We’ve created these Spicy Pork Bowls using pork tenderloin that’s been marinated, broccoli, spinach, carrots, fresh herbs and toasted peanuts all served up on a bed of white rice!
Spicy Pork Bowls
Bowl food is an easy way to eat a nutritious, tasty meal that can incorporate so many flavours and ingredients. Make it adventurous or keep it simple, either way it’s a fantastic anytime meal.
Pork tenderloin is always in my freezer or on my grocery list. It’s a leaner cut of meat but one we enjoy and cook with a lot. This pork marinated for 15-30 minutes and offering up a load of flavour. Lightly steamed broccoli, grated carrot were are vegetables of choice but you could easily swap these vegetables for whatever you find in your refrigerator like tomates, cucumbers, cooked squash, asparagus, green beans – the list is endless!
I roasted some chickpeas to add to this dish but in the end had more than enough ingredients so kept the chickpeas out to snack on!
When you think about all the food that has been served in bowls over the years like ramen, poke, buddha bowls, or pho (pronounced pha), it only makes sense that a complete meal could and should be served in a bowl making dinners fun and unique. Honestly my kids love it when I make bowls.
Start your bowl by preparing your layers.
- Bottom Layer: Grains, legumes, beans, rice, noodles or even a layer of sauce like hummus, labne, whipped feta or a yogurt sauce
- Protein: Can be whatever floats your boat! Lamb, beef, pork, chicken, leftover roast turkey, chick peas or beans, ground burger, tofu.
- Vegetables: Combine both raw and cooked veggies cut up, shredded or diced into edible bites.
- Fresh Herbs: We love them and if you do add them. Chopped cilantro, dill, oregano, parsley, tarragon all equal flavour.
- Nuts and Seeds: They provide crunch. Toast them for additional flavour, chop and sprinkle on top.
- Dressing: Not always necessary. In this recipe there was enough sauce left in the pan to drizzle on top. However buy your favourite dressing or make one to drizzle on top.
The Spicy Kick
I’ve been cooking with sambal oelek since the 90’s when a chef friend introduced it to me. I always have a large jar in the refrigerator and add it to all kinds of marinades for the perfect zing. One tablespoon is a healthy serving and you will taste it when you taste the marinade before adding the raw pork. It mellows out while marinading and when cooked providing just a hint of heat. If you like it spicy add more! Less spicy, drop it down to 1 tsp.
- Slice your pork very thin. This ensures it cooks very fast. Partially frozen pork is easier to slice.
- Marinate for as long as you can. Over night is fabulous, minimum 30 minutes.
- Have all your ingredients chopped, cooked and ready to go before you cook your pork for easy assembly.
Here’s a few more bowl food recipes to try!
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
- 1 tbsp sambal oelek
- 1/2 cup soy sauce
- 2 tbsp honey
- 1 tsp rice vinegar
- 1 tbsp garlic, fresh grated
- 1 tbsp ginger, fresh grated
- 1 tbsp Indonesian Sweet Soy Sauce (kecap manis)
- 2 pork tenderloins, silver skin removed and sliced very thin
- vegetable, canola or olive oil
The Supporting Cast
- 2 carrots, peeled and grated
- 2 cups broccoli, cut into small florets and lightly steamed
- 1 cup fresh spinach, cleaned and sliced thin
- 6 cups cooked Jasmine rice
- 1/2 cup peanuts, roasted and chopped
- few sprigs fresh mint and cilantro
- 2 green onions, sliced thin
- Mix together all marinade ingredients. Add marinade and pork to a plastic bag that closes or container. Squishy the bag to ensure all the pork is coated in the marinade. Set aside in refrigerator until ready to cook.
Cook the Pork
- Add a tbsp of oil to a large, non-stick wok or hot pan. When the oil is hot add 1/4 of the pork. Move around quickly with a wooden spoon to ensure it covers the bottom of the pan.
- Keep moving the pork around the pan. I've found a little liquid will come out of the pork, keep the heat on high as you want that liquid to evaporate.
- Continue to move the pork around the pan until it gets a nice brown sear on it but is not over cooked. Remove to plate and add more oil and another 1/4 of the pork to the hot pan. Carry on until all the pork is cooked. Disregard any leftover marinade.
Assemble the bowls
- Put one cup of cooked rice in each bowl.
- In four sections add carrots, broccoli, spinach and a scoop of pork. Sprinkle on garnishes and serve.