I’ve made variations of this pork mince recipe depending on what’s in the fridge. Pork mince is a staple in my kitchen for a stir fry, simmered pork, meatballs, dumplings and larb. Pork (quality and gaminess) varies in cities and countries, I prefer eating pork with less gaminess in taste/smell. While in Melbourne I like Hagens Organic Pork or the pork from Great Asia Food Store on Little Bourke.

When I make Pork Dumplings, I always set aside some of the filling for a dish like this. Simmered pork mince pairs well with rice or noodles and is a great way to use up whatever is needs cooking in the fridge. Like an onion or a handful of green beans :)

Rehydrated dried shrimp is a yummy add on - fry with onions and aromatics before adding pork etc.

**Refined sugar free and Gluten free option - sub soy/taré with Tamari.