Hot Spicy Pork Recipe

Prepare pork

Pat the pork slices dry with paper towels. Place in a bowl large enough to toss.

Add kosher salt, ground black pepper, 2 tablespoons low-sodium soy sauce, 1 tablespoon shaoxing wine (or dry sherry) and 1 teaspoon cornstarch to the pork. Mix thoroughly so each piece is lightly coated. Let the pork marinate for 15–20 minutes at room temperature (or up to 1 hour in the refrigerator).

Prep aromatics

While the pork marinates, mince the garlic and ginger and slice the scallions, keeping whites separate from greens. If using whole dried red chiles, break them in half (remove seeds if you want less heat).

Combine the sauce liquids: in a small bowl mix 1 cup low-sodium chicken broth (or water), 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon brown sugar (or honey). Stir until sugar dissolves.

In a separate small bowl combine the concentrated hot components: 1 tablespoon gochujang (or 1 tablespoon doubanjiang), 1 teaspoon chili garlic sauce (or sriracha), and 1 teaspoon chili oil. Set aside.

Heat the pan

Heat a large skillet or wok over medium-high heat. When hot, add 2 tablespoons neutral oil and swirl to coat.

Sear pork in batches: Add half the marinated pork in a single layer and let it brown undisturbed for 1–2 minutes, then stir-fry for another 1–2 minutes until edges are nicely browned but pork is not fully cooked through. Transfer to a plate and repeat with remaining pork, adding the remaining 1 tablespoon oil if the pan is dry.

Build the sauce

Reduce heat to medium. Add 1 tablespoon neutral oil to the same pan. Add the white parts of the scallions, the minced garlic and ginger, and the dried red chiles. Stir-fry for 30–60 seconds until fragrant but not burnt.

Stir in the concentrated hot components (gochujang/doubanjiang mixture) and cook 20–30 seconds to bloom the paste. Then pour in the chicken broth/soy mixture. Scrape browned bits from the bottom of the pan and bring the sauce to a gentle simmer.

Return all seared pork and any accumulated juices to the pan. Stir to combine and simmer gently for 2–3 minutes so the pork finishes cooking and absorbs the sauce.

Thicken and finish

Whisk together 1 tablespoon cornstarch and 1 tablespoon cold water to make a slurry. Slowly drizzle the slurry into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens to a glossy coating that clings to the pork. Taste and adjust heat/salt balance — add a pinch of salt or another 1/2 teaspoon sugar or 1 teaspoon rice vinegar if needed.

Turn off the heat and stir in 1 teaspoon sesame oil and the green parts of the scallions. If using, sprinkle toasted sesame seeds and chopped cilantro on top. Serve immediately.