Tag Archives: pork

Asian-style Pork Meatball Stir Fry

Asian-style Pork Meatball Stir Fry

I enjoy cooking, I really do. But the past few weeks my husband & I have been running around most week nights, making our dinners seem more like after thoughts. So I promised my husband earlier this week that Friday night I would make something delicious for us. Not that he’s been complaining or anything, but he did share as part of our wedding ceremony how much he likes my cooking. So I don’t want to drop the ball only 4 months into our marriage!

I’ve had some ground pork in the freezer for like 3 weeks, waiting for both the inspiration & the time to use it. Friday was the night. I finally decided on meatballs.

I’ve been wanting to make stir fry for weeks now, but haven’t been able to find the noodles I like lately. Then, all of the sudden, I realized: Who needs noodles? I have a bunch of veggies in the freezer!

I’ve never made meatballs from scratch, so I looked up some recipes for inspiration & how-tos before coming up with my own 🙂

Asian-style Pork Meatball Stir fry

The meatballs were not terribly difficult to make! I think ground pork might be one of our new freezer staples.

Asian-style Pork Meatball Stirfry

I was tempted for a minute to just cook one giant meatball. But, then what would my husband eat?

While the meatballs were cooking, I made the sauce & cooked the frozen veggies. Once the sauce was done, I took it off the heat & put half of it in with the veggies to give them more flavor.


Once the meatballs were done, I combined everything.

Asian-style Pork Meatball Stir Fry

I thought I was going to have left overs, but this was sooo good we ate the whole thing! The sauce is sweet & spicy. The meatballs on their own have a nice savory flavor. I’m patting myself on the back for my new sauce & very first meatball recipe!


Asian-style Pork Meatball Stir Fry

Makes 24 meatballs

  • 1 pound ground pork
  • 1 large egg, beaten
  • 1/4 cup bread crumbs
  • 1/4 cup onion, finely chopped
  • 4 cloves garlic, pressed, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons butter
  • 1/4 teaspoon ground ginger
  • 1/4 cup sweet chili sauce
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • Sriracha sauce
  • Vegetables for stir fry
  • Sesame seeds (optional)

For meatballs:

  1. Heat the oven to 400°.
  2. Line a large baking sheet with foil & coat with butter (or use non stick spray).
  3. Combine the pork with the egg, bread crumbs, onion, 1 clove pressed garlic, salt, & pepper. Mix the pork mixture by hand until all ingredients are well blended.Shape the pork into meatballs & arrange them on the baking sheet.
  4. Bake for 15 to 20 minutes, until the meatballs are cooked through.

For sauce:

  1. Melt the butter in a saucepan over medium heat.
  2. Add the remaining 3 cloves of pressed garlic. Cook for about 1 minute while stirring continuously.
  3. Add the ground ginger, chili sauce, honey, soy sauce, and desired amount of Sriracha. Bring to a boil, then reduce heat and simmer for about 1 minute.

Putting the Stir Fry together:

  1. Cook vegetables in a large skillet. Once meatballs & sauce are done, combine with veggies in the skillet.
  2. Serve, sprinkle with sesame seeds, & enjoy!
In The New House Designs

Cuban Black Beans & Rice (Congri)

Cuban Black Beans & Rice - Congri

I’m not a big rice person. Maybe it’s from having to eat it all the time when I was little. Cubans eat rice only second to Asians (One of my old college roommates was Chinese-American & did not consider it a proper meal unless she had some white rice. She also had like this 6th sense ability to know when the rice cooker was done. I love her.) I like to make Cuban food when I’m cooking for people, and most of the time that includes rice. Especially in this case. My husband & I were going to visit some friends who had recently had a baby & bring them some lunch. We asked the new mom what she would prefer & she said rice would be great. So as you can see, I had to. Rice, rice, rice.

I was actually excited to make this recipe. We call it Congri. If you call it Moros, we can’t be friends. Just kidding! If you have no idea what either of those words means, we can still be friends & you learned something new.  My mom gave me this recipe, & I hadn’t made it in a long time. It was also the perfect excuse to break in our cast iron dutch over. The only thing is that I forget that when I took down the recipe from Mami, I was making it for a party. This recipe makes enough rice for like 15 people; 10 if they are big rice fans. Rice.

Cuban Black Beans & Rice - Congri

I gathered & prepped all my ingredients (in my pretty bowls, just for you guys) & got to work.

Cuban Black Beans & Rice - CongriThe first step is to sofreir  -sauté- your rice with oil & Sazón. Mami says this step opens up the rice kernels & makes them taste better. If nothing else, this will help keep the rice from sticking & season it evenly. I did this for just a few minutes until the oil was making a hissssss sound.

Next you add all the other ingredients. If you don’t know what Recaito is, it’s a mix of onions, roasted garlic, sweet peppers, green bell pepper, cubanelle pepper, cilantro, & culantro blended until smooth.


If you make your own beans for this recipe (the old fashioned way it’s supposed to be done), use the water you boil the beans in to make the rice – it gives it that traditional congri color. I didn’t do that. I used canned black beans that I drained & rinsed because the water inside the can is always yucky to me. This is why my rice came out kind of orangey instead of grey/black. My mom gets around this by adding a little bit of browning sauce. But I believe Congri should be judged not by the color of the rice, but by the content of the flavor.

Cuban Black Beans & Rice - Congri

Bring it to a boil, then to a simmer. The highs & lows of cooking. Cover & let simmer for 20 minutes.

Cuban Black Beans & Rice - Congri

After 20 minutes, stir it up. Simmer for 10 more minutes, & voila!

Cuban Black Beans & Rice - Congri

Even for someone who’s not a rice lover (me), this is delicious. I served it with some pork roast I threw in the crock pot with mojo, fresh garlic, & cumin (I don’t think it’s a coincidence that cumin & Cuban rhyme).

Cuban Black Beans & Rice - Congri


Makes 12 half-cup servings

  • 4 cups parboiled rice
  • 2 cans black beans, drained
  • 1 bell pepper
  • 3 strips cooked bacon
  • 2 packets of Sazón (3 tsp)
  • 2-3 tbsp Recaito
  • 6 cups water
  • 1-2 tbsp oil
  1. Sauté the uncooked rice in oil with the Sazón for a few minutes.
  2. Add the rest of the ingredients & bring to a boil.
  3. Once boiling, turn heat to low & cover. Simmer for 20 minutes.
  4. After 20 minutes, stir the rice until mixed evenly. Simmer for 10 more minutes.
  5. Serve & enjoy!

In The New House Designs