FREE SHIPPING WITH SELECT ORDERS

Spicy Pork Bowl With Greens And Carrots

Pork tenderloin is inexpensive and widely available. Giving it a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly. This 5-star recipe is one of my personal favorites. The complex flavors and texture make this dish irresistible.

๐—œ๐—ก๐—š๐—ฅ๐—˜๐——๐—œ๐—˜๐—ก๐—ง๐—ฆ (๐Ÿฐ ๐˜€๐—ฒ๐—ฟ๐˜ƒ๐—ถ๐—ป๐—ด๐˜€)

1 1ยผ-lb. pork tenderloin
3 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. light brown sugar
1 1" piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 Tbsp. soy sauce, divided
2ยผ 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
3 cups cooked white rice
Garnish with thinly sliced scallions and gochujang (Korean hot pepper paste; for serving)

INGREDIENT NOTES-

Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online. An easy to find (but different tasting) alternative is Sriracha.

๐—ฃ๐—ฅ๐—˜๐—ฃ๐—”๐—ฅ๐—”๐—ง๐—œ๐—ข๐—ก

1. Freeze pork tenderloin until firm around the edges, 30โ€“45 minutes.

2. Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag (or medium bowl if you arenโ€™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.

3. 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 doesnโ€™t spatter). Wipe out skillet.

4. 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.

5. Combine vinegar and remaining 1 Tbsp. soy sauce and ยผ tsp. sesame oil in a small bowl.

To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang; drizzle with dressing from Step 5 (optional).

๐—ก๐—จ๐—ง๐—ฅ๐—œ๐—ง๐—œ๐—ข๐—ก (๐—ฝ๐—ฒ๐—ฟ ๐˜€๐—ฒ๐—ฟ๐˜ƒ๐—ถ๐—ป๐—ด)

๐—–๐—ฎ๐—น๐—ผ๐—ฟ๐—ถ๐—ฒ๐˜€ ๐Ÿฒ๐Ÿฎ๐Ÿฌ

% ๐——๐—ฎ๐—ถ๐—น๐˜† ๐—ฉ๐—ฎ๐—น๐˜‚๐—ฒ*
Total Fat 23.6g 30%
Saturated Fat 4.7g 23%
Cholesterol 107mg 36%
Sodium 958mg 42%
Total Carbohydrate 56.3g 20%
Dietary Fiber 2g 7%
Total Sugars 9.2g
Protein 43g
Vitamin D 0mcg 0%
Calcium 70mg 5%
Iron 5mg 26%
Potassium 802mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Recipe analyzed by Ron Patterson

Leave a comment

Please note, comments must be approved before they are published