Sweet and Spicy Pork Bowls
When I think about my perfect dinner, it always has the same 3 elements — sweet, savory, and just a touch of spice. So as a result, these Sweet and Spicy Pork Bowls are a dinner I’ve been craving since I first made them. Everything comes together very quickly on the stovetop and dinner is on the table in 30 minutes! This recipe is a favorite that I developed for my May 2024 grocery series where I turned a $50 grocery haul into five meals, and is also featured in my new March 2026 done in 30 series, where I highlight 30 minutes means that don’t sacrifice taste for time.
Sweet and Spicy Pork Bowls Ingredient Notes:
Ground pork: This rich, flavorful protein forms the heart of the bowl. As it browns, it soaks up spices and aromatics, creating a savory base with just the right amount of natural fat to complement the dish’s sweet and spicy sauce.
Coconut aminos (or soy sauce): Acting as the salty umami backbone of the sauce, coconut aminos add depth without overpowering the other flavors. They keep the dish gluten-free and slightly sweet, especially when paired with the maple syrup.
Maple syrup: Just a touch of this natural sweetener balances out the heat from the sriracha and red pepper flakes. It caramelizes slightly in the pan, giving the dish that craveable sweet-and-spicy finish in every bite.
Cabbage: Thinly sliced and sautéed until tender, cabbage adds bulk, crunch, and a subtle earthiness. It absorbs the flavor of the sauce beautifully and rounds out the bowl with a dose of fiber and texture.
Sweet and Spicy Pork Bowls
4
servings10
minutes20
minutesWhen I think about my perfect dinner, it always has the same 3 elements — sweet, savory, and just a touch of spice. So as a result, these Sweet and Spicy Pork Bowls are a dinner I’ve been craving since I first made them. Everything comes together very quickly on the stovetop and dinner is on the table in 30 minutes! This recipe is a favorite that I developed for my May 2024 grocery series where I turned a grocery haul into five meals, and is also featured in my new March 2026 done in 30 series, where I highlight 30 minutes means that don’t sacrifice taste for time.
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Ingredients
1/4 cup coconut aminos (can substitute reduced-sodium tamari or reduced-sodium soy sauce)
1 tablespoon pure maple syrup
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sriracha, optional
1 tablespoon olive oil
1 pound ground pork (90% lean)
3 garlic cloves, minced (or 1 teaspoon garlic powder)
2 teaspoons ground ginger
1/2 teaspoon kosher salt (omit if using tamari or sodium soy sauce)
1/4 teaspoon red pepper flakes (optional)
4 cups thinly sliced cabbage
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
juice of 1 lime, additional lime wedges for serving
1 cup dry jasmine or basmati rice, cooked for serving
fresh cilantro, roughly chopped, for serving
sesame seeds, for garnishing (optional)
Directions
- In a jar or small bowl, whisk together the coconut aminos, maple syrup, rice vinegar, sesame oil, and sriracha until combined. Set aside.
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the ground pork and cook, stirring occasionally and breaking up into small pieces, until browned and crisp, 6 to 8 minutes. Stir in the garlic, ginger, salt, and red pepper flakes and continue cooking and stirring until aromatic, 1 to 2 more minutes.
- Mix in the cabbage, bell peppers, and green onions. Continue cooking, stirring occasionally until the cabbage and peppers are tender, 6 to 8 minutes. While it cooks, prepare the rice according to package instructions.
- Pour the sauce into the skillet and bring to a simmer. Cook until the sauce reduces slightly and coats the pork and vegetables, about 3 minutes. Remove from heat and mix in the lime juice.
- Evenly divide the cooked rice between four plates, followed by the pork mixture. Top with cilantro and sesame seeds (if using). Serve each plate with a lime wedge.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheat it: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed.
- Pork: Don’t have pork on hand? No problem! Swap the pork for ground chicken or ground beef.
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Okay this is the best series yet!!! I love how simple, delicious and balanced this meal is- it’s definitely going to become a meal prep staple for me!
Very tasty dish! My husband and I gobbled up all 4 servings greedily. I’m thinking I’ll double the recipe for next time or if the kids are home.
This one was SO quick and easy. Leftovers kept great for the next day. So delicious and a great “take out” dupe
This is so good. Difficult to stop eating. Better than carryout!
This was FIRE. The sauce was so tasty, everything tasted so perfect together! You honestly need to make all the recipes in this series
This was really good. I doubled the sauce and put a little arrowroot in it. Delicious! Thank you. I will add this to my “keeper” recipes.
This was delicious and so easy to make. Happy for leftovers for lunch this week
This was so so good! Thank you for the recipe! My family loved it 🙂
This was amazing! I tripled the recipe for a dinner party and had rave reviews…thank you!!
delicious!!
I meal prepped this for the week and it is so good! I’ve made similar meals with ground turkey or beef, but I like the texture of the ground pork better, and it heats up super well.
More delicious and tasty than I had any expectation of it being! This bowl packs a totally customizable flavor punch. Enjoyed mine with brown rice one night, riced cauliflower the next.
Oh boy! I knew this would be tasty but so am blown away with the flavor. This recipe will be on repeat for me!
Sooo good!! 🤌🤌 I just used turkey instead of pork, and quinoa instead of rice. I will DEFINITELY make this again!!
Seriously one of my favorite dishes ever!! Has already become a staple in my house!
I made coconut rice to go with and WOW, so so good.
This was a quick and easy recipe especially if you have a rice cooker. You can put a lid over the top of the pan to help the veggies steam down
Loved this! Used ground beef and added zucchini and asparagus. Can’t wait to eat the leftovers tomorrow.
That recipe lived up to the hype! So easy and delicious!
So delicious, healthy and easy!! Like others have mentioned, I had a difficult time NOT overeating this meal. Thank you for your inspiration, Jen. You definitely have some awesome recipes. 😊
Absolutely delicious and so easy! I like to have extra sauce to pour over rice, so I doubled the sauce portion (except for the Sriracha bc I like it mild). This one is going in the rotation. Thanks Jenn!
This recipe is great! Great addition to my meal plan rotation. Planning to try it with peanut butter added to the sauce for a Thai flare
We loved this so much! Added so chili crunch oil to the top! So filling and delicious! def doubling the recipe next time and maybe trying it with ground chicken!
This was AMAZING! My husband & I loved it- it is going on our meal rotation! Followed the recipe but did add additional 2 cups cabbage-so YUMMY!
Delicious! We substituted beef in olace of the pork and it was great!
This was absolutely delicious! So much flavor! Will make again and again!
Insanely easy to make and so flavorful!