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Spicy Pork and Kale Salad

This spicy pork and kale salad is such a simple salad recipe. The pork is marinated in gochujang with an additional hot pepper for plenty of heat.

Looking for a simple salad recipe that doesn’t sacrifice flavor? Stop right here because this spicy pork and kale salad is all that and more.

Marinated in soy, gochujang, ginger, garlic, and cilantro, the pork is super tender and extra flavorful. You’ll reserve half that delicious soy as a topping for the salad to bring even more heat and flavor to your world.

How to Make this Spicy Pork and Kale Salad Recipe:

Don’t let the long cook time intimidate you! Most of the time needed is for marinating the pork, so go live your life while the pork chills out.

Once your pork has finished marinating, sear the pork and then transfer it to the oven to finish cooking.

While the pork bakes, simply whip up your salad and set it aside.

Looking for more pork recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

This is a perfect Sunday salad because while the pork is marinating, you can clean your apartment or get caught up on work for Monday! After the pork has finished marinating, the rest of the meal comes together in a snap.


Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 1 hour 20 minutes (1 hour inactive)


1 pound pork tenderloin

3 cups baby kale

2 scallions

1 hot pepper (serrano or Thai chili)

A few cilantro leaves

Extra virgin olive oil

Salt and pepper

1 tablespoon olive oil


1/3 cup soy sauce

1 hot pepper (serrano or Thai chili)

1/4 cup gochujang (or sambal oolek)

1” knob of ginger

6 garlic cloves

1/3 cup fresh cilantro


Prepare Ingredients: Pat the pork dry and season with salt and pepper. Set aside in a bowl. Peel the ginger and lightly mash with the back of your knife.

Make the Marinade: In a food processor, combine all the ingredients for the marinade and pulse until smooth.

Marinate the Pork: Pour half the marinade over the pork and pour the other half of the marinade into a small serving dish. Chill the pork and the remaining marinade for at least 1 hour.

Cook the Pork: Preheat oven to 400ºF. In a large skillet, heat 1 tablespoon olive oil over medium high until very hot. Add the pork and cook without moving until well seared and browned, about 3-5 minutes. Transfer to the oven and cook for 12-15 minutes or until the pork reaches about 135ºF. Transfer the tenderloin to a cutting board and rest for 10 minutes before slicing thinly.

Make the Salad: Trim the scallions and thinly slice on an angle. Thinly slice the remaining hot pepper and transfer all but a pinch to a large bowl. Note: Reserve a pinch of the scallions and hot peppers for toppings. Add the baby kale and cilantro leaves to the large bowl with the scallions and sliced hot pepper and toss with extra virgin olive oil and flaky sea salt.

To Serve: Divide the baby kale between plates and arrange the sliced pork on top. Sprinkle the remaining scallions and sliced hot pepper on top and serve with the additional sauce. Enjoy!

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