Quick Spicy Pork Brussels Sprouts Bowls for Dinner
These Quick Spicy Pork Brussels Sprouts Bowls are the perfect crispy, comforting dinner. After making this many times, I’ve discovered the trick to keeping the sprouts crispy is to cook them separately. Start by sautéing the pork until it’s golden and crispy. Then, cook the Brussels sprouts in the same pan to absorb that delicious flavor. Serve over rice for a hearty, satisfying meal. If you love recipes like this, you’ll also enjoy Easy Crockpot Thai Peanut Chicken Recipe for Dinner and Easy Mujadara Lentils and Rice Vegan Dinner Recipe.
Why This Quick Spicy Pork Brussels Sprouts Bowls for Dinner Is Pure Comfort
- Crispy, golden pork with a spicy kick
- Tender, flavorful Brussels sprouts
- Easy, one-pan cooking for less cleanup
What You'll Need for Quick Spicy Pork Brussels Sprouts Bowls for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground pork
- 1 lb Brussels sprouts, trimmed and halved
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp sriracha (or to taste)
- 1 tsp sesame oil
- Salt and pepper, to taste
- Optional: Green onions, sliced
- Optional: Sesame seeds
- Optional: Lime wedges
📝 Ingredient Notes
- Brussels sprouts: You can also use frozen, just make sure they're thawed and patted dry before cooking.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfectly cooked pork and sprouts. → See on Amazon
- Meat Thermometer — Ensures pork is cooked to a safe temperature without overcooking. → See on Amazon
How to Make Quick Spicy Pork Brussels Sprouts Bowls for Dinner
- Step 1: In a large skillet, cook the ground pork over medium heat until browned and crispy, about 5-7 minutes. Drain excess fat.
- Step 2: Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
- Step 3: Stir in the Brussels sprouts, soy sauce, sriracha, sesame oil, salt, and pepper. Cook until the sprouts are tender and crispy, about 8-10 minutes.
- Step 4: Serve over rice and top with green onions, sesame seeds, and lime wedges if desired.
Cook's Tips for Perfect Quick Spicy Pork Brussels Sprouts Bowls for Dinner
- : To prevent the Brussels sprouts from becoming mushy, avoid overcrowding the pan and cook them separately if needed.
- Common mistake and fix: If the pork is sticking to the pan, add a little more oil or a splash of water to help deglaze the pan and prevent burning.
- : For a milder dish, reduce or omit the sriracha and add a pinch of red pepper flakes for a hint of heat.
Storing & Reheating Quick Spicy Pork Brussels Sprouts Bowls for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the pork and sprouts ahead of time and reheat before serving.
Freezing Quick Spicy Pork Brussels Sprouts Bowls for Dinner
Freeze cooked pork and sprouts separately for up to 2 months. Thaw and reheat before serving.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through.
Recipe Notes
- Chef tip: For a quicker meal, use pre-shredded Brussels sprouts from the store.
- Best substitution: Substitute ground turkey or chicken for the pork for a different flavor profile.
- Make-ahead: Cook the pork and sprouts ahead of time and reheat before serving over rice.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the sprouts are not tendering, add a little water to the pan and cover it to steam them.
Want to level up this recipe?
Instant Pot — Cooks pork and sprouts quickly and evenly for less effort. → Check price on Amazon
Quick Spicy Pork Brussels Sprouts Bowls for Dinner
Ingredients
Main Ingredients
- 1 lb ground pork
- 1 lb Brussels sprouts, trimmed and halved
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
Seasonings
- 1 tbsp soy sauce
- 1 tbsp sriracha (or to taste)
- 1 tsp sesame oil
- Salt and pepper, to taste
Optional Toppings
- Green onions, sliced
- Sesame seeds
- Lime wedges
Instructions
- Step 1: In a large skillet, cook the ground pork over medium heat until browned and crispy, about 5-7 minutes. Drain excess fat.
- Step 2: Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
- Step 3: Stir in the Brussels sprouts, soy sauce, sriracha, sesame oil, salt, and pepper. Cook until the sprouts are tender and crispy, about 8-10 minutes.
- Step 4: Serve over rice and top with green onions, sesame seeds, and lime wedges if desired.
Notes
- Chef tip: For a quicker meal, use pre-shredded Brussels sprouts from the store.
- Best substitution: Substitute ground turkey or chicken for the pork for a different flavor profile.
- Make-ahead: Cook the pork and sprouts ahead of time and reheat before serving over rice.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the sprouts are not tendering, add a little water to the pan and cover it to steam them.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked pork and sprouts separately for up to 2 months. Thaw and reheat before serving.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through.
- Make ahead: Prepare the pork and sprouts ahead of time and reheat before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 20g
- Carbs: 18g
- Fiber: 4g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 80mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick Spicy Pork Brussels Sprouts Bowls for Dinner FAQs
Yes, cook the pork and sprouts ahead of time and reheat before serving over rice.
Overcrowding the pan and cooking them too long can cause the sprouts to become mushy. Try cooking them separately if needed.
Reduce or omit the sriracha and add a pinch of red pepper flakes for a hint of heat.
Yes, just make sure they're thawed and patted dry before cooking.
Add a little more oil or a splash of water to help deglaze the pan and prevent burning.
A Warm Final Note
I can’t wait for you to try Quick Spicy Pork Brussels Sprouts Bowls for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
