replace the rice in this bowl with a grain of your choice, for an even healthier dinner bowl.
Note that the pork is cooked in two batches, even though it would probably all fit in the pan. This is so the pan isn’t overcrowded and the liquid can cook off easily and brown the meat. Otherwise, the meat just sort of steams.
To prepare your carrots so they cook really quickly in a hot pan, simply make thin ribbons using your vegetable peeler!
Adapted from Bon Apetit May 2018
Spicy Pork Rice Bowl
- 1 1/4 lb pork tenderloin fat trimmed and silverskin removed
- 3 Tbsp Sambal Oelek or Asian Chili Garlic Sauce
- 2 Tbsp brown sugar
- 3/4-inch piece ginger peeled, finely grated (or 1 tsp ginger paste)
- 1 clove garlic finely grated
- 2 Tbsp soy sauce
- 2 tsp toasted sesame oil or regular sesame oil
- 2 Tbsp vegetable oil
- 1 large carrot peeled, thinly sliced into ribbons with a vegetable peeler
- 3 cups greens kale, spinach, chard etc
- 1 Tbsp seasoned rice vinegar
- 1 Tbsp soy sauce
- 1/4 tsp toasted sesame oil or regular sesame oil
- Steamed white rice
- Thinly sliced green onion and gochujang for serving
- Freeze pork tenderloin until firm around the edges, 30–45 minutes (or if starting with frozen, allow to thaw until still partially frozen and easy to cut into thin slices)
- Meanwhile, in a small bowl, prepare the marinade by stirring together the Sambal Oelek, brown sugar, ginger, garlic, soy sauce, and sesame oil.
- Start rice cooking.
- When partially frozen, thinly slice pork with a sharp knife. Add pork to a resealable plastic bag (or bowl). Add prepared marinade, seal bag, and rub together to thoroughly coat the pork. Let sit at room temperature least 10 minutes and up to 2 hours (or refrigerate for longer marinating).
- In a large, non-stick skillet, heat 1 Tbsp. vegetable oil over medium-high heat. When oil is very hot, add half of pork in a single layer. Season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until pork is browned in spots. Toss pork, breaking up with tongs and continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork. Wipe out skillet.
- Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high heat. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
- Combine rice vinegar, 1 Tbsp soy sauce and 1/4 tsp sesame oil in a small bowl.
- To serve, spoon rice among bowls and arrange pork and vegetables over. Top each with some green onions and a spoonful of gochujang. Drizzle with rice vinegar dressing and serve.