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
Ingredients
- 1 1/4 lb pork tenderloin, fat trimmed and silverskin removed
Marinade:
- 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
For Frying:
- 2 Tbsp vegetable oil
For Bowls:
- 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
Instructions
- 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.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
More Rice Bowls from the Seasons and Suppers Archives ...
Terry says
Outstanding. Easy and delicious. Made this with sushi rice and served with Sriracha sauce on the side, as a matter of personal preference. The sushi rice added great texture and complemented the dish well. I marinated the pork for almost 2 hours so the flavors in the marinade really permeated the pork. I also sliced the pork extremely thin which made for
succulently tender meat. Words do not describe how much we loved this for its simplicity as well as its full Asian flavors with minimal ingredients. This will go into our permanent dinner rotation.
Jennifer says
Sounds delicious, Terry and so glad you enjoyed it! Thanks so much :)
Kathleen Armstrong says
I made this tonight for dinner and we loved it. I will definitely be making this again. An easy, pretty fast dinner with great flavor. Thanks for a great recipe!
Jennifer says
So glad you enjoyed it, Kathleen! Thanks :)
Mary Ann | The Beach House Kitchen says
I totally agree Jennifer! The perfect weeknight dinner. It was destiny!
Jennifer says
Thanks Mary Ann :)
sue | the view from great island says
I love all your Asian bowl recipes Jennifer, this one looks like dinner tonight. I love that all the ingredients are common and right in my fridge!
Jennifer says
Thanks Sue and yes, it's delicious as well as easy, which is always good :)
Tricia @ Saving Room for Dessert says
I am making this as soon as I can thaw out a pork tenderloin :) Love all the flavors and really want to try this as lettuce wraps. PINNING!
Jennifer says
Thanks Tricia! We had this as lettuce wraps this past weekend. Delicious!