I think pork is the most versitile meat. I buy massive pork shoulders, probably 15 lb or so, cut it up into meal size portions, wrap it and freeze it. This pork will be with some leftover chicken fried rice I made a few days ago. I thawed, rinsed and patted dry the pork, put it in a 9x9 pan, and threw in a mire poix, which is 2 parts onion, 1 part carrot, 1 part celery. I only had a little onion, but with pork I actually like a heavier about of carrots. The celery chop all of it, even the leaves as they are flavor too.
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