Asian Spicy Garlic Ginger Pork | Easy & Delicious Make It March Recipe

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a heart-healthy option, while canola oil is cost-effective.

red chili flakes

🥗Healthier: fresh chili

💰Cheaper: cayenne pepper

Fresh chili adds flavor without the cost of dried spices.

Start by measuring 34 cup water.

Add 1 tablespoon ginger paste to the bowl.

Add 2 garlic cloves minced (or garlic paste) to the bowl.

Add 2 to 3.5 tablespoons finely chopped onion to the bowl.

Pour in 3 tablespoons soy sauce.

Add 3 tablespoons brown sugar to the mixture.

Add 1 tablespoon rice vinegar.

Add 0.5 teaspoon sesame oil.

Add 1 teaspoon red pepper flakes and 2 teaspoons sriracha sauce, adjusting for spice preference.

Mix all the ingredients together in the bowl.

Heat the sauce mixture on medium heat for about 10 minutes until it darkens, setting a timer for 10 minutes.

Drain the canned pork tenderloin in a colander.

In a bowl, add 3 tablespoons cornstarch to the drained pork and coat well, adding more if necessary.

Add 1 egg to the cornstarch-coated pork and mix it up, breaking down some pieces for shredding.

Heat 2 tablespoons canola oil in the same pan until sizzling.

Add the pork to the pan in a single layer and let it brown.

Check the pork and flip it over to brown the other side, breaking it up as needed.

Once browned, pour the sauce back into the pan with the pork and mix to heat through.

Serve the pork over rice and garnish with chopped green onions.

Add more red pepper flakes and sriracha sauce to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens