Quick Spicy Pork Brussels Sprouts Bowls for Dinner

Quick Spicy Pork Brussels Sprouts Bowls are your new go-to dinner solution, ready in just 20 minutes. After making this many times, I discovered the trick to perfectly crispy sprouts and tender pork every time. The crispy, caramelized Brussels sprouts and juicy, spicy pork make this bowl irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Slow Cooker Chuck Roast with Potatoes and Carrots and Easy Chimichurri Sauce Recipe for Grilling and Dinner.

What You'll Need for Quick 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
• 1 red bell pepper
• 4 cloves garlic
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp red pepper flakes
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup hoisin sauce
• Optional: Green onions
• Optional: Sesame seeds
• Optional: Sriracha or chili garlic sauce

How to Make Quick Spicy Pork Brussels Sprouts Bowls for Dinner

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground pork, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove pork from skillet and set aside.
2. Step 2: In the same skillet, add halved Brussels sprouts and red bell pepper strips. Cook, stirring occasionally, until sprouts are crispy and peppers are tender, about 8-10 minutes.
3. Step 3: Add minced garlic, red pepper flakes, and smoked paprika to the skillet. Cook for 1 minute, stirring constantly. Stir in soy sauce and hoisin sauce. Return pork to skillet, mixing well to combine. Season with salt and pepper to taste.
4. Step 4: Serve pork and Brussels sprouts over rice or noodles. Top with green onions, sesame seeds, and additional sauce if desired.

Storing & Reheating Quick 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 3 days. Make-ahead tip: Prepare all ingredients ahead of time. Cooking takes just 20 minutes once everything is prepped.

Freezing Quick Spicy Pork Brussels Sprouts Bowls for Dinner

Freeze cooked pork and Brussels sprouts separately for up to 2 months. Thaw and reheat before serving.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Add a little water or sauce to prevent drying out.

Recipe Notes

• Chef tip: For a quicker dinner, use pre-cooked, shredded pork from the store or your slow cooker.
• Best substitution: Substitute ground turkey or chicken for the pork for a leaner option.
• Make-ahead: Cook pork and Brussels sprouts ahead of time. Reheat and serve over freshly cooked rice or noodles.
• Scaling: Easily double or triple this recipe for a crowd. Cook in batches if needed.
• Troubleshooting: If pork is not cooking through, try breaking it up more and cooking it in a separate pan before combining with vegetables.

Quick Spicy Pork Brussels Sprouts Bowls for Dinner

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb ground pork
• 1 lb Brussels sprouts
• 1 red bell pepper
• 4 cloves garlic
• 1 tbsp soy sauce

Seasonings

• 1 tbsp olive oil
• 1 tsp red pepper flakes
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup hoisin sauce

Optional Toppings

• Green onions
• Sesame seeds
• Sriracha or chili garlic sauce

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground pork, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove pork from skillet and set aside.
2. Step 2: In the same skillet, add halved Brussels sprouts and red bell pepper strips. Cook, stirring occasionally, until sprouts are crispy and peppers are tender, about 8-10 minutes.
3. Step 3: Add minced garlic, red pepper flakes, and smoked paprika to the skillet. Cook for 1 minute, stirring constantly. Stir in soy sauce and hoisin sauce. Return pork to skillet, mixing well to combine. Season with salt and pepper to taste.
4. Step 4: Serve pork and Brussels sprouts over rice or noodles. Top with green onions, sesame seeds, and additional sauce if desired.

Notes

• Chef tip: For a quicker dinner, use pre-cooked, shredded pork from the store or your slow cooker.
• Best substitution: Substitute ground turkey or chicken for the pork for a leaner option.
• Make-ahead: Cook pork and Brussels sprouts ahead of time. Reheat and serve over freshly cooked rice or noodles.
• Scaling: Easily double or triple this recipe for a crowd. Cook in batches if needed.
• Troubleshooting: If pork is not cooking through, try breaking it up more and cooking it in a separate pan before combining with vegetables.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked pork and Brussels sprouts separately for up to 2 months. Thaw and reheat before serving.
• Oven reheat: Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Add a little water or sauce to prevent drying out.
• Make ahead: Prepare all ingredients ahead of time. Cooking takes just 20 minutes once everything is prepped.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 25g
• Carbs: 25g
• Fiber: 6g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 100mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Quick Spicy Pork Brussels Sprouts Bowls for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Quick 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!