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Spicy pork rice bowl with thin seared pork, white rice, spinach, carrots, and green onion

Spicy Pork with Sambal Oelek, Soy Sauce and Ginger

Spicy Pork is a quick, flavorful rice bowl featuring tender thin-sliced pork with caramelized edges, savory chili heat, and fresh vegetable contrast. It is an easy weeknight meal when you want a satisfying dish with bold flavor.
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Prep Time 25 minutes
Cook Time 10 minutes
Rest Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings (4
Course: Dinner
Cuisine: Korean-Inspired
Calories: 274
Ingredients Method Notes

Ingredients
  

sauce
  • 2 tablespoons hot chili paste
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1-inch piece of ginger, peeled and finely grated
  • 1 garlic clove, finely grated
pork
  • 1 1/2 pounds pork tenderloin, very thinly sliced
  • 2 tablespoons vegetable oil
serving
  • 1 1/2 cups rice, uncooked
  • 2 carrots, sliced into coins
  • 3 cups spinach, cooked down
  • 2 tablespoons green onions, sliced

Method
 

Preparation
  1. Combine the sauce ingredients in a jar and shake until mixed. Pour the sauce over the sliced pork and let it rest for 20 minutes to 1 hour.
  2. Prepare the rice according to package directions.
Cooking
  1. Heat a heavy skillet over high heat and add a small amount of vegetable oil.
  2. When the oil is hot, place the pork in a single layer, working in batches if needed. Cook without moving for 1 to 2 minutes until the surface is caramelized, then turn the pieces and cook the other side until finished.
  3. Cook the carrots and spinach in the skillet after the pork is removed, using the remaining pan flavors to season the vegetables.
Serving
  1. Serve the cooked pork with rice, carrots, spinach, and sliced green onions.

Notes

Serve the pork with rice and sautéed carrots and greens. Cook the rice according to package directions. Add the carrots and greens to the pan after the pork is cooked to pick up the remaining flavor. The key is using a very hot pan so the pork develops a browned exterior quickly without becoming tough. For the thinnest slices, partially firm the pork tenderloin in the freezer before slicing with a sharp knife. Handle the hot oil carefully and use an apron if desired. A cast iron skillet may need extra care after cooking.