Oh, this recipe for Spicy Pork Bowl with Greens and Carrots is soooo good that my husband asked for me to make it twice in the same week! And a for a second or two I considered it.
I originally found this recipe on Pinterest by Bon Appetite and you can see it here. I’ve made a few changes from the original to adjust for spicyness (is that a word) and for ingredients I didn’t have on hand.
I used my all time favorite All Clad Piaya pan that my mom gave me as a birthday present several years back. I can’t find it on line any more, but the All Clad 14 Inch Skillet is a good substitute. I like using stainless steel, especially when I’m searing meats.
I hope you like this recipe as much as I do. I’d love to hear in the comments below any tweaks that you’ve made to suit your family’s taste and or ingredients you had on hand.
- 1 1¼-lb. pork tenderloin
- 2 Tbsp. Sriracha
- 2 Tbsp. light brown sugar
- 1 1" piece ginger, peeled, finely grated
- 1 garlic clove, finely grated
- 3 Tbsp. soy sauce, divided
- 2¼ tsp. toasted sesame oil, divided
- 3 Tbsp. vegetable oil, divided
- Kosher salt
- 2 medium carrots, peeled, thinly sliced
- 1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced
- 1 Tbsp. seasoned rice vinegar
- Steamed white rice, thinly sliced scallions, cilantro and a lime wedge for serving
- Freeze pork tenderloin until firm around the edges, 30–45 minutes.
- Combine Sriracha, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.
- Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. 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 dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, 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 (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter). Wipe out skillet.
- Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
- Combine vinegar and remaining 1 Tbsp. soy sauce and ¼ tsp. sesame oil in a small bowl.
- To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions, cilantro and a lime wedge; drizzle with dressing.
Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online.