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Spicy Pork Recipe

Name: TOKYO GRILL at North Yorks Spicy Pork Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb pork shoulder or pork butt, trimmed and cut into 1/2-inch slices; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp brown sugar; 1 tbsp gochujang (Korean chili paste) or other chili paste; 1 tsp Sriracha or other hot sauce; 1 tsp fresh ginger, grated; 2 cloves garlic, minced (about 2 medium cloves); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbsp vegetable oil or neutral cooking oil; 1 medium yellow onion, thinly sliced; 1 medium red bell pepper, thinly sliced; 3 stalks green onions (scallions), sliced on bias; 2 tbsp fresh cilantro, chopped (optional); 1 tsp sesame seeds, toasted (for garnish); 1 tbsp low-sodium chicken or pork stock; 1 tsp cornstarch; 1 tbsp cold water; 4 servings steamed rice or noodles; 4 wedges lime wedges (optional)

Inspired by TOKYO GRILL at North York

Time45m

Serves4

Make Spicy Pork Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork and Marinade

1 lb pork shoulder or pork butt, trimmed and cut into 1/2-inch slices

3 tbsp Aged soy sauce

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tbsp Brown sugar

1 tbsp gochujang (Korean chili paste) or other chili paste

1 tsp Sriracha or other hot sauce

1 tsp Fresh ginger, grated

2 cloves garlic, minced (about 2 medium cloves)

1 tsp kosher salt

1 tsp Black pepper, freshly ground

Vegetables and Add-ins

1 tbsp vegetable oil or neutral cooking oil

1 medium yellow onion, thinly sliced

1 medium red bell pepper, thinly sliced

3 stalks green onions (scallions), sliced on bias

2 tbsp fresh cilantro, chopped (optional)

1 tsp sesame seeds, toasted (for garnish)

Finishing Sauce (optional)

1 tbsp low-sodium chicken or pork stock

1 tsp Cornstarch

1 tbsp cold water

To Serve

4 servings steamed rice or noodles

4 wedges lime wedges (optional)

Method

Pork and Marinade

Prepare pork

Trim excess fat from the pork shoulder and slice into roughly 1/2-inch thick pieces or thin strips. Pat the pork dry with paper towels to help the marinade stick.

Make marinade

In a medium bowl combine soy sauce, rice vinegar, sesame oil, brown sugar, gochujang, Sriracha, grated ginger, minced garlic, kosher salt, and black pepper. Whisk until sugar dissolves and paste is evenly distributed.

Marinate pork

Add the sliced pork to the marinade, tossing to coat every piece. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Vegetables and Add-ins

Prep vegetables

While pork marinates, slice the onion and red bell pepper, and cut the green onions on the bias. Measure out cilantro and sesame seeds.

Cook pork

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Remove pork from marinade, letting excess drip back into the bowl (reserve marinade). Add pork in a single layer and let brown without stirring for 1–2 minutes, then stir and continue to cook 3–5 minutes until pork is cooked through and nicely caramelized. Work in batches if necessary to avoid crowding.

Cook vegetables

Push the cooked pork to one side of the pan (or remove to a plate) and add the sliced onion and red bell pepper to the hot pan. Sauté for 3–4 minutes until softened but still slightly crisp. Return pork to the pan and toss with vegetables to combine.

Finishing Sauce (optional)

Thicken sauce

If you want a glossy saucier finish, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the reserved marinade into the 1 tablespoon stock, then add the cornstarch slurry. Pour into the pan with the pork and vegetables and cook 1–2 minutes, stirring, until sauce thickens and coats the pork. Taste and adjust seasoning: add a pinch of salt or a squeeze of lime if needed.

To Serve

Remove from heat. Stir in sliced green onions and chopped cilantro if using. Sprinkle toasted sesame seeds over the top. Serve immediately over steamed rice or noodles with lime wedges on the side.