Spicy Pork Bowls with Greens
A flavorful Asian-inspired bowl featuring tender marinated pork tenderloin with sambal oelek, served with sautéed carrots and greens over steamed rice. The dish is finished with a savory-tangy soy-vinegar dressing and optional gochujang for extra heat.
Ingredients
- •1¼ lb pork tenderloin
- •3 Tbsp sambal oelek
- •2 Tbsp light brown sugar
- •1 piece ginger
- •1 clove garlic
- •3 Tbsp soy sauce
- •2¼ tsp toasted sesame oil
- •3 Tbsp vegetable oil
- •1 tsp Kosher salt
- •2 medium carrots
- •1 bunch collard greens
- •1 Tbsp seasoned rice vinegar
- •2 cups steamed white rice
- •2 Tbsp scallions
- •2 Tbsp gochujang
Cooking Instructions
- 1.
Freeze tenderloin until firm around the edges, 30-45 minutes, if time permits.
45 min
- 2.
Combine sambal oelek, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag.
5 min
- 3.
Thinly slice pork with a long, sharp knife. Add to marinade, seal bag, and knead to coat. Let sit at least 10 minutes and up to 2 hours.
10 min
- 4.
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add half of pork in a single layer; season lightly with salt. Cook, undisturbed, until browned underneath, about 1 minute. Toss pork, then 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. Wipe out skillet.
8 min
- 5.
Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots in a single layer and cook, undisturbed, until starting 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.
4 min
- 6.
Combine vinegar and remaining 1 Tbsp. soy sauce and 1/4 tsp. sesame oil in a small bowl.
2 min
- 7.
Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with scallions. Serve gochujang alongside.
5 min
