Spicy Pork Bowls with Greens

Ingredients for Spicy Pork Bowls with Greens

• 1 (1 1/4-lb.) pork tenderloin

• 3 tablespoons sambal oelek

• 2 tablespoons light brown sugar

• 1 (1") piece ginger, peeled, finely grated

• 1 فص ثوم، مبشور ناعماً

• 45ml soy sauce, divided

• 2 1/4 teaspoons toasted sesame oil, divided

• 3 tablespoons vegetable oil, divided

• ملح كوشير

• 2 medium carrots, peeled, sliced

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

• 1 tablespoon seasoned rice vinegar

• Steamed white rice, thinly sliced spring onions, and gochujang (Korean hot pepper paste

• for serving)

Freeze tenderloin until firm around the edges, 30–45 minutes, if time permits.

Combine sambal oelek, brown sugar, ginger, garlic, 2 tablespoons soy sauce, and 2 teaspoons 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 tablespoon 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 tablespoon vegetable oil and remaining pork. Wipe out skillet.

Heat remaining 1 tablespoon 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 tablespoon soy sauce and 1/4 teaspoons sesame oil in a small bowl.

Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with spring onions. Serve gochujang alongside.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.