5 Ingredient Spicy Pork – Pinch of Yum


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.

Spicy pork in a bowl with veggies and rice.

5 Ingredient Spicy Pork



  • Author:
    Lindsay

  • Prep Time:
    25 minutes

  • Cook Time:
    10 mintues

  • Total Time:
    -25974609.1167 minute

  • Yield:
    46 servings (4, if you’re me) 1x

Description

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!



Scale

Ingredients

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

Other Stuff:

  • 1 1/2 pounds pork tenderloin, very thinly sliced (see notes)
  • vegetable oil

Instructions

  1. Shake all the sauce ingredients in a jar. Pour the sauce over the pork and allow it to rest for 20 minutes – 1 hour.
  2. Heat a good searing skillet (such as cast iron) over high heat. Add just a little bit of vegetable oil.
  3. 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.
  4. That’s it! Enjoy your flavortown masterpiece.

Notes

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
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