Garlic Sriracha Pork Stir Fry


  • 1 lb Meyer Heritage Duroc Ground Pork
  • 1 tbsp Canola oil
  • 2 cloves Garlic (minced)
  • 1/2 Red onion (thinly sliced)
  • 1 Chinese eggplant (or small eggplant, cut lengthwise into quarters and then 3/4 inch chunks)
  • 6 Sweet baby peppers (stem removed and cut into quarters lengthwise)
  • 1/4 cup Low-sodium soy sauce
  • 2 tbsps Brown sugar (packed)
  • 4 tsps Sriracha sauce
  • 8 ozs Frozen petite green beans
  • 1/2 cup Fresh cilantro (chopped, for garnish)


1. In a large skillet or wok over medium-high, brown ground pork, breaking up with a wooden spoon, add garlic and sauté for additional 3 minutes. Transfer to a plate and set aside.

2. Return pan to high heat and warm oil. Sauté onion eggplant and peppers for 5 minutes until charred and soft.

3. In a bowl mix soy sauce, brown sugar, and sriracha until smooth.

4. Add browned pork back to pan along with the sauce and mix until well coated. Add beans and heat through.

5. Remove from heat, garnish with cilantro, and serve.

(Courtesy of the National Pork Board, Des Moines, Iowa USA)