Spicy Pork Recipe

Make the marinade

In a medium bowl combine minced garlic, grated ginger, soy sauce, rice vinegar, brown sugar, gochujang (or sambal), chili garlic sauce if using, sesame oil, kosher salt and black pepper. Whisk until sugar dissolves and the paste is evenly distributed.

Marinate the pork

Place the cubed pork in a large zip-top bag or a shallow dish. Pour the marinade over the pork, massage so every piece is coated, then seal or cover. Refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 15 minutes will still impart some flavor.)

Cook the pork

Heat a large skillet or cast-iron pan over medium-high heat. Add vegetable oil and let it shimmer. Remove pork from marinade, letting excess drip back into the bowl (reserve marinade). Working in a single layer (cook in batches if needed), sear pork cubes for about 2–3 minutes per side until browned and cooked through (internal temperature 145°F/63°C). Transfer cooked pork to a plate and tent with foil to keep warm.

Reduce reserved marinade (optional but recommended)

Carefully pour the reserved marinade into the hot pan (off the heat briefly if pan is smoking) and simmer for 1–2 minutes until slightly thickened and any raw juices are cooked off. Add the pork back to the pan and toss to glaze in the reduced sauce for 30–60 seconds. Remove from heat.

Sauté onions and peppers

In the same skillet (add another 1 tsp oil if pan is dry), reduce heat to medium. Add sliced onion and red bell pepper. Sauté 4–5 minutes until softened and edges begin to caramelize, stirring occasionally.

Combine with pork

Return the glazed pork to the skillet with the vegetables. Stir in sliced scallions and cook together 1–2 more minutes until everything is heated through and flavors meld. Taste and adjust seasoning with a pinch of salt or a squeeze of lime if desired.

Transfer the spicy pork to a serving platter or divide over bowls of hot jasmine rice. Sprinkle with chopped cilantro and toasted sesame seeds, and serve lime wedges alongside for squeezing over. Offer extra scallions or chili sauce at the table for more heat.

Estimated resting and serving: let pork rest 2 minutes after finishing for juices to redistribute. Serve immediately.