I was happily making a Deb Perlman recipe (via Bon Appetit, not the SK blog) for ground pork and asparagus when I realized we were out of chili crisp! And, while I think it really would have been best with the chili crisp, sriracha stood in just fine. Served with rice and a soupcon of regret. Ground pork really leaves ground beef in the dust.
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