PORK BOWL RECIPES

Name: Spicy Pork Tenderloin Bowl
Yield: 4 servings
Ingredients: 1 1¼-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; 2¼ 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; Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving); Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online.

SPICY PORK TENDERLOIN BOWL RECIPE | BON APPÉTIT

Spicy Pork Tenderloin Bowl Recipe | Bon Appétit image

Pork tenderloin is inexpensive and widely available. Giving it a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1¼-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
2¼ 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
Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)
Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online.

Steps:

Freeze pork tenderloin until firm around the edges, 30–45 minutes.
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 aren’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.
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 doesn’t spatter). Wipe out skillet.
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.
Combine vinegar and remaining 1 Tbsp. soy sauce and ¼ 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.

PORK NOODLE BOWL RECIPE BY TASTY

Pork Noodle Bowl Recipe by Tasty image

Here's what you need: soy sauce, Frank's Red Hot Original Sauce, brown sugar, chili oil, rice vinegar, vegetable oil, ginger, garlic, ground pork, cornstarch, rice noodle, carrots, persian cucumbers, fresh cilantro leaves, roasted peanut, lime wedge

Provided by Griffin Bohen-Meissner

Yield 4 servings

Number Of Ingredients 16

Ingredients

¼ cup soy sauce
½ tablespoon Frank's Red Hot Original Sauce
2 tablespoons brown sugar
1 tablespoon chili oil
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 tablespoons ginger, minced
4 cloves garlic, minced
1 lb ground pork
1 teaspoon cornstarch, stirred into 1 tablespoon water
8 oz rice noodle, cooked
2 carrots, peeled into thin strips
2 persian cucumbers, cut into 3 in (7 cm) matchsticks 4 scallions, thinly sliced on a bias
½ cup fresh cilantro leaves
½ cup roasted peanut, chopped
lime wedge

Steps:

In a small bowl, whisk together soy sauce, Frank’s Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Set aside.
In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for one minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat. Pour in the sauce, bring to a simmer, and continue stirring the pork. Pour in the dissolved cornstarch. Stir until sauce thickens slightly, then remove from heat.
Assembly: Pile rice noodles in each bowl. Spoon pork with sauce on top of noodles. Place carrots and cucumbers in small piles. Garnish with scallions, cilantro, and peanuts. Serve with lime wedges on the side.
Enjoy!

Nutrition Facts : Calories 816 calories, CarbohydrateContent 67 grams, FatContent 43 grams, FiberContent 4 grams, ProteinContent 41 grams, SugarContent 12 grams

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