21 Delicious Asian Ground Pork Recipes for Every Occasion

Just when you thought ground pork couldn’t get any more versatile, we’re here to prove you wrong with 21 mouthwatering Asian-inspired recipes that’ll spice up your meal rotation! Whether you’re craving a quick weeknight dinner, a festive dish for your next gathering, or just some good old comfort food, this roundup has got you covered. Ready to dive into a world of flavor? Let’s get cooking!

Spicy Szechuan Ground Pork Stir-Fry

Just last week, I found myself craving something bold and fiery to shake up my usual dinner routine. That’s when I stumbled upon this Spicy Szechuan Ground Pork Stir-Fry, a dish that’s as thrilling to make as it is to eat. The blend of heat, sweetness, and umami is absolutely irresistible, and I can’t wait to share how you can whip it up in your own kitchen.

Ingredients

• 1 lb ground pork, preferably with a bit of fat for juiciness
• 2 tbsp Szechuan peppercorns, freshly ground for maximum aroma
• 3 cloves garlic, minced to release their pungent flavor
• 1 tbsp ginger, finely grated for a sharp, clean taste
• 2 tbsp soy sauce, the dark variety for depth
• 1 tbsp hoisin sauce, for a touch of sweetness
• 1 tsp red pepper flakes, adjust based on your heat preference
• 2 tbsp vegetable oil, with a high smoke point for stir-frying
• 1 bunch green onions, sliced diagonally for garnish

Instructions

1. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the ground pork, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Tip: Keep the ingredients moving to prevent burning.
4. Sprinkle in the ground Szechuan peppercorns and red pepper flakes, stirring to coat the pork evenly. Tip: Toast the peppercorns before grinding for an extra layer of flavor.
5. Pour in the soy sauce and hoisin sauce, mixing well to combine. Let the mixture simmer for 2 minutes to meld the flavors.
6. Remove from heat and garnish with sliced green onions. Tip: For an extra crunch, add the green onions just before serving to maintain their freshness.

Mouthwatering doesn’t even begin to describe this stir-fry. The pork is succulent, coated in a sauce that’s a perfect balance of spicy, sweet, and savory. Serve it over steamed rice or wrap it in lettuce leaves for a refreshing contrast to the heat.

Thai Basil Pork Over Rice

After a long day of work, there’s nothing more comforting than a bowl of Thai Basil Pork Over Rice. It’s a dish that brings back memories of my first trip to Thailand, where the vibrant flavors and aromatic herbs left a lasting impression on my palate. Today, I’m sharing my go-to recipe that’s quick to make but packed with flavor, perfect for those busy weeknights.

Ingredients

• 1 lb ground pork, preferably with a bit of fat for juiciness
• 2 cups jasmine rice, fluffy and fragrant
• 3 cloves garlic, minced to release their pungent aroma
• 1-2 Thai chilies, finely chopped for a spicy kick
• 1 tbsp oyster sauce, rich and savory
• 1 tbsp fish sauce, for that authentic umami depth
• 1 tsp sugar, to balance the flavors
• 1 cup fresh Thai basil leaves, for a sweet, peppery finish
• 2 tbsp vegetable oil, for a slick, non-stick cooking surface

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and chopped Thai chilies, sautéing for 30 seconds until fragrant but not browned.
3. Increase the heat to high and add the ground pork, breaking it apart with a spatula. Cook until no longer pink, about 5 minutes.
4. Stir in the oyster sauce, fish sauce, and sugar, mixing well to coat the pork evenly. Cook for another 2 minutes to meld the flavors.
5. Turn off the heat and fold in the fresh Thai basil leaves, letting the residual heat wilt them slightly.
6. Serve the Thai basil pork over a bed of fluffy jasmine rice, ensuring each spoonful gets a bit of everything.

Every bite of this dish is a harmony of spicy, savory, and slightly sweet flavors, with the Thai basil adding a refreshing contrast. The ground pork should be tender and juicy, perfectly complementing the sticky rice. For an extra touch, top with a fried egg for a creamy yolk that ties everything together.

Vietnamese Lemongrass Pork Bowls

Just last week, I found myself craving something vibrant and full of flavor, something that could transport me straight to the bustling streets of Hanoi. That’s when I decided to whip up these Vietnamese Lemongrass Pork Bowls, a dish that’s as colorful as it is delicious, perfect for a quick weeknight dinner or a fancy weekend feast.

Ingredients

• 1.5 lbs of ground pork, preferably with a bit of fat for juiciness
• 3 stalks of fresh lemongrass, finely minced to release its citrusy aroma
• 2 tbsp of fish sauce, for that umami depth
• 1 tbsp of honey, to balance the flavors with a touch of sweetness
• 2 cloves of garlic, crushed into a fragrant paste
• 1 tbsp of vegetable oil, for a slick, non-stick cooking surface
• 1 cup of jasmine rice, cooked to fluffy perfection
• 1 cucumber, thinly sliced for a crisp, refreshing contrast
• 1/4 cup of pickled carrots and daikon, adding a tangy crunch
• Fresh cilantro leaves, for a herbal finish
• Lime wedges, for a zesty squeeze

Instructions

1. In a large bowl, combine the ground pork, minced lemongrass, fish sauce, honey, and garlic paste. Mix thoroughly until all ingredients are well incorporated. Tip: Let the mixture marinate for at least 30 minutes to deepen the flavors.
2. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork mixture. Cook, breaking it apart with a spoon, until the pork is no longer pink and slightly caramelized, about 8-10 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets nicely browned.
3. While the pork cooks, divide the cooked jasmine rice among four bowls. Top each with the cooked lemongrass pork, sliced cucumber, pickled carrots and daikon, and a sprinkle of fresh cilantro leaves. Tip: For an extra layer of flavor, drizzle a bit of the pan juices over the rice before adding the toppings.
4. Serve immediately with lime wedges on the side for squeezing over the bowls.

You’ll love how the tender, fragrant pork pairs with the crisp vegetables and fluffy rice, creating a symphony of textures and flavors in every bite. For a fun twist, try serving these bowls with a side of crispy spring rolls or a spicy dipping sauce to elevate the meal even further.

Korean Spicy Pork Bulgogi

Perfectly balancing sweet, spicy, and savory, Korean Spicy Pork Bulgogi has become my go-to dish for weeknight dinners that feel anything but ordinary. There’s something about the way the pork caramelizes under the high heat, mingling with the bold flavors of the marinade, that turns a simple meal into a memorable one.

Ingredients

• 1.5 pounds of thinly sliced pork shoulder, ensuring quick cooking and maximum flavor absorption
• 1/3 cup of gochujang (Korean chili paste), for that deep, spicy kick
• 1/4 cup of soy sauce, preferably the rich, aged kind for depth
• 2 tablespoons of honey, to add a natural sweetness that balances the heat
• 1 tablespoon of toasted sesame oil, for its nutty aroma
• 3 cloves of garlic, minced, because fresh is always best
• 1 teaspoon of freshly grated ginger, for a bright, zesty note
• 1 tablespoon of vegetable oil, for high-heat cooking
• 2 green onions, thinly sliced, for a crisp, fresh garnish
• 1 teaspoon of sesame seeds, toasted, for a final crunch

Instructions

1. In a large bowl, whisk together the gochujang, soy sauce, honey, sesame oil, garlic, and ginger until smooth. This is your marinade.
2. Add the thinly sliced pork shoulder to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes, though overnight in the fridge will deepen the flavors.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. This ensures your pork won’t stick and gets that perfect sear.
4. Add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes per side, until the edges are caramelized and the pork is cooked through.
5. Transfer the cooked pork to a serving plate and garnish with sliced green onions and toasted sesame seeds for that extra pop of color and texture.

Finally, the Korean Spicy Pork Bulgogi is ready to serve. The pork is irresistibly tender with a slightly charred exterior, while the sauce is a harmonious blend of spicy, sweet, and umami. Try wrapping a piece in a crisp lettuce leaf with a bit of steamed rice for a refreshing contrast to the dish’s bold flavors.

Chinese Pork and Chive Dumplings

Venturing into the world of homemade dumplings brings me back to my first attempt at making Chinese Pork and Chive Dumplings. It was a rainy afternoon, much like today, and the aroma of garlic and chives filled my tiny kitchen, promising a delicious outcome despite my novice skills.

Ingredients

• 1 lb ground pork, preferably with a bit of fat for juiciness
• 2 cups fresh chives, finely chopped for a sharp, oniony bite
• 3 cloves garlic, minced to release its pungent aroma
• 1 tbsp ginger, freshly grated for a warm, spicy note
• 2 tbsp soy sauce, the rich, umami-packed kind
• 1 tbsp sesame oil, toasted for a deep, nutty flavor
• 1 package dumpling wrappers, thin and pliable for easy folding
• 1/2 cup water, for sealing the dumplings
• 2 tbsp vegetable oil, for a crispy bottom

Instructions

1. In a large mixing bowl, combine the ground pork, chopped chives, minced garlic, grated ginger, soy sauce, and sesame oil. Mix until just combined to keep the pork tender.
2. Place a dumpling wrapper on your palm, spoon 1 tbsp of the pork mixture into the center. Dip your finger in water and run it around the edge of the wrapper to moisten.
3. Fold the wrapper over the filling to create a half-moon shape, pressing the edges firmly to seal. For a decorative touch, pleat the edges if desired.
4. Heat vegetable oil in a large non-stick skillet over medium heat. Arrange the dumplings in the skillet, flat side down, without crowding. Cook for 2-3 minutes until the bottoms are golden brown.
5. Carefully add 1/2 cup water to the skillet, cover immediately, and reduce heat to low. Steam for 8-10 minutes, or until the dumplings are cooked through and the water has evaporated.
6. Uncover and increase the heat to medium-high for 1-2 minutes to crisp up the bottoms again. Serve hot with your favorite dipping sauce.

Unbelievably, these dumplings strike the perfect balance between the juicy, flavorful filling and the crispy, golden bottom. Try serving them with a side of spicy chili oil for an extra kick that complements the chives beautifully.

Japanese Pork Gyoza

Last weekend, I found myself craving something savory and slightly crispy, which led me to whip up a batch of Japanese Pork Gyoza. There’s something incredibly satisfying about folding these little dumplings, and the aroma that fills the kitchen is just irresistible.

Ingredients

• 1 lb ground pork (preferably with a bit of fat for juiciness)
• 2 cups finely shredded napa cabbage (crisp and fresh)
• 3 green onions, thinly sliced (for a sharp, fresh bite)
• 2 cloves garlic, minced (for that punchy flavor)
• 1 tbsp freshly grated ginger (spicy and aromatic)
• 1 tbsp soy sauce (rich and umami-packed)
• 1 tsp sesame oil (toasted and nutty)
• 1 package round gyoza wrappers (thin and pliable)
• 2 tbsp vegetable oil (for a crispy bottom)
• 1/2 cup water (for steaming)

Instructions

1. In a large bowl, combine the ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, and sesame oil. Mix until just combined to keep the filling light.
2. Place a teaspoon of filling in the center of each gyoza wrapper. Dip your finger in water and run it around the edge of the wrapper to help seal.
3. Fold the wrapper over the filling and pleat the edges to seal tightly. This ensures no filling escapes during cooking.
4. Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Arrange the gyoza in the skillet, flat side down, without crowding.
5. Cook for 2-3 minutes until the bottoms are golden brown and crispy. This step is crucial for that signature texture.
6. Carefully add the water to the skillet, cover immediately, and reduce heat to medium. Steam for 5 minutes to cook the filling thoroughly.
7. Uncover and cook for another 1-2 minutes to evaporate any remaining water and re-crisp the bottoms.
8. Transfer to a plate and serve hot with your favorite dipping sauce.

Here’s how they turned out: the gyoza had perfectly crispy bottoms with tender, juicy filling inside. I love serving them with a spicy chili oil for an extra kick. They’re also fantastic with a simple soy-vinegar dip if you’re keeping it classic.

Filipino Pork Sisig

Perfectly crispy, savory, and bursting with flavor, Filipino Pork Sisig is a dish that holds a special place in my heart. I remember the first time I tried it at a small eatery in Manila, the sizzling plate arriving at our table, the aroma irresistible. Now, I make it at home, tweaking the recipe to get that perfect balance of tangy, spicy, and crunchy.

Ingredients

• 1 lb pork belly, cut into small cubes for that perfect crisp
• 1/2 cup chicken liver, smooth and rich for depth of flavor
• 1 large onion, finely chopped for a sharp bite
• 3 cloves garlic, minced to release its aromatic essence
• 2 tbsp soy sauce, dark and savory for that umami kick
• 1 tbsp calamansi juice, freshly squeezed for a bright citrus note
• 1/2 tsp black pepper, freshly ground for a subtle heat
• 1 chili pepper, finely chopped to adjust the spice level
• 1 tbsp mayonnaise, creamy to bind the ingredients together
• 1 egg, farm-fresh for topping

Instructions

1. Heat a large pan over medium-high heat and add the pork belly cubes. Cook until they’re golden brown and crispy, about 10 minutes. Tip: Render the fat slowly for maximum crispiness.
2. Add the chicken liver to the pan, mashing it slightly as it cooks to blend with the pork, about 5 minutes. The liver should be fully cooked but still moist.
3. Stir in the chopped onion and minced garlic, cooking until the onion is translucent and the garlic is fragrant, about 3 minutes. Tip: Don’t let the garlic burn, or it will turn bitter.
4. Pour in the soy sauce and calamansi juice, mixing well to coat all the ingredients. Let it simmer for 2 minutes to meld the flavors.
5. Season with freshly ground black pepper and add the chopped chili pepper, adjusting the amount to your preferred level of spiciness.
6. Remove from heat and fold in the mayonnaise until everything is well combined. Tip: The mayonnaise adds a creamy texture that contrasts beautifully with the crispy pork.
7. Transfer the sisig to a sizzling plate if available, top with a raw egg, and serve immediately. The residual heat will cook the egg slightly, creating a rich, velvety texture.

Just like that, you’ve got a plate of Pork Sisig that’s a symphony of textures and flavors—crispy, creamy, tangy, and spicy all at once. Serve it with a cold beer or over steamed rice for a meal that’s utterly satisfying.

Indonesian Pork Satay with Peanut Sauce

Craving something exotic yet comforting for dinner tonight? Let me take you on a culinary journey to Indonesia with this mouthwatering Pork Satay with Peanut Sauce recipe. It’s a dish that holds a special place in my heart, reminding me of the bustling night markets and the irresistible aroma of grilled meats wafting through the air.

Ingredients

• 1.5 lbs of tender pork loin, cut into 1-inch cubes
• 1/4 cup of creamy peanut butter
• 2 tbsp of rich soy sauce
• 1 tbsp of fragrant sesame oil
• 2 cloves of garlic, minced to a fine paste
• 1 tbsp of fresh ginger, grated
• 1/4 cup of sweet coconut milk
• 1 tbsp of tangy lime juice
• 1 tsp of spicy red chili flakes
• 1/4 cup of brown sugar, packed
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together peanut butter, soy sauce, sesame oil, garlic, ginger, coconut milk, lime juice, chili flakes, and brown sugar until smooth to create the marinade.
2. Add pork cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread marinated pork onto soaked skewers, leaving a small space between each piece for even cooking.
5. Grill skewers for 4-5 minutes per side, or until the pork is nicely charred and cooked through, turning once for that perfect grill marks.
6. Tip: Let the skewers rest for a few minutes before serving to allow the juices to redistribute, ensuring every bite is succulent.
7. Tip: If you’re using a broiler, place skewers on a foil-lined baking sheet and broil for the same amount of time, watching closely to avoid burning.
8. Tip: For an extra kick, drizzle any remaining marinade over the cooked skewers or serve it on the side as a dipping sauce.

Finally, the satay is ready to dazzle your taste buds with its smoky, sweet, and slightly spicy flavors, paired perfectly with the creamy peanut sauce. Serve it over a bed of steamed jasmine rice or with a side of crisp cucumber salad for a refreshing contrast.

Malaysian Pork Rendang

Remember the first time I stumbled upon Malaysian Pork Rendang at a bustling night market in Kuala Lumpur, the aromatic spices wafting through the air were impossible to resist. Fast forward to today, and it’s become a staple in my kitchen, especially on chilly evenings when I crave something deeply flavorful and comforting.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch cubes
• 1 can (14 oz) coconut milk, creamy and full-fat
• 1/2 cup rich coconut cream
• 3 tbsp rendang paste, fragrant and homemade or store-bought
• 1 tbsp tamarind paste, tangy and concentrated
• 2 stalks lemongrass, bruised and knotted
• 4 kaffir lime leaves, fresh and aromatic
• 1 tsp turmeric powder, vibrant and earthy
• 1/2 cup water, to adjust consistency
• Salt, to taste

Instructions

1. In a large pot, combine the pork cubes, coconut milk, coconut cream, rendang paste, tamarind paste, lemongrass, kaffir lime leaves, and turmeric powder. Stir well to coat the pork evenly.
2. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cover and let it cook for 1.5 hours, stirring occasionally to prevent sticking. Tip: The low and slow cooking process is key to tenderizing the pork and melding the flavors.
3. After 1.5 hours, uncover the pot and increase the heat to medium-high. Continue cooking, stirring frequently, for another 30 minutes or until the sauce thickens and the pork is fork-tender. Tip: If the sauce reduces too quickly, add water in small increments to reach your desired consistency.
4. Once the rendang has reached a deep, dark brown color and the oil starts to separate from the sauce, it’s ready. Taste and adjust salt if needed. Tip: This separation is a sign of a perfectly cooked rendang, indicating that the flavors have fully developed.

Diving into this Malaysian Pork Rendang, you’ll first notice the melt-in-your-mouth pork, followed by the complex layers of spice and the slight tang from the tamarind. Serve it over steamed jasmine rice or with a side of crispy roti for an unforgettable meal.

Singaporean Pork Noodles

Last weekend, I stumbled upon a recipe that took me straight back to the bustling streets of Singapore—Singaporean Pork Noodles. It’s a dish that marries the richness of pork with the vibrant flavors of Asian spices, creating a symphony of taste that’s hard to forget. I’ve tweaked the recipe a bit to suit my kitchen habits, like using a mix of fresh and pantry staples for that perfect weeknight dinner.

Ingredients

• 8 oz thin rice noodles, soaked until pliable
• 1 lb pork shoulder, thinly sliced into bite-sized pieces
• 2 tbsp fragrant sesame oil
• 3 cloves garlic, minced to a fine paste
• 1 tbsp fresh ginger, grated to release its zesty aroma
• 2 tbsp soy sauce, the dark variety for depth
• 1 tbsp oyster sauce, for that umami kick
• 1 tsp sugar, to balance the flavors
• 1 cup fresh bean sprouts, for a crunchy texture
• 2 green onions, sliced diagonally for garnish
• 1 red chili, thinly sliced for a spicy finish

Instructions

1. Heat a large wok over medium-high heat and add the sesame oil, letting it warm until shimmering.
2. Add the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant—be careful not to burn them.
3. Toss in the pork slices, spreading them out in the wok to sear evenly. Cook for 2-3 minutes until they start to brown.
4. Mix in the soy sauce, oyster sauce, and sugar, stirring to coat the pork thoroughly. Let it simmer for another 2 minutes to meld the flavors.
5. Drain the rice noodles and add them to the wok, tossing gently to combine with the pork and sauces. Tip: Use tongs for easier mixing.
6. Throw in the bean sprouts and half of the green onions, cooking for an additional minute just to wilt the sprouts slightly.
7. Remove from heat and garnish with the remaining green onions and red chili slices before serving.

Delightfully, the noodles come out with a perfect chew, the pork is tender and flavorful, and the bean sprouts add a refreshing crunch. Serve it straight from the wok for that authentic street food vibe, or plate it up with extra chili on the side for those who dare.

Cambodian Pork and Green Bean Stir-Fry

Back when I first stumbled upon this Cambodian Pork and Green Bean Stir-Fry at a local food festival, I was instantly hooked by its vibrant flavors and the perfect crunch of the green beans. It’s become a staple in my kitchen, especially when I’m craving something quick yet packed with depth.

Ingredients

• 1 lb ground pork, preferably lean for less grease
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces for that perfect bite
• 3 cloves garlic, minced to release its aromatic punch
• 2 tbsp soy sauce, the rich and dark variety for depth
• 1 tbsp oyster sauce, for that umami kick
• 1 tsp sugar, to balance the flavors
• 2 tbsp vegetable oil, for a high-heat stir-fry
• 1/2 tsp red pepper flakes, for a subtle heat

Instructions

1. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant but not browned.
3. Increase the heat to high and add the ground pork, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
4. Toss in the green beans, stirring frequently to ensure even cooking. Cook for another 4 minutes until the beans are bright green and slightly tender but still crisp.
5. Lower the heat to medium and add the soy sauce, oyster sauce, and sugar. Stir well to coat everything evenly, cooking for an additional 2 minutes to meld the flavors.
6. Remove from heat and let it sit for a minute before serving to allow the flavors to deepen.

The stir-fry boasts a beautiful contrast between the savory, slightly sweet pork and the crisp green beans, with just enough heat to keep things interesting. Serve it over a bed of jasmine rice or alongside a simple cucumber salad for a complete meal that’s as colorful as it is delicious.

Laotian Larb with Pork

Over the years, I’ve fallen head over heels for the bold flavors of Southeast Asian cuisine, and Laotian Larb with Pork is no exception. It’s a dish that’s as fun to make as it is to eat, with its perfect balance of spicy, sour, and umami notes. Let me share how I bring this vibrant dish to life in my own kitchen.

Ingredients

• 1 lb ground pork, preferably organic for richer flavor
• 2 tbsp fish sauce, for that unmistakable umami depth
• 1 tbsp toasted rice powder, adding a nutty crunch
• 1/4 cup fresh lime juice, for a bright, tangy kick
• 1/4 cup chopped fresh mint leaves, for a refreshing aroma
• 1/4 cup chopped fresh cilantro, adding a citrusy note
• 2 thinly sliced scallions, for a mild oniony bite
• 1-2 Thai chilies, finely chopped, adjust for heat preference
• 1 tsp sugar, to balance the acidity
• 1 head of butter lettuce, for serving, its leaves crisp and pliable

Instructions

1. Heat a large skillet over medium-high heat and add the ground pork. Cook, breaking it apart with a spoon, until no pink remains, about 5-7 minutes.
2. While the pork cooks, whisk together fish sauce, lime juice, sugar, and chopped Thai chilies in a small bowl. This dressing will be the soul of your dish, so taste and adjust the balance as needed.
3. Once the pork is cooked, remove from heat and drain any excess fat. Transfer to a large mixing bowl.
4. Pour the dressing over the warm pork, tossing to ensure every bit is coated. The warmth helps the meat absorb all those vibrant flavors.
5. Add toasted rice powder, mint, cilantro, and scallions to the bowl. Gently mix to combine, being careful not to bruise the herbs.
6. Serve the larb with butter lettuce leaves on the side for wrapping. The contrast of the warm, flavorful pork against the cool, crisp lettuce is divine.

This dish is a celebration of textures and tastes, from the juicy pork to the crunchy rice powder and fresh herbs. Try serving it with a side of sticky rice to soak up every last drop of that delicious dressing.

Burmese Pork Curry

Venturing into the heart of Burmese cuisine, I stumbled upon this aromatic pork curry that instantly reminded me of my grandmother’s kitchen—where spices danced in the air and every dish told a story. This recipe, with its deep flavors and tender meat, has become a staple in my home, especially on those chilly evenings when all you crave is something hearty and comforting.

Ingredients

• 2 lbs of succulent pork shoulder, cut into 1-inch cubes
• 3 tablespoons of golden, fragrant peanut oil
• 1 large yellow onion, thinly sliced into half-moons
• 4 cloves of garlic, minced to a fine paste
• 1 tablespoon of freshly grated ginger, bursting with zesty aroma
• 2 teaspoons of ground turmeric, for that earthy warmth
• 1 teaspoon of fiery red chili powder
• 1 can (14 oz) of creamy coconut milk
• 1 cup of rich chicken stock, homemade if possible
• Salt, to season
• A handful of fresh cilantro leaves, for garnish

Instructions

1. Heat the peanut oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the sliced onions and sauté, stirring occasionally, until they turn a deep golden brown, about 10 minutes. This caramelization is key to building the curry’s base flavor.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until the raw smell disappears and the mixture becomes fragrant.
4. Add the pork cubes to the pot, browning them on all sides for about 5 minutes. Don’t rush this step—the Maillard reaction here adds incredible depth.
5. Sprinkle the ground turmeric and red chili powder over the pork, stirring well to coat each piece evenly.
6. Pour in the coconut milk and chicken stock, bringing the mixture to a gentle simmer. Lower the heat, cover, and let it cook for 1.5 hours, or until the pork is fork-tender.
7. Season with salt to taste, then garnish with fresh cilantro leaves before serving.

You’ll love how the pork melts in your mouth, infused with the curry’s spicy and slightly sweet profile. Serve it over a bed of steamed jasmine rice or with a side of crisp, pickled vegetables for a textural contrast that’s simply divine.

Taiwanese Braised Pork Rice

Yesterday, I stumbled upon a dish that brought back a flood of memories from my trip to Taiwan—Taiwanese Braised Pork Rice. It’s a comforting bowl of tender, flavorful pork over steamed rice, and today, I’m sharing my take on this classic.

Ingredients

• 1 lb pork belly, cut into 1-inch cubes
• 2 tbsp rich, dark soy sauce
• 1 tbsp aromatic Shaoxing wine
• 1 tsp finely ground white pepper
• 2 cloves garlic, minced to a fragrant paste
• 1-inch piece of ginger, thinly sliced
• 1 cup homemade or high-quality chicken stock
• 2 tbsp rock sugar, for a subtle sweetness
• 2 cups jasmine rice, cooked to fluffy perfection
• 2 green onions, finely chopped for garnish

Instructions

1. In a large pot, brown the pork belly cubes over medium heat until they’re golden and crispy, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add the minced garlic and sliced ginger, sautéing until fragrant, about 1 minute.
3. Pour in the dark soy sauce and Shaoxing wine, stirring to coat the pork evenly.
4. Sprinkle the white pepper and add the rock sugar, stirring until the sugar begins to melt.
5. Carefully add the chicken stock, bringing the mixture to a gentle simmer. Tip: Simmering slowly tenderizes the pork without toughening it.
6. Cover and reduce the heat to low, braising the pork for 1.5 hours until it’s fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely.
7. While the pork braises, cook the jasmine rice according to package instructions for a fluffy base.
8. Once the pork is tender, uncover and increase the heat to medium, reducing the sauce until it thickens slightly, about 10 minutes.
9. Serve the braised pork over the steamed rice, garnished with chopped green onions.

Kindly savor the melt-in-your-mouth pork, its rich sauce soaking into the fluffy rice, creating a harmony of flavors. For an extra touch, top with a soft-boiled egg, its yolk mingling with the sauce for an unforgettable bite.

Hong Kong Style Pork Chop Rice

Venturing into the heart of Hong Kong’s bustling food scene from my tiny kitchen in Chicago, I stumbled upon a dish that’s both comforting and exhilarating—Hong Kong Style Pork Chop Rice. It’s a symphony of flavors, with the pork chop’s crispiness playing off the fluffy rice, all tied together with a savory sauce that’s nothing short of magical.

Ingredients

• 2 boneless pork chops, about 1 inch thick, for that perfect juicy bite
• 1 cup jasmine rice, for its fragrant and fluffy texture
• 2 tbsp soy sauce, the rich and salty backbone of our marinade
• 1 tbsp oyster sauce, adding a deep umami flavor
• 1 tsp sugar, to balance the saltiness with a hint of sweetness
• 1 clove garlic, minced, for a pungent kick
• 1/2 cup chicken broth, to create a luscious sauce
• 1 tbsp cornstarch, for thickening the sauce to silky perfection
• 1/2 tsp finely ground black pepper, for a subtle heat
• 2 tbsp vegetable oil, for frying the pork chops to golden crispiness

Instructions

1. In a bowl, combine soy sauce, oyster sauce, sugar, minced garlic, and black pepper to create the marinade.
2. Add the pork chops to the marinade, ensuring they’re fully coated. Let them marinate for at least 30 minutes in the fridge for maximum flavor.
3. While the pork chops marinate, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
4. Cook the rice according to package instructions, aiming for fluffy and separate grains.
5. Heat vegetable oil in a pan over medium-high heat. Once hot, add the marinated pork chops. Fry for 4-5 minutes on each side until golden brown and cooked through.
6. Remove the pork chops from the pan and set aside. In the same pan, add chicken broth and bring to a simmer.
7. Mix cornstarch with a little water to create a slurry, then stir into the simmering broth to thicken the sauce.
8. Slice the pork chops and serve over the cooked rice, drizzling the thickened sauce over the top.

Zesty and satisfying, this Hong Kong Style Pork Chop Rice brings a crispy, savory, and slightly sweet experience to your dining table. The pork chops are tender inside with a crispy exterior, while the sauce adds a glossy, flavorful finish. Try serving it with a side of steamed vegetables for a complete meal that’s sure to impress.

Shanghai Sweet and Sour Pork

Craving something that dances between sweet and tangy with a satisfying crunch? Let me take you on a little culinary journey to my kitchen, where I recently whipped up a batch of Shanghai Sweet and Sour Pork that had everyone asking for seconds. It’s a dish that reminds me of my first trip to Shanghai, where the vibrant flavors left a lasting impression.

Ingredients

• 1 pound pork shoulder, cut into bite-sized pieces
• 1/2 cup cornstarch, for that perfect crispy coating
• 1/4 cup vegetable oil, for frying to golden perfection
• 1/2 cup granulated sugar, to sweeten the deal
• 1/4 cup apple cider vinegar, for a tangy kick
• 2 tablespoons soy sauce, rich and savory
• 1/2 cup pineapple chunks, juicy and sweet
• 1/2 cup bell peppers, diced for a colorful crunch
• 1/4 cup onion, sliced thin for a subtle sharpness
• 1 teaspoon ginger, freshly grated for a warm spice
• 2 cloves garlic, minced for aromatic depth

Instructions

1. In a large bowl, toss the pork pieces with cornstarch until evenly coated. This ensures every bite is crispy.
2. Heat vegetable oil in a deep skillet over medium-high heat (350°F) until shimmering. Fry the pork in batches until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to keep the temperature steady.
3. Remove the pork and set aside on a paper towel-lined plate to drain excess oil.
4. In the same skillet, reduce heat to medium and add sugar, vinegar, and soy sauce. Stir until the sugar dissolves and the mixture thickens slightly, about 2 minutes.
5. Add pineapple chunks, bell peppers, onion, ginger, and garlic to the skillet. Cook until the vegetables are just tender, about 3 minutes. Tip: Keep the veggies crisp for texture contrast.
6. Return the pork to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to let the flavors meld. Tip: A final toss ensures every piece is saucy and delicious.

Kick back and enjoy the symphony of flavors in this dish—the crispy pork, the sweet and tangy sauce, and the crunch of fresh veggies. Serve it over a bed of steamed jasmine rice or alongside some stir-fried greens for a meal that’s as colorful as it is comforting.

Hainanese Pork Chop

Kicking off today’s culinary adventure, I’m thrilled to share a dish that’s close to my heart—Hainanese Pork Chop. It’s a recipe that brings back memories of my first trip to Singapore, where the aromatic blend of spices and the succulent pork left an indelible mark on my palate. Let’s dive into creating this masterpiece at home, shall we?

Ingredients

• 1 lb boneless pork chops, about 1/2 inch thick
• 1/2 cup all-purpose flour, for a light, crispy coating
• 2 large eggs, beaten to a smooth consistency
• 1 cup panko breadcrumbs, for that irresistible crunch
• 1/4 cup vegetable oil, for frying to golden perfection
• 1 tbsp soy sauce, rich and umami-packed
• 1 tsp garlic powder, for a hint of warmth
• 1/2 tsp white pepper, finely ground for subtle heat
• 1/2 cup water, to adjust sauce consistency

Instructions

1. Begin by seasoning the pork chops evenly with soy sauce, garlic powder, and white pepper. Let them marinate for at least 15 minutes to absorb all the flavors.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each pork chop in flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs.
4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully add the breaded pork chops, frying for about 3-4 minutes per side until golden brown and crispy.
5. Transfer the fried pork chops to a wire rack to drain any excess oil, keeping them crispy.
6. In the same skillet, pour in water to deglaze, scraping up any browned bits for extra flavor. Simmer for a minute to create a light sauce.
7. Serve the pork chops hot, drizzled with the pan sauce. The contrast between the crispy exterior and tender, juicy meat is simply divine. Pair it with steamed rice and a side of pickled vegetables for a complete meal that’s bursting with flavors and textures.

Out of the kitchen and onto your plate, this Hainanese Pork Chop is a testament to the beauty of simple ingredients transformed into something extraordinary. The crispy panko crust gives way to succulent pork, while the light sauce ties everything together with its savory depth. It’s a dish that’s sure to impress, whether it’s a weeknight dinner or a special occasion.

Thai Pork Laab Salad

Gathering around the table for a meal that’s both vibrant and flavorful is one of my greatest joys, and this Thai Pork Laab Salad is a dish that never fails to impress. It’s a perfect blend of spicy, tangy, and fresh, making it an ideal choice for those days when you’re craving something light yet satisfying.

Ingredients

• 1 lb ground pork, preferably lean for a lighter texture
• 2 tbsp fish sauce, for that authentic umami punch
• 1 tbsp lime juice, freshly squeezed for the brightest flavor
• 1 tsp chili flakes, adjust based on your heat preference
• 1/2 cup mint leaves, roughly chopped for a refreshing burst
• 1/2 cup cilantro, finely chopped to add a herby depth
• 1/4 cup green onions, thinly sliced for a mild sharpness
• 1 tbsp toasted rice powder, for a nutty crunch

Instructions

1. Heat a large skillet over medium-high heat and add the ground pork. Cook, breaking it apart with a spoon, until no pink remains, about 5-7 minutes.
2. While the pork cooks, whisk together the fish sauce and lime juice in a small bowl. This will be your dressing, so make sure it’s well combined.
3. Once the pork is cooked, remove from heat and let it cool slightly. Then, toss it with the dressing until evenly coated.
4. Add the chili flakes, mint, cilantro, green onions, and toasted rice powder to the pork. Gently mix everything together to distribute the flavors and textures evenly.
5. Let the salad sit for about 5 minutes before serving to allow the flavors to meld together beautifully.

Ready to dive in? This Thai Pork Laab Salad offers a delightful contrast of textures, from the tender pork to the crunchy rice powder, all tied together with a zesty dressing. Serve it on a bed of crisp lettuce leaves for an extra refreshing bite or alongside steamed jasmine rice for a more filling meal.

Vietnamese Pork Banh Mi

Oh, the joy of biting into a crispy, flavorful Vietnamese Pork Banh Mi! It’s a sandwich that takes me back to the bustling streets of Hanoi every time I make it at home. The combination of savory pork, pickled veggies, and that crusty baguette is simply irresistible.

Ingredients

• 1 lb pork shoulder, thinly sliced into strips
• 1/4 cup soy sauce, rich and dark
• 2 tbsp fish sauce, pungent and savory
• 1 tbsp honey, sweet and sticky
• 2 cloves garlic, minced to aromatic perfection
• 1 tbsp fresh ginger, grated for a zesty kick
• 1/2 cup carrots, julienned into crisp matchsticks
• 1/2 cup daikon radish, julienned for a peppery crunch
• 1/4 cup rice vinegar, for a tangy pickling liquid
• 1 tbsp sugar, to balance the acidity
• 1 baguette, crusty on the outside, soft inside
• 1/4 cup mayonnaise, creamy and rich
• 1/4 cup cilantro leaves, fresh and fragrant
• 1 jalapeño, thinly sliced for a spicy touch

Instructions

1. In a bowl, combine the pork shoulder with soy sauce, fish sauce, honey, garlic, and ginger. Marinate for at least 30 minutes, or overnight for deeper flavor.
2. While the pork marinates, mix carrots, daikon, rice vinegar, and sugar in another bowl. Let sit for 30 minutes to pickle, stirring occasionally.
3. Heat a large skillet over medium-high heat. Add the marinated pork and cook for 5-7 minutes, until browned and cooked through.
4. Slice the baguette lengthwise, but not all the way through, and toast lightly until the exterior is crispy.
5. Spread mayonnaise on both sides of the baguette. Layer the cooked pork, pickled vegetables, cilantro, and jalapeño slices inside.
6. Press the sandwich gently to compact the fillings, then slice into individual servings.

Perfectly balanced between savory, sweet, and spicy, this Banh Mi is a textural dream with every bite. Serve it with a side of crispy sweet potato fries for an unbeatable combo.

Korean Pork Bibimbap

Sometimes, all I crave is a bowl that’s bursting with flavors and textures, and that’s exactly what Korean Pork Bibimbap delivers. It’s a dish that’s close to my heart, reminding me of the first time I tried it at a tiny eatery in Seoul, where the vibrant colors and the sizzling sound of the stone bowl captivated me before I even took the first bite.

Ingredients

• 1 cup short-grain white rice, rinsed until the water runs clear
• 1 tablespoon toasted sesame oil, with its nutty aroma
• 1 tablespoon vegetable oil, for a neutral cooking base
• 1/2 pound pork shoulder, thinly sliced into bite-sized pieces
• 2 tablespoons soy sauce, for that deep umami flavor
• 1 tablespoon gochujang (Korean chili paste), for a spicy kick
• 1 teaspoon sugar, to balance the heat
• 2 cloves garlic, minced, for a pungent depth
• 1 cup spinach, blanched and squeezed dry
• 1 carrot, julienned into thin strips
• 1/2 cucumber, thinly sliced for a refreshing crunch
• 2 eggs, fried sunny-side up with runny yolks
• 1 tablespoon sesame seeds, lightly toasted for garnish

Instructions

1. Cook the rinsed rice in a rice cooker or pot according to package instructions until fluffy and tender.
2. Heat the toasted sesame oil and vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the thinly sliced pork shoulder to the skillet, stirring occasionally, until browned and cooked through, about 5 minutes.
4. In a small bowl, whisk together the soy sauce, gochujang, sugar, and minced garlic to create the marinade.
5. Pour the marinade over the cooked pork, stirring to coat evenly, and cook for an additional 2 minutes to let the flavors meld.
6. Arrange the blanched spinach, julienned carrot, and sliced cucumber around the edges of a serving bowl, creating sections for each vegetable.
7. Spoon the cooked rice into the center of the bowl, then top with the marinated pork.
8. Carefully place the fried eggs on top of the pork, ensuring the yolks remain runny.
9. Sprinkle the toasted sesame seeds over the dish for a final touch of texture and flavor.

This dish is a symphony of textures, from the creamy yolk blending into the rice to the crisp vegetables and tender pork. Try serving it in a hot stone bowl for an authentic experience, where the rice gets delightfully crispy at the bottom.

Japanese Pork Tonkatsu

Today, I stumbled upon a recipe that brought back memories of my first trip to Japan, where the crispy, golden exterior of Tonkatsu caught my eye at a bustling street market. It’s a dish that’s simple yet so satisfying, perfect for those days when you crave something fried but still want to keep it classy.

Ingredients

• 2 boneless pork chops, about 1 inch thick
• 1 cup panko breadcrumbs, for that extra crunch
• 1/2 cup all-purpose flour, finely sifted
• 2 large farm-fresh eggs, beaten until smooth
• 1/2 tsp sea salt, for a subtle briny kick
• 1/4 tsp freshly ground black pepper, for a bit of heat
• 1 cup vegetable oil, for deep frying to golden perfection
• 1 tbsp tonkatsu sauce, rich and tangy

Instructions

1. Place each pork chop between two sheets of plastic wrap and gently pound to 1/2 inch thickness for even cooking.
2. Season both sides of the pork with sea salt and freshly ground black pepper, ensuring every bite is flavorful.
3. Dredge each pork chop in the sifted flour, shaking off any excess to avoid clumping.
4. Dip the floured pork into the beaten eggs, coating thoroughly for the breadcrumbs to adhere.
5. Press each pork chop into the panko breadcrumbs, ensuring an even, crispy coating on all sides.
6. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F, perfect for frying without burning.
7. Fry the pork chops for about 5-6 minutes on each side, or until they’re a deep golden brown and crispy.
8. Remove the tonkatsu from the oil and let it drain on a wire rack to keep it crispy, not soggy.
9. Slice the tonkatsu into strips and serve immediately with a drizzle of tonkatsu sauce for that authentic flavor.

Perfectly crispy on the outside and tender on the inside, this Japanese Pork Tonkatsu is a delightful contrast of textures. Serve it over a bed of shredded cabbage for a refreshing crunch or alongside steamed rice to soak up all that delicious tonkatsu sauce.

Conclusion

Luscious and varied, this roundup of 21 Asian ground pork recipes offers something for every taste and occasion. Whether you’re craving something spicy, sweet, or savory, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love by pinning it on Pinterest for fellow food enthusiasts to discover. Happy cooking!