Fiery Pork & Brussels Bowls Recipe

You know those nights? The ones where you’re staring into the fridge, feeling that familiar pang of ‘what’s for dinner?’ and dreading the thought of a complicated meal? Yeah, those used to send me into a spiral. But then, this Spicy Pork Stir-Fry entered my life, and honestly, it’s been a game-changer. It’s the kind of dish that looks and tastes like you spent hours slaving away, but in reality, it comes together faster than you can say ‘takeout.’ I remember the first time I made it for my family; my youngest, who’s usually a tough critic, practically inhaled it and then asked for seconds. That’s when I knew I’d struck gold! It’s got this incredible balance of savory, sweet, and just the right amount of heat that makes your taste buds sing. It reminds me a bit of those amazing Chinese takeout dishes, but with a homemade touch that just feels right. If you’re looking for a truly satisfying meal that’s surprisingly simple, this spicy pork recipe is it.

What is a spicy pork stir fry?

So, what exactly is this magical dish we’re talking about? Think of it as your new weeknight superhero. It’s a vibrant, flavor-packed stir-fry featuring tender pieces of pork that have been marinated to perfection, then tossed with a medley of crisp vegetables and coated in a mouthwatering, slightly sweet and wonderfully spicy sauce. The “spicy pork” aspect comes from a combination of ingredients in the marinade and the sauce that create a gentle warmth that builds with each bite, without being overwhelming. It’s not just about the heat, though; it’s about the complexity. You get the umami from the soy sauce, a touch of sweetness from honey or brown sugar, a hint of garlic and ginger, and that signature kick from chili flakes or chili paste. The beauty of a stir-fry is its adaptability, and this one is no exception. It’s essentially a speedy, flavorful symphony of ingredients coming together in one pan.

How to Make Spicy Pork Stir-Fry

Quick Overview

This Spicy Pork Stir-Fry is all about building layers of flavor quickly. We start by marinating thinly sliced pork for tenderness and taste, then create a vibrant sauce that’s the heart of the dish. While the pork marinates, you’ll prep your veggies. The magic happens in the wok or a large skillet over high heat, where everything gets cooked fast and furious, ensuring the pork is tender and the vegetables stay crisp-tender. It’s a simple, efficient process that guarantees a spectacular meal in under 30 minutes, from start to finish. Trust me, the aroma alone will have everyone gathering in the kitchen!

Ingredients

For the Spicy Pork Marinade:
Here’s where we start building that incredible flavor. Thinly slicing the pork against the grain is key for tenderness. I usually use pork tenderloin because it’s lean and cooks up beautifully, but pork shoulder works great too if you prefer a bit more richness. For the marinade, you’ll need:

• 1 pound pork tenderloin or pork shoulder, thinly sliced against the grain
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon Shaoxing wine or dry sherry (optional, but adds depth!)
• 1 teaspoon cornstarch (this helps tenderize and thicken the sauce later)
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper

For the Stir-Fry Sauce:
This is the flavor powerhouse! It’s a simple mix that coats everything in deliciousness. I like to whisk it all together in a small bowl before I start cooking so it’s ready to go. If you don’t have chili garlic sauce, sriracha is a good substitute, but you might need to adjust the amount to your spice preference.

• 1/4 cup soy sauce (or tamari)
• 2 tablespoons honey or brown sugar (adjust to your sweetness preference)
• 1 tablespoon rice vinegar
• 1 tablespoon chili garlic sauce or sambal oelek (or more, if you love heat!)
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger

For the Stir-Fry Vegetables:
This is where you can really play! I usually go for a mix that offers a nice crunch and vibrant color. Think of it as a canvas for that amazing sauce. You can use pre-shredded carrots to save time, and frozen peas are a lifesaver. I always add them near the end so they don’t get mushy.

• 2 tablespoons neutral cooking oil (like vegetable, canola, or peanut oil)
• 1 medium onion, thinly sliced
• 2 cups broccoli florets
• 1 red bell pepper, seeded and sliced
• 1 carrot, thinly sliced or julienned
• 1/2 cup snow peas or snap peas
• 1/4 cup frozen peas (optional)
• Cooked rice or noodles, for serving
• Toasted sesame seeds, for garnish (optional)
• Sliced green onions, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

The key to a great stir-fry is high heat and quick cooking. So, first things first, get your wok or a large, heavy-bottomed skillet heating up over medium-high heat. Let it get nice and hot before you add any oil. Once it’s shimmering, add your cooking oil. You want to swirl it around to coat the bottom and sides of the pan. This high heat is crucial for getting that lovely sear on the pork and keeping the vegetables crisp. I always do this right before I start adding ingredients to ensure everything cooks efficiently.

Step 2: Mix Dry Ingredients

This step is technically part of the marinade and sauce, but I like to think of preparing them as separate little missions. For the marinade, in a medium bowl, combine the thinly sliced pork with soy sauce, Shaoxing wine (if using), cornstarch, sesame oil, and white pepper. Toss everything really well to make sure every piece of pork is coated. Let this sit while you prepare the rest. The cornstarch here is a magic ingredient; it helps tenderize the pork and will later help thicken our sauce beautifully. It’s a little trick I learned years ago that makes a huge difference.

Step 3: Mix Wet Ingredients

Now for the star of the show: the sauce! In a small bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar, chili garlic sauce, cornstarch, sesame oil, minced garlic, and grated ginger. Give it a good whisk until the cornstarch is fully incorporated and there are no lumps. Having this mixed and ready to go means you can pour it in at the perfect moment without fumbling around. This is also your chance to taste and adjust. If you like it sweeter, add a touch more honey; if you want more heat, add a bit more chili garlic sauce. It’s all about making it your own!

Step 4: Combine

This is where the cooking really begins! Add the marinated pork to the hot, oiled pan. Spread it out in a single layer as much as possible. You don’t want to crowd the pan, or the pork will steam instead of sear. If you have a lot of pork, cook it in batches. Let it cook undisturbed for about 2-3 minutes until it’s nicely browned on one side. Then, stir-fry until it’s mostly cooked through and nicely browned. Once the pork is done, remove it from the pan and set it aside on a plate. Don’t worry if it’s not entirely cooked through; it will finish cooking later with the vegetables.

Step 5: Prepare Filling

This step is a bit of a misnomer for this particular recipe, as we don’t have a separate “filling” in the traditional sense. However, if you consider the sauce and the combination of pork and vegetables the “filling” for your meal (like over rice), then preparing this “filling” involves ensuring all your components are ready. The “filling” in this case is essentially the stir-fried elements ready to be coated in the glorious sauce. So, the pork is cooked and set aside, and your sauce is mixed. The next step is to get your vegetables prepped and ready to go into the hot pan.

Step 6: Layer & Swirl

Now, add the sliced onion to the hot pan and stir-fry for about 1 minute until it starts to soften. Then, add the broccoli florets, bell pepper, and carrots. Stir-fry for another 3-4 minutes until the vegetables are vibrant and starting to become tender-crisp. You want them to still have a slight bite. If you’re using snow peas or snap peas and frozen peas, add them in the last minute of cooking the vegetables, so they don’t overcook. They should just turn bright green and be tender.

Step 7: Bake

We don’t actually bake this stir-fry! The “baking” part is more about the intense, quick cooking on the stovetop. Once your vegetables are tender-crisp, add the cooked pork back into the pan with the vegetables. Give everything a good toss. Now, pour the prepared stir-fry sauce over everything. Stir continuously, coating all the ingredients. The sauce will bubble and thicken quite rapidly thanks to the cornstarch. Cook for another 1-2 minutes, just until the sauce is glossy and clings to the pork and vegetables, and everything is heated through. Make sure you stir frequently to prevent anything from sticking or burning.

Step 8: Cool & Glaze

Again, no cooling or glazing in the traditional baking sense here. The “glaze” is our delicious sauce that we’ve just cooked until it’s glossy and beautiful. Once the sauce has thickened and coated everything perfectly, and the pork and vegetables are heated through, your stir-fry is ready to be served. The goal is to get it to the plate immediately while it’s hot and vibrant, so the flavors are at their peak. There’s no need for a separate cooling or glazing step; the sauce itself acts as the perfect finish.

Step 9: Slice & Serve

This is the moment we’ve all been waiting for! Once the stir-fry is done and coated in that luscious sauce, it’s time to serve it immediately. Spoon generous portions of the spicy pork and vegetables over hot, fluffy jasmine rice or your favorite noodles. Garnish with toasted sesame seeds and sliced green onions if you like – it adds a lovely freshness and a bit of texture. The colors are so appealing, and the aroma is absolutely incredible. This dish is best enjoyed right away when everything is perfectly crisp-tender and the sauce is at its glossiest. Dig in and enjoy the amazing flavors!

What to Serve It With

This Spicy Pork Stir-Fry is so versatile, it really can be the star of any meal. For breakfast, although it might sound unusual, a small portion served alongside some scrambled eggs can be surprisingly delicious and filling, offering a savory start to your day. The spices are wake-up calls for your taste buds! For brunch, I love to serve it as part of a larger spread. Imagine a beautiful platter with this stir-fry, some fluffy steamed bao buns, a light cucumber salad, and maybe some spring rolls. It adds an exciting, flavorful element to a more casual brunch. As a dessert, well, it’s not exactly a dessert, but it’s a fantastic way to end a meal. If you’re having a casual dinner party and want something everyone will love, this stir-fry is a winner. It’s satisfying without being too heavy. And for those cozy snacks or lighter dinners, serving it over a bed of quinoa or even cauliflower rice makes it a healthy, yet incredibly satisfying option. My family loves it with just plain white rice, but I’ve also served it over brown rice when I want something a little heartier. Sometimes, I’ll even toss some leftover cooked noodles right into the stir-fry for a complete meal in one bowl. It’s just one of those dishes that always hits the spot, no matter how you serve it.

Top Tips for Perfecting Your Spicy Pork Stir-Fry

Over the years, I’ve learned a few tricks that make this Spicy Pork Stir-Fry even better. For pork prep, always slice it thinly against the grain. This is non-negotiable for tender pork! If your pork is slightly frozen, it’s much easier to slice thinly. Also, don’t skip the cornstarch in the marinade; it really makes a difference in how tender the pork becomes. When it comes to mixing advice, the key to a great stir-fry is not to overcrowd the pan. Cook the pork in batches if necessary. This ensures everything gets properly seared and doesn’t just steam. Similarly, don’t overcook your vegetables; aim for that lovely tender-crisp texture. For swirl customization, the sauce is your playground! You can absolutely play with the spice level. If you’re sensitive to heat, start with less chili garlic sauce and add more to taste. Conversely, if you love it hot, go wild! You can also add a touch more sweetness if you prefer a more balanced sweet-and-spicy profile. For ingredient swaps, feel free to get creative! Broccoli, bell peppers, carrots, onions, and snap peas are my go-tos, but mushrooms, zucchini, or even baby corn would be fantastic additions. Just make sure to add them at the right time based on how long they take to cook. For baking tips (or rather, stovetop cooking tips!), a wok is ideal, but a large, heavy-bottomed skillet works perfectly well. Ensure your heat is high and consistent. Don’t be afraid of a little char on your ingredients; it adds great flavor! Lastly, for glaze variations, while the sauce is the glaze here, you can tweak it. A tablespoon of peanut butter whisked into the sauce at the end can add a wonderful nutty depth, turning it into something almost satay-like. A squeeze of lime juice right before serving can add a burst of freshness, too. These little adjustments are what make the recipe truly yours!

Storing and Reheating Tips

This Spicy Pork Stir-Fry is so delicious, you might find yourself with leftovers, and thankfully, it stores and reheats beautifully. For room temperature storage, it’s best to let the stir-fry cool down completely before covering it tightly with plastic wrap or a lid. It can sit out for no more than two hours, as with any cooked food, to prevent bacterial growth. Once cooled, it’s ready for the fridge or freezer. In the refrigerator, leftovers will keep well in an airtight container for up to 3-4 days. The flavors actually meld and deepen a bit overnight, which can be quite nice! Just make sure the container is sealed well to prevent it from drying out. For freezer instructions, this dish freezes surprisingly well. Portion it into freezer-safe containers or heavy-duty freezer bags. It should last for about 2-3 months in the freezer. To thaw, transfer it to the refrigerator overnight. For the glaze timing advice, it’s best to let the stir-fry cool completely before refrigerating or freezing. The sauce will solidify a bit once chilled, but it will loosen up beautifully when reheated. If you’re planning to freeze it, I sometimes like to keep the garnishes like green onions and sesame seeds separate to add fresh after reheating, just for optimal texture and appearance.

Frequently Asked Questions

Final Thoughts

So there you have it, my absolute favorite Spicy Pork Stir-Fry! I really hope you give this one a try. It’s one of those recipes that has truly earned its place in my regular rotation because it delivers so much flavor and satisfaction with such little fuss. It’s the perfect antidote to a long day, a weekend meal that feels special but doesn’t require hours in the kitchen, and a definite crowd-pleaser. The way the pork becomes so tender and the sauce just coats everything in pure deliciousness is truly something special. If you’re a fan of this, you might also enjoy my Honey Garlic Chicken Stir-Fry or my quick and easy Beef and Broccoli. They share that same spirit of fast, flavorful, home-cooked goodness. I can’t wait to hear what you think of this Spicy Pork Stir-Fry, or to see your own variations! Let me know in the comments how it turned out for you, or if you have any favorite veggie additions. Happy cooking, everyone!

Spicy Pork Brussels Bowls

A quick and flavorful low-carb meal featuring seasoned ground pork and shredded brussels sprouts, topped with a runny egg.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound 90% lean ground pork
• 2 tablespoon red wine vinegar
• 3 cloves garlic minced
• 1 teaspoon smoky paprika
• 2 teaspoons ancho chili powder
• 1 teaspoon kosher salt
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon black pepper freshly ground
• 0.25 teaspoon dried oregano
• 0.25 teaspoon ground cumin
• 6 cups shredded brussels sprouts
• 0.25 cup chopped onion
• 4 large eggs

Instructions

 

Preparation Steps

• Heat a large cast iron or heavy nonstick skillet over medium heat, spray with oil and cook the meat, breaking it up into small pieces.
• Combine spices in a small bowl.
• Add garlic, season with spices and vinegar, and cook until browned and no longer pink in the middle, 8 to 10 minutes.
• Set the cooked pork mixture aside on a plate.
• Add the shredded brussels sprouts and chopped onion to the same skillet. Cook over high heat, stirring occasionally, until the brussels sprouts start to brown and are tender-crisp, 6 to 7 minutes.
• Return the cooked pork to the skillet and mix everything together. Cook for another 1 to 2 minutes to heat through.
• In a separate nonstick skillet, heat and spray with oil. Once hot, cook the eggs, covered, until the whites are just set and the yolks are still runny, 2 to 3 minutes.

Notes

This recipe is naturally low-carb and can be a great option for meal prep. Adjust the spice levels to your preference.