Easy Gluten-Free Weeknight Sticky and Spicy Pork Bowls
Hi guys!
I know that usually weeknights can be chaotic, and after a long day, the last thing you want to do is spend hours in the kitchen. I am completely the same way so we have been trying to add some recipes to our arsenal that we love eating to help us enjoy the cooking process a little bit more. That’s where this recipe for Easy Gluten-Free Weeknight Sticky and Spicy Pork Bowls comes in! We absolutely love this dish and it’s seriously packed with a ton of crunch, flavor and it’s the perfect balance of sweet, spicy, and savory! We also love it because it’s quick and simple to make! I will lay out the ingredients and the instructions below!
Ingredients
For the Pork:
2 thin or 1 thick pork chop thinly sliced
Peanut Oil for frying the pork
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
1 tsp cayenne pepper
coat seasoned pork slices thoroughly in cornstarch
For the Sauce:
1 cup sweet chili sauce
1 tbsp hot chili paste (optional for additional spice)
For the Rice Bowls:
1 cup cooked rice
1/2 cup diced red onion
1/2 cup diced cucumber
2 green onions, chopped
1 tbsp sesame seeds (optional, for garnish)
2 tbsp Kewpie mayonnaise (Japanese mayo)
1 tbsp coconut aminos (or to taste)
Instructions
Cook the rice: If you haven't already, cook the rice according to package instructions. Once done, fluff the rice and set it aside to keep warm. We use this rice cooker to make our rice and it is the perfect amount for the two of us every time. If you have more people in your family you might want to get a larger one like this one that cooks 3 cups uncooked rice or this one here cooks 5 cups uncooked rice!
Prepare the Pork: Slice pork chops into thin slices and season with salt, pepper, garlic powder and cayenne pepper. Once seasoned, toss pork slices and thoroughly coat them in corn starch. Heat peanut oil in a pan to 400 degrees. Once the oil is at 400 degrees, add the coated pork slices carefully to the oil and cook until fully cooked and a golden brown color.
Make the Sauce: In a pan, add the sweet chili sauce and the optional chili paste, stirring to combine. Cook sauce on medium heat until it is bubbling and then add fried pork slices to the pan. Toss with tongs to fully coat the meat, once the meat is fully coated, turn the heat off and the meat is ready to serve.
Assemble the Bowls:
To assemble, start with a base of rice in each bowl.
Spoon the sticky, spicy pork over the rice
Add Toppings: Top the pork with diced red onion, diced cucumber, and green onions for crunch and freshness. Sprinkle sesame seeds and add sriracha mayo and/or kewpie mayo for flavor.
Serve and Enjoy: Serve the bowls immediately while the pork is warm and the rice is fresh. For extra spice, you can drizzle more sriracha or add a dash of chili flakes.
Like I said, these Gluten-Free Sticky and Spicy Pork Bowls are the perfect weeknight dinner—quick, flavorful, and in my opinion a little bit addicting! Whether you're a fan of sweet and spicy combinations or simply looking for a fast and easy gluten-free meal, this recipe checks all the boxes. Plus, it’s incredibly versatile if you’re wanting something a little bit different! Feel free to swap out veggies or proteins based on what you have on hand, making it a perfect base for creativity in the kitchen. Next time you’re picking out what to eat during the week for dinners, add this recipe for some big flavors that actually make you look forward to the cooking dinner! I would love to know if you try this out or make something similar to this for me to try myself! As always, let me know in the comments below or you can send me an email at hello@emmatarynjones.com!