Spicy Pan Seared Pork Over Rice (27 Minutes)

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Looking for a flavorful meal that’s both savory and spicy? This pan-seared pork dish, served over rice and drizzled with a spicy sauce, promises to satiate your spicy food cravings. Finished off with a sprinkle of fresh scallions, every bite is a delightful explosion of flavors.

  • Prep Time: 7 minutes
  • Cook Time: 20 minutes
  • Total Time: 27 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb pork loin or tenderloin, cut into bite-sized pieces
  • 2 tbsp vegetable oil or canola oil
  • Salt and pepper, to taste
  • 1/4 cup soy sauce
  • 2 tbsp honey or maple syrup
  • 2 garlic cloves, minced
  • 1 tbsp chili paste or sriracha (adjust to desired spiciness)
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar
  • 2 cups cooked rice (white or brown)
  • 2–3 scallions, thinly sliced

Instructions

  1. Prep the Pork (5 minutes): Season the pork pieces with salt and pepper.
  2. Pan-Sear the Pork (10 minutes): In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the pork pieces. Cook until they are golden brown and cooked through, about 4-5 minutes per side. Remove the pork from the skillet and set aside.
  3. Prepare the Spicy Sauce (5 minutes): In the same skillet, combine soy sauce, honey, minced garlic, chili paste, sesame oil, and rice vinegar. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
  4. Combine Pork with Sauce (5 minutes): Return the seared pork pieces to the skillet, tossing them in the sauce to coat well.
  5. Serve (2 minutes): Spoon rice into bowls or onto plates. Top with the pork pieces drizzled in spicy sauce. Sprinkle freshly sliced scallions over the top for garnish.

Notes

The beauty of this dish is its adaptability. If you prefer less heat, reduce the amount of chili paste. Conversely, if you’re after a fiery experience, feel free to ramp it up. Always ensure the pork is cooked thoroughly by checking for a minimum internal temperature of 145°F (63°C). Pair this dish with a side of stir-fried veggies or a fresh salad to complement the spiciness.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 10g
  • Sodium: 800mg
  • Fat: 14g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 75mg

Pair this with...

Garlicky Sautéed Spinach

Begin with a generous bunch of fresh spinach, giving it a thorough rinse and patting it dry. In a large pan, heat a glug of olive oil until it's shimmering. Toss in finely chopped garlic — the more, the merrier for garlic lovers! Let the garlic sizzle just a bit, releasing its aromatic magic without letting it brown too much. Swiftly add in the spinach, watching as it wilts and soaks up that garlicky goodness. It'll reduce in size dramatically, but that's where the intense flavor comes in. Season with a pinch of salt and a squeeze of fresh lemon juice, which brightens up the dish wonderfully. Serve it straight from the pan.

Honey Glazed Carrots

Begin by cleaning and peeling your carrots. If they're large, you might want to slice them into smaller, uniform pieces for even cooking. In a pan, bring a bit of water to a simmer and add the carrots, letting them steam until they're tender but still have a bite. Drain any excess water, then return the pan to the heat. Add a good dollop of butter and let it melt, followed by a generous drizzle of honey. Toss the carrots in this buttery, sweet mixture, seasoning with a pinch of salt and maybe a sprinkle of fresh thyme or parsley for an herbal touch. Let them cook a bit longer until they're beautifully glazed and glistening.

Roasted Cauliflower

Begin with a head of fresh cauliflower, breaking it down into bite-sized florets. In a mixing bowl, drizzle the florets with a generous amount of olive oil, ensuring each piece gets its share of this golden goodness. Season with salt and pepper, giving it a simple yet effective flavor base. Spread the cauliflower out on a baking sheet, making sure they have enough room to breathe and roast evenly. Into a hot oven they go, transforming into pieces that are golden brown, with edges that are crisp and caramelized. The inside remains tender and slightly nutty in flavor. Pull them out, maybe give a sprinkle of your favorite herb or a squeeze of lemon, and serve.

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