https://www.bonappetit.com/recipe/pork-and-asparagus-stir-fry

This one is a big hit in my house and leftovers keep well. Sometimes I use green beans instead of asparagus, and it's also very good.

Anonymous wrote:This is really tasty: https://www.recipetineats.com/vietnamese-caramelised-pork-bowls/

OP here. Decided to try this one (mostly because I had all the ingredients or something close to them on hand) and it turned out great! We'll see if my picky kids like it over the weekend, but it'll make yummy packed lunches for me regardless.

Thanks, DCUM!

Taiwanese braised minced pork

https://thewoksoflife.com/rou-zao-fan-taiwanese-braised-minced-pork/

Anonymous wrote:

Anonymous wrote:We love egg roll bowls like these:
https://www.the-girl-who-ate-everything.com/keto-egg-roll-in-a-bowl/

I make this at least every other week. Quick, easy, delicious (even the picky eaters eat it)

same same same!

Bon Appetit Spicy Pork Salad
https://www.bonappetit.com/recipe/spicy-pork-salad

I love Chinese steamed dumplings. I use my mother's recipe, but this is a decent one.

https://rasamalaysia.com/steamed-dumplings/

Anonymous wrote:We love egg roll bowls like these:
https://www.the-girl-who-ate-everything.com/keto-egg-roll-in-a-bowl/

I make this at least every other week. Quick, easy, delicious (even the picky eaters eat it)

https://www.bonappetit.com/recipe/spicy-pork-with-asparagus-and-chile

I make this with ground turkey. It’s a family favorite.

This. https://themodernproper.com/pork-banh-mi-burger

If you have a NY Times cooking subscription, two that I really like are the skillet meatballs with peaches, basil and lime, and the pork noodle soup with ginger and toasted garlic. Ground pork for both.

We love egg roll bowls like these:
https://www.the-girl-who-ate-everything.com/keto-egg-roll-in-a-bowl/

Pork burgers are really good. Just don’t overwork the meat. I also sometimes add chorizo. Yum.

This is really tasty: https://www.recipetineats.com/vietnamese-caramelised-pork-bowls/

My all time favorite: Milk Street's Vietnamese Style Meatball Lettuce Wraps

INGREDIENTS
3
TEASPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED

1
POUND GROUND PORK

⅓
CUP CHOPPED FRESH CILANTRO LEAVES AND TENDER STEMS, PLUS SPRIGS, TO SERVE

GROUND BLACK PEPPER

6
SCALLIONS, WHITE AND LIGHT GREEN PARTS MINCED, DARK GREEN PARTS THINLY SLICED, RESERVED SEPARATELY

5
TABLESPOONS FISH SAUCE, DIVIDED

2
TABLESPOONS PLUS 2 TEASPOONS WHITE SUGAR, DIVIDED

½
CUP LIME JUICE

1-2
SERRANO CHILIES, STEMMED, SEEDED AND THINLY SLICED

2
MEDIUM CARROTS, PEELED AND SHREDDED

LETTUCE LEAVES, TO SERVE

Vietnamese Meatball Lettuce Wraps
DIRECTIONS
01
Coat a large plate with 1 teaspoon of the oil; set aside. In a medium bowl, combine the pork, 3 tablespoons water, cilantro, ½ teaspoon pepper, minced scallions, 2 tablespoons of the fish sauce and the 2 teaspoons sugar. Mix vigorously with a rubber spatula until thoroughly combined, 20 to 30 seconds. The mixture will be soft and sticky. With lightly moistened hands, form into 20 balls and place on the prepared plate. Cover with plastic wrap and refrigerate for 15 minutes.
SEE DEMO
02 09 18 Cpk 215
02
Meanwhile, in a small bowl, stir together the lime juice, the 3 remaining tablespoons fish sauce, the remaining 2 tablespoons sugar and the chilies until the sugar dissolves. Set aside.
SEE DEMO
03
Line another plate with paper towels. In a 12-inch nonstick skillet over medium-high, heat the remaining 2 teaspoons oil until beginning to smoke. Add the meatballs and cook undisturbed until the bottoms are golden brown, 1 to 2 minutes. Using a spatula, turn each meatball and continue to cook, adjusting the heat as needed and occasionally turning the meatballs, until golden brown all over, 4 to 5 minutes. Transfer to the prepared plate, tent with foil and let rest 5 minutes.
SEE DEMO
04
In a small bowl, toss the shredded carrots with 2 tablespoons of the lime juice sauce. Serve the meatballs with the carrots, cilantro sprigs, sliced scallions and lettuce leaves for wrapping. The remaining sauce can be spooned onto the wraps.

Tip: Don't be timid when mixing the pork; you want to vigorously stir it to compact it. This creates a pleasantly springy texture in the meatballs.

My freezer just broke so I want to get all the meat cooked sooner rather than later. I bought this with the intention of making scotch eggs but it turns out to be too lean to be good as sausage meat. What do you like to do with ground pork?