Sure, you've had pork tacos, but have you simmered the pork in coconut milk and pineapple juice? That, with a heady spice mix, means this pork mixture is interesting enough to eat again, and again, all week long—and flexible enough to not just sit in a tortilla.
Here's how to turn this one recipe into a week of meals:
Set yourself up for the week by making the following over the weekend:
- 2 batches of Coconut-Lime Pork
- A pot of quinoa
And stock up on the following ingredients for your weeknight cooking:
- medium-grain rice
- bok choy
- button mushrooms
- cream cheese
- asiago cheese
- chickpeas and/or cannellini beans
- spinach and/or Swiss chard
- red peppers
- poblano chiles
- wonton wrappers
And now, how to put it all together:
Inspired by this Scallion and Coconut Rice with Pork, serve the pork on a bed of fresh warm rice with bok choy.
Stuff a few button mushrooms with the ground pork filling along with cream cheese finished with a sprinkle of asiago cheese.
When in doubt, make a fluffy frittata filled with chickpeas or cannellini beans, spinach or Swiss chard, and ground pork. Add smoked paprika and caramelized red peppers for more heat.
Inspired by this Roasted Sausage, Chard, and Cannellini Beans, roast a pan of Swiss chard or spinach with cannellini beans or chickpeas and mix in the ground pork instead of the sausage.
Make a sort of Southwestern Quinoa Salad with pork, black beans, tomatoes, feta, and poblano chiles.
Wrap your left over pork and black beans in wonton wrappers along with shredded carrots or even cabbage if you like. Pan fry the filled wraps to make Filipino Egg Rolls.
- With the ingredients on hand, you're on a few motions away from a quesadillas—or enchiladas.
What other ways do you like to prepare ground pork? Let us know in the comments below!