#groundpork

🍲 Minced pork, chickpeas and pickled vegetable noodles with spicy broth from 📍 Hao Noodle and Tea on Avenue of the Americas. At first glance, it may seem like an odd combination of noodle toppings, but it's a delicious Chongqing classic!

💸It's pricier than what I usually go for at $14, but the establishment itself is quite fancy and would be a good place to invite guests visiting the city looking for Chinese food in Greenwich Village.

Delicious pork pot stickers filled with a savory mixture of ground pork, Napa cabbage, and flavorful seasonings. Perfect for a tasty appetizer or a satisfying meal.

Ingredients: 1 lb ground pork. 2 cups finely chopped Napa cabbage. 3 green onions, finely chopped. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1/4 cup soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon sugar. 1/2 teaspoon black pepper. 1 package round dumpling wrappers. Water for sealing wrappers. 2 tablespoons vegetable oil for cooking.

Instructions: In a large bowl, combine ground pork, Napa cabbage, green onions, garlic, and ginger. In a small bowl, mix soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Add the sauce to the pork mixture and mix well. Place a small spoonful of the pork mixture onto a dumpling wrapper. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half, pressing the edges to seal and form a half-moon shape. Repeat with the remaining wrappers and filling. Heat vegetable oil in a large skillet over medium-high heat. Place pot stickers in the skillet, flat side down, and cook until the bottoms are golden brown. Pour 1/4 cup of water into the skillet, cover, and steam until the dumplings are cooked through. Serve hot with soy sauce for dipping.

Prep Time: 30 minutes

Cook Time: 15 minutes

Crunchy goodness of crispy pork dumplings with this mouthwatering Asian snack recipe.

Rou Jia Mo is a popular Chinese street food known for its flavorful and savory filling stuffed inside soft flatbreads. This stir-fry version combines ground pork, colorful bell peppers, and carrots with a tasty sauce, all served inside warm Chinese flatbreads.

Ingredients: 1 lb ground pork. 2 cloves garlic, minced. 1 small onion, finely chopped. 2 tablespoons vegetable oil. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 carrot, julienned. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 teaspoon Chinese five-spice powder. Salt and pepper to taste. 4 Chinese flatbreads mo, for serving.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic to the heated oil and saut until the onions become translucent and fragrant. When the ground pork is browned and thoroughly cooked, add it to the skillet and stir-fry it. Add the green bell pepper, red bell pepper, and chopped carrots. Simmer the veggies for a few minutes, or until they begin to get tender. Combine the soy sauce, hoisin sauce, and powdered Chinese five spice in a small bowl. After pouring the sauce mixture over the pork and veggies, stir-fry for an additional few minutes, or until everything is heated through and thoroughly coated. To taste, add salt and pepper for seasoning. The Chinese flatbreads mo should be warmed in a pan or microwave until they are pliable and soft before serving. Split the flatbreads in half, then fill each with the pork and vegetable mixture that has been stir-fried. When the filled flatbreads are wrapped in foil or parchment paper, they're ready to eat! Savor your mouthwatering Chinese stir-fry, Rou Jia Mo!

Prep Time: 15 minutes

Cook Time: 15 minutes

Rou Jia Mo is a popular Chinese street food known for its flavorful and savory filling stuffed inside soft flatbreads. This stir-fry version combines ground pork, colorful bell peppers, and carrots with a tasty sauce, all served inside warm Chinese flatbreads.

Ingredients: 1 lb ground pork. 2 cloves garlic, minced. 1 small onion, finely chopped. 2 tablespoons vegetable oil. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 carrot, julienned. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 teaspoon Chinese five-spice powder. Salt and pepper to taste. 4 Chinese flatbreads mo, for serving.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic to the heated oil and saut until the onions become translucent and fragrant. When the ground pork is browned and thoroughly cooked, add it to the skillet and stir-fry it. Add the green bell pepper, red bell pepper, and chopped carrots. Simmer the veggies for a few minutes, or until they begin to get tender. Combine the soy sauce, hoisin sauce, and powdered Chinese five spice in a small bowl. After pouring the sauce mixture over the pork and veggies, stir-fry for an additional few minutes, or until everything is heated through and thoroughly coated. To taste, add salt and pepper for seasoning. The Chinese flatbreads mo should be warmed in a pan or microwave until they are pliable and soft before serving. Split the flatbreads in half, then fill each with the pork and vegetable mixture that has been stir-fried. When the filled flatbreads are wrapped in foil or parchment paper, they're ready to eat! Savor your mouthwatering Chinese stir-fry, Rou Jia Mo!

Prep Time: 15 minutes

Cook Time: 15 minutes

Rou Jia Mo is a popular Chinese street food known for its flavorful and savory filling stuffed inside soft flatbreads. This stir-fry version combines ground pork, colorful bell peppers, and carrots with a tasty sauce, all served inside warm Chinese flatbreads.

Ingredients: 1 lb ground pork. 2 cloves garlic, minced. 1 small onion, finely chopped. 2 tablespoons vegetable oil. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 carrot, julienned. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 teaspoon Chinese five-spice powder. Salt and pepper to taste. 4 Chinese flatbreads mo, for serving.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic to the heated oil and saut until the onions become translucent and fragrant. When the ground pork is browned and thoroughly cooked, add it to the skillet and stir-fry it. Add the green bell pepper, red bell pepper, and chopped carrots. Simmer the veggies for a few minutes, or until they begin to get tender. Combine the soy sauce, hoisin sauce, and powdered Chinese five spice in a small bowl. After pouring the sauce mixture over the pork and veggies, stir-fry for an additional few minutes, or until everything is heated through and thoroughly coated. To taste, add salt and pepper for seasoning. The Chinese flatbreads mo should be warmed in a pan or microwave until they are pliable and soft before serving. Split the flatbreads in half, then fill each with the pork and vegetable mixture that has been stir-fried. When the filled flatbreads are wrapped in foil or parchment paper, they're ready to eat! Savor your mouthwatering Chinese stir-fry, Rou Jia Mo!

Prep Time: 15 minutes

Cook Time: 15 minutes

The Autoimmune Protocol AIP diet is ideal for people who follow this make-ahead breakfast casserole. Full of flavor from butternut squash, kale, and ground pork, it's a filling and healthy breakfast option that can be made ahead of time for hectic mornings.

Ingredients: 2 lbs ground pork. 2 cups diced butternut squash. 2 cups chopped kale. 1 cup diced onion. 1 cup diced bell pepper. 6 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried oregano. 1 tsp sea salt. 1/2 tsp black pepper omit for AIP. 8 large eggs. 1/2 cup coconut milk. 2 tbsp coconut oil, melted. 1 tbsp apple cider vinegar.

Instructions: Preheat oven to 375F 190C. Grease a 9x13 inch baking dish with coconut oil. In a skillet over medium heat, cook ground pork until browned. Remove from skillet and set aside. In the same skillet, add diced butternut squash and cook until slightly softened, about 5 minutes. Add diced onion, bell pepper, and minced garlic to the skillet. Cook until vegetables are tender, about 5 minutes. Stir in chopped kale, dried thyme, dried oregano, sea salt, and black pepper if using. Cook until kale is wilted. In a large bowl, whisk together eggs, coconut milk, melted coconut oil, and apple cider vinegar. Spread the cooked pork evenly in the prepared baking dish. Top with the cooked vegetable mixture. Pour the egg mixture over the top. Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are golden brown. Allow the casserole to cool slightly before slicing and serving. Enjoy warm or refrigerate for later consumption.

Prep Time: 20 minutes

Cook Time: 30 minutes