Maybe it’s because of Sauce Week exhaustion (a very real and good thing), or maybe it’s just because 5 ingredient recipes are always good – but either way, I am really feeling this spicy pork this week.
The original recipe is from these Spicy Pork Bowls on Bon Appetit, and I can’t remember who shared it first on our team Slack #potluck channel, but it got passed around and loved and eventually printed and grease-stained, and now just the pork itself has become a staple in my kitchen.
Keeping this post quick today because what’s there to show you, really? You shake up 5 ingredients in a jar. That’s basically the recipe.
You will have no problem finding ways to eat this pork, but let me just recommend it with eggs and kimchi and rice for a breakfast bowl, with noodles and stir-fried veggies, in a fusion burrito, and with the standard rice / carrots / greens combo as seen here.
ALSO DO NOT FORGET: a drizzle of sesame oil, a splash of soy sauce, and a quick shot of rice vinegar will serve you well, flavor-lovers.
5 Ingredient Spicy Pork! A fancy-feeling dinner recipe that actually comes together in snap. Serve it in bowls, stir-fry it with some veggies, or add it to burritos!
5 Ingredient Sauce:
- 2 tablespoons hot chili paste (I like sambal oelek, but sriracha can also work)
- 2 tablespoons soy sauce
2 tablespoons brown sugar
1 1-inch piece of ginger, peeled and finely grated
1 garlic clove, finely grated
- 1 1/2 pounds pork tenderloin, very thinly sliced (see notes)
- vegetable oil
- Shake all the sauce ingredients in a jar. Pour the sauce over the pork and allow it to rest for 20 minutes – 1 hour.
- Heat a good searing skillet (such as cast iron) over high heat. Add just a little bit of vegetable oil.
- When the oil is hot and shiny, add the pork in a single layer (you may need to do this in batches). Cook, undisturbed, for 1-2 minutes until you are getting that nice caramelized look. Flip and repeat to finish.
- That’s it! Enjoy your flavortown masterpiece.
The real trick here is getting the pan hot enough to cook the meat VERY quickly – you want that golden brown sear, but you don’t want your pork to be sitting in a hot pan for more than just a few minutes because it will start to get tough. We want FAST high heat. To get the thinnest slices of pork, put your pork tenderloin in the freezer for a bit before slicing and use a very sharp knife. This will be a lil splattery. That oil is hot – be careful of your hands and your white shirts. Wear an apron! I also usually need to spend a little time giving my cast iron some TLC after making this. Totally worth it.
- Category: Dinner
- Method: Sauté
- Cuisine: Korean-Inspired