Sweet & Spicy Pork Stir Fry
Have you ever had a piece of tough and flavorless chicken or pork? Is there anything worse?
Sure, I could think of a few things, but those are at the top of my list. I’d rather just not eat it at all.
So what’s better? A meal that can come together in half an hour start to finish–quick, simple, and economical, bright with bold flavors and a great balance between sweet and spicy, savory and succulent, featuring pork (or chicken/beef) that’s moist and flavorful.
Sweet & Spicy Pork Stir-Fry
Prep time
Cook time
Total time
Author: The Squishy Monster
Ingredients
- 1 lb pork tenderloin
- 1 sliced onion
- 1 sliced bell pepper
- 2 cloves garlic
- ½ ts ginger
- 1 tb sesame oil
- 2 tb red pepper paste
- 2 tb brown sugar
- 1 ts fish sauce
- 2 ts sesame seeds
- Coarse black pepper
- 1-2 tb canola or peanut oil*
- Green onion garnish
Instructions
- Rinse and pat your meat dry. Cut into strips and set aside for at least 15 minutes.
- In a large bowl, combine your sesame oil, pepper paste, sugar, fish sauce, and sesame seeds, and black pepper and press this mixture into your meat. Set aside to absorb for at least another 15-20 minutes**
- In a hot pan, heat your oil and slowly begin to soften your garlic and ginger. To that, add your onions and peppers.
- Topple in your meat and stir-fry for 3-5 minutes, just until it’s no longer pink (you do not want to over cook).
Notes
*Bacon Fat would be nice. **The longer your marinade sits, the better. Feel free to use whatever veggies you like or have on hand.
Tips to keep your meat moist:
- Don’t over cook it and don’t poke or prod your meat.
- Always cut it against its grain: cut perpendicular to the longest fiber of your meat.
- Brining always contributes to the tenderness of meat, if not, consider marinating your meat overnight.
- Consider purchasing a less leaner cut of meat in order to afford more leeway. At about 140, your tenderloin is ready.
- Allow your cooked meat to rest (for at least 15 minutes) in order to have it redistribute its own juices.
Wishing everyone flavorful weekday meals
Love,
Your Squishy Monster ^.~
If anyone could do it it would definitely be you my friend – in the fight against bland
I’m starving for this right now! I’ve only had a few pieces of oatmeal candy today–time for lunch!!
Yeurch, nothing worse than badly cooked meat – seriously! The juiciest pork chop can be turned into something with the consistency of a car tyre! Such a waste of good meat! Good tips Squishy!
What an accurate statement!
Oooh, sounds interesting! You should totally blog about those!
There’s not much a bribe of butter can’t grant!!
Fight against bland (we should make wrist bands)! =D
This sounds fantastic + i love that the marinade would work with both chicken or pork. It looks wonderful, yum!
I betchya it’d work with beef, too =D
I just bookmarked this. Haven’t made this one in a couple years, want to try your recipe….is it more sweet than “sour”?
Haha I totally know what you mean about the bland chicken/pork, I had some just last night from a restaurant! They’re the worst, although I hate overcooked and dry ones even more. Your recipe looks so delicious and totally the opposite to bland!
*drool*
Jessica
http://www.jumpintopuddles.com
I did, but haven’t shared the recipe-I will next week! I won 3rd for them in the heritage recipes contest this year at the fair.
It’s an old family recipe from 1890!
Let’s fight bland every way that we can!!
This dish sounds super duper flavorful! No toughness or dryness here!
Oh love anything that’s sweet & spicy, i’m hungry just looking at the recipe. will need an extra bowl of rice for this.
Thanks for dropping by my blog and for your lovely comment, and bring me to your lovely space. Have a great weekend!
I’m glad you enjoyed it, Shannon!
Mission accomplished =D
Tellin’ ya…wrist bands! =D lol
Very nice! I look forward to reading all about it.
I’ve decided its about time for me to move into your kitchen.
either that or you can move into mine.
yummy yum yum
^.~
Sorry to hear that—I’m always so crestfallen when food I eat isn’t as expected.
I would say it’s a fair balance between sweet and spicy…though, apple cider vinegar would be a nice addition.
Wow! Bland to fantastic!! I have all the ingredients too. Yay! Bookmarking it :))
I love when things come together like that!!
This sounds really good. I am at work and starving, why did I have to see this? Lol!
That looks sooooo lovely and delicious Angie!I also love ground pork and have used it to make tacos and meat loaf.Pork is great!! Thanks for sharing this great recipe. Have a great day Angie!( how have you been Angie?)
Love.
Les.
You’re great, Suzie…always making me smile =D
I’ve been well, thanks so much for asking, Les. It’s been crazy hectic (as always) but busy is better than stagnant, lol. How have you been?
I Love sweet and spicy pork! Yours looks so good and I’m craving some again!! First time here and I’m so happy to meet another Korean food blogger!
I don’t think I’ve met another Korean Blogger yet—you’re my first—yaaay!!!!!
Looks delicious!
that looks like an AMAZING stir-fry!! yum!
Om nom nom! Now THIS I can try making here in Korea! Meat that isn’t cooked properly always makes me sad
I have been vaguely thinking that I need another recipe to use up my gochujang and here it is! I will definitely be trying this soon
When I stock up on pork tenderloin, this flavorful recipe is going on our menu! Such an excellent recipe!
Been ok. Thanks Angie.Well considering all the events my family has been through the last few months I’m good..Busy ( But not draining my self as I briefly did when I was a lot younger.Another day another way( AND chance) I say. Have a Lovely week end Angie
Love.
xoxoxoxo.
Les.
I don’t seem to know how not to drain myself–I suppose it’s an art I need to refine. I think I throw caution to the wind to often, and shield myself from the fall out with the excuse of being young LOL (it’s silly, I know). I’m glad you’re well and hope you enjoy the rest of your weekend!
I’m so happy to hear it, Liz! I hope you and your beautiful girl have a great weekend!!
Angie.Stay forever young in spirit! Never loose your vivaciousness! we can learn a lot about not stressing from cats.Lol.A little quiet ( Or Angie) time each day.
Love.
Les.
YAY!!…Lemme know if you make it to the east coast of the states!
Hoorah! I’m glad to hear it, Theresa!!
I intend on investing in a wok soon…then, it’ll be a super star =D
That means something coming from a yummy chunklet
i do love a stir fry! and to be honest, i’m coming to the point where i prefer pork to chicken in just about any situation!
I am also a huge stir fry fan, and sweet and spicy pork is a combination that sings to me.
Nice! Love it
I’ll join you in that battle Squishy Monster, I think the wrist band idea’s a winner!
Hell yes =D
As good 9I think) as I ma in the kitchen my one challenge is meat, so this is a great recipe for me. Great tips for preparing meat and the dish looks fab.
I’m happy to hear it, Evelyne!
It makes me sing right back =D