Spicy Hoosier Momma Pork Stir-Fry

Looking for a simple stir-fry that is packed with flavor? All you have to do is marinate your favorite stir-fry meat in Hoosier Momma Bloody Mary mix. We prefer the spicy version because it is oh-so-good-and-spicy) for a few hours, then toss into a wok with some veggies. Spicy Hoosier Momma pork stir-fry makes for a great tasting meal in no time at all!
Spicy Hoosier Momma Pork Stir-FryFor even more heat in my spicy Hoosier Momma pork stir-fry I added a few (long) squirts of Sriracha hot sauce. You can use any hot sauce you like, or leave it out. Or add a few chopped jalapenos in with the vegetables when you cook them. Nothing wrong with a little kick.

Also try my Mongolian stir-fry sauce.

Spicy Hoosier Momma Pork Stir-Fry

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings 4 servings
Author Mike

Ingredients

  • 1 pork tenderloin trimmed, cut into bite-sized pieces
  • 1-2 cups Spicy Hoosier Momma Bloody Mary mix
  • Splash of vegetable oil
  • 1/2 green bell pepper diced
  • 1/2 yellow bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 medium Vidalia or sweet onion diced
  • Kosher salt and freshly ground black pepper to taste
  • Sriracha sauce to taste
  • Cooked rice warmed, for serving

Instructions

  • Place the cut pork tenderloin pieces into a resealable bag or container.
  • Add enough Spicy Hoosier Momma Bloody Mary mix to cover the meat. Seal and toss to coat. Refrigerate for 12 hours.
  • Heat a wok over high heat.
  • Add oil and heat.
  • Remove pork from marinade and shake off excess. Add to the wok and cook until starting to brown.
  • Add peppers and onion and a few pinches of salt and pepper and saute until just starting to soften.
  • Add Sriracha to taste and stir.
  • Continue cooking until vegetables are almost tender, stirring often.
  • Serve over warmed cooked rice with a few more squirts of Sriracha.

Hawaiian Pork Burger

This Hawaiian pork burger is exactly why we should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat. I could’ve opted to grill the pineapple, but I love the taste of fresh pineapple just as it is. That sweet flavor along with the tangy BBQ sauce really went along well with the slightly herby patties.
Hawaiian Pork BurgersI’d make these Hawaiian pork burgers again. And again. I do recommend using a BBQ sauce with a slight smoky flavor. And a little spiciness wouldn’t hurt either since you’ve got that wonderfully sweet pineapple slice to contrast it.

Also try my super-crazy-good pork burgers.

Hawaiian Pork Burger

Course Main
Cuisine American
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 servings

Ingredients

  • 1 pound ground pork
  • 1/4 cup minced green onion green parts only
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Pinch freshly ground black pepper
  • Vegetable oil
  • 4 pineapple rings
  • 1/4 cup BBQ sauce
  • 4 burger buns
  • 4 green leaf lettuce leaves
  • 4 slices smoked ham sandwich meat

Instructions

  • In a large bowl combine the pork, green onion, ginger, allspice, and pepper.
  • Form into 4 equally-sized patties. Place on wax paper and refrigerate for up 2 hours.
  • Fire up your grill. Clean the grates well.
  • Lightly oil the outsides of the patties. Not much, just a bit so they don't stick.
  • Grill the patties on one side for 5 minutes.
  • Flip and continue cooking until done, reaching at least 145 F internally. I took mine to 160 F because some folks still aren't used to pink pork even though it's fine to consume.
  • Optionally, brush the patties with BBQ sauce and grill the pineapple rings. I find grilled pineapple rings to be prone to falling apart unless cooked on a griddle, so I usually skip grilling them.
  • Remove the patties and let rest for 5 minutes.
  • Meanwhile, toast your buns if desired.
  • Assemble the burgers by brushing BBQ sauce on the inside of the buns.
  • Top the bottom bun with the ham, followed by the lettuce and pineapple.
  • Add the pork burger and serve.

Asian Pork Burgers

I could’ve just left off the lettuce because these Asian pork burgers require absolutely nothing else to make them even more fantastic. Every bite is packed with tender, juicy pork. Teriyaki and soy sauces and ginger bring that Asian-inspired taste. Add a few vegetables and you have what might just be the perfect pork burger.
Asian Pork BurgersI substituted a hot pepper instead of adding bell pepper. I wanted a little heat in my burgers. Nothing too overpowering. You can also just add a few pinches of red pepper flake if you want a little kick. But don’t leave out the vegetables. They add not only flavor but moisture, which pork needs.

Also try my maple mustard pork burgers. They’re crazy good too.

Asian Pork Burgers

These burgers are so packed with flavor that they really don't require any toppings.
Course Main
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8 servings
Author Mike

Ingredients

  • 2 pounds ground pork
  • 1 small apple peeled, cored, finely chopped
  • 1/2 red onion finely chopped
  • 1/2 green or red bell pepper finely chopped (I substituted a small chili pepper)
  • 1/4 cup teriyaki sauce
  • 1/4 cup apple cider
  • 1 teaspoon ground ginger
  • 1/2 cup bread crumbs
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon soy sauce
  • 8 hamburger buns

Instructions

  • Place the pork in a large bowl.
  • Add the remaining ingredients except for the buns.
  • Divide into 8 equally-sized portions and form into patties.
  • Wrap in wax paper and refrigerate for 30 minutes.
  • Fire up your grill.
  • Grill the burgers for 5 minutes then flip and continue grilling until done (160 F internal temperature).
  • Toast the buns, if desired.
  • Serve.