Ground pork is one of those ingredients that most people walk right past at the grocery store. And honestly? That’s a mistake they regret the second they try this recipe.
This Spicy Ground Pork Stir-Fry with Garlic Rice is the kind of dinner that gets made on a Tuesday and then requested again by Friday. It’s fast, it’s deeply savory, and it hits a level of flavor that feels like it took way more effort than it actually did.
If you’ve ever thought ground pork was the boring cousin of ground beef, you’re about to change your mind completely. 😏
What You’ll Need
For the Ground Pork Stir-Fry:
- 1 lb (450g) ground pork
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon chili garlic sauce (like Huy Fong)
- 1 teaspoon sugar
- 1 tablespoon neutral oil (avocado or vegetable)
- 5 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 3 green onions, thinly sliced (whites and greens separated)
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1 teaspoon cornstarch + 2 tablespoons water (for the slurry)
- Sesame seeds for garnish
- Fresh cilantro for garnish
For the Garlic Rice:
- 2 cups jasmine rice, cooked
- 3 cloves garlic, minced
- 1 tablespoon butter
- Salt to taste
Tools You’ll Need
- Large wok or wide skillet (12-inch minimum)
- Wooden spoon or silicone spatula
- Sharp chef’s knife and cutting board
- Fine grater or microplane (for the ginger)
- Small mixing bowl (for the sauce)
- Rice cooker or medium saucepan
- Measuring spoons
- Tongs
Pro Tips
These come from making this recipe more times than I can count, so take note before you start cooking.
- Don’t skip the fish sauce. It sounds intimidating and yes, it smells strong in the bottle. But it’s what gives this dish that deep, savory backbone that makes people ask “what’s in this?!” every single time.
- Get your pan screaming hot before the pork goes in. Medium heat will steam the meat instead of sear it. High heat = caramelized, slightly crispy bits of pork = absolute perfection.
- Mix your sauce before you start cooking. Once everything hits that hot pan, things move fast. Having your sauce already mixed in a bowl saves you from standing there frantically measuring while your garlic burns.
- Break up the pork into small crumbles as it cooks. The smaller the pieces, the better the sauce coats every single bite. Use your spatula aggressively here.
- Taste and adjust at the end. Every brand of soy sauce and fish sauce is a little different in saltiness. Always taste before serving and add a pinch of sugar if it’s too salty, or a little more chili garlic sauce if you want more heat.
The Full Instructions
Step 1: Make the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, hoisin sauce, sesame oil, chili garlic sauce, and sugar.
Set it aside. You’ll thank yourself for this in about 8 minutes.
Step 2: Cook the Garlic Rice
In a skillet over medium heat, melt the butter and add the minced garlic. Cook for 1 minute until fragrant.
Add your cooked jasmine rice and toss to coat. Season with salt and keep warm on low heat while you make the stir-fry.
Step 3: Sear the Ground Pork
Heat a large wok or skillet over high heat. Add your neutral oil and let it get hot — about 30 seconds.
Add the ground pork in a single layer. Don’t touch it for 2 minutes. Let it sear and get golden on the bottom. Then start breaking it apart and stirring.
Cook until no longer pink and you see those beautifully browned, caramelized bits, about 5-6 minutes total.
Step 4: Add the Aromatics
Push the pork to one side of the pan. Add a tiny splash of oil to the empty side and add the white parts of your green onions, garlic, and ginger.
Stir those around for about 60 seconds until incredibly fragrant. Then mix everything together.
Step 5: Add the Vegetables
Toss in the red bell pepper and purple cabbage. Stir-fry for 2-3 minutes. You want the vegetables slightly softened but still with a little crunch.
Step 6: Pour in the Sauce
Pour your pre-mixed sauce over everything. Toss to coat.
Add the cornstarch slurry (cornstarch mixed with water) and stir constantly for 1-2 minutes. The sauce will thicken up and cling to the pork like a dream.
Step 7: Plate and Garnish
Serve over the garlic rice. Top with the green parts of the green onions, sesame seeds, and fresh cilantro.
Eat immediately. Seriously, don’t wait.
Substitutions and Variations
- No ground pork? Ground turkey or ground chicken works well. The flavor is a bit lighter, but the sauce carries it.
- Make it vegetarian: Sub in crumbled firm tofu or finely chopped mushrooms (cremini or shiitake). Use mushroom soy sauce instead of fish sauce.
- No oyster sauce? Use an extra tablespoon of hoisin sauce instead.
- Want more heat? Add a thinly sliced Thai chili or a teaspoon of red pepper flakes when you add the garlic.
- Swap the rice: This is equally incredible over ramen noodles, glass noodles, or even cauliflower rice if you’re keeping it low-carb.
- Add eggs: Scramble 2 eggs into the pork mixture right before adding the vegetables. It adds protein and makes the dish even more filling.
Make-Ahead Tips
- The sauce can be mixed and stored in the fridge up to 3 days ahead. Just give it a stir before using.
- The rice can be made 1-2 days ahead and stored covered in the fridge. Day-old rice actually stir-fries better because it’s drier.
- The vegetables can be prepped (sliced and stored in separate containers) up to 2 days ahead.
Nutritional Breakdown (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~480 |
| Protein | 28g |
| Carbohydrates | 45g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | ~900mg |
Based on 4 servings. Sodium varies depending on soy sauce brand.
Diet-friendly swaps:
- Lower sodium: Use low-sodium soy sauce and skip the fish sauce (add extra umami with a dash of Worcestershire instead)
- Gluten-free: Use tamari instead of soy sauce and gluten-free oyster sauce
- Dairy-free: Skip the butter in the garlic rice and use a neutral oil instead
Meal Pairing Suggestions
This dish is pretty much a complete meal on its own, but if you want to round out the table:
- Miso soup (takes 5 minutes and feels like a full restaurant experience)
- Cucumber salad with rice vinegar and sesame seeds
- Steamed edamame with flaky salt
- A cold Sapporo or Singha beer if you’re feeling celebratory 🍺
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
The flavor actually gets better overnight as everything sits together. The next-day lunch situation is genuinely something to look forward to.
To reheat: Add a splash of water (about 1-2 tablespoons) to a skillet over medium heat. Add your leftovers and stir until hot, about 3-4 minutes. This keeps everything from drying out.
Freezer: The pork mixture freezes really well for up to 2 months. Freeze it separately from the rice. Thaw overnight in the fridge and reheat as above.
FAQ
Can I use ground pork with a higher fat content?
Yes, and it’ll taste even better. A little more fat means more flavor and a richer sauce. Just drain any excess grease after browning if it seems like a lot.
My stir-fry is watery. What happened?
Two likely culprits: the pan wasn’t hot enough before you added the pork, or too many vegetables were added at once. A crowded pan steams instead of stir-frying. Make sure you’re using high heat the whole time.
Can I make this without a wok?
Absolutely. A wide, heavy skillet works just as well. Cast iron is actually incredible for this because of how well it holds heat.
Is fish sauce necessary?
It’s not strictly required, but it adds a layer of savory depth that’s hard to replicate. If you have a serious aversion to it, just add an extra tablespoon of soy sauce and a small squeeze of lime juice at the end.
How spicy is this?
With one tablespoon of chili garlic sauce, it’s got a medium kick — noticeable but not overwhelming. Dial it back to a teaspoon for mild, or double it if you like real heat.
What’s the best rice to use?
Jasmine rice is my go-to for this. It’s slightly sticky and fragrant, which pairs perfectly with the bold sauce. Long-grain white rice works too.
Wrapping Up
If your weeknight dinners have been feeling uninspired lately, this is the recipe that fixes that.
It’s fast enough for a Tuesday, flavorful enough to genuinely impress, and uses ingredients that cost less than a mediocre takeout order.
Ground pork has a way of soaking up bold flavors better than almost any other protein — and once you make this, I think you’ll start reaching for it a lot more often.
Give it a try this week and come back to leave a comment below. I’d love to hear how it turned out for you, any tweaks you made, or questions you have. 🙌
