Spicy Honey Ginger Pork with Bok Choy & Jasmine Rice
About this Recipe
By: Morgana Jane
Sweet, sticky, spicy, quick, and delicious – what’s not to love about this awesome dinner!
Adjust the sweet/spicy factor to your taste preference and you have a week night winner!
1 ¼ lb thin cut pork loin chops, cut into strips (less than ¼”)
1 tsp salt, divided
10 cracks black pepper
1+ tbsp coconut oil
1 medium sized baby bok choy, white stems chopped, green tops cut into thin ribbons
1 ¼ c jasmine rice
1/3 c liquid honey
1 – 2 tbsp sriracha sauce (1 tbsp will be moderately spicy, 2 tbsp may kill you (if you are sensitive to spicy food)).
1 tbsp rice vinegar
2” fresh ginger, shaved (I use a potato peeler for this – you could also use a mandolin)
4 cloves garlic, minced
Sesame seeds to garnish
Sweet and spicy is such an amazing flavor combo and this dish brings it home. Want it less sweet – add less honey. Want it super spicy – go crazy with the sriracha! Want more veggies – go ahead and toss them in! Want it vegetarian – ditch the pork and grab the tofu! This recipe has lots of room for variation… no hard fast rules here!
Step by Step Instructions
Prep the pork, ginger, garlic, and bok choy. Whisk the sriracha and rice vinegar into the honey and set aside. It’s best to prep everything before you start cooking because the cooking goes quickly.
Once everything is prepped put the rice on and cook to package instructions.
Place the pork strips into a bowl, sprinkle with ½ tsp salt and 10 cracks of pepper then toss well until the pork is evenly coated with seasoning.
Melt the coconut oil in a large cast iron pan over high heat. When the pan is good and hot add the pork and sear it until it’s golden brown and about ¾ cooked through. I like to toss the pork into the pan, spread it out evenly, let it sear in place and then flip it and let it sear on the other side.
Once the pork is seared remove it to a plate. Add a touch more coconut oil to the pan and lower the heat to medium. Add the ginger and garlic and sauté for 1 minute then add the honey sauce, bring the heat up to high and let the sauce boil for about 2 minutes, stirring frequently and being mindful not to let the sauce boil over (super messy!) then add the pork back to the pan along with the remaining ½ tsp salt and continue stirring while the sauce thickens.
When the rice is done, and the sauce is syrupy and coating the pork well turn the heat off and mix in the bok choy. Continue mixing until the leafy ribbons of bok choy have wilted. Don’t add the bok choy until you are almost ready to serve as the water in the bok choy will thin the sauce.
Serve the rice over 4 shallow bowls and share the pork over top of the rice. Drizzle any sauce left in the pan over each dish and sprinkle with sesame seeds, then sit down and devour the sweet and spicy delight that you have created for dinner!