41 Best Ground Pork Recipes for Dinner

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Sweet and Sour Cabbage Pork Stir Fry

Sweet and Sour Cabbage Stir Fry with Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

This quick and easy Sweet and Sour Cabbage Stir Fry with Ground Pork will get your taste buds dancing! Serve over noodles or rice, or on its own for a light grain-free meal. Read the full post for a few substitution ideas and tips for making this recipe.

Ingredients

• 1 lb ground pork
• 2 tablespoons sesame seed oil (, divided (you can use olive oil instead))
• 1/4 teaspoon salt ((or to taste))
• 1 onion (, roughly chopped)
• 1 green cabbage ((small, about 2-2.5 lb), chopped)
• Optional: diced scallion, red pepper flakes, or toasted sesame seeds for garnish
• 1/4 cup water
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 tablespoon corn starch
• 1 tablespoon soy sauce
• Optional: sriracha, to taste (1-2 teaspoons is a good start)

Instructions Cook the pork and cabbage:

1. Heat 1 tablespoon olive oil or sesame oil in a large skillet with high sides. Add the ground pork and let it cook for 2 minutes over high heat undisturbed, so that the bottom browns. Season with salt. Break up the meat with a spatula and continue to cook over high heat stirring frequently for about 5 minutes, or until the pork is fully cooked. Transfer the cooked pork to a large plate or bowl while you work on the rest of the recipe. 
2. Add a tablespoon of oil to the same skillet and add the chopped onion. Allow to cook over medium-high heat for 1-2 minutes to let the onion caramelize slightly (but don’t let it burn), then stir. Add the chopped cabbage and stir. Cover and cook for 3-5 minutes over medium heat. Remove the cover, stir, and continue to cook uncovered for another 3-5 minutes stirring frequently. 

Make the Sweet and Sour sauce while the cabbage is cooking:

1. Combine all the ingredients directly in a small saucepan. Stir with a whisk or a fork and cook over medium heat for about 5 minutes stirring every few minutes, or until the sauce thickens, turns translucent, and takes on a shiny reddish brown color. Remove from heat. 

Finish the dish:

1. Add the ground pork and the sweet and most of the sour sauce to the cabbage skillet – reserve 2-4 tablespoons of sauce for garnish! Stir and cook for 1-2 minutes, until everything is heated through.  
2. Transfer the sweet and sour cabbage to a serving dish or directly to your plates. Add a drizzle of the remaining sweet and sour sauce. Garnish however you like – with chopped scallions, toasted sesame seeds, red pepper flakes, or a drizzle of sriracha. 

2. Stuffed Squash

Stuffed Delicata Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Roasted delicata squash is stuffed with a simple ground pork, apple and cranberry mixture for a vibrant and delicious fall flavored meal!

Ingredients

• 2 large delicata squash (cut in half lengthwise, seeds removed)
• 2 tablespoons extra virgin olive oil (divided)
• salt and pepper to taste
• 8 ounces ground pork or Italian sausage removed from casing (*see note)
• 1 small leek (thinly sliced and thoroughly washed)
• 1 small fennel bulb (thinly sliced)
• 1 medium apple (chopped (use a sweet/tart variety like Honeycrisp or Gala))
• 1/2 cup fresh or frozen cranberries
• 3 leaves fresh sage (minced)

Instructions

1. Preheat oven to 375°F.
2. Rub 1 tablespoon of the olive oil over the cut side of each squash half and season with salt and pepper. Place cut side down on a lightly greased baking sheet. Roast for 25-30 minutes until the squash is fork tender and starting to caramelize/turn golden brown around the edges.
3. While squash roasts, place a large skillet over medium-high heat.
4. Add the remaining tablespoon of olive oil to the pan along with the ground pork and cook until browned, breaking up with a spatula as it cooks.
5. Once browned, add the leeks, fennel and apple to the pan. Reduce the heat to medium, stir to combine and cook until slightly softened, about 5 minutes.
6. Add the cranberries and fresh sage, cook until cranberries are just heated through, about 2 minutes.
7. Season to taste with salt and pepper.
8. Spoon the filling into each roasted squash half and serve.

3. Country Breakfast Sausage

Country Breakfast Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’15’, ’15 patties’]

This classic country breakfast sausage is made with ground pork, fresh herbs, and spices and is better than any store-bought version.

Ingredients

• 2 tablespoons fresh sage (minced)
• 2 tablespoons fresh thyme (minced)
• 2 teaspoons fresh rosemary (minced)
• 4 cloves garlic (minced)
• 2 teaspoons salt
• 1 ½ tablespoons brown sugar
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cloves
• ¼ teaspoon red pepper flakes (optional)
• 2 pounds ground pork

Instructions

1. In a small bowl, add all the seasoning and mix until combined.
2. In a large bowl, add the ground pork, and spice mixture and mix well with your hands until combined.
3. Divide the pork into 15 balls, then shape it into patties. Gently press your thumb into the center to form a little dent. This will give you a nice, even patty once it’s cooked.
4. Heat a large skillet on medium heat. Place a few patties in the skillet and cook for 4-5 minutes, then flip and cook another 4-5 minutes or until the internal temperature reaches 160 degrees.
5. Serve and enjoy!

4. Taco Gnocchi Skillet

Taco Gnocchi Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 people’]

This Taco Gnocchi Skillet has it all going on in one pan; taco-seasoned protein of choice, plenty of vegetables, pillowy bites of gnocchi, melty cheese, and crushed tortilla chips. This dish is flavorful with fun textures in every bite.

Ingredients

• 1 pound ground beef (pork, chicken, or turkey)
• 1 tablespoon olive or canola oil ((if using a lean protein))
• 1 pound pre-made gnocchi
• 1 10 ounce can Rotel
• 1 packet taco seasoning
• 1 medium white or yellow onion (finely diced)
• 1 green bell pepper (finely diced)
• 1 15.5 ounce can sweet corn
• 4 tablespoons chipotle en adobo pepper sauce ((optional, adds heat and smokiness))
• 1 cup Oaxaca or Monterey jack cheese (shredded)
• Crushed tortillas chips or tortilla strips ((be generous!))

Instructions

1. Heat oil in a pan over medium heat (if using a lean protein like ground chicken or turkey). Add ground meat and taco seasoning and cook for 5-7 minutes, using a wooden spoon to break the meat into smaller pieces.
2. Meanwhile, prepare gnocchi according to package directions. Strain and set aside until needed.
3. Strain excess grease. It’s okay to leave just a little bit of grease behind for the next step.
4. Add the diced onion and green bell pepper to the pan and cook for 3-4 minutes, stirring occasionally.
5. Add the can of Rotel, can of corn, and chipotle en adobo pepper sauce to the pan.
6. Lower heat to medium-low and simmer for 8-10 minutes, uncovered. The liquid will reduce down a bit.
7. Reduce heat to medium-low and add cooked gnocchi. Continue cooking another 2 minutes, gently stirring the gnocchi into the mix.
8. Remove the pan from heat. Top with shredded cheese and cover with a lid until the cheese melts. For the finale, top with crushed tortilla chips or tortilla strips and dig in!

5. Sweet and Sour Pork Balls

Sweet and Sour Pork Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Yield: [‘8’, ‘8 servings’]

Sweet and sour pork balls with apricot dipping sauce are low carb and Whole30 friendly.

Ingredients

• 24 ounces ground pork
• 1 cup mushrooms (coarsely chopped)
• 2 large egg (beaten)
• 2 Tablespoons coconut aminos ((or soy sauce if not gluten free or Whole30))
• 1 1/2 teaspoons kosher salt
• 2 cloves garlic (minced)
• 2 teaspoons minced ginger
• 3 green onions (finely chopped)
• 2/3 cup water chestnuts, (drained and coarsely chopped)
• 1 teaspoon sesame oil
• 1 1/2 teaspoons black pepper
• 1/2 cup low sugar apricot jam
• 1/2 teaspoon garlic chili sauce
• 1 Tablespoon water
• 1/2 teaspoon ginger (minced)

Instructions Pork Balls

1. In a food processor fitted with a blade, process pork through black pepper, with light pulses, scraping down sides of processor bowl until blended. Mixture should still retain some texture.
2. Form pork into balls, about 1 Tablespoon of pork for cocktail sized pork balls, or about 3 Tablespoons for larger, “meatball” sized portions.
3. Pre-heat oven to 400 degrees F. Place on parchment lined baking sheets about 2 inches apart and bake for 15 to 20 minutes depending on size or until cooked through.

Apricot Dipping Sauce

1. For sweet and sour sauce, heat apricot jam, water, ginger and chili sauce in a small sauce pan over low heat, stirring until combined and warm. Add more water if necessary, to thin to desired consistency.

6. Stir Fry Pork Mince Noodles

Pork Mince Stir Fry with Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’]

Quick and easy to make, this pork mince stir fry is ideal, if you are after something fast to eat after work.

Ingredients

• 300 – 500 grams (10 – 17 ounce) udon noodles or gluten free substitute (<– see note 1 below)
• 30 grams (1 ounce) garlic chives (finely chopped)
• 3 garlic cloves (crushed and chopped finely)
• 3 red chillies (fresh and thinly sliced)
• 1 tablespoon peanut oil
• 750 grams (1.7 pound) pork mince (lean)
• 230 grams (8 ounce) bok choy (washed and cut into small pieces)
• 60 ml (4 tablespoons) light soy sauce ((or to taste) <– see note 2 below)
• 125 ml (½ cup) chicken stock (or 1/2 cup water and 1/2 teaspoon chicken stock powder)
• 30 grams (1 ounce) bean sprouts (lightly blanched <– see note 4 below)
• 4 spring onions (thinly sliced)
• Extra slices of red chilli (optional)

Instructions

1. PREPARE THE NOODLESPlace the noodles in a large pot of boiling water and cook uncovered until just tender. Drain.
2. MAKE THE STIR FRYHeat the oil in a large wok or skillet until hot and smoky, then fry the chives, garlic and chilli for about 30 seconds.Add the mince. Stir fry until cooked through – as you stir fry, break the mince into tiny pieces.Add the bok choy, soy sauce, water, chicken stock powder, and stir fry until the bok choy has wilted.
3. TO SERVEPlace the desired amount of noodles into bowls, top with stir fry, and garnish with beansprouts, spring onions, extra chilli (optional). Enjoy.

7. Egg Roll Cabbage Soup

Egg Roll Cabbage Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘6’, ‘6 people’]

A take-out favorite made into a warm and comforting soup!

Ingredients

• 1 lb ground pork
• 3-4 cloves garlic (minced, about 1 teaspoon)
• 1 tablespoon minced fresh ginger
• 4 cups shredded cabbage
• 2 cups carrot (Julienne or matchstick cut)
• 6 cups chicken stock (or vegetable )
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons sesame oil (divided)
• 1/4 teaspoon white pepper
• 1/3-1/2 cup green onions (diced)
• 1 cup flour (all purpose or gluten free)
• 1/2 teaspoon kosher salt
• 1 small egg
• 4-5 tablespoons warm water
• vegeteable or peanut oil for frying

Instructions

1. Cook Pork: Heat a large pot or Dutch oven to medium and add pork. Saute, breaking it up as it cooks, for 4-5 minutes.
2. Set Aside: Use a slotted spoon to remove the pork from the pot and add it to a paper towel lined plate to drain and set aside. If it is a high fat pork, discard some oil that remains in the pan, but leave just a little for flavor.
3. Saute Auromatics: Add 1 tablespoon of sesame oil to the pan and then add garlic, ginger, and onion. Saute for 2-3 minutes, turning to coat in oil.
4. Add Veggies: Add the shredded cabbage and saute for another 5-6 minutes, stirring often. Add soy, oyster sauce, the last tablespoon of sesame oil, and white pepper, and mix well.
5. Boil and Simmer: Add the chicken stock and bring it up to a boil. Reduce to a gentle simmer and let simmer for 10 minutes. Add the carrots, pork, and then let it simmer for another 20 minutes.
6. Meanwhile, make crispy egg roll wrapper topping.

Crispy Egg Roll Wrapper Strips

1. Make Your Own Dough: Add flour and salt to a medium bowl. Give a quick mix and then create a well.
2. Add Egg: Crack the egg into the well, then use a fork to whisk the egg, incorporating the edges of the well while whisking. Slowly add the warm water, one tablespoon at a time, mixing more and more of the dough as you add.
3. Create Dough: Continue mixing until a shaggy dough is formed. Remove the dough from the bowl and place it on a floured surface. Knead for 2-3 minutes until a smooth, slightly tacky dough is formed. If the dough is too sticky, add more flour. If the dough is too dry and not holding together, add a bit more water.
4. Cut Dough: Cut the dough into 4 equal parts. Wrap the dough you’re not using in plastic wrap and set aside. Flour a large cutting board or clean surface and use a rolling pin to roll the dough out as thin as you can. Flour the rolling pin and surface as needed to prevent sticking. Once a large thin disc is rolled out, gently transfer it to parchment paper. Use a knife or pastry wheel to cut long 1/4 – 1/2 inch wide strips and then cut across to cut 2-3 inch long strips. Set aside and repeat with the rest of the dough.
5. Premade Egg Roll Wrappers: If using pre-made egg roll wrappers, just cut then into the 2-3 inch by 1/4 – 1/2 inch strips.
6. Fry: Add 3-4 inches of vegetable or peanut oil to a pot and heat over high until it reaches 375°F or use the wooden spoon test to check to see if the oil is ready (see recipe notes). Add dough strips to oil and fry for about 30-60 seconds then turn and let fry another 30-60 seconds until golden brown. Remove with a slotted spoon and let drain on a paper towel-lined plate. Repeat with all dough strips.
7. Serve and Enjoy! Ladle soup into bowls, garnish with diced green onion and top with crispy egg roll wrapper strips and enjoy!

8. Pork and Eggplant Skillet

Ground Pork and Eggplant Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘4’]

This ground pork and eggplant skillet meal is a tasty stir fry that you can make in only 20 minutes. A healthy and satiating weeknight dinner.

Ingredients

• 1 lbs ground pork ((500 g))
• 2 eggplants ((1 1/2 lbs / 650 g))
• 2 garlic cloves
• 1 tsp ginger paste ((or small piece of fresh ginger))
• 1 red chili
• 2 scallions
• 2 tsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• salt
• pepper

Instructions

1. Dice the eggplant into bite sized cubes. Mince the garlic cloves, and finely chop the chili and spring onions.
2. Combine the rice vinegar, sesame oil and soy sauce in a bowl to form a simple stir fry sauce. Set these to the side for now.
3. Heat 1 tbsp of vegetable oil in a large skillet on medium heat. Add the cubed eggplant along with a pinch of salt. Cook until the eggplant has completely softened, about 5 minutes. Remove the eggplant from the skillet, and set it to the side.
4. Add 1 tbsp of vegetable oil to the skillet, and add the ground pork. Stir fry until the meat has almost browned completely.
5. Then, add the chili, garlic and ginger to the pork. Stir fry for 30 seconds. Add the cooked eggplant back to the skillet, and pour over the stir fry sauce. Cook for another minute, then serve with some scallions sprinkled on top.

9. Steamed Tofu with Pork

Steamed Tofu with Ground Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’, ‘2 people’]

Steamed Tofu with Ground Pork features smooth silken tofu and juicy ground pork. It is light while packed with savory flavors and satisfying textures.

Ingredients

• 10.5 oz silken tofu
• olive oil
• 2 teaspoons minced garlic
• 4.5-5 oz ground pork
• 2 teaspoons oyster sauce
• 1 tablespoon soy sauce, divided
• 2 teaspoons cornstarch
• 2 teaspoons water
• black pepper
• 1 teaspoon toasted sesame oil
• 2 teaspoons thinly sliced scallions

Instructions

1. Pat dry tofu and carefully cut into thin slices, about 1/2 inch thick. Set aside.
2. Place a pan over medium heat and add a small amount of olive oil. Sauté garlic briefly until fragrant.
3. Add pork to the pan, briefly break up the pork for a few seconds and then add oyster sauce and 2 teaspoons of soy sauce. Continue to break up the pork and combine with the seasonings for about 30 seconds. Lower the heat.
4. Combine cornstarch with water and pour the cornstarch slurry over the pork. Mix and combine the cornstarch slurry with the pork for about 10 seconds, then sprinkle some black pepper and remove the pan from the heat.
5. Place the partially-cooked pork in the center of a shallow heat-proof plate. Then arrange the tofu slices around the pork, slightly overlapping.
6. Drizzle the remaining soy sauce and sesame oil over the tofu slices evenly. Sprinkle scallions and black pepper, then cover the plate and steam for 12-15 minutes or until the pork is fully cooked.
7. Take the plate out of the steamer and serve right away with rice.

10. Chilli con Carne

Pork Chilli Con Carne is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘4’, ‘4 people’]

A juicy pork mince chilli that will warm your bones.

Ingredients

• ¼ tsp dried oregano⁠
• ¼ tsp paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp chilli flakes
• ¼ tsp cumin
• 300 grams pork mince (at least 10% fat)
• 1 white onion
• 250 grams kidney beans ((one can))
• 4 tbsp tomato puree
• 230 ml water
• 1 tbsp chicken bouillon
• 1 tbsp coconut oil
• 1 tbsp coriander
• ½ lime

Instructions

1. Heat the oil and fry the diced onion until softened.
2. Add the pork mince and once it is just about browned, stir through the spices.
3. Add the kidney beans and allow them to warm through.
4. Stir in the tomato paste and stock.
5. Bring to the boil before turning down the heat and simmering to allow the liquid to cook off and flavours to combine.
6. Leave to simmer for 45 minutes before turning off the heat and allow the pork chilli to stand for 5 minutes, then serve garnished with fresh coriander and a squeeze of lime.

11. Spicy Pork Vegetable Stir Fry

Keto Spicy Pork Stir Fry with Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

With the quick heat of red pepper flakes and the chili-power of Sriracha, this zippy Keto-friendly pork stir-fry is loaded with flavor.

Ingredients

• 1 1/2 pounds ground pork (lean)
• 1 small onion (sliced)
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (peeled and minced)
• 1/2 teaspoon red pepper flakes
• 1 tablespoon Sriracha sauce
• 2 tablespoons sesame oil (divided)
• 2 cups zucchini (sliced, about one small zucchini)
• 2 cups red bell pepper (sliced)
• 2 cups mushrooms (cleaned and quartered)
• 2 cups baby bok choy (sliced, about two small heads)
• 1 cup bean sprouts (rinsed)
• 2 tablespoons coconut aminos (or soy sauce)
• 2 tablespoons rice wine vinegar (unsweetened)
• salt and pepper to taste

Instructions

1. Heat one tablespoon of sesame oil in a large skillet. Add the ground pork, and cook over medium-high heat for 5 minutes or so until fully cooked. Break up the lumps as you go.
2. Drain excess liquid from pork, and add the onion, garlic, and ginger. Cook over medium heat until the onion is translucent, 3-5 minutes. Add the red pepper flakes and Sriracha sauce. Add less if you want it less spicy.
3. Remove the pork mixture from the pan and set aside. Heat the remaining tablespoon of oil in the pan. Add the mushrooms and sliced baby bok choy. Cook for 3-4 minutes until the mushrooms and white parts of the bok choy are softened. Add the remaining veggies and cook for an additional 3-4 minutes until tender-crisp.
4. Add the coconut aminos, rice wine vinegar and pork mixture to the pan. Stir to combine and season with salt and pepper to taste.

12. Butternut Stew

Butternut Squash Stew with Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘8’, ‘8 servings’]

This Butternut Squash Stew with Sausage is a one-pot meal filled with hearty ingredients like farro and kale in a rich, flavorful broth. Taking help from the grocery store makes this recipe an easy weeknight dinner that the entire family will love.

Ingredients

• 1 pound (454 grams) Italian sausage (mild or spicy)
• 1 tablespoon (15 milliliters) extra virgin olive oil
• 1 large (2 cups or 230 grams) yellow onion (peeled and diced)
• 2 large (1 1/2 cups or 185 grams) carrots (peeled and diced)
• 2 large stalks (1 1/2 cups or 125 grams) celery (trimmed and diced)
• 3 cloves (1 1/2 tablespoons or 25 grams) garlic (peeled and minced)
• 1 cup (155 grams) farro
• 1 medium (6 cups or 1 kilogram) butternut squash (peeled, seeded, and cut into 1″ cubes)
• 2 1/2 quarts (2 1/3 litres) chicken stock
• 2 stems fresh rosemary ( (or 1 tbsp dried rosemary))
• 1 1/2 teaspoons (9 grams) kosher salt (plus more to taste)
• 1/2 teaspoon ground black pepper (plus more to taste)
• 8 cups (150 grams) kale (chopped, woody stems removed)
• 2 tablespoons (30 milliliters) balsamic vinegar
• shredded parmesan cheese

Instructions Form the Meatballs

1. Score the Italian sausage with a spatula or knife into 1-inch cubes. Remove a cube of sausage and roll it into a ball. Continue rolling the sausages until all your meatballs are formed.

Sear the Meatballs

1. Heat the olive oil in the bottom of a 7 1/2-quart dutch oven over medium-high heat. Brown the meatballs on both sides for 3 1/2 minutes per side or until they are dark brown in color. Use a slotted spoon to remove the meatballs from the pot to a platter or dish.

Sauté the Vegetables and Farro

1. Add the carrots, celery, garlic, and onion to the pot and sauté these ingredients over medium-high heat for 5 minutes, frequently stirring.
2. Add the farro to the pot, tossing the grains in with the other ingredients to coat them in the oil and toast the grains slightly.
3. Next, add the chunks of butternut squash and meatballs to the pot with the rest of the ingredients.

Simmer the Butternut Squash Stew

1. Pour the chicken stock into the pot with the rest of the ingredients, and add the rosemary, salt, and pepper. Bring the liquid in the pot to a boil over medium-high heat, then reduce the heat to low.
2. Cover the pot with its lid and simmer the butternut squash stew for 20 to 25 minutes, stirring occasionally. After 20 minutes of cooking, add the kale and the balsamic vinegar to the pot. Carefully stir these two in because the pot will be quite full.
3. Cover the pot and cook the stew for 10 more minutes on low heat.

Serve and Garnish with Cheese

1. Ladle the butternut squash stew into bowls and serve the stew plain or garnish them with shredded parmesan or pecorino cheese.

13. Instant Pot Casserole

Easy Instant Pot (or Crockpot) Ground Pork Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 6

An easy and versatile ground pork casserole packed with vegetables.

Ingredients

• 1 tbsp. olive oil
• 1 lb ground pork
• 2 cups diced raw potatoes
• 1 1/2 cups sliced carrots
• 1 cup chopped celery stalks
• 1/2 cup chopped onion
• 1 cup frozen peas
• 1 cup frozen whole kernel corn
• 1 10oz can condensed soup (tomato, cream of bacon, or cream of mushroom)
• 1/2 cup water or chicken broth
• 1 tsp. dried parsley flakes
• 1/2 tsp. garlic powder
• salt and black pepper to taste

Instructions

1. Using browning setting on Instant Pot or slow cooker, brown meat, onion, and celery in olive oil.  (If your device doesn’t have a browning setting, use large frying pan over medium-high heat.)
2. Combine meat mixture, potatoes, carrots, peas, and corn in Instant Pot or slow cooker. Stir in tomato soup, water, parsley flakes, garlic powder, salt, and black pepper, and mix well.
3. Cover and pressure cook at 10 lbs. of pressure for 20 minutes. If using slow cooker, cook on low for 6 hours.

14. Pork Wonton Soup

Pork Wonton Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT10M · Total: PT1H10M · Yield: 4

Pork Wonton Soup stuffed with pork, green onion, garlic, and ginger has been a family favorite for years and will hopefully be yours too.

Ingredients

• 1/4 pound ground pork (can also use boneless pork sirloin cut into 1/4-inch pieces)
• 1 green onion, chopped
• 1 garlic clove, minced
• 1 tablespoon orange juice
• 1 tablespoon soy sauce
• 1 teaspoon packed brown sugar
• 1/4 teaspoon fresh ginger paste or ground ginger
• 24 wonton wrappers
• 6 cups chicken broth/stock
• Additional soy sauce and green onion, for garnish

Instructions

1. In a medium bowl, mix together the pork, green onion, garlic, orange juice, soy sauce, brown sugar, and ginger. Refrigerate for at least 30 minutes.
2. Place roughly 1 teaspoon of the pork mixture in the center of one wonton wrapper. Wet the edges with a little water and press two opposite corners together to seal, forming a triangle. Fold all three corners so they meet in the middle (if they aren’t sticking, use a little more water). Repeat with the remaining wrappers and filling.
3. Meanwhile, in a Dutch oven or large pot, bring broth to a rolling boil. Once boiling, add wontons and cook 8-10 minutes or until wontons are soft and no longer gummy. Taste the broth – if it needs more salt, add some soy sauce then garnish with green onion before serving.

15. Fennel and Pork Bolognese

Fennel and Pork Bolognese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT60M · Yield: [‘4’, ‘4 people’]

This deceptively simple (and inexpensive!) recipe for fennel and pork bolognese is the perfect cozy, cold weather comfort food!

Ingredients

• 2 tbsp olive oil
• 1 lb ground pork
• 3 oz pancetta or bacon ( finely chopped )
• 1 small fennel bulb (finely chopped, green fronds reserved for garnish )
• 1 medium yellow onion (finely chopped )
• 4 cloves garlic (finely chopped or grated )
• 1 c red wine
• 24 oz can crushed tomatoes
• 2 tsp fennel seeds (or 1 tsp ground fennel)
• 1 lb pasta, any shape
• salt and pepper
• parmesan cheese for serving (about a cup)

Instructions

1. In a large pot or dutch oven heat the olive oil over medium-high heat. Sauté the ground pork and pancetta until it starts to brown, about 5-7 minutes. Use a wooden spoon to stir and break up the meat. Next, add in the chopped onion, fennel and garlic. Sauté the pork, fennel, onion, and garlic together until soft and fragrant, but not browned, about 10 minutes.
2. Next, add the wine and cook, stirring occasionally, until almost evaporated then pour in the canned tomatoes and fennel seeds. Season the sauce with a generous pinch of salt then bring to a simmer. Cover and cook over low heat for 45 minutes, stirring occasionally.
3. Cook the pasta according to the packages instructions. Reserve 1/2 cup of pasta water before draining. Toss the freshly cooked pasta and pasta water with the sauce. Divide between plates and top with fresh green fennel fronds and lots of parmesan cheese!

16. Ground Pork Pasta Sauce

Ground Pork Pasta Sauce in 30 Minutes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

A hearty, homemade ground pork pasta sauce your whole family will love.

Ingredients

• 1 pound raw ground pork (* see note)
• 28 ounces tomato sauce
• 14 ounces diced tomatoes
• 1 small diced onion
• 2 cloves minced garlic
• 1 teaspoon fresh oregano (or 1 teaspoon dried)
• 1 tablespoon fresh basil (or 2 teaspoons dried)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon light oil
• 1/4 cup grated parmesan cheese
• optional crushed red peppers

Instructions

1. In a pot, add 1 tablespoon light oil, 2 cloves minced garlic, and 1 small diced onion and cook until the onions become translucent, about 3-4 minutes.
2. Add 1 pound raw ground pork and 1 teaspoon fresh oregano, 1 tablespoon fresh basil, 1 teaspoon salt, and 1/4 teaspoon black pepper.
3. Cook on medium heat, breaking up the pork into pieces until the pork is browned.
4. Add in 28 ounces tomato sauce and 14 ounces diced tomatoes, cover the pot, and simmer for 20 minutes.
5. Serve over gluten free pasta or zucchini zoodles.

17. Spicy Pork and Peanut Noodles

5-Ingredient Spicy Pork and Peanut Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘2’]

These five-ingredient spicy pork and peanut noodles are going to light up your recipe repertoire! They’re creamy, savory, and just slightly spicy!

Ingredients

• 7 oz pad Thai rice noodles
• 2 tsp neutral oil
• 1 lb ground pork
• 1/4 c chili garlic sauce or sriracha
• 1/4 c hoisin sauce
• 1/4 c peanut butter
• 1/4 c water
• salt and pepper

Instructions

1. Bring a pot of water to a boil and cook the rice noodles according to the packages’ instructions. Drain, toss with little oil to avoid clumping then set aside.
2. To make the sauce whisk together the chili garlic sauce, hoisin, peanut butter, and water.
3. Heat a saute pan over medium/high heat. Add a glug of oil to the pan along with the ground pork. Sauté the pork until crispy and golden brown. Season with salt and pepper.
4. Turn the heat to low add the sauce and cooked noodles to the pan. Gently, stir all the ingredients together. If the mixture is too think and difficult to stir add some water to the pan. The sauce should be creamy and evenly coat the noodles. Season with salt and pepper and serve immediately!

18. Pork Chive Dumplings

Easy Pork and Chive Dumplings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT60M · Yield: [’30’, ’30 dumplings’]

Follow the directions to make the most delicious ground pork dumpling filling and for instructions for how to make fuss-free dumplings with gyoza wrappers.

Ingredients

• 0.5 lb ground pork ((use fatty pork, not lean pork))
• 1 teaspoon clove garlic (minced)
• ½ inch fresh ginger (peeled and grated)
• ¼ cup fresh chives (chopped (or finely diced scallions))
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt (or to taste)
• 2 teaspoons light soy sauce
• ½ tablespoon corn starch
• 1 small egg (or 1 large egg yolk)
• 1 tablespoon light soy sauce
• 1 tablespoon warm water
• 2 teaspoons sugar (or honey or brown sugar)
• ½ teaspoon Chinese black vinegar (or balsamic vinegar )
• 1 tablespoon green onion or chives (chopped)
• 1 package gyoza wrappers ((you’ll need about 30-35 pieces))
• Asian-style chili oil (or fresh chilies)

Instructions Make the filling:

1. In a large bowl, combine all the filling ingredients. Use your hand (not a spoon!) to mix all ingredients together for 3-4 minutes. Even when the ingredients come together, keep mixing until you have a paste-like texture.
2. Do a taste test: Take a small amount of the pork mixture and cook it in a skillet for 1-2 minutes, until fully cooked. Allow to cool, taste, adjust seasoning, if needed, with salt and pepper.
3. Cover the bowl with plastic wrap, and let it rest for 15-30 minutes (or up to 1 day in the fridge).

Fold the dumplings:

1. Work with one piece of gyoza at a time. Use a damp paper towel or plastic wrap to cover the remaining gyoza to prevent them from drying out.
2. Dip your fingers in water or use a small pastry brush to brush the edges of the gyoza wrapper with water. Place a small amount of fillings in the middle of the gyoza (about 1 to 2 teaspoons).
3. Basic folding technique: Fold the dumplings in half, make sure there is no air trapped inside, and press the edges together to form a dumpling. You might need a bit more water to get the edges to stick together, but don’t use too much or the gyoza wrapper might get soggy and break. I like to prepare the steamer basket, line it with parchment paper, and spray with oil and place the folded dumplings directly in there.Or use the fancier folding technique below to make the 3-corner dumplings.
4. Optional fancy folding technique: Put the gyoza with filling in one hand, use your thumb and index fingers from the other hand to pinch two edges together to make a corner. Then slightly turn the dumpling and use your index finger to lift the other edge up and pinch toward the middle. Make sure to get rid of all the air inside the dumpling before seal all the edges tightly together. You might need a bit more water to get the edges to stick together, but don’t use too much or the gyoza wrapper might get soggy and break.

Steam and serve the dumplings:

1. Set up your steamer and line it with parchment paper. Arrange dumplings about 1 inch apart from each other.
2. Steam over medium heat for 10-15 minutes, or until the pork is fully cooked. Don’t let the water boil too much, use just enough heat to create steam.
3. Make the dumpling sauce: In a small bowl, whisk all ingredients together and serve with hot steamed dumplings. Add some fresh chilies or a splash of chili oil to the sauce, if you like things spicy!

19. Steamed Ground Pork with Salted Duck Egg

Steamed Ground Pork with Salted Duck Egg is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 pound ground pork
• 2 salted duck eggs, yolks removed and crumbled
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1/4 teaspoon white pepper
• 1 teaspoon cornstarch

Instructions

1. 1. In a bowl, combine pork, soy sauce, sesame oil, sugar, garlic, white pepper, and cornstarch; mix until just combined.
2. 2. Divide the pork mixture into four portions and shape into flat, round patties.
3. 3. Place patties in a heatproof dish or steamer basket and steam over boiling water for 15–20 minutes until cooked through.
4. 4. Remove from heat and sprinkle crumbled salted duck egg yolk over the top.
5. 5. Return to steam for 2–3 minutes to warm the yolks and meld flavors.
6. 6. Garnish with green onions and serve with steamed rice or greens.

20. Lasagne Casserole

Easy Lazy Lasagna Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’]

Quick, easy Lasagna Casserole recipe that has all the flavor of traditional lasagna but is so much easier! Layers of meat sauce, pasta and cheese!

Ingredients

• 1 pound ground beef (or Italian Sausage)
• ¼ cup onion (chopped)
• 2 cloves garlic (minced)
• 24 ounces pasta sauce ((1 jar))
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 pound mafalda pasta
• 2 eggs (slightly beaten)
• 2 cups shredded Mozzarella cheese (divided)
• 2 cups cottage cheese
• ⅓ cup Parmesan cheese
• 1 Tablespoon dried parsley flakes

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large skillet brown ground beef and onion about 7-10 minutes or until cooked through. During last minute of cooking add in minced garlic and cook for and additional minute or until fragrant. Drain grease off beef mixture.
3. Add pasta sauce, salt and pepper to skillet. Simmer for 5 minutes.
4. While you are browning ground beef cook pasta to al dente following directions on box. Drain and set aside.
5. In a large bowl combine eggs, 1 cup Mozzarella cheese, cottage cheese, Parmesan cheese and Parsley flakes. Stir until combined. Add pasta to mixture and stir until combined
6. Lightly spray a 9’’ x 13’’ casserole dish with non-stick spray. Spread pasta mixture on bottom of casserole dish. Top with meat mixture and then sprinkle remaining Mozzarella cheese over the top. Cover with foil.
7. Place casserole in preheated oven. Bake for 30 minutes or until bubbling around edges and cheese is melted.
8. Optional: Uncover and broil for a few minutes at the end for a golden top.
9. Remove from oven, let sit 5-10 minutes and then serve.

21. Air Fryer Sausage Patties

Homemade Air Fryer Sausage Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘2’, ‘2 people’]

Homemade air fryer breakfast sausage patties made from scratch from mixing ground pork meat with garlic, fennel seeds, sage, nutmeg, and one raw egg.

Ingredients

• 1 lb Ground Pork
• 1 clove Garlic
• ½ teaspoon Sage (Dried)
• ½ teaspoon Fennel Seeds
• ⅛ teaspoon Nutmeg
• ½ teaspoon Salt
• ½ teaspoon Black Pepper
• 1 Egg (Medium)

Instructions

1. Mix the meat well with an raw egg and the spices you have decided to use.
2. Divide the meat according to how many and how big sausage patties you want to form.
3. Sprinkle the air fryer basket with oil and put the sausage patties in it.
4. Bake at 350°F / 175°C for 25 minutes.
5. Serve the sausage patties when they are still hot.

22. Pork Fried Rice

Ground Pork Fried Rice In Just 30 Minutes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

This simple gluten free ground pork fried rice recipe makes a delicious meal or side dish.

Ingredients

• 1 pound ground pork (or another ground meat)
• 3 cups white rice (cooked and chilled)
• 1/2 cup chopped bell pepper
• 1/4 cup diced scallions
• 1/2 cup chopped zucchini
• 1/3 cup sliced shiitake
• 2 cloves minced garlic
• 1/4 cup gluten free soy sauce (tamari, or coconut aminos)
• 2-3 tablespoons toasted sesame oil
• Salt and pepper to taste

Instructions

1. In a frying pan, add 2-3 tablespoons toasted sesame oil, 2 cloves minced garlic, 1 pound ground pork, 1/2 cup chopped bell pepper, 1/4 cup diced scallions, 1/3 cup sliced shiitake, and 1/2 cup chopped zucchini. Cook on medium heat until the meat is completely browned.
2. Add 3 cups white rice and mix it in.
3. Pour in the tamari or 1/4 cup gluten free soy sauce and toss so everything is coated.
4. Continue to cook for 8-10 minutes until the rice is hot.

23. Pork and Zucchini Noodle Soup

Crispy Pork and Zucchini Noodle Coconut Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This crispy pork and zucchini noodle coconut soup is a warming asian style soup that is flavorful and totally slurp worthy! Made with ground pork, coconut aminos, coconut milk, zucchini noodles, lime, and plenty of fresh garnishes. It is brothy, satisfying, and perfect for dinner any night of the week! Whole30, paleo, and gluten free.

Ingredients

• 4 cups chicken broth
• 1 13.5 ounce can full fat coconut milk
• 1/4 cup coconut aminos
• 2 teaspoons hot sauce, or to taste. optional
• juice of 1 lime
• salt, to taste
• 2 large zucchini, spiralized (or 4-5 small zucchini) – or about 3 cups of zoodles
• 2 teaspoons sesame oil
• 2 large shallots, thinly sliced into half moons
• 1 pound ground pork
• 1 teaspoon garlic powder
• 1 teaspoon fish sauce
• 1/4 – 1/2 cup coconut aminos, to taste
• juice of 1 lime
• salt, to taste
• thinly sliced radish
• cilantro
• green onion
• sliced jalapeños
• chili oil
• lime wedges

Instructions

1. Start by prepping the garnishes for the soup. Thinly slice radish, green onion, cut some lime wedges, chop some cilantro, and grab your chili oil. Set everything aside.
2. Add chicken broth, coconut milk, coconut aminos, and hot sauce to a large soup pot and bring to a simmer.
3. Add zucchini noodles and simmer until zoodles are tender – about 10 minutes.
4. Season to taste with juice of 1 lime and salt.
5. While zucchini noodles and broth are simmering, heat sesame oil over medium high heat in a large skillet.
6. Add shallots and cook, stirring frequently, until starting to soften and caramelize – about 3-5 minutes.
7. Add ground pork and cook, breaking up with the spatula into small pieces, until completely browned. If there’s a lot of extra fat in the skillet after the pork is cooked you can spoon some of it out.
8. Add garlic powder, fish sauce, and coconut aminos, and continue to cook, stirring frequently, until sauce has reduced and is clinging to the crispy pork and shallots. You can add more or less coconut aminos to your taste preference.
9. Season with the juice of 1 lime and salt to taste.
10. Divide broth and zoodles into bowls. Top with a large scoop of the crispy pork and any desired garnishes.
11. Serve immediately and enjoy!

24. Pork Tacos

Ground Pork Tacos Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

These ground pork tacos are a simple and easy weeknight meal wtih tons of flavor!

Ingredients

• 1 Tablespoon oil
• 1 lb ground pork
• 3 Tablespoons tomato paste
• 2 Tablespoons mexican seasoning
• 1 Tablespoon brown sugar
• 2 teaspoons dried onion flakes
• 1/4 cup reduced salt chicken broth
• tortillas
• cotija cheese
• pickled red onions
• seasoned black beans
• avocado crema

Instructions

1. Heat a large skillet over medium-high heat and add 1 Tablespoon oil to heat.
2. When hot, add the ground pork and using a wooden spoon to carefully break up into small chunks.
3. Sprinkle the Mexican seasoning, dried onion flakes, brown sugar, and tomato paste over top and mix in thoroughly. Pour in the broth.
4. Cook, stirring frequently and breaking up any big chunks, until the ground pork is cooked through all the way and is no longer pink.
5. Serve immediately.

25. Ground Pork Burgers

Ground Pork Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 large burgers or 6 large burgers’]

Delicious juicy pork burgers made from ground pork. Ready in just 15 minutes! These quick and easy burgers are actually tastier than ground beef burgers. Try them!

Ingredients

• 1 lb ground pork
• ½ cup instant oats ((or 1 minute oats, or use plain breadcrumbs))
• 1 egg
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon sea salt (to taste)
• olive oil spray (for cooking)
• ground black pepper (to taste)
• 4-6 burger buns (and favorite burger toppings)
• ½ cup mayonnaise
• 1-2 tablespoons ketchup
• 1-2 tablespoons sriracha (to taste)

Instructions Make the burgers:

1. Combine all the ingredients in a large bowl and mix well, making sure to distribute the spices evenly.
2. Divide the mixture into 4-6 even parts and form burger patties, making sure to squish them with your hands in the middle. Make them as wide as your burger bun and not too thick in the middle so they cook evenly.
3. Preheat a large skillet to medium heat. Spray or brush with olive oil. Carefully place the burgers on the skillet, cover with a lid, and cook about 4 minutes per side, or until fully cooked to an internal temperature of 160F. Assemble your burgers and enjoy!

Make the spicy mayo sauce:

1. Combine all the ingredients in a small bowl and stir together with a fork. Spread over toasted burger buns while assembling your burgers. This keeps well in the fridge for up to 3-4 days.

26. Creamy Pork Chop Suey

Creamy Ground Pork and Mushroom Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

This one pot dinner is creamy and delicious. It is quick and easy too. It’s a great way to turn ground pork into a fabulous weeknight meal.

Ingredients

• 1 lb ground pork
• 1 onion (diced)
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¾ cup long grain white rice
• 14.5 oz can drained bean sprouts
• 10.5 oz can cream of mushroom soup
• 10.5 oz milk (use the soup can to measure)
• ¼ cup reduced sodium soy sauce

Instructions

1. In skillet, mix together pork, onion, garlic, and black pepper. Brown over medium high heat until pork is thoroughly cooked. Drain excess grease.
2. Add rice and cook until lightly toasted
3. Stir in bean sprouts, soup, milk and soy sauce
4. Cook and stir occasionally until just about to boil. Cover, reduce heat to medium low and simmer until the rice is done, about 20 minutes.
5. Serve with crunchy chow mein noodles and green beans

27. BBQ Pork Cornbread pie

BBQ Pork Cornbread Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 Servings’]

Here’s a recipe you can’t help but love. It’s easy to make and delicious. Ground pork cooks quickly, combines with homemade or bottled barbecue sauce and is served on top of doctored cornbread mix — creating the ultimate cornbread pie! Ready in just 30 minutes.

Ingredients

• 2 lbs ground pork
• 1 1/4 cups barbecue sauce
• 1 box cornbread mix (15 oz)
• 2 large eggs
• 1/4 cup milk
• 2 tbsp honey
• 14 oz creamed corn
• 4 oz green chilies
• 2 tbsp sour cream (optional)
• 1/4 cup butter (melted)
• 1/4 cup butter softened (reserve to grease pan)

Instructions

1. Mix ingredients for cornbread in a bowl until just blended. Smear cast iron skillet with a thick layer of softened butter. Bake at 400˚ for about 20 minutes or until just set in the middle.
2. Brown pork in a large skillet or pot and over medium heat, stirring until pork is cooked through. Add all remaining ingredients and simmer for about 5 minutes to form the sauce.
3. Cut a slice of the corn bread and top with barbecue pork to serve.

28. Meatloaf

Ground Pork Meatloaf With Sour Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: 4

Ground pork meatloaf recipe with a sour cream sauce.

Ingredients

• 1 lb 2 oz ground pork
• 2 medium eggs, beaten
• 1 garlic clove, crushed
• 1 large onion, finely diced
• 5 fl oz sour cream
• 6 oz white bread crumbs, fresh
• 18 fl oz beef broth
• 1 tsp caraway seeds
• 2 tbsp fresh marjoram leaves, chopped
• 1 tbsp sunflower oil
• 1 tsp black pepper, cracked
• 1 tsp coarse sea salt
• Few fresh marjoram sprigs, for garnishing

Instructions

1. Warm up your oven to 375 degrees F.
2. Drizzle oil in a large skillet and throw in the onions.
3. Sauté for about 5 minutes, stirring often, until it softens and stir in the garlic.
4. Stir fry for another minute and tip it into a large mixing bowl.
5. Dump the ground meat into the same bowl, and add 5 ½ oz of the breadcrumbs into it.
6. Sprinkle the caraway seeds and marjoram seeds it, along with a dash each of salt as well as pepper and work them all together, using your hands, until well mixed.
7. Stir in the beaten eggs until well mixed and shape the entire mixture into a large bowl.
8. Place it on a roasting pan and mold it into a 1 ½’’ high loaf.
9. Scatter rest of the breadcrumbs on top of the meatloaf and press them gently to make them adhere to the meat.
10. Drizzle ½ pint of the broth around the meatloaf and place the tin into the preheated oven.
11. Bake for about 20 minutes and drizzle rest of the broth into the pan.
12. Continue to bake for another 10 minutes or until the meat is cooked through.
13. Place them on a large serving platter and spread a sheet of aluminum foil on top to cover it loosely to keep warm.
14. Pour the cooking liquid into a saucepan and simmer for a 3-4 minutes or until it reduces in volume slightly.
15. Whisk in the sour cream, followed by a dash each of salt and freshly ground black pepper and cook further for a minute, stirring constantly, until heated through.
16. Tip the sauce into a fine mesh sieve and strain into a bowl.
17. Place some fresh sprigs of herb on top of the meatloaf and serve warm alongside the reduced sauce.

29. Pork with Collard Greens

Ground Pork Stir Fry with Collard Greens is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘5’, ‘5 servings’]

Ground Pork Stir Fry with Collard Greens gets bright, lively flavor from a tasty miso ginger sauce. Excellent with a glass of Semillon from L’Ecole No. 41.

Ingredients

• 2 ½ tbsp miso paste
• 1 tbsp low-sodium soy sauce
• 2 tbsp water
• 1 tbsp maple syrup
• 1 tbsp light vinegar such as rice or champagne
• 1 tbsp minced ginger
• juice from ¼ of a lime
• dash of gochujang sriracha sauce (optional)
• ½ tsp or more to taste minced jalapeño pepper
• 1 tbsp canola oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 lb ground pork
• 4 cups collard greens, stems removed and leaves thinly sliced
• 1 scallion, chopped
• cooked rice, for serving

Instructions

1. Make the sauce: Whisk together the miso paste, water and soy sauce. Add the remaining sauce ingredients — syrup, vinegar, ginger, jalapeño, lime juice, and optional gochujang sriracha– and whisk to combine. Set aside.
2. Heat the oil in a wok or large skillet on medium high heat. Add the onion, stir to combine with the oil. Cook about 3 minutes until it begins to soften. Add the bell pepper, and stir fry for another couple of minutes.
3. to the pan, breaking up with a heavy spoon, and stir to combine with the onions and peppers. Stir frequently for 3 to 5 minutes, until the pork begins turning white on the outside.
4. to the skillet or wok. Add the collards in two batches if needed so that they will fit into the pan.
5. Stir in most of the sauce, to combine it with the pork and collard greens. Reserve about a tablespoon to add after cooking (make sure this doesn’t touch the meat which hasn’t fully cooked yet). Add the scallions. Stir to combine.
6. After stirring in the sauce, reduce heat to medium low. Cover the skillet or walk, and simmer for 5 to 7 minutes. The pork should be fully cooked through, and the greens tender.
7. the pork and collard green stir fry over rice. Enjoy with a good glass of Semillon or other white wine that pairs with Asian cuisine.

30. Pork Meatball Soup

Pork Meatball Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup breadcrumbs (or panko)
• 1 pound ground pork
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 egg
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 6 cups chicken or pork broth
• 2 cups water
• 1 cup napa cabbage, chopped
• 2 green onions, sliced
• Salt and white pepper to taste

Instructions

1. 1. In a bowl, mix pork, breadcrumbs, garlic, ginger, egg, soy sauce, and sesame oil until just combined.
2. 2. Form into small meatballs about 1 inch in diameter.
3. 3. Bring broth and water to a gentle simmer in a large pot; drop meatballs into broth.
4. 4. Simmer 8–10 minutes until cooked through.
5. 5. Add Napa cabbage and green onions; simmer 2–3 minutes until tender.
6. 6. Season with salt and white pepper to taste.
7. 7. Serve hot.

31. Romanian Cabbage Rolls

Romanian Cabbage Rolls (Sarmale) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT150M · Total: PT180M · Yield: [’24’, ’24 rolls’]

Romanian cabbage rolls (sarmale) – a traditional recipe that will most likely become a family favorite quickly. A must try dish.

Ingredients

• 1 (big) sour cabbage head
• 2.2 lbs (1kg) ground pork
• 2/3 cup (130g) risotto rice
• 6 medium size onions
• 1 cup (200g) bacon ((smoked))
• 10-12 tsp (90g) tomato paste ((good quality))
• 10 bay leaves
• 4 tsp dry thyme
• 1 tbsp black peppercorns
• salt, pepper ((to taste))
• 9 tbsp sunflower oil

Instructions

1. Place the cabbage head into a pot filled with cold water to release the excess salt. Rinse and dry the rice. Julienne one onion and keep it aside. Finely chop the rest of the onions. In a large pan pour 6 tbsp cooking oil and let it heat on medium flame. Add the onion and saute until soft and golden. Add the rice, cook for 5 minutes together stirring continuously. Add 2 tsp of dry thyme and cook another 3 minutes. Set aside to cool.Drain the cabbage and cut the leaves into 2 or 3 depending of the head size. Remove the thicker part of the bottom. Chop the core of the cabbage and some unusable leaves and cut the bacon in small pieces.In a large bowl add the ground pork, salt, pepper and the rice / onion mixture and mix everything with your hands.
2. Start the rolling process: place a piece of cabbage leaf on the cutting board and 1 tbsp of filling mixture on it, near the bottom. Fold over the sides and start rolling upwards until the whole leaf is folded.Make sure every bit of leaf end is well encased and the filling is safely sealed. Place the rolls onto a platter at hand. Continue until you finish all the cabbage leaves.
3. Layer the rolls: pour 2-3 tbsp of cooking vegetable sunflower oil on the bottom of a big cooking pot. Add the julienned onion and a handful of chopped cabbage. Arrange the cabbage rolls in circles, one close to another.Scatter some bay leaves, peppercorns, a handful of bacon and 5-6 teaspoons of tomato paste over them. Cover with chopped cabbage and repeat with another cabbage rolls layer.Repeat the bay leaves, peppercorns, bacon and tomato paste addition. Finely cover with a layer of chopped cabbage. Pour cold water to cover everything in the pot and bring to a simmer over medium heat.Then, lower the flame to minimum and let them cook partially covered for about 2 1/2 hours, until fork tender. Shake the pot every 20 minutes to avoid sticking anything to the bottom. Add some hot water from time to time, to ensure the level of the liquid remains the same.
4. Serve these Romanian cabbage rolls with a dollop of sour cream (optional) and if you eat spicy – some chili / jalapeno peppers aside.

32. Egg Rolls

Inside Out Egg Roll Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: [‘4’]

My inside out egg roll recipe is a flavorful and easy way to use a bag of coleslaw mix that is not coleslaw!

Ingredients

• 1 lb ground pork ((454 grams))
• 4 cloves garlic, finely chopped
• 1 lb coleslaw mix ((454g; mix of shredded cabbage and carrots))
• 1 medium red pepper, chopped
• 8 ounces canned sliced water chestnuts, drained ((227 grams))
• 5 scallions, sliced ((green and white parts divided))
• ¼ cup reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon fresh ginger, grated
• sriracha mayo and wonton strips ((for serving))

Instructions

1. Mince the garlic, chop the pepper, drain the water chestnuts, slice the scallions, and grate the ginger.
2. Next, add the ground pork to a wok or large cast iron pan. Brown the pork over medium heat, breaking it into crumbles as it cooks. This should take about 10 minutes.
3. Now add in all of the remaining ingredients except the green parts of the scallions, the mayo, and the wonton strips. The white scallion slices go into the pan at this stage.  Stir frequently over medium heat until the cabbage softens without browning, which takes about 10 minutes. If the vegetables begin to brown too quickly, reduce the heat to medium low.
4. Note: toasted sesame oil is meant for finishing with flavor, not for cooking. Stir it in after the vegetables are done if you are concerned about its oxidative stability. I admit I am sometimes lazy about this step, but it is a good thing to do.
5. To serve, plate the mixture and drizzle with sriracha mayo. Sprinkle with the sliced scallion greens and wonton strips, then enjoy.

33. Yaki Udon with Pork

Yaki Udon | Stir Fried Udon Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘2’]

Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

Ingredients

• 2 packets udon noodles (total 13 oz vacuum packed noodles; see Note 1)
• 2½ cups stir fry vegetables (chopped (I used mushrooms, bok choy, onions))
• 2 stalks scallions (cut 2 inches long)
• ½ lb ground meat (beef, chicken, turkey, pork, shrimp)
• 1 Tablespoon avocado oil
• 2½ Tablespoons dark soy sauce (see Note 2)
• 2 Tablespoons oyster sauce (see Note 3)
• 1 Tablespoon mirin (see Note 4)
• 2 teaspoons brown sugar
• ½ teaspoon rice wine vinegar

Instructions

1. Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.

Cook the Udon Noodles

1. Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 – 2 minutes. They come precooked so avoid overcooking them as they can get too soft.
2. Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.

Stir Fry

1. Heat your pan over high heat and add the oil. Add in the ground meat and stir fry until almost cooked. Add the vegetables and stir fry until meat is fully cooked and vegetables are soft. Next add in the noodles, sauce, and scallions. Add less sauce if you prefer. Continue stir frying for about 3 minutes or until well combined. Serve immediately.

34. Bitter Melon and Pork Stir Fry

Bitter Melon Sir Fry with Ground Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 4

Ingredients

• 2 bitter melons, halved longitudinally, cored and ¼’’ thick slices
• For the ground pork:
• 3 oz ground pork
• ½ tsp sugar
• 1 tsp rice wine
• ½ tsp minced ginger
• ¼ tsp salt
• For the sauce:
• 3 tbsp black beans, mashed
• 3 dried red chilies
• 2 garlic cloves, grated
• 1 tbsp sugar
• 1 tbsp rice wine
• 2 tbsp fish sauce
• ½ tsp salt
• For the slurry:
• 5 tbsp vegetable oil
• 2 tsp cornstarch
• ¼ cup water

Instructions

1. Place the meat in a bowl, along with rest of its ingredients and stir them all together until well combined.
2. For the sauce, place all its ingredients in another bowl and whisk them together until they blend into a uniform mixture.
3. Whisk the cornstarch in water until they form a smooth mixture and set aside.
4. Warm up your wok over high flame and heat half of the oil in it until it shimmers.
5. Place the pork mixture into the wok and cook it for 8-10 minutes, stirring often, until they brown nicely.
6. Remove from heat and set aside in a bowl.
7. Reheat the wok to high flame and heat up rest of the oil in it.
8. Toss the bitter melon slices into it and sauté for about 5-7 minutes, stirring often, over high flame or until they soften slightly yet retain their crunchiness.
9. Pour in the sauce mixture and give it a nice stir to coat the bitter melon slices with it.
10. Remove from heat and whisk in the slurry into the hot sauce until well combined without any clumps.
11. Add a splash of water into the mixture and return the wok to slow flame.
12. Bring it to a simmer and continue to do so briskly for half a minute.
13. Dump the browned meat into the wok and stir them all together to mix well.
14. Tip it into a serving bowl and serve hot.

35. Apple Sausage Hash Casserole

Apple Sausage Hash Casserole {keto, paleo, Whole 30} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT35M · Total: PT1H5M · Yield: [’12’, ’12 servings’]

There’s no better start to your morning than with a warm breakfast casserole, like this hearty and sweet apple sausage hash casserole recipe!

Ingredients

• 3 medium sweet potatoes (or 1 large head of cauliflower, riced for keto)
• 12 Tablespoons butter + 1 Tablespoon (or avocado oil for paleo/Whole 30)
• 2 teaspoons salt (divided)
• 2 pounds pork (you can also use beef or do a 50/50 split if you aren’t a big fan of pork)
• 3 cloves of garlic, minced (or ½ teaspoon garlic powder)
• 1 medium onion, chopped (or ½ teaspoon onion powder)
• 1 Tablespoon cumin
• ¼ teaspoon ground mustard
• 2 Granny Smith apples, chopped
• 12 eggs
• 8 ounces shredded white cheddar cheese (omit for paleo/Whole 30)
• (Optional) Top with chopped green onions

Instructions

1. Preheat oven to 350 degrees.
2. Shred the sweet potatoes in a food processor or with a hand grater.
3. Melt 12 Tablespoons of butter in a large skillet or pan over medium heat. Add the sweet potatoes and 1 teaspoon of salt and cook until soft (about 8 minutes). Layer into the bottom of a deep sided 9×13” casserole dish.
4. In a skillet over medium heat, melt the other 1 Tablespoon of butter. Add the onion and garlic and cook for 4-5 minutes until fragrant and softened.
5. Add the cumin, ground mustard, pork, and remaining 1 teaspoon of salt to the skillet and cook until the meat is browned.
6. Add the chopped apple and cook 5 minutes, or until the apple is slightly softened.
7. Layer the pork and apple mixture on top of the sweet potatoes.
8. In a separate bowl, beat the eggs. Pour the eggs over the top of the beef mixture and shake the pan slightly to help the eggs settle into the cracks. Top with cheese, if using.
9. Bake for 35-40 minutes, or until the eggs are set in the middle (just give the pan a jiggle and see if the middle wiggles) and the top is golden brown.

36. Sausage Gravy

Sausage Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

A classic Southern-style American dish and a diner staple, homemade sausage gravy is creamy, salty, and the ultimate in breakfast comfort foods.

Ingredients

• 1 lb pork sausage
• 2 tablespoons butter
• ¼ cup (30g) all purpose flour
• 2 ½ cups milk
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. In a cast iron skillet over medium-high heat, brown the sausage breaking it up as you cook until it’s no longer pink. Do not drain the fat.
2. Melt the butter, and sprinkle the flour over the cooked sausage. Cook the flour for 2 minutes, then slowly add milk and stir constantly as you pour it in to avoid clumps.
3. Bring the mixture to a boil, reduce heat and simmer until it’s thickened.
4. Season with garlic powder, salt, and pepper. Taste before adding salt, some sausages are saltier than others and may not need additional salt added.
5. Serve immediately after cooking over split biscuits.

37. Ginger Pork Stir Fry

Ginger Pork Stir-fry with Bok Choy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This super speedy 15 minute ground pork stir-fry is mixed with fresh ginger, baby bok choy, scallions and Chinese Five Spice seasoning. Serve it over cauliflower rice for a paleo friendly meal, or toss with chinese egg noodles.

Ingredients

• 1 tablespoon plus 1 teaspoon coconut oil
• 1 bunch scallions, chopped, whites and green parts divided
• 1 tablespoon finely grated or minced ginger root
• 1 pound ground pork
• 2 teaspoons Chinese 5-spice powder
• 1 teaspoon Sambal Oelek or Sriracha, or more to taste
• ½ teaspoon salt
• 2 baby Bok choy, cores cut out, chopped into bite-sized pieces
• 1 8-ounce can chopped sliced water chestnuts, drained and chopped
• 2 tablespoons lime juice
• 1 tablespoon maple syrup, preferably dark
• Soy Sauce, tamari or coconut aminos for serving
• Additional Sambal Oelek or Sriracha for serving

Instructions

1. Heat oil in a large heavy bottomed skillet or wok over high heat. Add scallion whites and ginger, and stir fry until fragrant, 30 to 90 seconds. Add pork, and cook, crumbling with a spatula until the pork is completely cooked through and crumbled, 4 to 5 minutes.
2. Dust 5 spice, Sambal Oelek (or Sriracha) and salt over the pork and stir to coat.
3. Add bok choy, water chestnuts, lime juice, maple and the reserved scallion greens and stir to combine. Cook, stirring until steaming hot and mixed together, 2 to 3 minutes.

38. Sausage Stuffed Peppers

Keto Stuffed Peppers With Sausage And Cauliflower Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT35M · Yield: [‘8’]

Low carb stuffed peppers with sausage, cauliflower rice, chopped parsley, diced tomato and sharp white cheddar cheese!

Ingredients

• 4 large bell peppers (*see note below)
• 1 pound ground Italian sausage (*see note below)
• ½ small yellow onion (*minced)
• 1.5 cup cauliflower rice (*see note below)
• 1 teaspoon garlic (minced see note below)
• 1 14.5 oz can diced tomatoes (*drained)
• ¼ cup fresh parsley (*chopped)
• 1 tablespoon Italian seasonings
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 & ½ cups shredded sharp white cheddar cheese (divided see note below)
• Additional chopped parsley

Instructions

1. Preheat oven to 350°F.
2. Fill a large stock pot with HOT water, salt generously and place on stovetop on high heat.
3. Cut peppers in half lengthwise, remove stem and seeds. Place them in the stock pot. Once water comes to a boil, reduce heat to medium low and allow peppers to simmer for 10-15 minutes. If you like a crunchier pepper, reduce simmering time. (*Tip: be careful to over cook your peppers or they will become mushy and start to fall apart).
4. While peppers simmer, place a large, deep sauté pan on the stove top. Turn heat to medium, add sausage and allow it to brown. I recommend using a 3-5 quart sauté pan, or larger. All other ingredients will be added to this pan so you will need adequate space. You can also use another large pot in lieu of a sauté pan.
5. Once meat is fully browned, add cauliflower rice and minced onion to the pan. Sauté the 3 ingredients together until onion and “rice” start to soften, about 10 minutes. Add minced garlic and sauté 30 to 60 seconds longer.
6. Drain and add canned diced tomato, chopped parsley, Italian seasonings, salt, pepper and half of your cheese. Mix until cheese is fully melted.
7. Remove peppers from hot water with tongs and line them in a 9×13 inch baking dish. Spoon filling into peppers and sprinkle with remaining cheese.
8. Bake peppers for 10 minutes and then broil for 1-2 minutes if you want to brown cheese.
9. Allow peppers to cool for 5-10 minutes. Serve with additional chopped parsley on top, if desired!

39. Spicy Japanese Tan Tan Ramen

Tan Tan Ramen is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This spicy Japanese Tan Tan Ramen is ready in just 30 minutes and made with a creamy sesame broth, seasoned ground pork and ramen noodles.

Ingredients

• 8 ounces ground pork
• 2 teaspoons grated ginger or ginger paste
• 2 tablespoons spicy bean paste
• 4 cups chicken stock
• 2 tablespoons tahini
• 2 tablespoons soy sauce
• 1 tablespoon chili oil
• 2 teaspoons coconut sugar
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 2 teaspoons dashi powder
• 2 cups oat milk (substitute soy or cashew milk)
• 8 ounces ramen noodles (cooked to package instructions)
• Scallions (for serving)
• Ramen eggs (optional)
• Sesame seeds (for garnish)

Instructions

1. Cook the pork in a skillet with the ginger, breaking it up into small pieces while cooking.
2. When just a little pink remains, add the spicy bean paste and cook through. Remove from heat and set aside.
3. Combine the remaining ingredients (except oat milk, noodles and garnishes) in a large pot and bring to a simmer. Simmer for 10 minutes.
4. Stir in the oat milk, being careful not to boil so it doesn’t curdle.
5. Remove from heat and serve over noodles with ground pork, chopped scallions and ramen eggs (optional).

40. Pork Cabbage Skillet

Pork Cabbage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Pork cabbage skillet is a family favorite. Apples give it an extra sweetness.

Ingredients

• 1 pound bulk mild Italian sausage
• 1/2 cup diced onion
• 1 cabbage (cored and shredded)
• 1 apple (cored and diced)
• 1 cup vegetable or chicken broth

Instructions

1. Brown pork in a large, deep-sided skillet over medium heat. Add onion, and cook about 3 more minutes.
2. Add cabbage in batches, adding just as much as you can while still being able to stir the pan. As you stir and the cabbage wilts, add the rest of the cabbage.
3. Stir well to fully incorporate cabbage with the pork.
4. Add the apple and pour over the broth, then cover and let simmer for about 20 minutes.
5. Serve over rice or pasta, if desired.

41. Spicy Sesame Noodles

Spicy Sesame Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497088H45M58S · Cook: PT-497088H45M58S · Total: PT-497088H45M58S · Yield: [‘8’, ‘Serves 8’]

My version of spicy sesame noodles with minced pork, a spicy sesame sauce and greens.

Ingredients

• 14-ounce package udon noodles, Chinese noodles or thick rice noodles
• ¼ cup low sodium soy sauce or tamari
• ¼ cup hoisin sauce
• 3 tablespoons tahini or creamy peanut butter
• 2 tablespoons toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 5-6 cloves garlic, peeled and minced
• 1-inch piece fresh ginger, peeled and grated
• 1 tablespoon crushed red pepper flakes
• ½ cup unsalted chicken stock
• 1 teaspoon oil
• 1-pound ground pork
• 3-4 cups chopped bok choy or fresh baby spinach
• Pinch coarse salt
• ½ teaspoon freshly cracked black pepper
• 3 medium green onions, thinly sliced

Instructions

1. Bring a large pot of water to a boil. Cook the noodles according to package directions.
2. In a medium bowl, whisk together the soy sauce, hoisin sauce, tahini or peanut butter, sesame oil, rice vinegar, honey, garlic, ginger and red pepper flakes. Slowly whisk in the chicken stock. Set aside.
3. In a large skillet or wok, heat the oil to medium. Add the ground pork and bok choy or spinach and cook 6-8 minutes or until the pork is fully cooked, breaking the pieces up with a wooden spoon as it cooks. Season with a pinch of salt and the cracked black pepper.
4. Use a slotted spoon to scoop the noodles from the boiling water to the pork mixture. Pour in the sauce mixture and bring to a low simmer, stirring the mixture together with tongs until hot.
5. Serve noodles topped with sliced green onions.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.