The Story Behind My Spicy Pork Brussels Bowls

Okay, confession: I accidentally invented this dish after a whole day of staring at a sad bag of Brussels sprouts and some lonely ground pork in my fridge. I think this might have been the time my cousin was over and demanded something “better than a boring stir fry, please.” The first go was… edible, but not mind-blowing (do NOT ask about my initial attempt with soy sauce and cinnamon). Anyway, after much tinkering—and more input from grumbling family members than you could shake a stick at—I landed on this spicy pork Brussels bowl that now gets requested more often than my chili. Which, honestly, used to annoy me, but you can’t argue with the clean plates. Plus, it’s a beast of a weeknight meal.

Why You’ll Love This (Or At Least, Why I Do)

I make this when I’ve had “one of those days” and want something that makes me feel almost like I’m eating takeout—except it’s ready quicker than the delivery guy can make it here (last time he got lost again; classic). My family goes bananas for this because it hits that perfect combo: crispy stuff, spicy meat, something vaguely healthy. Oh, and the way the Brussels get all caramelized and tender? Swoon-worthy. If you hate washing up frying pans, fair warning—this does use at least two, but honestly, washing up is kind of therapeutic for me; maybe that makes me a weirdo.

What You’ll Need (With My Swaps & Opinions)

450g (1 lb) ground pork (but ground chicken kinda works if that’s what you’ve got… texture isn’t quite right, though)
400g Brussels sprouts, trimmed and halved (sometimes I just chop them if I’m in a rush—don’t tell my grandmother)
2 tbsp neutral oil—canola, vegetable, or whatever you’ve got that doesn’t taste like grass
2–3 garlic cloves, minced (I go heavy on this, but you do you)
1 thumb-size piece fresh ginger, grated (I sometimes skip if I’m out; powdered works in a pinch—about 1 tsp)
2 tbsp soy sauce (I use the low sodium, but regular is fine; coconut aminos if that’s your thing)
2 tbsp gochujang (that spicy-sweet Korean chili paste; sriracha can sub here, just use less or you’ll scorch your tastebuds!)
1 tbsp honey or brown sugar—really, just some kind of sweetener to balance it out
Rice—white, brown, or leftover Chinese takeout rice (no shame, I do it all the time)
Green onions and sesame seeds for topping (optional, but I always regret skipping them)

How to Make My Spicy Pork Brussels Bowls (Just Trust the Process)

First, stalk down your Brussels
Toss the halved Brussels sprouts in about 1 tbsp oil, plus a sprinkle of salt and pepper. Spread ’em on a baking sheet, cut side down if you can be bothered—it really makes ’em crispier. Roast at 425°F (220°C) for 18-22 minutes, flip once if you remember.

(This is where I wander off and forget they exist until the kitchen smells amazing. If the edges look burnt, that’s honestly the best bit.)
Brown the pork
In a big frying pan or wok, add your other tbsp oil over medium-high heat. Chuck in the pork, smash it up a bit, and let it get brown and crispy. This usually takes 6-8 mins. Don’t fuss with it too much—browning = flavor. (I used to stir continuously, but actually, let it sit a bit. Better crust!)
Spice things up
Toss in garlic and ginger. Fry just until your nose goes “oh wow”—maybe a minute. Then stir in the gochujang, soy sauce, and honey. Give it all a shimmy so the pork gets nice and saucy.

Don’t worry if it looks a bit red and oily here—it’s normal. Add a spoonful of water if things seem too thick or sticky.
Bring it together
Scoop your crispy Brussels right into the pork pan (or vice versa if your oven tray is bigger, I’m not fussy), toss everything together. This is where I sneak a taste and sometimes add another little splash of soy, or if I’m feeling spicy, a hot chili crisp (I love this one). If it’s too spicy, a dash more honey cools things off.
Serve up!
Scoop over rice—or quinoa, farro, you name it. Sprinkle with green onions and sesame seeds. (If the kids are watching I try to make the bowls look pretty, but most nights it’s one glorious heap.)

Real-Life Notes so You Don’t Have to Learn the Hard Way

If you chop the Brussels instead of halving, they cook faster but tend to fall apart; up to you.
I tried microwaving the pork once to “save time.” Do not recommend. Pan browning = flavor magic.
The sauce gets spicy. Taste and adjust before adding all the gochujang if you’re heat-sensitive.

Things I’ve Tried (Including a Fail or Two)

Subbing maple syrup for honey is surprisingly nice—adds a whisper of sweetness.
Used ground turkey once. It was OK, but kinda bland. Needed extra soy and spice. Wouldn’t win any awards.
Tried tossing in kale with the Brussels. Looked healthy, tasted like sadness.

If You Don’t Have Fancy Equipment (Story of My Life)

I use a big sheet pan for roasting, but honestly, in a pinch I’ve used my old battered skillet for everything (including roasting the veg—just start them first and clear out a space for the pork afterward). And if you don’t have a proper grater for ginger, a spoon and knife gets the job done enough. No rice cooker? Just boil it in a saucepan, and if you scrape the bottom, claim it’s intentional “crispy rice” just like at restaurants.

Storing (But, Seriously, Who Has Leftovers?)

If you manage not to eat it all at once (rare in my house), it’ll keep in a sealed tub in the fridge for about 2 days. Sometimes I think it tastes even better cold the next day, but the Brussels do get a little soft. Don’t try freezing—Brussels go a bit soggy and sad. Anyway, mine never actually last that long, to be honest!

Serving It Up (My Not-So-Secret Add-Ons)

Most nights, we slap it over fluffy rice and call it a day. But if I’m feeling energetic or trying to impress (ha), I add a jammy egg on top and a big squirt of sriracha. My partner likes it with kimchi. Once, my friend brought over some pickled onions, and wow, did that brighten things up! Leftover bowl filling also makes a killer lunch in lettuce wraps.

Lessons Learned (aka Pro Tips from My Fumbles)

I once tried to brown the pork straight after pulling the Brussels from the pan—don’t do that; the pork steams instead of sizzles and it’s kinda blah. Actually, just take your time and let things get crispy. Oh, also? I used to overdress with sauce and ended up with soggy rice. Modesty is your friend here. And, don’t forget to taste before you serve—I’ve oversalted more than once and wasn’t thrilled about it.

Questions I Actually Get (And Honest Answers)

Can I make it less spicy? Sure thing! Cut the gochujang by half, and toss in a bit more honey. Or, try sweet chili sauce instead—it’s less blow-your-head-off.
Is there a good vegetarian swap? You bet! Crumbled tofu (extra firm, well pressed) works. I’ve also used crumbled tempeh; marinate it a bit first so it tastes less like cardboard.
What about leftovers? Honestly, they’re brilliant the next day, maybe even better when the flavors get all chummy. But if you’re picky about texture, reheat the Brussels in a pan so they crisp back up a little.
Can I use frozen Brussels? Eh, technically yes, but they go soft and never get truly crispy. That said, is it the end of the world? No. Just drain them really well after roasting—sorta like drying off a wet dog, now that I think of it—before they jump in the pan with the pork.

Alright, that’s the lot! If you ever want to go deeper into the magic of gochujang, check out this guide from Serious Eats. Or just go wild and throw in whatever veg is rolling around your veggie drawer—life’s too short to stress.

Spicy Pork Brussels Bowls