5 Ingredients Spicy Pork! A dinner recipe that feels good and is made in a short amount of time. Serve in a bowl, saut with some vegetables, or add to burritos!
Maybe it’s the exhaustion of Sauce Week (which is a genuine and good thing), or it’s just that 5-ingredient recipes are always good – but either way, I enjoyed the spicy pork this week.
The original recipe came from these Spicy Pork Bowls on Bon Appetit. I can’t remember who first shared it on our team Slack #potluck channel, but it got so much spread and love that it ended up being printed and stained with grease. Even pork itself is now a staple in my kitchen.
I’m keeping this post short today because I have something to show you. Shake the five ingredients in a jar. That’s the recipe.
You can find ways to eat this pork without hesitation, but let me recommend it with eggs, kimchi, and rice for breakfast, with noodles and stir-fried vegetables, in a fused burrito with the standard rice/carrot/green vegetable combo, as shown in the image.
Also, remember: a dash of sesame oil, a dash of soy sauce, and a dash of rice vinegar will do the trick, flavor lovers.
Check Out Our Video For How To Make Spicy Pork:
- Shake all the sauce ingredients in a jar. Pour the sauce over the pork and let it sit for 20 minutes to an hour.
- Heat a good skillet (such as cast iron) over high heat * Affiliate link. Add a slight vegetable oil.
- When the oil is hot and shiny, put in a layer of pork (you may need to do this in batches). Cook undisturbed for 1-2 minutes until it looks caramelized. Flip and repeat.
- That’s it! Serve with rice and vegetables (see the notes section for details), and enjoy your delicious small-town masterpiece.
- Bowl Extra: I like to serve these with rice, carrots, and vegetables. When the pork is done, throw the carrots and greens into the pot so that it tastes good. Cook the rice according to the package directions.
- The real trick here is to get the pan hot enough to cook the meat quickly – you want a golden, charred aroma, but you don’t want your pork to sit in the hot pan for more than a few minutes, as it will start to harden. We need fast heat. To cut the thinnest pork slices, place the tenderloin in the refrigerator for a while before cutting, using a very sharp knife. It will be a small splash. That oil is hot. Watch your hands and your white shirt. Put on your apron! After doing this, I also usually take a little time to give my cast iron some TLC. Worth it.
