Get the Recipe: Spicy Pork Rice Bowl
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!
Ingredients
- 1 1/4 lb pork tenderloin, fat trimmed and silverskin removed
Marinade:
- 3 Tablespoons Sambal Oelek, or Asian Chili Garlic Sauce
- 2 Tablespoons brown sugar
- 3/4-inch piece ginger, peeled, finely grated (or 1 tsp ginger paste)
- 1 clove garlic, finely grated
- 2 Tablespoons soy sauce
- 2 teaspoons 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 Tablespoons seasoned rice vinegar, or unseasoned with a pinch of sugar and salt
- 1 Tablespoon soy sauce
- 1/4 teaspoon toasted sesame oil, or regular sesame oil
- Steamed white rice
- Thinly sliced green onion and gochujang, for serving
Instructions
- Freeze the pork tenderloin until firm around the edges, about 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 the rice cooking.
- When the pork is partially frozen, thinly slice the pork with a sharp knife. Transfer the pork to a resealable plastic bag (or bowl). Add the prepared marinade, seal the bag, and rub together to thoroughly coat the pork. Let sit at room-temperature for at least 10 minutes or refrigerate and marinate up to 8 hours.
- When ready to cook, heat 1 Tablespoon of the oil in a large, non-stick skillet over medium-high heat. When the oil is very hot, add half of the pork in a single layer. Season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until pork is browned in spots. Stir the pork, breaking it up with tongs and continue cooking until cooked through, about 1 minute more. Transfer the pork to a plate. Repeat with another 1 Tablespoon of vegetable oil and the remaining pork. Transfer to a plate as well. Wipe out the skillet.
- Heat the remaining 1 Tablespoon of vegetable oil in the skillet over medium-high heat. Add the carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add the greens and toss to wilt. Cook, tossing occasionally, until vegetables are tender-crisp, about 2 minutes.
- Meanwhile, make the rice vinegar dressing by combining the rice vinegar, 1 Tablespoon of soy sauce and 1/4 teaspoon of sesame oil in a small bowl.
- To serve, spoon the rice among bowls and arrange the pork and vegetables over. Top each with some green onions and a spoonful of gochujang. Drizzle with the rice vinegar dressing and serve.
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.
Notes
Tips!
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!
Serving: 1 serving, Calories: 396 kcal, Carbohydrates: 13 g, Protein: 41 g, Fat: 19 g, Saturated Fat: 10 g, Cholesterol: 122 mg, Sodium: 1477 mg, Potassium: 945 mg, Sugar: 9 g, Vitamin A: 4485 IU, Vitamin C: 20.7 mg, Calcium: 31 mg, Iron: 2.6 mg
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