5 Ingredient Spicy Pork

This 5 Ingredient Spicy Pork recipe is one of those dishes that brings bold, mouthwatering flavor without asking too much of your time or pantry. Imagine tender slices of pork glazed in a sticky, fiery sauce with the deep umami of soy and the sweet heat of gochujang. Paired with fluffy rice and a few crisp vegetables, it’s a plate that feels comforting and exciting all at once. The aroma alone is enough to pull people into the kitchen, and the taste? Well, that’s something unforgettable.

Behind the Recipe

Some of the best recipes are born out of busy nights and empty fridges, and this one is no exception. I first made this spicy pork on a weeknight when I had barely five ingredients in reach and a rumbling stomach. What started as a desperate throw-together meal turned into a go-to favorite. There’s something magical about how gochujang clings to the pork, caramelizing as it cooks, while soy sauce deepens the flavor and a splash of sesame oil adds that unmistakable nuttiness.

Recipe Origin or Trivia

Spicy pork dishes are beloved in many parts of Asia, especially in Korean cuisine where gochujang takes center stage. Gochujang, a fermented chili paste, offers a complex mix of heat, sweetness, and funkiness that’s unique to Korean flavors. While this version is simplified and not traditional bulgogi, it pulls strong inspiration from it. The marriage of sweet, savory, and spicy in one dish is a hallmark of many Korean plates, where balance is key. And with only a handful of ingredients, this dish proves that simple can still be deeply satisfying.

Why You’ll Love 5 Ingredient Spicy Pork

There are so many reasons to keep this recipe on repeat. Let me walk you through a few.

Versatile: Serve it over rice, noodles, or in lettuce wraps for different moods.

Budget-Friendly: Uses affordable, common ingredients you might already have.

Quick and Easy: From pan to plate in under 30 minutes, start to finish.

Customizable: Craving more heat? Add chilies. Want it sweeter? A spoon of honey works wonders.

Crowd-Pleasing: Bold flavors, beautiful colors, and just enough spice to keep everyone coming back for seconds.

Make-Ahead Friendly: Marinate the pork earlier for even deeper flavor.

Great for Leftovers: Tastes even better the next day tucked into tacos, buns, or fried rice.

Chef’s Pro Tips for Perfect Results

Getting the most out of a five-ingredient recipe means paying attention to the little things.

• Slice pork thinly so it cooks fast and soaks up flavor.
• Let the pork marinate for at least 10–15 minutes if you have the time.
• Don’t overcrowd the pan. Cook in batches to get a nice sear.
• Use medium-high heat to help the sauce caramelize and thicken beautifully.
• Finish with fresh chopped green onions or sesame seeds for added texture and pop.

Kitchen Tools You’ll Need

No fancy gear needed for this one, just the basics.

Sharp Knife: For thin, even slices of pork.

Cutting Board: Keep things clean and efficient.

Mixing Bowl: To toss pork and marinade together.

Large Skillet or Wok: For fast, high-heat cooking.

Tongs or Spatula: To turn and move the pork easily.

Ingredients in 5 Ingredient Spicy Pork

These five ingredients come together like old friends at the table, each bringing something special.

1. Pork loin or shoulder: 1 pound, thinly sliced. The main star, tender and flavorful when cooked quickly.
2. Gochujang paste: 2 tablespoons. Adds deep, complex heat and sweetness.
3. Soy sauce: 2 tablespoons. Brings umami and saltiness to balance the sweetness.
4. Garlic: 3 cloves, minced. Gives the dish its fragrant backbone.
5. Sesame oil: 1 tablespoon. Adds a nutty, aromatic finish that ties everything together.

Ingredient Substitutions

Swaps to help you adjust based on what you’ve got.

Pork: Thinly sliced chicken thighs or tofu.

Gochujang: Sriracha mixed with a little honey and miso paste.

Soy sauce: Coconut aminos or tamari for gluten-free options.

Garlic: Garlic powder in a pinch, but fresh is best.

Sesame oil: Toasted peanut oil or olive oil (but the sesame flavor is worth keeping if possible).

Ingredient Spotlight

Gochujang: This Korean chili paste isn’t just about heat. It’s fermented, which means it adds a rich, funky depth that makes everything taste more complex. Once you try it, it’ll earn a permanent spot in your fridge.

Sesame Oil: A little goes a long way. This oil is pressed from toasted sesame seeds and delivers that deep, nutty aroma you often find in Asian stir-fries and marinades.

Instructions for Making 5 Ingredient Spicy Pork

Ready to get cooking? Here are the steps you’re going to follow.

1. Preheat Your Equipment: Heat a large skillet or wok over medium-high heat. No oil needed yet because sesame oil comes in later.
2. Combine Ingredients: In a mixing bowl, toss the sliced pork with gochujang, soy sauce, minced garlic, and sesame oil until everything is evenly coated.
3. Prepare Your Cooking Vessel: Make sure your skillet or wok is hot but not smoking. This ensures a good sear without burning the sauce.
4. Assemble the Dish: Add pork to the pan in a single layer. If needed, cook in batches to avoid overcrowding.
5. Cook to Perfection: Sear the pork for about 2–3 minutes on each side until cooked through and the sauce is thickened and sticky.
6. Finishing Touches: Optional but recommended: Garnish with sliced green onions or sesame seeds for a pop of color and extra flavor.
7. Serve and Enjoy: Plate it over hot rice, noodles, or even tucked into lettuce wraps. Get ready to dig in!

Texture & Flavor Secrets

This dish shines because of the contrast. The pork becomes beautifully caramelized with crispy edges while staying juicy inside. The sauce turns sticky and rich, delivering a perfect blend of sweet, spicy, and savory in every bite. Gochujang adds depth, garlic gives warmth, and sesame oil ties it all together with a nutty finish that lingers.

Cooking Tips & Tricks

Here’s how to make this already easy dish even better:

• Don’t rush the heat. A hot pan gives the pork its caramelized edges.
• Add a splash of water if the sauce gets too thick too quickly.
• Serve with quick stir-fried veggies or a fried egg on top for a full meal.

What to Avoid

Avoid these common missteps and you’ll have a flawless dish.

• Skipping the marinade step entirely. Even 10 minutes makes a difference.
• Overcrowding the pan, which causes steaming instead of searing.
• Using low heat. You’ll lose that nice sticky glaze.

Nutrition Facts

Servings: 4
Calories per serving: 280
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

This dish actually gets better as it sits. You can marinate the pork up to 24 hours ahead of time. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave. You can also freeze the cooked pork for up to 2 months, just thaw and reheat when ready.

How to Serve 5 Ingredient Spicy Pork

You’ve got options! Spoon it over steamed jasmine rice or sticky rice. It’s amazing tucked into lettuce wraps with cucumber and carrots. You could even pile it onto a toasted bun with pickled veggies for a Korean-inspired sandwich.

Creative Leftover Transformations

Don’t let leftovers go to waste. Try one of these tasty remixes:

• Spicy Pork Fried Rice with leftover veggies.
• Stir into ramen with a soft boiled egg.
• Wrap in tortillas with slaw for fusion tacos.

Additional Tips

• For extra flavor, let the pork rest for 5 minutes after cooking.
• A dash of rice vinegar or lime juice brightens the dish.
• Doubling the recipe is easy for meal prep or guests.

Make It a Showstopper

Presentation counts! Serve in a wide, shallow bowl with rice on one side and the pork fanned out over it. Garnish with sesame seeds, green onions, and maybe even a few ribbons of cucumber for color and crunch.

Variations to Try

• Sweet and Spicy: Add a tablespoon of honey or brown sugar to the sauce.
• Veggie-Packed: Toss in bell peppers, onions, or zucchini for extra color and nutrition.
• Extra Heat: Stir in red pepper flakes or thinly sliced fresh chili.
• Herby Fresh: Top with chopped cilantro or Thai basil.
• Crunch Factor: Add crushed peanuts or crispy shallots on top.

FAQ’s

Q1: Can I use beef instead of pork?
A1: Absolutely. Thinly sliced flank or skirt steak works beautifully.

Q2: What is gochujang and where can I find it?
A2: It’s a Korean chili paste with sweet, spicy, and savory flavors. Look in the Asian section of most grocery stores.

Q3: Is this dish very spicy?
A3: It has a kick but it’s balanced. You can adjust the gochujang amount to suit your heat level.

Q4: Can I make this without sesame oil?
A4: Yes, but you’ll miss out on the nutty aroma. Use olive oil as a backup.

Q5: Can this be meal prepped?
A5: Yes! Make a big batch and portion it out with rice for the week.

Q6: How do I reheat leftovers?
A6: Gently in a skillet or microwave, adding a splash of water if needed.

Q7: Can I grill the pork instead?
A7: Sure! Just thread it on skewers or use a grill basket to prevent sticking.

Q8: What goes well on the side?
A8: Steamed rice, stir-fried greens, kimchi, or a cucumber salad.

Q9: Can I make this gluten-free?
A9: Yes, use tamari instead of soy sauce and make sure your gochujang is gluten-free.

Q10: Can I freeze it raw in the marinade?
A10: Yes, and it actually helps the flavor deepen. Thaw before cooking.

Conclusion

This 5 Ingredient Spicy Pork proves that sometimes less really is more. It’s quick, comforting, packed with flavor, and endlessly adaptable. Whether you’re cooking for one or feeding a crowd, this recipe hits the sweet spot between easy and exciting. Trust me, you’re going to love this.

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