Lately, I’ve had a serious thing for ground pork.
We mostly only buy ground pork for our favourite potstickers. But lately I’ve been curious about using it for other things – mainly Asian dishes. You all know how much I love me some Asian food.
Are Brussels sprouts still in season? They’re in the grocery stores here, at least. Hopefully you can get them… wherever you are!
- 1 lb ground pork
- 1 tsp sesame oil
- Pepper, to taste
- 1 tbsp soy sauce
- 3 tsp minced garlic
- Oil, as needed
- 1 red onion, chopped
- 2 tbsps minced fresh ginger
- 2 lbs small Brussels sprouts, ends trimmed, halved
- 4 tbsps mirin
- 3 tbsps black bean sauce
- ¾ cup chicken broth mixed with 1 tsp cornstarch
- Mix ground pork with sesame oil, ground black pepper, soy sauce and garlic. Heat a large frying pan with a little oil. Add pork and cook through. Remove meat to a bowl. Add onion and ginger to the pan, and cook until onions start to soften. Add Brussels sprouts and mirin. Stir, cooking until Brussels sprouts start to soften but are still crisp. Stir in black bean sauce. Return cooked pork back to the pan. Slowly pour in chicken stock-cornstarch mixture. Allow to simmer and thicken for a minute or two. Serve with rice.
Adapted from Rasa Malaysia