Spicy Pork Bowls with Greens

Ingredients for Spicy Pork Bowls with Greens

• 1 (1 1/4-lb.) pork tenderloin

• 3 tablespoons sambal oelek

• 2 tablespoons light brown sugar

• 1 (1") piece ginger, peeled, finely grated

• 1 garlic clove, finely grated

• 45ml soy sauce, divided

• 2 1/4 teaspoons toasted sesame oil, divided

• 3 matskedar vegetabilisk olja, delad

• Koshersalt

• 2 medium carrots, peeled, sliced

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

• 1 tablespoon seasoned rice vinegar

• Steamed white rice, thinly sliced spring onions, and gochujang (Korean hot pepper paste

• for serving)

Freeze tenderloin until firm around the edges, 30–45 minutes, if time permits.

Combine sambal oelek, brown sugar, ginger, garlic, 2 tablespoons soy sauce, and 2 teaspoons sesame oil in a resealable plastic bag.

Thinly slice pork with a long, sharp knife. Add to marinade, seal bag, and knead to coat. Let sit at least 10 minutes and up to 2 hours.

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high. Add half of pork in a single layer; season lightly with salt. Cook, undisturbed, until browned underneath, about 1 minute. Toss pork, then continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 tablespoon vegetable oil and remaining pork. Wipe out skillet.

Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add carrots in a single layer and cook, undisturbed, until starting 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 soy sauce and 1/4 teaspoons sesame oil in a small bowl.

Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with spring onions. Serve gochujang alongside.

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