Spicy Pork
Ingredients
- 2 pork tenderloins
2.5 - 3 lbs total
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 5-6 green onions
- Vegetable oil
- 1/3 cup sriracha
- 1/4 cup low-sodium soy sauce
- 2 tablespoons barbeque sauce
- 2 tablespoons brown sugar
- 2 tablespoons minced garlic
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
Directions
- 1
Cut each tenderloin in half lengthwise. Cut each long strip as thinly as you can so that you end up with thin little medallions of pork. Add pork to a medium bowl; set aside.
- 2
Toss pork pieces with sesame oil, salt, pepper and garlic powder until thoroughly combined.
- 3
Chop green onions into 2-inch pieces, reserving ends to be chopped as garnish later.
- 4
Combine sauce ingredients then stir well; set aside.
- 5
Add just enough vegetable oil to coat the bottom of a very large skillet or wok then heat over high heat.
- 6
Once skillet is very hot, add 1/4 of the pork in a single layer (cook in batches to ensure the pork cooks correctly). Cook for 2 minutes without disturbing (to get a good sear), then stir and continue cooking until pork is nicely browned.
- 7
Remove to a bowl or plate then continue cooking the rest of the pork, adding more vegetable oil as needed.
- 8
Once all the pork is browned, add onion pieces to the skillet then sauté for 1 minute. Reduce heat to medium-low then add the sauce. Cook sauce with onions for 3 minutes then add the seared pork and stir to coat.
- 9
Serve with white rice and garnish with fresh chopped green onions.
- 10
RECIPE UPDATE: I made a few changes to the original recipe in 2024. I updated the recipe from one tenderloin to two because they're usually packaged that way (more or less doubling the sauce). I also removed the wet ingredients (soy sauce and sriracha) from the initial seasoning of the pork because the added moisture made it harder to get a crispy sear on the meat. If you're looking for the old version, the "marinade" ingredients for ONE tenderloin were: 1 Tbsp each sriracha and soy sauce, 1/4 tsp each salt and pepper.
Spicy Pork
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About this Recipe
Craving the bold, vibrant flavors of Korean-style spicy pork without the fuss? This super simple stir-fry recipe brings together tender pork, fiery sriracha, and aromatic ginger and garlic for a truly satisfying meal that comes together quickly. You'll love how easily this dish delivers authentic-tasting results right in your own kitchen.
What makes this Spicy Pork truly special is its elegant balance of flavors and straightforward approach. By using thinly sliced pork tenderloin, you ensure every piece cooks up incredibly tender in a flash and readily absorbs the robust marinade. The carefully crafted sauce, a perfect symphony of sriracha for heat, low-sodium soy sauce for umami, brown sugar for sweetness, and a touch of smoky barbeque sauce, creates a complex, irresistible profile. Fresh minced garlic and ground ginger elevate the overall aroma and depth, making this much more than just a quick meal.
Get ready for a dish that sings with flavor. Each bite of this Spicy Pork offers perfectly cooked, melt-in-your-mouth pork coated in a glossy, reddish-orange sauce that's both deeply savory and delightfully spicy, with a pleasant underlying sweetness that keeps you coming back for more. The subtle nuttiness from the sesame oil enhances the overall experience, while fresh green onions provide a vibrant, mild bite and visual appeal. It’s a dynamic, exciting stir-fry that will awaken your taste buds and leave you feeling truly nourished and satisfied.
Feel free to tailor this Spicy Pork to your preference. If you're looking to moderate the heat, you can easily reduce the amount of sriracha in the sauce to suit your palate. For different protein options, thinly sliced chicken breast, beef, or even firm tofu would also work beautifully, readily absorbing the incredible flavors of the sauce. Don't have brown sugar? A touch of honey or maple syrup could offer a similar sweetness profile in the sauce.
This Spicy Pork stir-fry is perfect for a busy weeknight dinner when you need something incredibly flavorful and satisfying on the table fast. Serve it simply over fluffy steamed white rice to soak up all the delicious sauce, or alongside a crisp green salad for a lighter, refreshing contrast.