Spicy Pork Five Ingredient (Printable Version)
Pork tossed in a spicy-sweet sauce with rice, carrots, and spinach for a fast, flavor-packed meal.
# Ingredients:
→ Sauce
01 -
2 tablespoons hot chili paste (such as sambal oelek or sriracha)
02 -
2 tablespoons soy sauce
03 -
2 tablespoons brown sugar
04 -
1-inch piece fresh ginger, peeled and finely grated
05 -
1 garlic clove, finely grated
→ Pork
06 -
680 grams pork tenderloin, very thinly sliced
07 -
2 tablespoons vegetable oil
→ Accompaniments
08 -
300 grams uncooked rice
09 -
2 carrots, sliced into coins
10 -
90 grams spinach, cooked down
11 -
2 tablespoons green onions, sliced
# Steps:
01 -
Combine hot chili paste, soy sauce, brown sugar, grated ginger, and grated garlic in a jar. Shake well to emulsify.
02 -
Place the thinly sliced pork tenderloin in a shallow bowl. Pour the sauce over the pork and toss to coat thoroughly. Let marinate for 20 to 60 minutes, covered and refrigerated.
03 -
Heat a heavy-bottomed skillet, such as cast iron, over high heat. Add a small amount of vegetable oil and swirl to coat.
04 -
When the oil is shimmering, add pork in a single layer. Sear undisturbed for 1–2 minutes until browned, then flip and sear the other side. Work in batches as needed to avoid crowding.
05 -
Once pork is cooked, add sliced carrots and spinach to the same pan while it is still hot. Sauté briefly to absorb pan flavors.
06 -
Distribute rice into serving bowls. Top with seared pork, sautéed carrots, and spinach. Garnish with sliced green onions.
# Notes:
01 -
For ultra-thin pork slices, chill the tenderloin in the freezer until slightly firm before slicing with a sharp knife.
02 -
Maintain high heat throughout to achieve a caramelized crust without overcooking the pork.
03 -
Quickly sautéing vegetables in the pork drippings enhances flavor and uses residual heat efficiently.
04 -
Protect yourself from splattering oil with an apron and use appropriate utensils for handling hot ingredients.