- 1 pork tenderloin
- 3 tbsp sambal oelek
- 2 tbsp brown sugar
- 1" ginger, peeled and minced
- 1 clove garlic, minced
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp kosher salt
- 1 tbsp vegetable oil
- Kosher salt
- 2 medium carrots, peeled and thinly sliced
- 1 bunch kale, stemmed and chopped
Freeze pork for 30 minutes to make it easier to thinly slice.
Whisk together sambal oelek, brown sugar, ginger, garlic, soy sauce, sesame oil, and salt.
Thinly slice the pork against the grain and marinate in the chile mixture for up to 2 hours.
Heat vegetable oil in a large skillet over high heat. Cook in batches so it browns instead of steams. Set pork aside.
In the same skillet, Add the carrots and cook until it softens and browns. Add the kale and toss to wilt.
Serve with rice.