Crispy Spicy Pork Brussels Sprouts Bowls for Dinner
Spicy Pork Brussels Sprouts Bowls are your new favorite dinner hack. After making this many times, I’ve perfected the crispy pork and caramelized Brussels sprouts. The trick I discovered is to cook them separately, then combine. The result is a cozy, better-than-takeout dinner that’s ready in just 20 minutes. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Turmeric Chicken with Spring Vegetables and Easy Veggie Scrambled Eggs on Toast for Quick Breakfast.
Why This Crispy Spicy Pork Brussels Sprouts Bowls for Dinner Is Pure Comfort
- Golden, crispy pork in every bite
- Caramelized Brussels sprouts with a kick
- Ready in just 20 minutes
- Better than takeout and freezer-friendly
What You'll Need for Crispy 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
- 3 cloves garlic
- 1 tbsp Sriracha
- 2 tbsp soy sauce
- 1 tbsp honey
- Salt and pepper to taste
- Sriracha
- Soy sauce
- Honey
- Garlic
- Salt and pepper
- Optional: Green onions
- Optional: Sesame seeds
- Optional: Sriracha for serving
📝 Ingredient Notes
- Brussels sprouts: Trimmed and halved
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for crispy pork → See on Amazon
- Food processor — Quickly shreds Brussels sprouts → See on Amazon
How to Make Crispy Spicy Pork Brussels Sprouts Bowls for Dinner
- Cook the pork: Heat a large skillet over medium-high heat. Add pork, breaking it up with a spoon. Cook until browned and crispy, about 5 minutes. Remove from skillet and set aside.
- Cook the Brussels sprouts: In the same skillet, add halved Brussels sprouts. Cook, stirring occasionally, until caramelized and tender, about 8 minutes. Add minced garlic and cook for another minute.
- Make the sauce: In a small bowl, whisk together Sriracha, soy sauce, honey, and a pinch of salt. Pour over cooked Brussels sprouts and toss to coat.
- Combine and serve: Return crispy pork to the skillet with Brussels sprouts. Stir to combine. Serve hot, topped with green onions and sesame seeds. Add more Sriracha if desired.
Cook's Tips for Perfect Crispy Spicy Pork Brussels Sprouts Bowls for Dinner
- Common mistake and fix: Overcrowding the skillet can lead to soggy Brussels sprouts. Make sure they have room to caramelize.
- Pro tip: For a spicier bowl, add more Sriracha to the sauce or serve with extra on the side.
- Pro tip: To make ahead, cook pork and Brussels sprouts separately, then store in the fridge. Reheat in the skillet before serving.
Storing & Reheating Crispy Spicy Pork Brussels Sprouts Bowls for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Pork and Brussels sprouts can be cooked ahead of time and reheated before serving.
Freezing Crispy Spicy Pork Brussels Sprouts Bowls for Dinner
Freeze cooked pork and Brussels sprouts separately for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: Ground turkey can be used instead of pork.
- Make-ahead: Cook pork and Brussels sprouts separately, then reheat before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If Brussels sprouts are still tough, cook them a little longer or add a splash of water to the skillet and cover for a few minutes.
Want to level up this recipe?
Instant-read meat thermometer — Ensures perfectly cooked pork every time → Check price on Amazon
Crispy Spicy Pork Brussels Sprouts Bowls for Dinner
Ingredients
Main Ingredients
- 1 lb ground pork
- 1 lb Brussels sprouts
- 3 cloves garlic
- 1 tbsp Sriracha
- 2 tbsp soy sauce
- 1 tbsp honey
- Salt and pepper to taste
Seasonings
- Sriracha
- Soy sauce
- Honey
- Garlic
- Salt and pepper
Optional Toppings
- Green onions
- Sesame seeds
- Sriracha for serving
Instructions
- Cook the pork: Heat a large skillet over medium-high heat. Add pork, breaking it up with a spoon. Cook until browned and crispy, about 5 minutes. Remove from skillet and set aside.
- Cook the Brussels sprouts: In the same skillet, add halved Brussels sprouts. Cook, stirring occasionally, until caramelized and tender, about 8 minutes. Add minced garlic and cook for another minute.
- Make the sauce: In a small bowl, whisk together Sriracha, soy sauce, honey, and a pinch of salt. Pour over cooked Brussels sprouts and toss to coat.
- Combine and serve: Return crispy pork to the skillet with Brussels sprouts. Stir to combine. Serve hot, topped with green onions and sesame seeds. Add more Sriracha if desired.
Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: Ground turkey can be used instead of pork.
- Make-ahead: Cook pork and Brussels sprouts separately, then reheat before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If Brussels sprouts are still tough, cook them a little longer or add a splash of water to the skillet and cover for a few minutes.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked pork and Brussels sprouts separately for up to 3 months.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Pork and Brussels sprouts can be cooked ahead of time and reheated before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 18g
- Carbs: 18g
- Fiber: 4g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 95mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Spicy Pork Brussels Sprouts Bowls for Dinner FAQs
Yes, cook pork and Brussels sprouts separately, then reheat before serving.
They may need more cooking time or a little water added to the skillet and covered for a few minutes.
Yes, freeze cooked pork and Brussels sprouts separately for up to 3 months.
Add more Sriracha to the sauce or serve with extra on the side.
Try Easy Veggie Scrambled Eggs on Toast or Easy Honey Roasted Sweet Potatoes for a complete meal.
A Warm Final Note
I can’t wait for you to try Crispy 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!
