If there’s one thing I’ve learned as a mom, it’s that ground meat—whether it’s chicken, beef, or pork—is almost always a hit at the dinner table.
My son loves it, and I think it’s because ground meat is easier to chew, packed with flavor, and works perfectly in so many dishes. Plus, it cooks quickly, which is a lifesaver on busy evenings!
Today, I want to share a list of easy ground pork recipes that moms like us can whip up in no time. From flavorful Asian-inspired dishes like Chinese dumplings or Korean bowls to comforting Italian classics like spaghetti with meat sauce, there’s something here for everyone. And of course, I’ve included a few of my favorite Filipino recipes that bring back childhood memories.
Ground pork is such a versatile ingredient. Whether you’re craving something light and fresh like a Thai lettuce wrap or hearty and cozy like a Filipino giniling, you’ll find these recipes are simple to prepare and full of love.
Ready to add some new favorites to your dinner rotation? Let’s get cooking!
Imagine a dish that feels like home—a hearty, flavorful ground pork stew with potatoes, carrots, and a tomato-based sauce. Filipino giniling is quick to cook, full of flavor, and pairs perfectly with steamed rice. It’s one of those dishes I turn to when I need something easy and comforting that the whole family will love.
Ingredients:
- 500 g ground pork
- 1 tbsp oil (vegetable or olive)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium potatoes, diced
- 1 large carrot, diced
- 1/2 cup tomato sauce
- 1 cup water or chicken broth
- 1/4 cup green peas (optional)
- 2 tbsp soy sauce
- 1 tbsp fish sauce (patis)
- Salt and pepper, to taste
- Optional: raisins or sliced boiled eggs for garnish
Instructions:
- Cook the pork: Heat oil in a large pan over medium heat. Add ground pork and cook until browned. Remove from the pan and set aside.
- Sauté aromatics: In the same pan, sauté garlic and onion until fragrant and softened.
- Simmer with sauce: Return the ground pork to the pan, then add tomato sauce, water or broth, and soy sauce. Stir well and bring to a gentle simmer.
- Add vegetables: Stir in potatoes and carrots. Cover and cook for about 10 minutes, or until the vegetables are tender. Add green peas in the last few minutes of cooking.
- Season and garnish: Stir in fish sauce and adjust seasoning with salt and pepper. Add raisins or garnish with boiled eggs if desired.
- Serve: Serve hot over a bed of steamed rice for a hearty, delicious meal.
2. Minced Pork Menudo
If you love giniling, you’ll love menudo too! It’s quite similar but with a few extra ingredients that make it even more flavorful and hearty. This Filipino classic features ground pork simmered in a rich tomato-based sauce, paired with tender potatoes, carrots, and the special addition of liver (optional for those who love that extra depth of flavor). Menudo is one of those dishes that feels like a celebration—it’s comforting, colorful, and always a family favorite.
Ingredients:
- 500 g ground pork
- 1 tbsp oil (vegetable or olive)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 small can liver spread
- 2 medium potatoes, diced
- 1 large carrot, diced
- 1/2 cup tomato sauce
- 1 cup water or chicken broth
- 1/4 cup green peas
- 2 tbsp soy sauce
- 1 tbsp fish sauce (patis)
- 1/4 cup raisins
- 1 small red bell pepper, diced
- Salt and pepper, to taste
Instructions:
- Brown the pork: Heat oil in a large pan over medium heat. Add ground pork and cook until browned. Remove from the pan and set aside.
- Sauté aromatics: In the same pan, sauté garlic and onion until soft and fragrant. If using liver, add it next and cook until just browned.
- Combine and simmer: Return the ground pork to the pan. Stir in tomato sauce, water or broth, soy sauce, and fish sauce. Bring to a gentle simmer.
- Add vegetables: Toss in potatoes and carrots, cover, and let simmer for 10–15 minutes or until the vegetables are tender.
- Finish with flavor: Stir in green peas, raisins, and bell pepper. Let it cook for another 5 minutes to combine all the flavors. Adjust seasoning with salt and pepper.
- Serve: Serve hot over steamed rice for a hearty, flavorful meal.
3. Lumpiang Shanghai (Filipino Spring Rolls)
If there’s one dish that’s always a hit at gatherings, it’s Lumpiang Shanghai! These crispy, golden spring rolls are packed with savory ground pork, a medley of vegetables, and just the right amount of seasoning. No Filipino party is complete without lumpia—it’s always a crowd favorite! But the best part is, lumpia isn’t just for special occasions; it’s so easy to make, you can enjoy it for dinner anytime. You can even prepare a big batch ahead of time, freeze them, and fry them up whenever you’re ready. With just a little effort, you’ll have crispy, golden rolls that are perfect for any meal or snack!
Ingredients:
- 500 g ground pork
- 1 medium carrot, finely grated
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 egg, beaten
- 1/4 cup kinchay or continental parsley
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 20–25 lumpia wrappers
- Oil, for frying
- Sweet chili sauce, for dipping
Instructions:
- Prepare the filling: In a large bowl, combine ground pork, grated carrot, onion, garlic, egg, breadcrumbs, soy sauce, salt, and pepper. Mix everything together until well combined.
- Assemble the rolls: Lay a lumpia wrapper flat on a clean surface with one corner facing you (like a diamond). Place about 1 tablespoon of the filling near the corner closest to you and shape it into a thin log. Fold the corner over the filling, roll it tightly halfway, fold in the sides, and continue rolling. Seal the edge with a dab of water. Repeat until all the filling is used.
- Fry the rolls: Heat oil in a deep pan or skillet over medium heat. Once the oil is hot, carefully fry the lumpia in batches, turning occasionally, until they’re golden brown and crispy (about 5–7 minutes). Remove and drain on paper towels.
- Serve: Arrange the lumpia on a plate and serve hot with sweet chili sauce for dipping.
4. Homemade Pork Longganisa (Filipino Sweet Sausage)
Longganisa is the ultimate Filipino breakfast food. Pair it with garlic fried rice, sunny-side-up eggs, and maybe a little vinegar for dipping, and you’ve got a meal that feels like home. In the Philippines, we don’t usually make longganisa from scratch because it’s so easy to buy from markets or stores. But when I moved to Australia and started craving it, I decided to try making my own—and let me tell you, it’s much easier than I thought!
The best part about homemade longganisa? It’s free from preservatives and you can adjust the sweetness and garlic flavor to your liking. Once you try making it, you’ll see just how simple and rewarding it is to have this nostalgic dish right at your table, wherever you are.
Homemade pork longganisa is a game-changer when you’re far from home and missing those familiar flavors. It’s simple, flavorful, and always hits the spot—whether it’s for breakfast or even as a quick dinner idea.
Ingredients:
- 500 g ground pork (with a bit of fat for juiciness)
- 6 cloves garlic, finely minced
- 1/4 cup brown sugar
- 1 tbsp vinegar (white or cane vinegar)
- 1 tbsp soy sauce
- 1 tsp ground pepper
- 1 tsp salt
- Optional: natural sausage casings (or leave it skinless)
Instructions:
- Mix the ingredients: In a large bowl, combine ground pork, garlic, brown sugar, vinegar, soy sauce, ground pepper, and salt. Mix everything thoroughly until well incorporated.
- Shape the sausages: If using sausage casings, stuff the mixture into the casings and twist into 2- to 3-inch links. If leaving it skinless, shape the mixture into small logs or patties, about 2–3 inches long. Place them on a tray lined with parchment paper.
- Chill or freeze: Cover the longganisa and let it chill in the refrigerator for at least 2 hours to allow the flavors to develop. If making a large batch, you can freeze them for longer storage.
- Cook: Heat a little oil in a frying pan over medium heat. Add the longganisa and cook until browned on all sides, about 10–15 minutes. If frozen, no need to thaw—just cook over low heat first to ensure it cooks through.
- Serve: Serve with garlic fried rice, eggs, and a side of vinegar with a bit of garlic and chili for dipping.
5. Tortang Giniling (Ground Pork Omelette)
Tortang Giniling is a simple yet hearty dish that’s a lifesaver for busy mornings or when you need to reinvent leftovers. Growing up, if we didn’t finish the giniling (ground pork sautéed with veggies) from the day before, my mom would just add eggs to it the next day, and voilà—a delicious new meal! This dish is quick, budget-friendly, and perfect for any time of the day.
The soft eggs mixed with the savory ground pork create a comforting combo that pairs perfectly with a warm plate of rice. It’s a humble dish that truly feels like home.
Ingredients:
- 1 cup cooked giniling (or freshly sautéed ground pork)
- (For fresh giniling: 250 g ground pork, 1 small carrot diced, 1 potato diced, 1 small onion, 2 cloves garlic, soy sauce, salt, and pepper)
- 3 large eggs, beaten
- 1/4 cup milk (optional, for fluffier eggs)
- 1 tbsp oil (vegetable or coconut)
- Salt and pepper, to taste
Instructions:
- Prepare the giniling: If using leftover giniling, reheat it slightly. If making fresh giniling, sauté ground pork with garlic and onions, then add diced carrots and potatoes. Season with soy sauce, salt, and pepper, and cook until tender. Let it cool slightly before using.
- Mix the eggs: In a bowl, beat the eggs and mix in the milk, if using. Add the giniling and stir until evenly combined. Season with a pinch of salt and pepper.
- Cook the omelette: Heat oil in a frying pan over medium heat. Pour the giniling-egg mixture into the pan, spreading it evenly. Cook for about 3–5 minutes on one side, then carefully flip (you can use a plate to help) and cook the other side for another 2–3 minutes, or until the eggs are fully set and golden brown.
- Serve: Slice into wedges and serve hot with steamed rice and a side of ketchup for dipping.
6. Pork Soboro Don
I made this the other day, and let me tell you—it’s probably the easiest ground pork recipe out there! It’s very similar to teriyaki, with a sweet and savory sauce that’s perfect over a bowl of steaming rice. Pork Soboro Don is colorful, comforting, and super quick to whip up, making it a great meal for busy days.
This Pork Soboro Don is a lifesaver when you want a quick, flavorful meal that’s also colorful and fun to eat. It’s perfect for adults and kids alike!
Ingredients:
- 250 g (1/2 lb) ground pork
- 2 tbsp soy sauce
- 1 tbsp mirin (or substitute with 1 tsp sugar + 1 tbsp water)
- 1 tbsp sake (optional, or use water)
- 1 tbsp sugar
- 1 clove garlic, minced
- 1/4 tsp grated ginger
- 2 large eggs, beaten
- 1/4 cup green beans or snow peas, chopped (blanched or steamed)
- Steamed rice (enough for 2 servings)
- Green onions and sesame seeds for garnish
Instructions:
- Cook the pork: Heat a non-stick skillet over medium heat. Add the ground pork and cook until browned and crumbly. Drain any excess fat, if needed.
- Make the sauce: Add soy sauce, mirin, sake, sugar, garlic, and ginger to the pan with the pork. Stir well and let it simmer for 2–3 minutes, or until the pork absorbs the sauce. Remove from heat and set aside.
- Prepare the eggs: In another pan, lightly scramble the beaten eggs over low heat until soft and fluffy.
- Assemble the dish: In a bowl, scoop some steamed rice and top with the seasoned pork, scrambled eggs, and green beans.
- Garnish and serve: Sprinkle green onions and sesame seeds on top for extra flavor. Serve warm and enjoy!
7. Ground Pork with Hoisin Sauce
This recipe is a lifesaver on busy days! Ground pork with hoisin sauce is quick, savory, and slightly sweet, making it a family favorite. The hoisin sauce adds a deep, rich flavor that pairs perfectly with rice or noodles. It’s one of those dishes you’ll want to make again and again!
Ingredients:
Instructions:
- Cook the pork: Heat a non-stick skillet over medium heat. Add the ground pork and cook until browned and crumbly. Drain any excess fat.
- Sauté the aromatics: Push the pork to one side of the pan. Add sesame oil, garlic, and onion to the empty space. Sauté until fragrant, then mix everything together.
- Add the vegetables: Stir in frozen veggies. Cook for 2–3 minutes, or until the vegetables are tender.
- Make the sauce: In a small bowl, mix hoisin sauce, soy sauce, oyster sauce, and grated ginger (if using). Pour the sauce over the pork and vegetables, stirring until everything is coated and heated through.
- Serve and garnish: Spoon the savory pork mixture over rice or noodles. Top with green onions and sesame seeds for an extra pop of flavor.
8. Swedish Meatballs with Ground Pork
Swedish meatballs are a cozy, comforting dish that feels like a hug on a plate. Made with ground pork and a creamy, flavorful gravy, this recipe is perfect for family dinners or even as a party dish. The best part? It’s surprisingly easy to make, and you can enjoy it over mashed potatoes, rice, or noodles.
Ingredients:
For the Meatballs:
- 250 g (1/2 lb) ground pork
- 250 g (1/2 lb) ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, grated
- 1 egg
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1/4 tsp black pepper
- 1 tbsp butter or oil (for frying)
For the Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tsp soy sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Prepare the meatballs: In a large bowl, combine ground pork, ground beef, breadcrumbs, milk, grated onion, egg, salt, nutmeg, allspice, and pepper. Mix until well combined. Roll the mixture into small, even-sized meatballs (about 1 inch in diameter).
- Cook the meatballs: Heat butter or oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5–7 minutes. Transfer to a plate and set aside.
- Make the gravy: In the same skillet, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1–2 minutes until it forms a smooth roux. Gradually whisk in the beef broth, making sure there are no lumps.
- Add the cream and seasonings: Stir in the heavy cream, soy sauce, and Dijon mustard. Simmer for 3–4 minutes until the gravy thickens. Season with salt and pepper to taste.
- Combine the meatballs and gravy: Return the meatballs to the skillet, making sure they are fully coated in the gravy. Simmer for another 5 minutes to allow the flavors to meld.
- Serve and enjoy: Serve the Swedish meatballs hot over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.
9. Filipino Embutido (Steamed Pork Roll)
Embutido has always been a special dish in our family, thanks to my Tita Fely. She’s the default person who takes charge of making it for every big occasion—birthdays, Christmas, New Year’s—you name it. Tita Fely doesn’t just make a small batch; she goes all out, ensuring every family gets their own embutido to take home after the gathering. It’s her love language, and every bite tastes like a celebration.
Ingredients:
- 500 g (1 lb) ground pork
- 1/2 cup breadcrumbs
- 1/2 cup grated cheese
- 1/4 cup raisins
- 1/4 cup sweet pickle relish
- 1/2 cup carrots, finely chopped or grated
- 1/2 cup bell pepper, finely chopped
- 1/2 cup onion, finely chopped
- 2 eggs
- 2 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Prepare the pork mixture: In a large bowl, combine ground pork, breadcrumbs, cheese, raisins, pickle relish, carrots, bell pepper, onion, eggs, ketchup, soy sauce, salt, and pepper. Mix well until fully combined.
- Assemble the embutido: Lay a sheet of aluminum foil (about 12×12 inches) flat on your counter. Place a portion of the pork mixture (about 1 cup) in the center and shape it into a rectangle, about 1/2 inch thick. Arrange the boiled egg slices and hotdog or sausage slices in a line down the middle of the pork mixture. Carefully roll the meat mixture over the filling, forming a log shape. Seal the log tightly with the foil, twisting the ends to secure. Repeat for the remaining mixture.
- Steam the embutido: Place the foil-wrapped logs in a steamer and steam over medium heat for 45–60 minutes, or until the embutido is cooked through.
- Cool and slice: Let the embutido cool before unwrapping the foil. Slice into rounds and serve warm or chilled.
- Optional browning: For a golden crust, you can fry the embutido slices in a bit of oil before serving.
10. Pork Chao Fan (Chowking-Style Fried Rice)
If you grew up in the Philippines, you know this dish! Chowking’s Pork Chao Fan is one of the tastiest, most filling, and budget-friendly meals you could grab. Back in the day, especially on petsa de peligro (the day before payday), this was our go-to. It’s delicious on its own, but you can level it up with toppings like siomai or lumpiang shanghai for an extra treat. Making it at home is easy, and the flavors are just as satisfying!
Ingredients:
- 3 cups cooked rice (day-old rice is best)
- 250 g (1/2 lb) ground pork
- 1/2 cup carrots, diced
- 1/2 cup green peas
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1/4 tsp ground black pepper
- 1 egg, scrambled and cut into small pieces
- Optional toppings: siomai, lumpiang shanghai, sliced spring onions, or fried garlic
Instructions:
- Cook the pork: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the ground pork and cook until browned, breaking it into small pieces. Season with a pinch of black pepper, then set aside.
- Sauté the aromatics: Using the same pan, add the remaining tablespoon of oil. Sauté the garlic and onion until fragrant and soft.
- Cook the vegetables: Toss in the carrots and green peas, stirring until the carrots are slightly tender, about 2–3 minutes.
- Combine the rice and pork: Add the cooked rice to the pan, breaking up any clumps. Pour in the soy sauce, oyster sauce, and sesame oil, stirring until the rice is evenly coated and heated through.
- Add the egg and mix: Stir in the scrambled egg pieces and the cooked pork. Toss everything together until all the flavors are combined. Adjust seasoning with additional soy sauce or black pepper to taste.
- Serve: Transfer to a serving dish and add your favorite toppings, like siomai, shanghai, or fried garlic.
Final Thoughts on Ground Pork Recipes
I love trying out new recipes from around the world, and these ground pork dishes are a perfect start! They’re simple, budget-friendly, and great for sharing with the whole family.
Whether it’s a Filipino classic or a recipe inspired by global flavors, there’s something so special about making meals that bring everyone together.
I hope these recipes inspire you to explore, cook, and enjoy new dishes with your loved ones.
