Best Ginger Ground Pork Recipes

GINGER GROUND PORK

Steps:

• Heat oil in wok.
• Add first 3 ingredients till fragrant.
• Add ground pork; cook till no pink.
• Add yellow onion cook about 2 minutes.
• Add green onions; cook another 2 minutes.
• Add cilantro and fish sauce; cook 1 more minute.
• When cooking last 3 ingredients, use your judgment on how you like the firmness of them--you might want to cook more or less. I like mine a little firmer.
• Serve with jasmine rice.

FRIED RICE WITH GINGER, HOISIN, AND SESAME. (GROUND BEEF, PORK , OR TURKEY OPTIONAL)

Steps:

• 1. Melt butter in saucepan over medium heat. Add uncooked rice and cook till toasted, stirring occasionally.
• 2. Add water and bring to a boil. Reduce heat, cover and simmer for 15 minutes until tender.
• 3. While riuce is cooking, mix hoisin sauce, barbecue sauce, peanut butter, soy sauce,garlic, and ginger. Set aside.
• 4. When rice is done cooking, heat sesame oil in wok over medium-high heat. When it begins to smoke add onion and cook till clear.
• 5. Add carrot and cook for 1 - 2 minutes. Add rice and stir for 2 minutes.
• 6. Add broccoli and pea pods,cook and stir for 1 - 2 minutes.
• 7. Move eveything to side of the wok and put beaten eggs in middle of wok and scramble till done.
• 8 Stir into rice mix. Sprinkle with sesame seeds.
• **** If you choose to add meat , scramble it and add to step 5

BRAISED PORK BELLY WITH JUNIPER AND GINGER BEER OVER STONE GROUND GRITS

Steps:

• For the pork belly: Combine the olive oil, juniper berries, rosemary, sage and thyme in a mixing bowl. Add the pork belly, cover, and let marinate in the refrigerator for at least 3 hours or up to 6 hours.
• Preheat the oven to 375 degrees F.
• Heat a heavy-bottomed pan over medium heat. Remove the belly from the marinade (reserve the marinade) and sprinkle liberally with salt and pepper. Coat the pan with the vegetable oil and carefully sear on both sides until well browned. Remove the belly and reserve.
• Add the celery, bay leaves, carrots, garlic, onions and reserved marinade into the pan and cook until the vegetables are lightly browned. Pour in the wine to deglaze, followed by the ginger beer, and then scrape the pan to release the browned bits. Add the stock and the belly, cover, and braise in the oven until fork tender, about 3 hours (time will vary depending on the size of the belly).
• For the grits: Combine the milk and stock in a pot. Bring to a boil, and then reduce to a simmer and slowly whisk in the grits. Simmer, stirring often, until tender, about 45 minutes. Stir in the butter, and season with salt and pepper.
• Remove the pork belly from the braising liquid. Strain the liquid through a fine mesh sieve into a saucepan. Skim all the fat from the surface, and then cook over medium-high heat until reduced by 40 percent.
• Before serving, gently reheat the pork belly in the jus. Serve over the grits and pour a little jus over. Toss the arugula with a little lemon juice and olive oil and place on top.
• This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

GROUND PORK AND PEACH TACOS WITH GINGER BROWN RICE

Steps:

• Mix reserved peach juice with garlic, honey, salt, and pepper. Combine marinade with ground pork and chill for 10 minutes. Dice 1/2 cup peaches and set aside.
• Keep tortillas warm in a pan over low heat or in the oven.
• Heat a saute pan over medium heat and grease with cooking spray. Drain marinade from pork and discard. Add pork to pan and cook until browned, 5 to 7 minutes. An instant-read thermometer inserted into the meat should read 145 degrees F (63 degrees C).
• Add ginger to cooked brown rice and mix well. Assemble tacos by adding arugula, red cabbage, rice, pork, goat cheese, and diced peaches to the tortillas.