#groundpork

[city-calling]

🍲 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.

📷 Follow me on instagram!

[aclearjob]

#dinner tonight is #dandan #noodles with #chinesebroccoli and #groundpork (at River Rat HQ) https://www.instagram.com/p/CR7YVuUF0R3/?utm_medium=tumblr

[rayredspider]

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

Fried Pork Dumplings - Pork Recipe

[destroyedsimming]

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

Randy Odenwald

[askjeon]

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

Randy Odenwald

[useus124]

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

Randy Odenwald

[laguerradidomani]

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

Mined Land Rehab

[akharding91]

A comforting and flavorful dish featuring creamy noodles with savory garlic and hoisin-infused ground pork, cooked to perfection in a slow cooker.

Ingredients: 1 lb ground pork. 8 oz instant noodles. 4 cloves garlic, minced. 1/4 cup hoisin sauce. 2 cups chicken broth. 1 cup heavy cream. Salt and pepper to taste. Green onions, chopped for garnish.

Instructions: In a skillet, brown the ground pork over medium heat until cooked through. Add minced garlic and hoisin sauce to the skillet, stirring well to combine. Transfer the pork mixture to the slow cooker. Add instant noodles on top of the pork mixture. Pour chicken broth and heavy cream over the noodles. Season with salt and pepper to taste. Cover and cook on low for 3-4 hours or until noodles are tender. Stir well before serving. Garnish with chopped green onions.

Prep Time: 15 minutes

Cook Time: 240 minutes

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