Good things to do with ground pork?

Cafe Society
1

Due to lack of specificity on my part, Mr. Fries came home with one pound of ground pork that I’m not really sure what to do with.

We both really lurve Chinese pork dumplings, but they sound like a lot of work.

I’m envisioning some kind of inside-out dumplings . . . The pork cooked (perhaps in meatball form?) with scallions, garlic, and fresh ginger, maybe stir-fried with some finely chopped Napa cabbage, served over rice noodles.

Does anybody have a recipe like that? I guess I could probably just wing it . . . Any suggestions? And what’s that amazingly yummy sweet soy sauce stuff they serve with Chinese dumplings, anyway?

Or do you have another extraordinary ground pork recipe that I Simply Must Try?

2

Look up Ma-Po Tofu, heres one http://chinesefood.about.com/library/blrecipe246.htm I just love that stuff and it is pretty healthy with the high Tofu content.

3

Grandma usually uses half pork/half beef in her cabbage rolls. Same with her porcupines.

4

We make delicious lasagna with ground sausage. Cook the pork with some Italian spices and I bet you could do the same.

5

Can I come? I bet you could do the soy based sweet sauce with soy sauce and whatever jelly you have on hand…peach? apple? maybe add some red peeper flakes? a grating of that fresh ginger? or you could resort to a recipe…

6

Oh, for the love of . . . I meant to put this in Café Society, darn it! I should really stop posting . . . but then I’d have to do some real work, and who knows how I’ll manage to screw that up!

Thanks for the suggestions, all. Bippy’s recipe is interesting. It would never have occurred to me to marinate ground meat! Thanks for the ideas, smartini. Our grocery store has some ginger jelly . . . I’ve been looking for an excuse to get some. Seemed a bit intense to toast-slathering purposes, but mixed with some soy sauce . . .

7

This is what I popped in here to push, so I’ll second it. It’s also what Mrs. Shibb made for dinner. If you like it spicy then add some red chili sauce (on your plate).

8

Fry it w/ a finely chopped onion with a little salt and red chile powder. Eat it ‘taco style’ on corn or flour torillas w/ fresh advacado slices and chopped cilantro.

9

pork won-tons, mixing the meat with egg, chopped green onions, minced water chestnuts, minced ginger, soy sauce, then wrapping in a won-ton wrapper and deep frying, and serving with duck sauce or sweet/sour sauce.

Always a hit at the Mercotan household!

(There’s probably some 5 spice powder and MSG in there too)

10

[ul][li] go to “Google”[/li][li] type in G_R_O_U_N_D__ P_O_R_K,_R_E_C_I_P_E_S[/li][li] Decide on a good recipe[/li][li] Use it[/li][li] Enjoy the outcome (weakest link)[/li][/ul]

11

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12

Quadop’s wontons is a good idea, if you pre cook the pork in a frying pan you can then steam the wontons as well to get two different styles of dim-sum. Or add them into chinese soup for won-ton soup. Mmmm Dim Sum, only 3.5 hours till lunch time.

13

Meatloaf! Add one lb of ground beef, 1 egg, breadcrumbs, ketchup, diced onion, diced green pepper. Or you could make two smaller loaves and freeze one for later.

14

Don’t forget to serve some on February 2nd, which is

Ground

Hog

Day! :stuck_out_tongue:

15

Mmmm, Danish Frikadeller!

16

For something simple, requiring nary a thought, just make double decker cheeseburgers, using one beef and one pork patty. Add whatever toppings to the burger you usually do.

This will give you great results. Trust me.

17

{poof}

18

How did I miss this earlier?

Have you made scotch eggs at home before?

19

Wonton.
Now, with a full pound of ground pork you’ve got a LOT of wonton, and it’s a bit of work to make 'em, but they freeze well, and then can be used in any number of ways. Unlike the earlier suggestion to cook the pork first, I freeze them raw. Since I either use 'em in soup or deep fried, I really don’t have to worry about not cooking the pork thoroughly.

A warning, however, when freezing your wonton - do it on cookie sheets in the freezer, not simply dropping the wonton into a baggie, or freezer container. (Thinking back to the LUMP of wonton stuff he made the first time he’d frozen wonton. :eek: )

20

I use ground pork in spaghetti with meat sauce. It doesn’t flavor the sauce as much as beef does, which is sometimes a good thing.