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Ground Pork Recipe
This Ground Pork Recipe takes a humble pantry staple and turns it into an easy, delicious, quick, and comforting homemade dinner bursting with Asian-inspired flavor.
Full Recipe Introduction
When I first experimented with ground pork, I was craving something that felt both cozy and a little adventurous—something I could whip up on a busy weeknight but that also had enough personality to impress my family. This dish marries savory soy, a hint of fiery chili, and a whisper of sweetness from hoisin sauce, making it a homemade marvel. It’s perfect for fall evenings when you want warmth without turning on the oven or for springtime lunches where a light lettuce wrap hits the spot. I often serve it over jasmine rice, tuck it into tortillas, or spoon it onto crisp lettuce leaves for a fresher bite. You know what? It’s become one of my go-to quick Asian recipes whenever I need a little pick-me-up flavor fix.
Why You’ll Love This Recipe
• Ready in under 20 minutes—because weeknights don’t wait.
• Uses one skillet only—so cleanup is a breeze.
• Versatile: serve over rice, noodles, or in wraps.
• Balances spicy, sweet, and savory in every bite.
• Budget-friendly: ground pork is cheaper than many cuts.
• Family-friendly heat level (adjustable if you like it extra spicy).
• Protein-packed comfort without the heaviness.
• Uses pantry staples—no fancy trip to specialty markets.
Ingredients
• 1 pound ground pork (93% lean Smithfield or Kirkland brand)
• 2 tablespoons vegetable oil (or avocado oil for a neutral flavor)
• 1 small onion, finely chopped (white or yellow)
• 3 cloves garlic, minced (fresh always wins over jarred)
• 1 tablespoon fresh ginger, grated (substitute ½ tsp ground ginger in a pinch)
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon hoisin sauce (Lee Kum Kee brand adds great depth)
• 1 teaspoon chili garlic sauce (Sriracha works, too—adjust to taste)
• 1 teaspoon toasted sesame oil (adds a nutty finish)
• 2 green onions, sliced on a bias (for freshness and color)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for a glossy finish)
• Optional garnish: toasted sesame seeds, cilantro leaves, or lime wedges
Tip: If you can find local, pasture-raised pork, the flavor and texture really shine through. Let the pork sit at room temperature for 15 minutes before cooking for more even browning.
Directions
- Heat the skillet: place a large nonstick or cast-iron pan over medium-high heat and add the vegetable oil. When the oil shimmers, you’re ready.
- Brown the pork: add ground pork, breaking it up with a spatula. Cook until no pink remains and you see golden bits forming—around 5–7 minutes. (Pro tip: let it sit for 30 seconds between stirs to develop more caramelization.)
- Sauté aromatics: push pork to one side, add a dash more oil if needed, then toss in onion, garlic, and ginger. Stir for 2 minutes until fragrant—your kitchen should smell like a street-food stall in Hanoi.
- Build the sauce: stir in soy sauce, hoisin, and chili garlic sauce. Let it bubble for a minute so flavors meld.
- Thicken and finish: pour in the cornstarch slurry, stir until the sauce coats every morsel. Drizzle sesame oil, sprinkle green onions, and give it one last toss. Remove from heat.
- Serve: spoon over steamed rice, tuck into taco shells for a fusion twist, or pile onto lettuce cups for a low-carb treat.
Servings & Timing
Makes: 4 generous servings
Prep Time: 10 minutes (chopping and measuring)
Cook Time: 10 minutes
Total Time: 20 minutes—perfect for busy nights!
Variations
• Korean-Style: swap hoisin for gochujang and add a splash of rice vinegar.
• Thai Twist: stir in fish sauce, palm sugar, and chopped basil instead of hoisin.
• Mexican Fusion: swap soy for taco seasoning and top with pico de gallo.
• Low-Carb: skip rice; serve in endive leaves with a squeeze of lime.
• Veggie Boost: stir in shredded cabbage or bok choy in step 3 for extra crunch.
• Sweeter Palate: add a teaspoon of honey or maple syrup to the sauce.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in meal-sized portions for up to 2 months—thaw overnight in the fridge.
Reheat: Warm gently in a skillet over medium heat, adding a splash of water if it seems dry. Microwave on 50% power in 45-second increments, stirring between.
Make-Ahead Tip: Prepare the sauce and chop aromatics in advance; stash in the fridge and cook from step 1 when you’re ready.
Notes
• I learned that letting the pork rest at room temp helps it brown evenly.
• If your pork seems watery, drain excess fat before adding aromatics.
• Adjust chili garlic sauce little by little—some brands are hotter than others.
• For deeper flavor, mix soy and hoisin ahead of time so they marry.
FAQs
Q: Can I use ground turkey instead of pork?
A: Absolutely—ground turkey works, though it’s leaner, so add a bit more oil for moisture.
Q: How spicy is this recipe?
A: Mild to medium by default; adjust the chili garlic sauce or swap for a milder hot sauce to suit younger palates.
Q: Is this gluten-free?
A: Use tamari in place of soy and check your hoisin for gluten—some brands include wheat.
Q: Can I freeze cooked ground pork?
A: Yes, it freezes beautifully; just thaw in the fridge overnight before reheating.
Q: What’s the best oil to use?
A: Neutral oils like canola or avocado work well; for extra depth, try peanut oil.
Q: Can I make this in an Instant Pot?
A: Brown on “Sauté,” then follow the same steps—no need to change timings, just skip the added oil if needed.
Q: How do I prevent the pork from clumping?
A: Crumble it finely as it hits the pan, and avoid stirring too often so it can brown properly.
Q: Is this recipe kid-friendly?
A: Lower the heat, skip the chili garlic sauce, and sneak in some finely chopped veggies for extra nutrition.
Conclusion
This Ground Pork Recipe is a fast, flavorful way to bring a little comfort and an Asian touch to your table—no fancy gadgets required. Go ahead, give it a whirl tonight, and let me know how you customize it: leave a comment below or snap a pic and tag me on social! For more easy and delicious dinner ideas, check out my homemade noodle bowls or spicy Korean chicken recipes—your next favorite meal might just be a click away.
Ground Pork Recipe
Ingredients
- 1 pound ground pork 93% lean Smithfield or Kirkland brand
- 2 tablespoons vegetable oil or avocado oil for a neutral flavor
- 1 small onion finely chopped (white or yellow)
- 3 cloves garlic minced (fresh always wins over jarred)
- 1 tablespoon fresh ginger grated (substitute ½ tsp ground ginger in a pinch)
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon hoisin sauce Lee Kum Kee brand adds great depth
- 1 teaspoon chili garlic sauce Sriracha works, too—adjust to taste
- 1 teaspoon toasted sesame oil adds a nutty finish
- 2 green onions sliced on a bias (for freshness and color)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for a glossy finish)
- Optional garnish toasted sesame seeds, cilantro leaves, or lime wedges
Instructions
- Place a large nonstick or cast-iron pan over medium-high heat and add the vegetable oil. When the oil shimmers, you’re ready.
- Add ground pork, breaking it up with a spatula. Cook until no pink remains and you see golden bits forming—around 5–7 minutes. (Pro tip: let it sit for 30 seconds between stirs to develop more caramelization.)
- Push pork to one side, add a dash more oil if needed, then toss in onion, garlic, and ginger. Stir for 2 minutes until fragrant—your kitchen should smell like a street-food stall in Hanoi.
- Stir in soy sauce, hoisin, and chili garlic sauce. Let it bubble for a minute so flavors meld.
- Pour in the cornstarch slurry, stir until the sauce coats every morsel. Drizzle sesame oil, sprinkle green onions, and give it one last toss. Remove from heat.
- Spoon over steamed rice, tuck into taco shells for a fusion twist, or pile onto lettuce cups for a low-carb treat.
