Spicy Pork

A super simple stir-fry recipe for Korean-style spicy pork with spicy strips of pork tenderloin, sriracha, sesame oil, ginger and garlic.

Each time I was pregnant, Husband not only had sympathy pains (really, he did, it was touching that we were so connected but even more amazing because he hurt too – mwahahahaaaaa sucka, feel the pain!) but he had sympathy cravings too.

I’m so not making this up. He once looked at me at 9:30 at night and said, “Oh my God, are you craving chocolate cake?” I was. After a while he grabbed his keys, headed for the door and said, “I’m going to the grocery store for chocolate cake. I can’t take this.” Haha!

Husband is not a big eater. And he never goes anywhere once we've settled in for the evening. So for him to load up and go off in search of cake on a Tuesday night is pretty hilarious.

The night Brutus was born, we were just getting settled into the recovery room (or whatever they call the room you stay in until they send you home) and he says, “I want Spicy Pork so bad.” Which was exactly what I was craving. So he left the hospital and drove all the way downtown to the little Korean place that sells the best spicy pork ever.

Korean-Style Spicy Pork | A super simple stir-fry recipe for Korean-style spicy pork with spicy strips of pork tenderloin, sriracha, sesame oil, ginger and garlic.

Don't pass over this recipe if you:
  1. don’t usually cook Asian food because of the typical 947 ingredients required
  2. have never heard of this so you’re not sure if you’ll like it
  3. aren't a huge fan of Korean food, or
  4. think you can’t recreate amazing takeout favorites

Erase ALL of those thoughts from your mind because:
  1. this only has a handful of ingredients, most of which you probably already have
  4. oh, yes you can! If I can, so can you!

Spicy Pork | A super simple stir-fry recipe for Korean-style spicy pork with spicy strips of pork tenderloin, sriracha, sesame oil, ginger and garlic.

We rarely go out to eat. And when we do, we always have the onions with us so the hip little Korean place downtown just off campus isn't exactly where we’d go anymore. And that’s the only place around here you can get spicy pork (at least like they make it).

I was just curious to see if it was something I could even attempt to make so I searched online for recipes. There are plenty out there but most of them require way too many ingredients I don’t keep on-hand. And I just don’t want to spend a fortune on ingredients I’m not likely to use again. So, I kept digging and reading and finally hashed out a recipe I thought would work. I knew it wouldn't be exactly like the real deal but I hoped it would be close enough.

And y’all. Y’ALL! I really can’t even begin to tell you how good this is! We ate ALL. OF. IT. Aside from the small serving I gave AB, Husband and I devoured an entire 1.33-lb. pork tenderloin in one setting and were looking for more. I will absolutely double this next time. Which will likely be tomorrow. Because I want more already!

Korean-Style Spicy Pork | A super simple stir-fry recipe for Korean-style spicy pork with spicy strips of pork tenderloin, sriracha, sesame oil, ginger and garlic.

As the name implies, this is spicy. I didn't give any to Brutus because he was already turning his nose up at it. I gave AB a little so she could try it and expected her to find it too spicy but she didn't. She gobbled hers all up too. The only thing she said about it was that you better have something to drink with you when you eat it!

Try these other Asian-inspired recipes which use many of the same spices and ingredients!

korean, spicy, pork, tenderloin, stir-fry, stirfry, asian, rice, easy, best, recipe, sriracha, lettuce wrap, restaurant
Main Dish, Stir-Fry
Korean, Asian
Yield: 4-6 Servings

Spicy Pork

Spicy Pork

A super simple stir-fry recipe for Korean-style spicy pork with spicy strips of pork tenderloin, sriracha, sesame oil, ginger and garlic.
prep time: 15 Mcook time: 15 Mtotal time: 30 M


Pork & Marinade
  • 1 small pork tenderloin (1.25-1.5 pounds)
  • 1 tablespoon sriracha
  • 1 tablespoon soy sauce
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 5-6 green onions
  • Vegetable oil
  • 3 tablespoons sriracha
  • 2 tablespoons soy sauce
  • 1 tablespoon barbeque sauce
  • 1 tablespoon sugar
  • 2 teaspoons minced garlic
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon ground ginger


How to cook Spicy Pork

Pork & Marinade:
  1. Cut tenderloin in half lengthwise (to make 2 long strips). Cut each strip into bite-sized pieces (as thinly as you can so that you end up with thin little pieces of pork). Add pieces to a medium bowl; set aside.
  2. Chop green onions into 2-inch pieces, reserving ends to be chopped as garnish later. Add onion pieces, 1 tablespoon each sriracha and soy sauce, pepper and salt to pork and stir to combine. Marinate pork and onions for 2-8 hours.
  1. Meanwhile, combine sauce ingredients and stir well; set aside.
Cook & Assemble:
  1. Add just enough oil to coat the bottom of a very large non-stick skillet or wok and heat over high heat.
  2. Once skillet is hot, add half of the pork and onions in a single layer (cook in batches to ensure the pork cooks correctly). Cook for 3-5 minutes, stirring frequently, or until pieces are nicely browned and starting to crisp. Remove to a bowl or plate and continue cooking the rest of the pork and onions.
  3. Once all the pork is browned, return to skillet, reduce heat to medium, add the sauce and stir to coat. Continue cooking for 3-4 minutes or until sauce is thickened.
  4. Serve with white rice and garnish with fresh chopped green onions.


This cooks quickly so make sure your rice is done or almost done before you start cooking the pork (if, that is, you're serving rice).
Consider doubling the sauce recipe if you like a lot of sauce or plan on having this over rice.
This would also be amazeballs in lettuce wraps!

Did you make this recipe?
Tag @southyourmouth on instagram and hashtag it #southyourmouth
Created using The Recipes Generator

Keep up with my latest shenanigans by following South Your Mouth!


  1. Okay, that's it. I'm totally making this very soon! I'm always looking for more pork recipes. Plus, my husband is majorly in love with Korean food and wants to move into the little Korean Taco place that's down the street. Pinning!

  2. I can't wait to try this! I love me some spicy pork AND I love making my own Asian takeout!! :)

  3. We are going to try this recipe coz my daughter-in-law loves Korean food and my son has this strong attraction to anything with siracha in it. I on the other hand do not care for real spicy food but this one sounds to good to pass up. So wish me luck and pray people coz I really want to like it....lol

  4. I made this last night and it was SO GOOD!! A tad hotter than I thought it would be, so next time I think I'll cut back on the sriracha a tad, but I will definitely be making it again!! Hub loved it too!!
    Thanks for another great recipe!!

  5. Really yummy! Hubby didn't think it ha any spice at all but he still thought it was good!! He just added more sriracha at the end. I added shredded cabbage to it and that was good!!! Added some bulk to it (and veggies!!)

  6. My 5th time making this, we love it

  7. What BBQ sauce do you recommend using?

    1. I'm partial to Kansas City red sauces but have used honey bbq as well. I can't say that I have a favorite brand, though. Any red sauce will work.

  8. Thanks for sharing. I love pork and I love spicy, so I had to try this. I made it 3/6/2015 and it was absolutely delicious. I will also be trying this with chicken and shrimp when I want to switch it up some. Thanks again, Netta- Nashville, TN

  9. An excellent recipe, thank you! We loved it!

  10. how many servings does this make?

  11. YUM!!! I just made this dish today, and it was amazing!!! I also added some pieces of pineapple to give a sweet/ sour taste. My family loved it!

  12. Tried this for dinner tonight and it was DELISH!!! So spicy!!

  13. My family LOVES this. We have it with pineapple rice - delicious!

  14. I really liked your story and spicy pork sounds so good. I made it with the addition of bell peppers and petit pois peas. I can honestly say i have never enjoyed a meal so much, thank you so much for the recipe :)

  15. I cooked this tonight and the whole family thoroughly enjoyed it - fantastic .... thank you

  16. I made this and oh my! It's delicious! This is definitely going to be a regular recipe for my family!

  17. I make this monthly for my son who loves it. We make it into lettace wraps with rice, sliced cabbage, carrots and green onions. My son even adds chili paste to his which increases the heat. It's wonderful! Thank you so much for the recipe.

  18. I made this last night and it was the best recipe I've found on Pinterest. I made a couple of changes though. First, for the sauce i added 1 tbsp of asian chili sauce and reduced the sriracha amount accordingly. Secondly, I added and entire sliced Napa Cabbage. I added the sliced cabbage to my empty wok just after I finished stir frying the pork. I stir fried it for a couple of minutes before I added the sauce and the beef.

    Cant wait to make this again.

  19. It would taste more like the Korean restaurant if you used Gochujang (Korean red pepper paste which Walmart carries) instead of Sriracha!

  20. Hi, I like your recipe until u subsisted sriracha for gochjang paste that's the real deal it's not that hot but it's the real ingredient that is used in this dish look for it at Asian stores

  21. My husband and I and our 11 year old grandson loved this recipe. I cut back a little bit on the sriracha and it was perfectly spicy for us. Made roasted broccoli on the side and served the pork over rice. Sooooo good!! Thank you.

  22. Really great recipe, only marinated for about 25 min. and still full of flavour. A little heavy on salt for us though so won't be adding in the mentioned salt and probably less soya sauce.

  23. Does anybody else find this confusing? Cut the tenderloin in half, lengthwise, and then make the strips as thin as possible?? If you are cutting in half, the strips will be...half a tenderloin..??

    1. Not difficult to understand. After you halve the tenderloin lengthwise, then slice each half into thin slices.

  24. This was fantastic!!! I was in a rush so I only marinated for about 1.5 hours but it worked out just fine. The spice level on this was perfect - definitely has kick but not so much that you’re guzzling milk. I doubled the sauce and it was the perfect amount. I will make this again - thanks for sharing!

  25. Can you make this with ground pork?

    1. I'm not sure but if you try it, let us know how it turns out!

  26. Mandy!!!! Girl!!! OMG!!!! This recipe was AMAZEBALLS!!!! I love Asian food so much and I make fried rice for my kids often! This will be my go to from now to go with my rice!!!! I have followed your page for awhile and have loved all your recipes but this by far is my favorite! Will be making this again and again!!!! Thanks so much!

    1. I'm so happy to hear that! I make this at least once a month myself because we looooove it too!

  27. I tried this today. Even my I don't like pork hubby loved it. Nice & easy to put together totally delicious. Not to spicy. Will be in regular rotation in my house.
    Thanks for sharing

  28. Made this the other night and it was amazing! Pretty sure I over did the sriracha, so cutting it back next time! I did add fresh broccoli near the end and it was perfect. The Hubster ended up taking a drink of water after every bite, but didn't stop eating it!

  29. This was really awesome. Like another reviewer, I chopped cabbage, stir fried it separately and then added it with the pork at the end. It was deliciously crispy and caramelized along the edges.

    Like many Asian dishes, a very hot pan is best for a a stir fry (so that you are not steaming your food). Be sure to use an exhaust fan that vents outside or open your windows.

    I might try this with pressed crispy fried tofu. Just coat the marinated pressed tofu with cornstarch right before the stir fry.

  30. Ok I never comment on recipes but thank you! Made this in the uk after looking for a store cupboard ingredient spicy pork recipe due to a random craving and it was banging! (EVEN though I had no time to do the marinade, and had to sub BBQ for ketchup. I did put fresh ginger in though. The real thing must be ridiculous).

  31. Bette J Harley3/15/23, 7:54 PM

    I saved this recipe awhile ago and just made it today. Delicious! Very flavourful and tender meat after marinating for about 4 hours. I did cut back on the heat so my husband would enjoy it too. I doubled the sauce ingredients and added sno Peas, sweet red peppers and pineapple (about a cup of each) to the stir fry. Served with rice. Thanks for the recipe!

  32. Amazing recipe. Made it this evening and it surpassed my expectations.
    Will be making it again.
    I just started cooking Korean food. I have mastered Chinese, Thai and Indian.

  33. I've made this several times, it's a mainstay in our menu. It's simple and very flavorful. I have a hard family to please, I usually use a little less sriracha as it's a bit too spicy for a few of us. I always double this, super easy to do too. Thank you for sharing.


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy