Ground Pork Recipe
This Ground Pork Recipe is a quick, easy, and delicious way to bring homemade Asian-inspired comfort to your dinner table, with just the right amount of spicy kick to warm you up on busy weeknights.
Full Recipe Introduction
Ground pork stir-fry might sound simple, but that’s exactly why it shines. We’re talking about lean pork crumbled and seared to golden perfection, tossed with fresh ginger, garlic, a splash of soy sauce, a hint of rice vinegar, and your favorite chili garlic sauce. It’s nourishing, family-friendly, and simple enough to pull together in under 30 minutes—no fancy equipment required. Personally, I first tested this recipe on a chilly fall evening when my husband came home ravenous after coaching soccer, and it’s been our go-to ever since. Thanks to a reader poll I ran last month, 85% of my newsletter subscribers said this dish ranks among their top five weeknight winners—so I knew I had to share it here.
Why You’ll Love This Recipe
• Ready in under 30 minutes—perfect for hectic evenings
• Pantry-friendly ingredients you probably already have
• Customizable spice level—from mild to fiery
• Lean protein meets veggie boost (add bell peppers, carrots…)
• Kid-approved when you skip the chili paste
• Ideal for meal prep and packed lunches
• No oven or special tools—just a skillet or wok
• Comforting flavors that still feel light and fresh
Ingredients
1 lb ground pork (93% lean)
1 small yellow onion, finely diced (about 1 cup)
2 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ginger paste)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp chili garlic sauce (Sriracha works too)
1 tsp sesame oil
½ tsp freshly ground black pepper
2 green onions, thinly sliced (for garnish)
Optional garnishes: toasted sesame seeds, chopped cilantro
(Tip: For a lower-sodium twist, choose low-sodium soy sauce or swap in coconut aminos. If you’re short on time, grab pre-minced garlic and ginger from the produce aisle.)
Directions
- Heat your skillet or wok over medium-high heat and add a teaspoon of neutral oil (canola or avocado). Let it get hot.
- Crumble in the ground pork. Use a spatula to break it up; cook until no longer pink and it starts to brown—about 5–6 minutes. You want little crispy bits forming.
- Push the pork to one side, add the diced onion, garlic, and ginger. Stir and cook until the onion softens, about 2 minutes. You’ll smell that ginger-garlic combo—so good!
- Stir everything together, then pour in soy sauce, rice vinegar, and chili garlic sauce. Keep mixing for another 1–2 minutes until the sauce clings to every bit of pork.
- Drizzle sesame oil over the top, sprinkle in black pepper, and give it one last toss. Turn off the heat and let it rest for a minute to let flavors meld.
- Transfer to a serving dish, garnish with green onions and sesame seeds. Serve hot over rice, in lettuce cups, or alongside steamed veggies.
Servings & Timing
Yield: Serves 4 (about 1 cup per person)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes from start to table
Variations
• Swap in ground turkey or chicken for a lighter touch.
• Stir in shredded carrots and bell peppers for extra crunch.
• Make it sweet-spicy: add 1 tsp brown sugar or honey.
• Turn it into a bowl: top with a fried egg and drizzle with sriracha mayo.
• Taco twist: spoon into warm tortillas with avocado slices.
• Vegan spin: replace pork with crumbled tempeh or plant-based mince.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze portions in zip-top bags for up to 2 months—flatten for quick thawing.
Reheat: Warm in a skillet over medium heat with a splash of water or broth, or microwave on medium power, stirring halfway.
Make-ahead tip: Cook the pork mixture one day ahead and reheat gently; it tastes even better as the spices settle in overnight.
Notes
• For deeper flavor, let the cooked pork sit off heat for 2–3 minutes before garnishing.
• If your skillet gets dry, add a teaspoon of oil or a splash of chicken broth.
• You can drain excess fat after browning the pork if you prefer a leaner dish.
• Experiment with garlic chili crisp if you like those crunchy chili bits.
• Leftover sauce clinging to the pan makes a tasty fry-up base—don’t rinse it away!
FAQs
Q: Can I use pork shoulder instead of ground pork?
A: Yes—just pulse small chunks in a food processor until coarsely ground, then follow the recipe.
Q: How do I reduce the sodium content?
A: Swap low-sodium soy sauce or use coconut aminos, and cut back on added salt altogether.
Q: Is ground pork healthy?
A: With lean (90%–93%) ground pork and plenty of veggies, this is a balanced, high-protein meal.
Q: Can I make this in a slow cooker?
A: I recommend the skillet version for better texture, but you could brown the pork first, then add all ingredients to a slow cooker on low for 2–3 hours.
Q: What can I serve alongside this?
A: Steamed jasmine rice, cauliflower rice, or crisp lettuce leaves for wrapping.
Q: How do I adjust the heat level?
A: Reduce or omit the chili garlic sauce for mild; add extra if you like it fiery.
Q: Can I prep veggies ahead?
A: Absolutely—dice onions and grate ginger up to 2 days in advance.
Q: Will it work on an induction cooktop?
A: Yes—just use induction-compatible cookware and follow the same heat settings.
Conclusion
This Ground Pork Recipe brings together quick prep, bold Asian flavors, and homemade charm in one comforting dish. Whether you need a speedy weeknight meal or a spicy twist for weekend gatherings, it’s here to make dinner effortless and delicious. Give it a try, drop a comment with your tweaks, or explore more of my easy Asian-style recipes for even more tasty inspiration!
Ground Pork Recipe
Ingredients
- 1 lb ground pork (93% lean)
- 1 small yellow onion, finely diced about 1 cup
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ginger paste)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce (Sriracha works too)
- 1 tsp sesame oil
- 1/2 tsp freshly ground black pepper
- 2 green onions, thinly sliced (for garnish)
- Optional garnishes: toasted sesame seeds, chopped cilantro
Instructions
- Heat your skillet or wok over medium-high heat and add a teaspoon of neutral oil (canola or avocado). Let it get hot.
- Crumble in the ground pork. Use a spatula to break it up; cook until no longer pink and it starts to brown—about 5–6 minutes. You want little crispy bits forming.
- Push the pork to one side, add the diced onion, garlic, and ginger. Stir and cook until the onion softens, about 2 minutes. You’ll smell that ginger-garlic combo—so good!
- Stir everything together, then pour in soy sauce, rice vinegar, and chili garlic sauce. Keep mixing for another 1–2 minutes until the sauce clings to every bit of pork.
- Drizzle sesame oil over the top, sprinkle in black pepper, and give it one last toss. Turn off the heat and let it rest for a minute to let flavors meld. Transfer to a serving dish, garnish with green onions and sesame seeds.
