Mark and I adore the flavors of Asian food — spicy, a little sweet, and fresh. Garlic, ginger, and chili paste find their way into our meals at least once a week. This recipe, using extremely affordable pastured ground pork, has become one of our staples! We make a large batch, enough to last us for a few days, as the leftovers just improve with some time in the fridge. This is my version, based on a recipe found in this great cookbook, Koreatown.

You can serve this in a million different ways!
Some ideas:
– On toasted buns with a side of kimchi
– As a component in a Rice Bowl (white sticky rice, raw and cooked veggies, meat)
– Spooned over a big bowl of sauteed vegetables (my personal favorite, as I limit grains and carbs.)
Korean Sloppy Joe
2 lb ground pork
2 inch knob of ginger, grated
10 garlic cloves, chopped
10 tablespoons gochugang (Fermented Chili Paste)
2 tbsp sesame oil
2 tbsp sugar, maple syrup, honey, or Swerve
2 tbsp soy sauce
1 tsp black pepper
2 tbsp cooking fat/oil
2 cups onion, diced

1. Mix ginger, garlic, gochugang, sesame oil, soy sauce, sugar, and black pepper together *I throw all these ingredients into food processor to make it quick, and then mix with the pork in a bowl, but you can easily do it by hand as well.* Mix with the pork in a large bowl. Marinate at least 2 hours, or preferable overnight, in the refrigerator.

2. When ready to cook, heat a large cast iron skillet over high heat with your cooking fat. When it’s hot, saute the diced onions until soft. Add the marinated pork and saute, stirring frequently, just until fully cooked through, about 10 minutes. Taste and salt, as needed

3. Enjoy on a toasted bun, as part of a rice bowl, or scoop over sauteed vegetables.