Ground Pork

Fiery kimchi stew with chewy hand-torn noodles is Korean comfort food at its finest.

Versatile dumpling wrappers eat like noodles when cooked in the hot broth.

Chili crisp and tahini team up to create a savory, spicy sauce for ground pork, snappy asparagus, and nutty soba noodles.

Make this spicy rigatoni your new go-to Sunday sauce. The meaty sauce has a host of flavor enhancers not often found in traditional sugos. 

A hit of warming Chinese five-spice powder adds coziness to this versatile (and quick!) stir-fry that plays equally well on the holiday table.

An aromatic pork filling and finishing scoop of chile crisp make this homey wonton soup as flavorful as it is comforting.

We stripped these Italian-style meatballs down to the most essential elements for weeknight realness.

Get major bang for your buck with these juicy pork-and-zucchini-filled pastries. Cheap, easy, satisfying, they’re not just finger foods—they’re the main event. 

This rich main nods to Korean Chinese jajangmyeon and ragù Bolognese, relying on fermented black bean paste (jajang) for earthy backbone to the meaty sauce.

Biscuits and gravy, reimagined by L.A.’s Yangban Society to feature lofty buttermilk biscuits with rich curry gravy made with curry roux blocks (kare).

These little parcels have a juicy pork and kimchi filling, crispy bottoms, and the words “weekend cooking project” written all over them.

Did someone say weeknight meatballs? Juicy pork meatballs, nestled in a fiery, creamy harissa-coconut sauce, are ready in under an hour.

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight. 

Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.

When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.

Layers of ragù and béchamel are all that is right in this world.

Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.