Favorite ground pork recipes (673 views)

I am always looking for new ground pork recipes. I am trying one tomorrow--Chinese eggplant with ground pork. I keep trying recipes for the dish, but haven't found a favorite. I'll post if it is good--I cannot find the recipe online.

My go-to is CL's

Szechuan Green Beans with Ground Pork
1/2 pound lean ground pork
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 teaspoon peanut oil
2 1/2 cups (1-inch) cut green beans
1 teaspoon minced fresh garlic
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon crushed red pepper
2 teaspoons low-sodium soy sauce
Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble. Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.

I usually use 1-1 1/2 c green beans, 1/2 c mushrooms, and 1/2 c onions. I also don't cook it like this since I don't have a nonstick pan. Sometimes I do the veggies first in a little oil; sometimes I cook and then remove the pork, cook the veggies, then add it all back. I forget which way works best!

YUM! This is a favorite of mine, though we make it without the crushed red pepper, and us heat lovers add a drizzle of sriracha at the table.

Please do share your pork and eggplant dish if it turns out.  I always have ground pork in the freezer, and I currently have a few eggplants hanging about from the garden. 

Oh, this looks good.  I have pork in the freezer.  Thank you!

I made two new ground pork recipes last week and both were good.  Some adjustments if I make them again, though.

The Thai Drunken Zucchini Noodles with Pork were great, but gave off too much water in the end. I bought my zucchini noodles at Whole Foods since I don't own a spiralizer so they were spaghetti. I might just change it to half-moons of zucchini or maybe grate it on the slicing side of my box grater. I think I would cook them first so I could just stir them in at the end.

The Inside Out Pork Dumplings were really good and really easy, except for those dumpling wrapers. Even though I dropped them in one at a time, they stuck together and most overcooked. Surely they don't mean to cook each one separately! Maybe try with another Asian noodle or just serve over rice. I seasoned with soy on the plate instead of the salt called for with the vinegar.

Drunken Zucchini Noodles (Ali Maffucci's Inspiralized)
1 tb hoisin sauce
1 tb low-sodium soy sauce
1/2 tb oyster sauce
1 tb thai chili oil
1 tb thai or vietnamese fish sauce
1 tb virgin coconut oil
8 oz ground pork
2 small shallots, minced
1 medium garlic clove, minced
1 red bell pepper, sliced into strips
2 thinly sliced scallions
2 medium zucchini, spiralized with blade a
3 tb chopped fresh thai basil leaves
Heat a large nonstick skillet over medium heat. Add the hoisin, soy sauce, oyster sauce, chili oil, and fish sauce and heat for about 2 minutes. Transfer to a bowl. Add the coconut oil to the skillet and heat until shimmering. add the pork and cook, breaking up with a wooden spoon, for 5 minutes or so, until cooked through and browned. Add the shallots and garlic and cook for 2-3 more minutes. Return the sauce mixture to the skillet and add the bell pepper and scallions. cook for 1 minute, stirring frequently. Add the zucchini noodles and cook 2-3 more minutes or until the zucchini noodles soften. Fold in the basil leaves, taste and adjust sauces if desired.

Inside-Out Pork Dumplings (Whole Living 10/10)
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
3 cloves garlic, minced
1 tablespoon ginger, minced
2 scallions, whites and greens separated, cut thinly on bias
8 ounces ground pork
1 pound baby bok choy, leaves separated and cut into 1 1/2-inch pieces if large
1 carrot, finely grated
2 tablespoons white vinegar
6 ounces fresh wonton wrappers
Kosher salt

Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute. Add pork, breaking up with a spoon until cooked through, about 3 minutes. Add bok choy; cover and steam until tender, about 5 minutes. Remove from heat and add carrots. Season with vinegar and salt. Set aside. Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to skillet and toss. Serve with scallion greens.