Spicy pork bowls with greens for a tasty meal

Ingredients for Spicy pork bowls with greens

• 450 g pork tenderloin

• 45 ml sambal oelek

• 30 g light brown sugar

• 25 g ginger, peeled, finely grated

• 1 garlic clove, finely grated

• 45 ml soy sauce, divided

• 11 g toasted sesame oil, divided

• 45 ml vegetable oil, divided

• kosher salt, to taste

• 2 medium carrots, peeled, sliced

• 1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced

• 15 ml seasoned rice vinegar

• steamed white rice, for serving

• spring onions, thinly sliced

• gochujang (Korean hot pepper paste; for serving)

How to make Spicy pork bowls with greens

1. Freeze the tenderloin until firm around the edges, about 30–45 minutes, if time allows.

2. In a resealable cling film bag, combine sambal oelek, brown sugar, ginger, garlic, 2 tablespoons of soy sauce, and 2 teaspoons of sesame oil.

3. Thinly slice the pork using a long, sharp knife. Add the slices to the marinade in the bag, seal it, and knead to ensure the pork is well coated. Allow it to marinate for at least 10 minutes and up to 2 hours.

4. Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium-high heat. Add half of the pork in a single layer and season lightly with salt. Cook undisturbed until browned underneath, about 1 minute. Toss the pork, then continue cooking, tossing occasionally, until cooked through, about 1 minute more. Transfer to a plate.

5. Repeat the process with another tablespoon of vegetable oil and the remaining pork. Wipe out the frying pan.

6. Heat the remaining tablespoon of vegetable oil in the frying pan over medium-high heat. Add the carrots in a single layer and cook undisturbed until they begin to soften and brown underneath, about 2 minutes.

7. Add the collard greens and toss to wilt. Continue cooking, tossing occasionally, until the vegetables are crisp-tender, about 2 minutes.

8. In a small bowl, combine vinegar, the remaining tablespoon of soy sauce, and 1/4 teaspoon of sesame oil.

9. Divide the rice among serving bowls and arrange the vegetables and pork on top. Drizzle with the dressing and garnish with scallions. Serve with gochujang on the side.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.