Spicy Pork Bowls with Greens
Spicy Pork Bowls with Greens is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Freeze tenderloin until firm around the edges, 30–45 minutes, if time permits.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionFreeze tenderloin until firm around the edges, 30–45 minutes, if time permits.
Combine sambal oelek, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag.
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.
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.
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.
Combine vinegar and remaining 1 Tbsp. soy sauce and 1/4 tsp. sesame oil in a small bowl.
Divide rice among bowls; arrange vegetables and pork over.
Drizzle with dressing and top with scallions.
Serve gochujang alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.