Recipe

Modern Ground Pork Recipe

A 25-minute, weeknight-friendly ground pork bowl with a glossy garlic-ginger sauce, crisp-edged pork, and a bright lime finish. Big flavor, minimal drama.

By Matt Campbell

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4.8

A real photo of a skillet filled with crispy browned ground pork in a glossy garlic-ginger sauce, with scallions and sesame seeds on top

Jump to Recipe

Ground pork is the weeknight MVP that does not get enough love. It browns fast, takes on flavor like a sponge, and it can go from “what is for dinner” panic to actual crispy, saucy goodness in under half an hour.

This modern ground pork recipe leans into contrast: browned edges, a sticky-savory sauce, and a little pop of acid at the end. It is built for busy nights, picky-ish eaters, and anyone who wants something that tastes like you tried harder than you did.

A real photo of a bowl of rice topped with saucy ground pork, quick cucumber ribbons, and sliced scallions

Why It Works

Crisp edges, not steamed pork: we spread the meat out and leave it alone so it browns properly.
Fast sauce that tastes layered: soy sauce, honey, garlic, and ginger give you salty, sweet, and aromatic in one go.
Bright finish: a squeeze of fresh lime at the end keeps it from tasting heavy.
Flexible serving: rice bowls, lettuce wraps, noodles, or meal prep containers all work.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Cool the pork mixture, then store in an airtight container for up to 4 days.

Freeze: Freeze the cooked pork and sauce for up to 2 months. Thaw overnight in the fridge for best texture.

Reheat: Warm in a skillet over medium with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring in between. Add a fresh squeeze of lime after reheating to wake it back up.

Meal prep tip: Keep cucumbers and herbs separate until serving so they stay crisp.

Common Questions

FAQ

What kind of ground pork should I buy?

Regular ground pork (not extra-lean) gives the best flavor and browning. If your pork is very lean, add an extra teaspoon of oil to help it crisp.

Can I make this less sweet?

Yes. Cut the honey to 1 tablespoon, or swap it for 1 tablespoon brown sugar and stop there. You can also add more lime juice at the end to balance sweetness.

Is this spicy?

Only if you want it to be. The base recipe is mild. Add red pepper flakes, sriracha, or chili crisp for heat.

Can I swap the protein?

Absolutely. Ground turkey and ground chicken work great. Ground beef works too, but it will taste richer and less “bright,” so do not skip the lime.

How do I keep the pork from getting watery?

Use a hot pan, do not overcrowd, and let the pork sit untouched for a couple minutes to brown. If you see a lot of liquid, keep cooking until it reduces before adding the sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal)
Wooden spoon or spatula
Microplane or grater (for ginger and garlic, optional but helpful)
Small bowl for mixing sauce
Knife and cutting board

This is the kind of dinner I make when I want something that tastes like takeout, but I also want to be in sweatpants by 7:30. I started cooking ground pork a lot when I realized it does one magic trick better than most meats: it browns fast and stays juicy.

The first time I nailed the “leave it alone and let it crisp” part, I actually paused mid-bite. You know that moment when the edges are caramelized, the sauce clings, and you suddenly feel like your kitchen is a competent place? That is this recipe for me. Minimal ingredients, maximum payoff, and plenty of room to improvise.