Ground pork is often considered one of the most undervalued ingredients in home cooking. It offers unmatched taste, juiciness, versatility, and most importantly, affordability.
These 16 recipes created from this simple ingredient transform weeknight dinners that are easy enough for beginners and delectable enough to become family favorites.
1. Stir-Fry Ground Pork with Vegetables
This colorful and vibrant stir-fry is everything a weeknight dinner should be. It is quick, colorful, and most importantly, delicious.
The ground pork is nicely caramelized while fresh vegetables in the stir-fry are still crisp and bright.
Ingredients
- 1 pound ground pork
- 2 tablespoons or 30 mL vegetable oil
- 1 sliced red bell pepper
- 1 cup 240 mL broccoli florets
- 1 medium carrot, cut into matchsticks
- 3 cloves garlic, chopped
- 1 tablespoon 14 mL fresh ginger, chopped
- 3 tablespoons 45 mL soy sauce
- 1 tablespoon 14 mL rice vinegar
- 1 tablespoon 14 mL honey
- 1 teaspoon 5 mL sesame oil
- 2 green onions, chopped
- Rice, for serving
Instructions
Step 1
Use a large skillet or a wok to prepare this recipe.
Set the burner to about medium-high heat for this recipe, about 7 or 8 out of 10.
This means the burner is to be set to 7 or 8 out of 10. This means the burner is to be set to 7 or 8 out of 10.
Add the ground pork to the pan, and use a wooden spoon to break it apart into small portions.
Let it sit and cook without stirring too much for about 5-6 minutes.
You’ll know it’s done when the pork is no longer pink and is brown and a bit crispy.
Remove the cooked pork from the pan with a slotted spoon and place it in a clean bowl.
Step 2
Add the remaining tablespoon of oil to the same pan.
Add the sliced bell pepper, broccoli florets, and julienned carrot. They should remain a bit crunchy at the end.
As a rule of thumb, stir-fry the veggies for 3 to 4 minutes.
To prepare for the next step, sweep all the veggies to the side of the pan to form a space in the center.
Add the minced garlic and ginger to the center, and stir for just 30 seconds to cook them. And you’ll know it’s done when you smell the wonderful aroma.
Step 3
Add the cooked pork back to the pan with the veggies.
In a small bowl, mix the soy sauce, rice vinegar, honey, and sesame oil, and pour that sauce over everything in the pan and stir to coat everything.
Cook for another minute while stirring continuously.
This helps to ensure everything is heated, coated with sauce, and shiny. Add the sliced green onions and serve with rice.
2. Asian-Style Ground Pork Lettuce Wraps
These wraps are light and fresh, making them perfect for any occasion.
They are mouthwatering and also satisfying to the appetite.
The seasoned pork filling is equally rich and refreshing to the taste with the crisp lettuce cups.
Ingredients
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha, (or to taste)
- 1 can (8 oz) water chestnuts, drained and chopped
- 2 green onions, sliced
- 1 head butter lettuce, leaves separated
- Sesame seeds, for garnish
Instructions
Step 1
To begin, the oil is heated in a large skillet placed on medium-high heat.
This takes about one minute. Add the ground pork and use a wooden spoon to break up the pork into small pieces.
Turn the pork for approximately 6 to 7 minutes.
The pork is now brown, and all the pink color is gone.
When the pork is ready, add the diced onion and stir.
Allow the mixture to cook for a few minutes.
Once the onion is tender and translucent, add the minced garlic and ginger.
Stir the mixture frequently for a minute until the garlic is fragrant.
Step 2
In a separate bowl, combine the hoisin sauce, soy sauce, rice vinegar, and sriracha. Add the sauce to the pork and combine.
Add the diced water chestnuts, which will add a pleasing, crunchy texture to the dish.
Stir the water chestnuts into the mixture and let it simmer for a few minutes.
Finally, remove the dish from the heat and stir in the chopped green onion.
To serve, gently pull apart and rinse the lettuce leaves.
Dry them with paper towels.
Take about 2-3 tablespoons of the pork filling and place it into the lettuce leaf. Fold the leaf, taco-style, and dig in.
3. Ground Pork Tacos with Cilantro Lime Slaw
The juicy, spice-soaked pork complements the crunchy slaw to create the ideal pork taco balance.
Ingredients
For the pork:
- 1 pound ground pork
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ cup water
For the slaw:
- 2 cups shredded cabbage
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt to taste
For serving:
- 8 small flour or corn tortillas
- Crumbled queso fresco
- Sliced avocado
- Lime wedges
Instructions
Step 1
Heat the olive oil in a large skillet over medium-high heat for about 1 minute.
Add the ground pork to the hot pan and use your spoon to break it apart.
Stir it for 6 minutes and break it down until it’s all brown with no pink showing.
Add all the spices: chili powder, cumin, paprika, garlic powder, onion powder, and salt. Stir everything so the meat is coated with all the spices.
Add the ¼ cup of water. Stir and let it bubble gently for 2 to 3 minutes.
There will be slightly moist taco meat after the water disappears. Turn off the heat.
While the meat is cooking, make the slaw. Put the shredded cabbage and chopped cilantro in a medium bowl.
Add the juice of half a lime and olive oil, then salt.
Toss everything together with tongs or your hands.
Step 2
There are two basic ways to warm your tortillas.
One at a time on a dry skillet over medium heat for about 30 seconds on each side is effective.
Or you can just wrap a small stack in a damp paper towel and microwave for 30 seconds.
To assemble, take a warm tortilla and add about 2-3 tablespoons of the seasoned pork.
Top with a small handful of the cilantro lime slaw, some crumbled cheese, and a few slices of your avocado.
Complete the dish with lime wedges for squeezing over the top.
4. One-Pot Ground Pork Pasta
You can cook the pasta, sauce, and ground pork all in the same pot, so you get to enjoy the flavor without the mess of multiple dishes afterward.
While the ground pork makes the sauce nice and thick, the pasta absorbs all those wonderful tastes as it cooks with the rest of the dish.
Ingredients
- 1 pound ground pork
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups chicken broth
- 12 oz pasta (penne or rigatoni)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
Step 1
Heat the olive oil in a large, deep skillet or Dutch oven (a big pot with high sides) over medium-high heat.
Add the ground pork and use your spoon to break it into small pieces.
Cook for 6-7 minutes, stirring occasionally, until the meat is completely brown with no pink remaining.
Add diced onion to the pot with the meat and stir a few times while cooking it for 3 minutes, then let the onions soften.
Stir in the minced garlic for 1 minute.
Add the entire can of crushed tomatoes and chicken broth.
Then, add dried basil, oregano, and red pepper flakes for some spice.
Season with a good pinch of salt and pepper and stir to combine.
Step 2
Add dry, uncooked pasta straight into the pot.
Use your spoon to cover most of the pasta with the liquid; it’s okay if some pieces stick up a bit.
Increase the heat to high and let it come to a boil. Once boiling, reduce the heat to medium-low and cover the pot.
Leave the pot for 10 to 15 minutes, stirring in 3 to 4-minute intervals.
Add water if the pasta absorbs too much liquid and it looks dry.
Switch off the burner. Integrate the heavy cream and the Parmesan cheese.
Continue the motion until the sauce achieves creaminess and thoroughly envelops the pasta.
Sample the blend and adjust the seasoning with salt and pepper if you find it necessary.
Add fresh basil before you serve.
5. Ground Pork Fried Rice
This recipe is quick and easy! It is better than takeout and faster than delivery. This is perfect for busy weeknights.
In this dish, you will be using cold leftover rice. It will be stir-fried with savory, ground pork, fresh vegetables, and scrambled eggs.
Ingredients
- 1 pound ground pork
- 3 tablespoons vegetable oil, divided
- 2 eggs, beaten
- 4 cups chilled rice (day-old works best)
- 1 cup frozen peas and carrots
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 green onions, sliced
- White pepper to taste
Instructions
Step 1
Before you start cooking, make sure your rice is cold.
If it was freshly made, spread it out on a plate, then refrigerate for about 30 minutes.
Cold rice works much better for fried rice because it doesn’t get mushy.
In a small bowl, crack the eggs and beat them with a fork.
Heat a large wok or the biggest skillet you have over high heat.
Heat 1 tablespoon of oil and wait about 1 minute for it to get very hot. (1 minute)”
“Pour the beaten eggs into the hot pan. Let them sit for just 10 seconds, then use your spatula to scramble them, breaking them into small pieces.
This should only take about 1 minute.
The eggs should just be cooked, but still a little soft. Scoop them out of the pan and put them in a bowl.
Add another tablespoon of oil to the same pan.
Add the ground pork and break it apart with your spoon.
Cook for 6-7 minutes, and stir it occasionally, until the pork is brown and even a little crispy in spots.
Remove the pork and put it in the bowl with the eggs.
Step 2
Add the last tablespoon of oil to the pan.
Add the frozen peas and carrots and stir them around for about 2 minutes until they are no longer frozen and heated through.
Add the minced garlic to the pan and stir for 30 seconds. Add the cold rice and use your spatula to break up any clumps.
Keep stirring and tossing the rice for 2-3 minutes.”
After cooking the pork and eggs, add them back to the pan with the rice.
Drizzle the soy sauce, oyster sauce, and sesame oil over the mixture.
For 2-3 minutes over high heat, toss and stir the mixture.
After a few minutes, the rice should have a nice toasted color.
After this, there is no more cooking to do.
Stir the green onion and add a pinch of white pepper.
If you do not have any, black pepper is just fine. Now it is ready to be served.
6. Ground Pork and Cabbage Skillet
With minimal components, this modest skillet meal is incredibly satisfying.
Ground pork with tender cabbage and sweet onion is perfectly seasoned and garnished, providing something cozy and rustic.
Ingredients
- 1 pound ground pork
- 1 tablespoon butter
- 1 medium onion, sliced
- 4 cups cabbage, chopped (about ½ small head)
- 3 cloves garlic, minced
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- Fresh parsley for garnish
Instructions
Step 1
Melt the butter in a large skillet over medium-high heat.
Wait until it stops foaming, which is a sign that it is ready to be used.
Place ground pork into the melted butter.
Using a wooden spoon, break the pork into smaller pieces.
Cook, stirring every minute, for 6 to 7 minutes or until browned and there is no pink meat left.
After 6-7 minutes, add the sliced onion. Stir and cook for 3-4 minutes. The onion slices should soften and become a bit golden at the edges.
Now add the chopped cabbage, and don’t let the initial overwhelming volume worry you.
The cabbage will shrink, as will the garlic, caraway seeds (if using), paprika, salt, and pepper.
Fold the cabbage with the seasonings and spices.
Step 2
Cover the pot and reduce the heat to medium.
Leave to cook for 8-10 minutes without stirring. The cabbage will soften and become tender.
After 10 minutes, remove the lid and turn the heat back to medium-high.
Leave for 2-3 minutes and let the excess moisture evaporate.
The cabbage will be soft, but there should be no excess water.
Remove from heat and drizzle apple cider vinegar on everything.
Stir it and taste a little. If needed, add salt.
Finish with chopped, fresh parsley before serving.
7. Ground Pork Meatballs in Marinara
Tender, juicy meatballs swimming in a rich tomato sauce, this is Italian comfort food that has never gone out of style.
Ground Pork makes these meatballs extra moist and flavorful, and they’re easier to make than you might think.
Ingredients
For the meatballs:
- 1 lb ground pork
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 beaten egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil for garnish.
Instructions
Step 1
In a large bowl, combine the ground pork, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped parsley, oregano, salt, and pepper.
Mix everything using your hands, but gently.
Make sure to combine everything, but don’t overmix. Overmixing makes tough meatballs.
Wet your hands with a little water (this prevents sticking).
Measure out about 2 tablespoons of the meat mixture and roll it between your palms to make a ball.
It should be approximately the size of a golf ball. Line them up on a plate, repeating this until you’ve used all the mixture.
You should get about 16-18 meatballs.
Heat the olive oil in a large, deep skillet over medium heat. It is best to wait about 1 minute to let the oil warm up.
Place the meatballs in the pan carefully, leaving a little space between each of them. You might need to work in two batches.
You should let them cook without moving them for about 2 minutes, and then you should gently roll them to brown the other side.
Save this for no more than 6-8 minutes in total.
You don’t need to cook them all the way through; just brown the outside and set them aside on a plate.
Step 2
Next, in the same pan (don’t clean it – those brown bits add flavor), add the minced garlic.
You should be able to smell it after 30 seconds, and that’s when you should stir it.
Add the whole can of crushed tomatoes.
Incorporate the dried basil, sprinkle some sugar, and add salt and pepper to taste. Mix everything well.
Return the browned meatballs to the sauce, being careful not to splash.
Lower the heat and allow the meat to steam, covered with the lid slightly ajar.
Simmer the sauce and meatballs for about 15-20 minutes. Every 5 minutes, ladle some sauce over the meatballs.
The meatballs are done when they are firm to the touch and cooked all the way through.
Add some basil for seasoning. This dish can be eaten with spaghetti or with crusty bread.
8. Spicy Ground Pork Noodles
Addictive, audaciously hot, and inspired by the bold flavors of Sichuan, these noodles feature ground pork drenched in a fragrant, spicy sauce that adheres to each noodle.
Ingredients
- 1 lb ground pork
- 12 oz fresh or dried noodles (lo mein, udon, or spaghetti)
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 2 tbsp chili garlic sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 tsp sesame oil
- 1 tsp chili oil (or to taste)
- 3 green onions, sliced
- Sesame seeds for garnish
- Chopped peanuts for garnish (optional)
Instructions
Step 1
Boil a large pot of water. There should be a rolling boil to add the noodles.
Cover and let cook for the time stated in the recipe.
Dried noodles should take around 8-10 minutes, fresh around 3-4.
Once done, place the noodles in a strainer in the sink and let the water drain, and set aside until needed.
As the noodles are being prepared, place the vegetable oil in a large skillet or wok and set it to high heat. This should be your hottest setting.
Place ground pork in the very hot pan.
Use your spoon to break the meat apart into smaller pieces.
Don’t touch it for a couple of minutes to let it crisp up on the bottom; after that, stir it and break it apart again.
The total time for cooking it should be approximately 7 to 8 minutes, so that the pork is browned and has crispy edges in certain places.
Next, add the minced garlic and ginger to the pan, then stir for 1 minute and don’t stop.
Focus on the smell; it should be mouthwatering, and don’t let it burn.
Step 2
Take a small bowl and add the soy sauce, chili garlic sauce, rice vinegar, brown sugar, sesame oil, and chili oil.
Mix it, and use a fork to stir it until the sugar has dissolved.
Over the pork in the pan, add the bowl of sauce and stir everything.
Allow to cook for a minute or two. The sauce should slightly bubble and thicken around the meat.
Add the drained, pre-cooked noodles to the pan.
Use tongs or two spoons to mix everything and ensure all the noodles are evenly coated in sauce and combined with the pork.
Toss for about 2 minutes to heat everything.
Switch off the heat, then stir in half the green onions.
Divide the noodles into bowls and garnish with the rest of the green onions, sesame seeds, and chopped peanuts if desired.
9. Ground Pork Stuffed Bell Peppers
The peppers are stuffed with ground pork, rice, and tomato savory filling and then baked until golden.
They are fulfilling but not too heavy, and are a wonderful dish with a bright, colorful presentation.
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground pork
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup cooked rice
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
Step 1
Preheat the oven to 375°F.
To prepare the peppers, cut off the tops of the peppers so that each top can be removed by about ½ inch.
Detach the stem of the top, but save the top so it can be used as a lid.
Reach into the pepper and pull all of the seeds and the inner white, fibrous membranes out, and rinse them thoroughly under water to shake out any remaining seeds.
Stand the peppers upright within a baking dish.
If they aren’t able to stand, you may carefully slice a thin piece off the bottom to create a flat surface.
Pour the olive oil into a large skillet while the oil heats under medium-high temperature, and pour in the ground pork.
Let it cook for a total of 6 minutes while stirring and breaking the pork into smaller pieces to ensure it all thoroughly browns.
Step 2
To the pan containing the pork, pour in the diced onions.
Let it all cook for 3 minutes while stirring intermittently and watch as the onions soften.
With the heat off, add the drained diced tomatoes, cooked rice, Italian seasoning, salt, and pepper, and stir in any order that you like.
After stirring, add the ½ cup of mozzarella and all the Parmesan.
Fill each pepper with the pork and rice mixture using a large spoon.
Fill to the top, packing gently but firmly, to fit as much as possible. Top each stuffed pepper with the remaining ½ cup of mozzarella cheese.
Pour about ¼ cup of water ( to loosen the bottom of the dish to bake, and not the stuffed peppers) around the stuffed peppers.
Cover the entire dish with aluminum foil.
Step 3
Bake for 30 minutes.
Carefully remove the foil and bake for 10 more minutes to allow the cheese to melt, bubble, and slightly turn golden. Be careful of the steam.
Allow the peppers to cool for 5 minutes and serve.
Top with sprigs of fresh parsley.
10. Ground Pork and Potato Hash
This hearty hash is true comfort food, with golden, crispy potatoes, savory ground pork, and tender vegetables all cooked together in one dish.
It’s the kind of dinner that works just as well for breakfast, too.
Ingredients
- 1 lb of ground pork
- 3 medium potatoes, diced into 1/2 – inch cubes
- 2 tbsp of olive oil, divided
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves of garlic, minced
- 1 tsp of paprika
- 1/2 tsp of dried thyme
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 2 tbsp of chopped fresh parsley
- Fried eggs for serving (optional)
Instructions
Step 1
Wash, peel, then cut the potatoes into cubes the same size. This is important for even cooking.
Add 1 tbsp of olive oil to a large cast-iron skillet or heavy pan and heat on medium-high for about 1 min.
Add the diced potatoes to the hot pan, spreading them out to form a single layer. This is important: don’t touch them for 4-5 min.
This will form a golden crust on the bottom.
Then, use your spatula to flip them and cook for another 4-5 minutes on the other side.
The potatoes should be crispy and golden on the outside and tender inside.
Once done, place them in a bowl and remove them from the pan.
Add the remaining tablespoon of oil to the same pan.
Add the ground pork and cook, breaking it into small pieces, for about 6 minutes until it’s completely brown with no pink showing.
Add the diced onion and bell pepper to the pan with the pork.
Cook for 3-4 minutes, stirring occasionally, until the vegetables get softer.
Step 2
Add the minced garlic, paprika, thyme, salt, and pepper to the pan.
Stir everything together and cook for 1 minute. You’ll smell all the spices; it will smell wonderful.
Put the crispy potatoes back into the pan with everything else.
Toss it all together and cook for another 2-3 minutes so the flavors can blend.
Turn off the heat and sprinkle the fresh parsley on top. Serve as is, or top each serving with a fried egg for extra richness.
12. Ground Pork Burrito Bowls
Everybody gets exactly what they want with build-your-own burrito bowls.
For busy weeknights, this is great. The seasoned ground pork is the highlight, but the extra toppings are what I look forward to the most.
Ingredients
For the pork:
- 1 pound ground pork
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chicken broth
For the bowls:
- 3 cups cooked white or brown rice
- Juice of 1 lime
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 avocado, sliced
- ½ cup sour cream
- ½ cup shredded cheese
- Fresh cilantro
- Lime wedges
Instructions
Step 1
Make sure to have your rice cooked and warm first. You can use leftover rice or cook fresh rice according to the package directions.
Heat the olive oil in a large skillet over medium-high heat for about 1 minute.
Once you have the hot pan ready, add the ground pork.
Use your spoon to break the pork apart into small pieces.
Cook it until all the pink changes into brown, which should take about 6 to 7 minutes. Make sure to stir it occasionally.
Next, it is time to add all the spices, which include chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
Stir to mix all the spices and coat the meat for about 30 seconds. You should be smelling the spices toasting.
Let the liquid reduce until you have slightly moist taco-style pork and season the to perfection, then turn off the heat.
Step 2
Prepare your toppings.
Put the cooked rice into a bowl, stir in a squirt of lime juice, and a pinch of salt.
For black beans, it is easier to use canned beans, which you should drain, rinse, and warm in a small pot or microwave for about 1 minute.
Slice and pit the avocado.
Let’s build our bowls. For each bowl, add ¾ of the lime rice for a base to each of the 4 serving bowls.
Build each bowl starting with portions of seasoned pork, black beans, corn, shredded lettuce, and diced tomatoes.
Add slices of avocado, a scoop of sour cream, and a handful of shredded cheese.
Finish with fresh cilantro and serve with lime wedges for squeezing.
13. Ground Pork Curry
This dish is downright warming and aromatic.
Ground pork is braised with an array of spices and coconut milk, mystifying flavors, and making something truly special and beautiful as it cooks.
Ingredients
- 1 pound ground pork
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1 cup diced tomatoes (fresh or canned)
- 1 medium potato, diced
- 1 cup frozen peas
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
Step 1
In a medium to large Dutch oven on medium to medium-high heat. Wait a minute till it melts and starts to shimmer.
Put the ground pork into the hot oil. With your spoon, crumble it into little pieces.
Stir occasionally for about six minutes until the pork is brown all over with no pink and is cooked through.
Put the diced onion into the pan with the pork.
Stir occasionally for three minutes until the onion softens and becomes translucent.
Then add minced garlic and ginger and stir for one minute.
Next, add curry powder, cumin, and turmeric to the pan.
Briefly mix everything until the meat and the onions are covered with the spices.
For about one minute, stir continuously. In this case, we are “toasting” spices. This enhances the flavor and aroma of spices.
Step 2
Add the whole can of coconut milk. Place the diced tomatoes and diced potatoes into the mix and fully integrate.
Your sauce should now be a yellow-orange color with chunks of potato and meat.
Watch the mix until it starts simmering. This means it is gently bubbling. Once it is simmering, reduce the heat to medium-low and cover the pot.
Cook it covered for 15 minutes, stirring every 5 minutes.
The potatoes should soften during this time; you can test this by poking a piece with a fork. If it goes in easily, they’re done.
After that, add the frozen peas to the pot and stir them in.
Cook for another 3-4 minutes. Taste the curry. If it’s not perfect, adjust the seasoning with salt and pepper.
Turn off the heat. Garnish with torn fresh cilantro leaves. Serve over rice or with warm naan for dipping.
14. Ground Pork Lasagna
Rich meat sauce, tender pasta, and creamy cheese layered together to create this warm and delicious dish.
Using ground pork adds a hint of sweetness and great juiciness to the sauce, compared to the more traditional beef.
Ingredients
- 1 pound ground pork
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- salt and pepper to taste
- 9 lasagna noodles, cooked
- 15 oz ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- fresh basil for garnish
Instructions
Step 1
Turn your oven on to 375°F to preheat while you make the lasagna.
Cook the lasagna noodles according to the package directions (usually about 9-10 minutes in boiling water).
Drain them and lay them flat on a clean kitchen towel so they don’t stick together.
Heat the olive oil in a large skillet over medium-high heat.
Add the ground pork and cook, breaking it into small pieces, for 6-7 minutes until completely brown.
Add the diced onion to the pan with the pork. Cook for 3 minutes, stirring occasionally.
Add the minced garlic and cook for 1 more minute.
Add the crushed tomatoes, the tomato paste, dried basil, oregano, sugar, and a good pinch of salt and pepper, and lastly, sugar.
Mix them all well. Turn down the heat to low and simmer for 15 minutes. This is your meat sauce.
The cheese mixture is next. In a bowl, combine the ricotta cheese, egg, 1 cup of the mozzarella cheese, and half of the parmesan. Mix well until all is incorporated.
Step 2
Now you can assemble the lasagna. Get a 9×13 baking dish.
Take about ½ cup of meat sauce and spread it on the bottom of the dish, just enough to lightly cover it.
Lay 3 lasagna noodles on top of the sauce, placing them side by side.
Over the noodles, spread half of the ricotta mixture.
After that, top it off with about one-third of the remaining meat sauce, spreading it evenly.
For the next layer, add 3 noodles. Over these noodles, spread the remaining ricotta mixture, and add another third of the meat sauce.
Add the last 3 noodles on top. Use the last portion of the meat sauce on these final noodles.
Top off with the last 2 cups of mozzarella and the rest of the Parmesan.
Cover the baking dish tightly with aluminum foil (spray the underside with cooking spray first so the cheese doesn’t stick to it).
Step 3
Place the dish in the oven and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes until the cheese on top is gooey and slightly golden brown.
Allow the lasagna to rest for 10 minutes before cutting.
This is to help the layers set so that the slices aren’t messy. Serve with fresh basil.
15. Ground Pork Dan Dan Noodles
These noodles are a revelation, so spicy, nutty, savory, and utterly cravable.
The deep, satisfying sauce was a sesame paste mixed with chili oil and soy sauce.
Ingredients
For the sauce:
- 3 tablespoons tahini or Chinese sesame paste
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar (or rice vinegar)
- 1 tablespoon chili oil
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 2 tablespoons hot water
For the noodles:
- 12 oz fresh or dried Chinese wheat noodles
- 1 pound ground pork
- 2 tablespoons vegetable oil
- 2 tablespoons Sichuan peppercorns, crushed (optional)
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 Persian cucumber, julienned
- 3 green onions, sliced
- Crushed peanuts for garnish
- Sesame seeds for garnish
Instructions
Step 1
First, make the sauce. In a small bowl, put the tahini, soy sauce, vinegar, chili oil, sugar, and minced garlic.
Add the 2 tablespoons of hot water and whisk everything together with a fork.
The sauce should be smooth, well combined, and pourable, but thick enough to hold. Set aside.
Bring a large pot of water to a boil.
Add the noodles and cook according to the package directions (for fresh noodles, it is usually 3-4 minutes, for dried 8-10 minutes).
Drain the noodles in a colander and set aside.
In a wok or large skillet over high heat, add 3-4 tablespoons of vegetable oil. Allow it to heat up for about 1 minute.
Step 2
Once the oil is heated, add the ground pork to the hot pan.
If you’re using Sichuan peppercorns, add those as well. Using a large spoon, break the pork into smaller pieces.
Allow the pork to sear for 2 minutes without stirring to develop a crispy texture.
Continue to cook and break it into smaller pieces.
Continue to cook for a total of 7-8 minutes until the pork is deeply browned and crispy.
After 7-8 minutes, add the soy sauce and Shaoxing wine to the pan.
Stir to combine, then cook for 2 more minutes until the sauce evaporates and the pork caramelizes and crisps further. Remove from heat.
To serve, place the cooked noodles into 4 different bowls and drizzle 2-3 tablespoons of the prepared sauce over the noodles.
Add a large helping of the crispy pork to each bowl, then top with cucumber sticks, green onion slices, and the rest of the toppings.
Step 3
Finish with crushed peanuts and sesame seeds for extra texture.
You can mix all the ingredients with either a fork or chopsticks so that the sauce properly envelops the noodles and then blends with the pork.
Every bite wonderfully melds hot noodles and pork with the coolness of cucumber.
This dish offers a lovely mix of temperatures.
16. Ground Pork Shepherd’s Pie
This is an unusual recipe, focus and learn
Ingredients
Filling:
- 1 pound ground pork
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef or chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon flour
Toppings:
- 2 pounds potatoes, peeled and cubed
- 4 tablespoons butter
- ½ cup milk or cream
- Salt and pepper to taste
- ½ cup shredded cheddar cheese (optional)
Instructions
Step 1
Turn on the oven to preheat at 400°F.
Peel the potatoes and cut each potato into 1-inch cubes.
To ensure even cooking, keep all the pieces about the same size, if possible.
Place the potatoes in a large pot and add enough cold water to cover them by 1 inch.
Add a good pinch of salt. Place the pot on the stove, cover it, and bring it to a boil on high heat.
When it comes to a boil, turn the heat to medium, and let it boil for 15-20 minutes.
You will know it is done when you can easily poke a fork through one. When done, drain in a colander.
While the potatoes boil, prepare the filling. In a large skillet, heat the olive oil over medium-high heat.
Add the ground pork, and cook until it is browned, for 6-7 minutes, breaking it into smaller bits as you cook.
When done cooking, remove it with a slotted spoon and keep it in a bowl.
Step 2
To the same pot, add the diced vegetables, and for the first 5 minutes, and the garlic for the last minute.
There is a total of 6 minutes of cooking time for the vegetables. Add a little water, scrape twice, and add them to the bowl.
Return the cooked pork to the pan.
Add the tomato paste and flour, mix everything, and cook for 1 minute. This is to ensure the flour is cooked.
Add the Worcestershire sauce and broth. Add the dried thyme, salt, and pepper. Mix and bring to a simmer, which is when it is bubbling gently. Cook for about 5 minutes, allowing the sauce to thicken a little.
Add the frozen peas and cook for another 2 minutes.
Check and adjust the seasoning. Pour the mixture into a 9×9-inch baking dish or a deep pie dish. Evenly spread the mixture out.
To make the mashed potatoes, return the drained potatoes to the pot.
Add the butter, milk, and a good pinch of salt and pepper.
Mash everything with the potato masher until it’s smooth and creamy. Add more milk if it is too thick.
Step 3
Place the meat filling in the baking dish, then layer the mashed potatoes right on top.
Use a spoon or a spatula to distribute the potatoes evenly until the entire filling is blanketed.
Then take a fork, and on the surface, create peaks and swirls; they will crisp and brown in the oven.
If you’re adding cheese, now is the time to distribute it evenly over the surface.
Place the dish in the oven and bake for 20 to 25 minutes.
The top should be golden brown, crisp to the touch, and the filling should be bubbly around the edges.
Allow for 5 minutes of cooling time before serving. This will help it set, making it more manageable for serving. Finally, enjoy your meal.
Success Tips For Ground Pork Dinner Recipes
You do not want to overcrowd the pan when browning ground pork.
If there is too much meat packed in, it will steam instead of getting that lovely golden crust.
You do not want to stir constantly when cooking, so work in batches if needed.
As the ground pork cooks, it will release moisture into the pan.
If the mixture seems watery, it is best to turn up the heat and allow the liquid to evaporate before moving on to the next step.
Build deep flavor by seasoning throughout the cooking process and not just at the end.
To make the ground pork safe to eat, it must be cooked to an internal temperature of 160°F.
Ingredient Substitutions
You can use ground chicken or turkey instead of ground pork in any of these recipes, but these options are much leaner than pork and might require some extra oil to avoid drying out.
If you lack fresh ginger, use ¼ teaspoon ground ginger for each tablespoon of fresh ginger in the recipe.
For Asian recipes, you can use apple cider vinegar or white wine vinegar instead of rice vinegar.
Storage Tips For Ground Pork Dinner Recipes
For best quality, refrigerate leftovers in airtight containers for three to four days.
Make sure the food has fully cooled before sealing to prevent condensation.
The meatballs, lasagna, shepherd’s pie, and stuffed peppers freeze beautifully for up to 3 months, wrap in plastic wrap and foil, or use freezer-safe containers.
To defrost, place it in the refrigerator the night before.
Conclusion
With these ground pork recipes, simple ingredients and techniques show that you can create a variety of memorable meals.
Not to mention that each meal offers a different recipe while requiring minimal prep and consistently giving delicious results.