Ideas for ground pork?
There's a really great sustainable hog farm near me and I've tried several of their cuts of meat (the bacon is so good!). This week, I bought ground pork. I'm just re-incorporating meat into my diet after a few years of vegetarianism - does anyone have any delicious ideas for what to do with ground pork?
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20 Comments:
Ma po tofu!
toastykitten at 10:19PM on 09/22/07
Dumplings!
Bevo4 at 10:34PM on 09/22/07
pork-burgers ( check out the recipe in the current Saveur)
fried rice
chili
sauted w/ ginger,garlic, scallion, and tossed with cooked asian noodles
tacos
tiny meatballs in broth ( italian wedding soup)
coolname at 11:13PM on 09/22/07
Mario mentioned a favorite of mine, albondigas (mexican meatballs) I usually use a Rick Bayless recipe but the internet is loaded with them.
Make a nice chipotle sause to go with them (the smokiness is very good) get a can of chipoltles in adobo and use some of the canned liquid.
I also like to make chinese steamed dumplings with ground pork. They are fabulous.
JerzeeTomato at 2:34AM on 09/23/07
Porketta! Mix a tablespoon of Wegman's Porketta seasoning into a pound of ground pork. Make four patties and fry them just like hamburgers. Place one on a potato bread bun (I like Martin's), add some chopped onion and spicy mustard, and you've got a great sandwich!
1stmakearoux at 10:50AM on 09/23/07
1st make that sounds very good. I think I will make that. But with picked onions and sharp cheddar. Oh golly I drooled.
JerzeeTomato at 3:27PM on 09/23/07
Stuffed cabbage with a lemony sweet and sour tomato sauce to nap it.
Then after you eat it you will need a warm quilt as a sauce with a soft couch to nap you.
Karen Resta at 7:08PM on 09/23/07
Make a pork, peanut butter, garlic, ginger sauce for noodles - sorta Asian but definitely quick, satisfying week night dinner.
JerzeeTomato - will you share your recipe for steamed dumplings? If they are the kind you get in dim sum restaurants, they are wonderful!
Stephanie at 10:31PM on 09/23/07
Thanks for the great ideas! I have a can of adobo chipotles in the pantry, I may have to try albondigas. But I'm glad I have some in the freezer too, for another one of the suggestions.
Littlebluesiren at 10:31PM on 09/23/07
Tortiere (or tourtiere), a traditional French Canadian meat pie. It is usually served for Christmas or New Years. It is so easy and tasty, it makes a great Saturday supper dish.
Library Lady at 10:56AM on 09/24/07
Yes, an Asian style noodle dish, like Stephanie said, is a great use of pork. I like mine topped with sliced mustard greens and unsalted peanuts. I've also cooked pork in tons of garlic and ginger and put it inside wontons.
Also, I make a sausage and broccoli pizza that my husband loves.
Kelly Spitzer at 1:01PM on 09/24/07
breakfast sausage patties with lots of fresh sage
sawyerriley at 1:41PM on 09/24/07
Manicotti, meatballs, dirty rice, meat pies
malenky at 5:26PM on 09/24/07
My favorite use of ground pork is this Cook's Illustrated recipe for:
Gyoza (Japanese Potstickers)
Filling
3 cups minced napa cabbage leaves
3/4 teaspoon table salt
3/4 pound ground pork
6 tablespoons minced scallions (about 4 medium scallions, white and green parts)
1/8 teaspoon ground black pepper
4 teaspoons soy sauce
1 1/2 teaspoons grated fresh ginger
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
2 egg whites , lightly beaten
24 gyoza wrappers , round, (about 4 inches diameter)
4 teaspoons vegetable oil
1. Toss cabbage and salt in colander or mesh strainer set over medium bowl. Let stand until cabbage begins to wilt, about 20 minutes; press cabbage gently with rubber spatula to squeeze out excess moisture. Combine cabbage and all other filling ingredients in medium bowl and mix thoroughly. Cover bowl with plastic wrap and refrigerate until mixture is cold, at least 30 minutes and up to 24 hours.
2. Place 4 wrappers flat on work surface (keep remaining wrappers covered with plastic wrap). Following illustration 1, above, place one slightly rounded tablespoon filling in center of each wrapper. Using pastry brush or fingertip, moisten edge of wrapper with water. Fold each wrapper in half; starting in center and working toward outside edges, pinch edges together firmly to seal, pressing out any air pockets (illustrations 2 and 3). Position each dumpling on its side and gently flatten, pressing down on seam to make sure it lies flat against work surface (illustration 4). Repeat to form 24 dumplings. (Filled dumplings can be refrigerated overnight in single layer on baking sheet wrapped tightly with plastic wrap.)
3. Add 2 teaspoons oil to 12-inch nonstick skillet and quickly spread oil with paper towel to distribute evenly. Arrange 12 dumplings in skillet, lying flat on one side, with all seams facing same direction, overlapping just slightly, if necessary. Place skillet over medium-high heat and cook, without moving, until dumplings are golden brown on bottoms, about 5 minutes. Reduce heat to low, add 1/2 cup water to skillet, and cover immediately. Cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet and increase heat to medium-high; cook, without stirring, until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Turn off burner and slide dumplings from skillet onto double layer paper towels, browned side down, to blot excess oil. Transfer to platter and serve immediately with Scallion Dipping Sauce (soy sauce, rice vinegar, sesame oil, and scallions to taste). Let skillet cool until just warm, then wipe skillet clean and repeat with remaining dumplings and oil.
Dominic
the zen kitchen
dvchurch at 9:06PM on 09/24/07
Bacon/Parmesan Pork Burgers: http://seriouslygood.kdweeks.com/2006/06/baconparmesan-pork-burger.html
Kevin at 12:19PM on 09/25/07
I like to use ground pork for mini meatballs to serve with rotini and a quick red sauce. I put ground parm cheese, italian herb mix, some fresh bread crumbs, salt, pepper and some chopped fresh parsley. If it seems a bit dry I add an egg. I bake these on a cookie sheet for 20 min at 350 F. Many times after I pull them from the oven, I add them to the sauce and let the sauce simmer on low for a few minutes.
Shels01 at 10:18PM on 09/25/07
Chili Verde aka Green Chili, especially since tomatillos are in season.
I prefer it with chunks of pork, but many people across Colorado make it with ground pork. Good, tasty, delicious, hearty stuff, especially with a bowl of rice. YUM.
Ann at 8:14AM on 09/26/07
ground pork burgers (a la mark bittman with fennel seed and plenty of garlic) are a delicious way to say farwell to summer - top them with rings of grilled bell pepper and sweet onions. they're also super-juicy, so a good piece of absorbent bread doesn't hurt either.
emmab at 8:53AM on 09/26/07
Natchitoches Meat Pies. I'll be cooking a few come this weekend.
Much like ever culture has a flat bread of some sort, they also all have a meat pie. I highly recommend the ones from Lasyone's if you're down that way, but otherwise theres a few good recipes on the net.
relapse at 4:34PM on 09/26/07
Ants in a tree: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23995,00.html?rsrc=search
tacroy80 at 4:08PM on 09/27/07