Chef Alex Ong loves to serve this comfort food to UMass students in the wintertime for a cozy, comforting warm up. It’s made with ground pork and tofu flavored with green onions, garlic, ginger and sesame oil.
Pork meatball sandwich
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.
Dumplings to devour
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University of North Texas Chef Andrew Klipsch uses ground pork for dumplings, bao buns and more.
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Klipsch recommends mixing ground pork with a very lean protein like deer or mutton to cut the grease factor. Another idea for meatloaf: chorizo.
Laotian lettuce wraps
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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.
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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.
Chorizo Cali avocado egg roll
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.
Pork-walnut meatballs in coconut-walnut soup
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.