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This spicy pork is a weeknight staple in my kitchen when I want something bold and irresistible with almost zero fuss. Imagine juicy slices of pork cooked lightning fast in a glossy sauce with fiery chili, ginger, and a hint of sweetness, nestled into a bowl with rice and quick sautéed veggies. It pulls together faster than takeout and always delivers on flavor.
My family asks for this every time we want something special but fast. The first time I made it my husband kept sneaking bites straight from the skillet.
Ingredients
- Hot chili paste: lends heat choose sambal oelek for a chunky kick or sriracha for smoother fire
- Soy sauce: brings salty umami richness opt for low sodium for a lighter dish
- Brown sugar: balances heat with deep sweetness go for dark brown if you want extra molasses flavor
- Fresh ginger: gives bright almost citrusy spice look for plump firm roots without wrinkles
- Garlic: turns sharp and fragrant when grated use the freshest you can find
- Pork tenderloin: is juicy and lean with quick cooking go for a piece with little visible fat freeze it briefly for ultra thin slicing
- Vegetable oil: offers neutral flavor for high heat cooking use canola or avocado oil for best searing
- Rice: is the classic base jasmine or short grain both absorb the sauce nicely
- Carrots: add crunch and sweetness pick firm bright orange ones
- Spinach: brings warmth and silkiness choose deep green leaves with no wilting
- Green onions: give a fresh finish look for crisp stalks and deep color
Step-by-Step Instructions
- Marinate the Pork:
- Combine chili paste soy sauce brown sugar ginger and garlic in a jar. Shake well until smooth then pour over sliced pork in a bowl. Toss so every bit is coated. Let it soak for at least 20 minutes or up to 1 hour. This lets the flavors deeply infuse.
- Get the Pan Searing Hot:
- Place a large cast iron or heavy skillet on high for several minutes until smoking lightly. Add just enough oil to coat the bottom. Let the oil shimmer in the pan. The hotter the pan the better those caramelized edges.
- Sear the Pork Fast:
- Arrange the pork in a single layer without overcrowding. Cook for 1 to 2 minutes untouched until deep golden underneath. Flip each piece with tongs and sear the other side. Work in batches for best results. The high heat ensures the meat stays juicy but gets crisp bits.
- Finish and Build the Bowls:
- Once all pork is cooked to golden perfection remove it from the pan. Toss carrots and spinach into the hot skillet for a quick sauté picking up any sticky bits of sauce left behind. Serve pork over bowls of rice topped with sautéed veggies and shower with green onions.
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My favorite part is the green onions scattered fresh on top. They remind me of my grandmother who always topped spicy meals with a handful and would laugh as she sprinkled them from high above the bowl.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days. To reheat just toss pork and veggies in a hot skillet for a couple minutes or microwave loosely covered. I find it actually gets more flavorful the next day as the sauce soaks in.
Ingredient Substitutions
You can sub thinly sliced chicken breast or steak if you do not have pork tenderloin on hand. For the sauce tamari works if you need to avoid soy and maple syrup or honey can substitute for brown sugar in a pinch. Any leafy green or quick cooking veggie like snap peas or shredded cabbage is tasty tossed in at the end.
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Serving Suggestions
Build bowls over jasmine or brown rice or stuff the pork and veggies into soft tortillas for spicy burritos. Add a runny fried egg or kimchi on top for a more Korean-inspired spread. When I have herbs in the fridge fresh cilantro or basil sprinkled over the bowls adds amazing color and freshness.
Cultural Context
This recipe is a loose take on Korean spicy pork bulgogi which I first tried at a friend’s house many years ago. Traditional versions use gochujang and sometimes pears in the marinade but I designed this version to use whatever hot sauce and ingredients I had around. It is my go-to for easy comfort food that nods to classic flavors.
Recipe FAQs
- → What cut of pork works best for this dish?
Pork tenderloin is ideal due to its tenderness and quick cooking time when sliced thinly.
- → Is the dish very spicy?
The heat mainly depends on the chili paste used. Sambal oelek brings moderate heat, while sriracha is milder. Adjust to taste.
- → How do you get pork slices so thin?
Chill the tenderloin in the freezer for about 30 minutes before slicing with a sharp knife for extra-thin pieces.
- → What sides pair best?
Steamed rice and simply sautéed vegetables like carrots and spinach soak up the sauce deliciously.
- → Can this dish be made ahead?
Marinate the pork ahead of time, then cook fresh for best texture. Leftovers reheat nicely in a hot skillet.