Spicy Pork Bowl With Greens and Carrots

Bon Appetit - Chris Morocco
4 servings

Pork tenderloin is inexpensive and widely available. Giving it a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly. Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online.

Cooking Notes

Prefer matchsticking the carrots (takes a bit more time but worth it).
Better with a bibimbap sauce than just pure gochujang.
Works well with jasmine or short-grain rice.
Baby bok choy cut into ribbons was even better than kale.

Ingredients

1 1¼-lb. pork tenderloin
3 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. light brown sugar
1 1” piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 Tbsp. soy sauce, divided
2¼ tsp. toasted sesame oil, divided
3 Tbsp. vegetable oil, divided
Kosher salt
2 medium carrots, peeled, thinly sliced
1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced
1 Tbsp. seasoned rice vinegar
Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)

Directions

Freeze pork tenderloin until firm around the edges, 30–45 minutes.
Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. When oil is very 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 1 Tbsp. vegetable oil and remaining pork (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter). Wipe out skillet.
Heat remaining 1 Tbsp. vegetable 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 Tbsp. soy sauce and ¼ tsp. 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.

https://www.bonappetit.com/recipe/spicy-pork-bowl-with-greens-and-carrots