Ground Pork

These juicy grilled pork burgers amped up with the flavors of a classic banh mi are built to fuel your next backyard bash.

Ideal for weekend meal prep or a speedy weeknight dinner, these ground beef taco bowls keep things simple while being both versatile and delicious.

A quicker version of Ukrainian holubtsi, with cabbage, pork, and rice—no rolling required.

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

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

Thick, tangy banana ketchup is key to this savory-sweet spaghetti, which features hot dogs, ground pork, and marinara as the base of a Bolognese-style sauce.

Teamed up with chips, this dip is the most popular snack in town. Or be like us and call it dinner.

Spice up your weeknight stir-fry game with tender ground meat, chewy rice cakes, and crunchy bell peppers in a bold red curry sauce.

With a few time-saving tricks, spoon-tender meatballs can be yours in about an hour.

A savory medley wrapped up in fresh and delicate Vietnamese rice rolls.

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 chili crisp make this homey wonton soup as flavorful as it is comforting.

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 peppers stuffed with beef and pork take a page from Italian American grandmothers. They are delightfully old-school—and we wouldn’t want them any other way.