Pork and Chili Pepper Bowls Pork and Chili Pepper Bowls

Pork and Chili Pepper Bowls Image by: Angus Fergusson

Made with just a few ingredients, the ease of this recipe will make it one of those weeknight dinners you'll turn to time and time again. It tastes great over a simple bed of steamed rice, but you can also serve it inside crisp lettuce leaves for a fresher take on pork bowls.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings



Mince half of the Thai pepper; thinly slice remaining half. Set aside.

In large nonstick skillet, cook pork and salt over medium-high heat, stirring occasionally, until no longer pink, about 8 minutes. Scrape into bowl. Set aside.

In same pan, heat half of the oil over medium heat; cook green beans, garlic, ginger and minced Thai pepper, stirring occasionally, until green beans are tender- crisp, about 5 minutes. Add pork, vinegar, fish sauce, brown sugar and 2 tbsp water; cook, stirring, until heated through, about 2 minutes. Divide among 4 serving bowls; keep warm. Wipe pan clean.

In same pan, heat remaining oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes.

Arrange 1 egg over each pork bowl. Sprinkle with cilantro and green onions (if using) and remaining Thai pepper.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 206 mg
  • Sugars 2 g
  • Protein 29 g
  • Calories 414
  • Total fat 30 g
  • Potassium 511 mg
  • Cholesterol 266 mg
  • Saturated fat 9 g
  • Total carbohydrate 7 g


  • Iron 16
  • Folate 24
  • Calcium 6
  • Vitamin A 14
  • Vitamin C 12
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Lunch & Dinner

Pork and Chili Pepper Bowls