Known as “the BTS sandwich” and named for a cashier’s favorite K-pop band, this sandwich with flat-style Korean meatballs is Aramark Chef Ben Stambaugh’s way to “hit every taste bud,” he says.

University of North Texas Chef Andrew Klipsch uses ground pork for dumplings, bao buns and more.

Klipsch recommends mixing ground pork with a very lean protein like deer or mutton to cut the grease factor. Another idea for meatloaf: chorizo.

Morrison Living’s Brian Brooks led a successful cooking demo recently with lettuce wrapped around a pork filling that’s been simmered with coconut milk and fish sauce.

A kind of Latin-flavored sloppy joe meat mixture, picadillo with ground pork, green olives and aromatics is becoming a signature of Texas Christian University’s Sodexo team, especially when it’s baked into a plantain casserole with mozzarella cheese.

This mashup from California Avocados goes the extra mile: Latin chorizo sausage meets California avocados in an egg roll that’s just as much inspired by Chinese food as it is The Cheesecake Factory.

Although this looks like a creamy soup, it’s actually dairy free. Developed by Chef Juliet Greene for California Walnuts, this recipe uses pureed walnut “cream” and meatballs in a blend of ground pork and crushed walnut.