Are you looking for a ground pork recipe that’s ready in thirty minutes and packed with Asian flavors? Then you need to try Easy Ground Pork Stir Fry! Delicious ground pork, with a hint of herb and chili — you’ll surely be asking for more!
This ground pork stir fry is perfect when you want something quick without skimping on flavors.
Every bite is a perfect balance of pork flavor, herb, and spice — no doubt it will become a favorite for your weeknight dinners.
IF YOU WANT MORE EASY STIR FRY RECIPES, YOU WILL LIKE THESE POSTS!
- Ground pork – sometimes called ‘minced pork’ in other parts of the world; make sure it’s not frozen.
- Chili – I strongly suggest using a mix of red and green when making ground pork stir fry.
- Garlic – at least five cloves, more, if you love garlic.
- Soy sauce – I always use light soy sauce.
- Sugar – regular granulated sugar is all you need for this minced pork recipe.
- Oil – canola or sunflower oil would be great.
- Sweet basil – note that sweet basil is different from holy basil or Italian basil.
Start preparing your minced pork stir fry by using a mortar and pestle to crush the chili and garlic cloves (photo 1).
If you want to turn it into a fine paste, it’s up to you.
Place the wok or skillet on medium heat.
Pour the oil into the wok (photo 2).
Once the oil is ready, add the chilis and garlic mix (photo 3).
Cook for at least a minute or until the garlic becomes fragrant.
Add the ground pork (photo 4).
Adjust the heat to medium-high.
Mix the minced pork regularly and cook until it’s almost done — it typically takes eight to ten minutes.
Add the sugar and soy sauce (photo 5).
Add the sweet basil (photo 6).
Mix to combine and cook for about two minutes.
Transfer your minced pork stir fry into plates and serve.
- If you have a low tolerance for chili, make sure you use less than what I have indicated for this ground pork recipe — two pieces instead of four is a good start.
- There is no need to tear the leaves of the sweet basil. Instead, add them directly into the ground pork, and they will shrink once cooked.
- Feel free to add salt if you think the pork is not salty enough.
I typically don’t because the saltiness coming from the soy sauce is enough for my taste.
- Bird’s eye. Smaller in size, but an excellent alternative to the longer chili, and sometimes, easier to find.
- Food processor. Depending on how much chili and garlic you intend to use, you can use a food processor to turn them into a paste instead of a mortar and pestle.
- Fish sauce. If you have fish sauce on hand, use it instead of salt to adjust the seasoning of the ground pork.
How do I serve this?
It needs to be paired with another dish that’s almost neutral in flavor.
The simpler the dish, the better match it is for this minced pork dish because it will not overpower the flavor of the meat.
When in doubt, do what I generally do —- serve it with steamed white rice.
So how about it? Give this easy minced pork stir fry a try one of these nights!
*Originally published in Food and Journeys.
IF YOU WANT MORE DELICIOUS RECIPES FOR WEEKNIGHTS, THEN CHECK OUT THESE POSTS!
Easy Ground Pork Stir Fry
- Mortar & pestle
- Measuring spoons
- Rubber spatula
- 3 to 4 pieces chili (mix of red and green)
- 5 cloves garlic
- 3 tbsp oil
- 1 pound ground pork/minced pork (about 500 grams)
- 1 & 1/2 to 2 tbsp soy sauce
- 2 tsp sugar
- 3 & 1/2 ounces sweet basil (about 100 grams)
- Use a mortar and pestle to grind the chili and garlic. (Note: It's up to you if you want to turn it into a fine paste.)
- Place the wok or skillet on medium heat.
- Pour the oil into the wok.
- Once the oil is ready, add the mix of chilis and garlic.
- Cook for at least 1 minute or until the garlic becomes fragrant.
- Add the minced pork.
- Adjust the heat to medium-high.
- Mix the ground pork regularly and cook until it's almost done — it typically takes 8 to 10 minutes.
- Add the sugar, soy sauce, and sweet basil.
- Mix to combine and continue cooking for about 2 minutes.
- Transfer into plates.
- Serve your ground pork stir fry with steamed white rice, if desired.
- Cook’s Tip #1: If you have a low tolerance for spice, make sure you use less than what I have indicated for this ground pork recipe — two pieces instead of four is a good start.
- Cook’s Tip #2: There is no need to tear the leaves of the herb. Just add them directly into the ground pork, and they will shrink when cooked.
- Cook’s Tip #3: Do not hesitate to add salt (or fish sauce) if you think the minced pork is not seasoned correctly.