Easy and delicious, this pork rice bowl combines spicy pork with quick, sautéed vegetables and rice for a great weeknight meal. Ready in just 30 minutes!
2teaspoonstoasted sesame oil, or regular sesame oil
For Frying:
2Tbspvegetable oil
For Bowls:
1largecarrot, peeled, thinly sliced into ribbons with a vegetable peeler
3cupsgreens, kale, spinach, chard etc
1Tablespoonsseasoned rice vinegar, or unseasoned with a pinch of sugar and salt
1Tablespoonsoy sauce
1/4teaspoontoasted sesame oil, or regular sesame oil
Steamed white rice
Thinly sliced green onion and gochujang, for serving
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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
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!