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5 from 6 votes

Spicy Pork Bowls

Servings: 6
Calories: 1069kcal



  • 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)

Pork Tenderloin

  • 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.


Calories: 1069kcal | Carbohydrates: 61g | Protein: 136g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 393mg | Sodium: 1482mg | Potassium: 2777mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4107IU | Vitamin C: 31mg | Calcium: 101mg | Iron: 8mg