Spicy ground pork with ginger, lime, peppers, and green beans from A Recipe for Cooking (page 178) by Cal Peternell

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Notes about this recipe

  • Totallywired on February 11, 2019

    More than the sum of its parts, resulting in pork that is deeply flavoured, with good lingering heat. The sort of thing you forget you have in the fridge and then keep helping yourself to more.

  • Kduncan on December 21, 2018

    Even doubling the spices in the mixture, we found it didn't have that much taste (my taster pork mixture seemed okay, but overall it was bland). Other than that it was easy to prep and cook. Probably won't cook again.

  • infotrop on January 11, 2018

    A good suggestion to fry a little patty of the pork mixture so you can taste and adjust seasonings. I added more heat. I served over rice and skipped the green beans and served with roasted tomatoes with a light pesto topping. That added some moisture to the plate.

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