Spicy Pork Bowl with Veggies

A great weeknight meal that is easy and delicious, once you get all the ingredients! Served with rice, veggies, and a side of kimchi; you will not be disappointed! I altered the original to make this gluten free, low sugar but just as flavorful! #pork


  • 1 1¼-lb. pork tenderloin

  • 3 tablespoons hot chili paste (such as sambal oelek)

  • 1-2 tablespoons coconut sugar or you can use honey

  • 1 1" piece ginger, peeled, finely grated

  • 1 garlic clove, finely grated

  • 3 tablespoon tamari, divided

  • 2¼ teaspoon toasted sesame oil, divided

  • 3 tablespoons avocado oil, divided

  • Himalayan salt

  • 2 medium carrots, peeled, thinly sliced

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

  • 1 tablespoon seasoned rice vinegar

  • Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)


  • Freeze pork tenderloin until firm around the edges, 30–45 minutes.

  • Combine chili paste, coconut sugar, ginger, garlic, 2 tablespoons tamari, and 2 teaspoons sesame oil in a resealable plastic bag (or medium bowl).

  • Slice pork into thin pieces, and add to marinade.

  • Seal bag, and make sure to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.

  • Heat 1 tablespoon avocado oil in a large nonstick skillet over medium-high. When oil is hot, add half of pork in a single layer; season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more.

  • Transfer to a plate. Repeat with another with oil and remaining pork (you may need to remove skillet from heat so it does not get too hot while doing the batches).

  • Wipe skillet, when done cooking all pork.

  • Heat remaining more avocado oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning 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 tamari and ¼ teaspoon sesame oil in a small bowl.

  • To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang; drizzle with dressing.

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