I know pork and cabbage are great companions, so it made sense to me that Brussels sprouts would love pork, too. To make this, I first chopped up 1/4 cup of yellow onion and minced about 1/2 inch of fresh ginger. I heated 1 tbsp of olive oil in a non-stick skillet and sautéed the onions and ginger until tender. I added 2 of the pickled Serrano chilies I had made, diced up to add some heat along with some salt and pepper. Meanwhile, I took a 6 oz boneless pork loin chop and cut it into bite size pieces and added that to the onions and sautéed.
While the pork cooked, I cleaned and sliced up 2 cups of fresh brussels sprouts. When the pork was a few minutes shy of done, I added 2 tsp of soy sauce and a generous squirt of Sriracha, stirred and then added the brussels sprouts and some salt and pepper. I put a lid on it so that the steam would help cook the veggies quickly. After a couple minutes, I lifted the lid, stirred some more and then let cook until done. I cooked until the brussels sprouts were tender, but still toothsome and not the least mushy.
There was plenty of heat and the blend of ginger, chilies, Sriracha and soy gave this a distinctive SE Asian flavor – with multi-layered spicy heat that was not overpowering. The brussels sprouts absorbed the rich flavors while still remaining fresh and earthy. It was simply delicious and very easy to make.