Spicy Pork Box Recipe

Season and prepare pork

Pat the pork cubes dry with paper towels. In a medium bowl, toss pork with kosher salt and black pepper until evenly coated.

Make sauce

In a small bowl combine gochujang, soy sauce, rice vinegar, honey, chili oil, sesame oil, minced garlic, minced ginger and 1 tablespoon water. Whisk until smooth and set aside.

Brown the pork

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add pork in a single layer (work in batches if needed) and sear without moving for 2–3 minutes to develop a brown crust. Stir and continue to brown another 2–3 minutes until mostly cooked through.

Simmer in sauce

Reduce heat to medium. Pour the sauce over the pork, stirring to coat. Let the mixture simmer 4–6 minutes, stirring occasionally, until the sauce thickens and pork is cooked through (internal temp 145°F / 63°C). If sauce reduces too much, add up to 2 tablespoons water.

Finish

Taste and adjust seasoning: add a pinch more salt or a teaspoon honey if you want sweeter, or 1/2 teaspoon rice vinegar for brightness. Remove from heat and stir in half of the sliced scallions.

Rinse the rice under cold water until the water runs clear. Drain. Combine the rinsed rice, 1¼ cups water and a pinch of salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

While rice cooks, make quick pickles: in a bowl whisk rice vinegar, sugar, salt and red pepper flakes until dissolved. Add sliced cucumber and toss to coat. Let sit at least 10 minutes (longer yields more pickled flavor). Drain just before plating.

Divide the cooked rice between two bowls or boxes (servings). Top each with half the spicy pork. Add a portion of pickled cucumber and optional kimchi to the side.

If using fried egg: heat 1 teaspoon oil in a small nonstick pan over medium heat and crack in an egg. Cook until the whites are set but yolk still runny (about 2–3 minutes) for sunny-side-up. Place egg on top of the pork.

Garnish each bowl with remaining sliced scallions and toasted sesame seeds. Serve immediately.