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Ground pork- what is your favorite recipe with this ingredient?
Posted on 7/20/21 at 6:34 pm
Posted on 7/20/21 at 6:34 pm
Butcher box keeps sending it to me. I have made eggroll in a bowl and meatloaf with it and other ground meat. Any other ideas?
24
Posted on 7/20/21 at 6:35 pm to madamsquirrel
We use it in our stuffed bell peppers.
Posted on 7/20/21 at 6:36 pm to madamsquirrel
Pork Rice Dressing
Posted on 7/20/21 at 6:56 pm to L Boogie
Add it to beef for burgers or rice dressing.
Posted on 7/20/21 at 6:57 pm to madamsquirrel
I think it's pretty common in Vietnamese cooking. Italian cooking as well. I bet stuffed cabbage would be good.
This post was edited on 7/20/21 at 6:58 pm
Posted on 7/20/21 at 7:01 pm to TDTOM
I am for sure going to do rice dressing!
Posted on 7/20/21 at 7:03 pm to madamsquirrel
Nackotish Meat Pies
Posted on 7/20/21 at 7:15 pm to madamsquirrel
Larb
Posted on 7/20/21 at 7:22 pm to OTIS2
Oohhhh I have never made larb but I googled and I have most of the ingredients so that is happening!
Posted on 7/20/21 at 7:29 pm to madamsquirrel
World's Best Lasagna
Posted on 7/20/21 at 7:44 pm to madamsquirrel
I mix it with ground beef for meatloaf, I use it to make pork larb, and in Marion’s Quick Spicy Pork Noodle Soup.
ETA: Oops, should’ve read the thread. Larb already mentioned.
ETA: Oops, should’ve read the thread. Larb already mentioned.
This post was edited on 7/20/21 at 7:48 pm
Posted on 7/20/21 at 8:46 pm to madamsquirrel
Season it up and use 50/50 pork and beef to make a meat sauce for pasta.
I have also used 50/50 pork and beef to make chili in a pinch.
I have also used 50/50 pork and beef to make chili in a pinch.
Posted on 7/20/21 at 9:13 pm to madamsquirrel
Stuffed fried wontons. Mix a bowl of ground pork, chopped raw shrimp, bean sprouts, finely chopped green onions and mushrooms, and soy sauce. Use standard small wonton wrappers and put about a teaspoon of mix in the center. Then fold on diagonal and seal the skin - may need a little water rubbed along the edges to complete the seal.
Fry in hot oil until golden brown, then put on paper towels to absorb excess oil.
Eat with hot Chinese mustard and/or sweet and sour sauce. Crispy, meaty, and delicious; the best you ever had.
Fry in hot oil until golden brown, then put on paper towels to absorb excess oil.
Eat with hot Chinese mustard and/or sweet and sour sauce. Crispy, meaty, and delicious; the best you ever had.
This post was edited on 7/23/21 at 5:30 pm
Posted on 7/20/21 at 9:30 pm to madamsquirrel
Bulk Italian sausage
Our standard recipe uses #10 of ground pork but, I converted it to a #2 recipe for you.
#2 pork
2t black pepper
1t red pepper flakes
1T kosher salt
1.5t paprika
.5t chili powder
1.5t cumin
2t whole fennel seed
1.5t dry oregano leaves
We spread the mixture out on a sheet pan and roast it in the oven until it is cooked through but, you can also fry it in a pan with a bit of oil. We used it in two different pasta recipes, a risotto, and on pizza. It's a very versatile ingredient.
Our standard recipe uses #10 of ground pork but, I converted it to a #2 recipe for you.
#2 pork
2t black pepper
1t red pepper flakes
1T kosher salt
1.5t paprika
.5t chili powder
1.5t cumin
2t whole fennel seed
1.5t dry oregano leaves
We spread the mixture out on a sheet pan and roast it in the oven until it is cooked through but, you can also fry it in a pan with a bit of oil. We used it in two different pasta recipes, a risotto, and on pizza. It's a very versatile ingredient.
Posted on 7/20/21 at 9:32 pm to BigDropper
Was coming to say sausage 
Lots of other good ideas in here.
Lots of other good ideas in here.
This post was edited on 7/20/21 at 9:34 pm
Posted on 7/20/21 at 9:32 pm to BigDropper
Thank y'all! I knew I came to the right place.
Posted on 7/20/21 at 9:43 pm to Rip N Lip
quote:
Season it up and use 50/50 pork and beef to make a meat sauce for pasta. I have also used 50/50 pork and beef to make chili in a pinch.
I do this too sometimes. Works good in meatloaf mixed with beef.
Posted on 7/21/21 at 8:52 am to madamsquirrel
Its good for dressings.
I used it in a tomato sauce last week and topped it with baked chicken strips with melted mozzarella and parm.
Its best if browned to almost burned, IMO.
I used it in a tomato sauce last week and topped it with baked chicken strips with melted mozzarella and parm.
Its best if browned to almost burned, IMO.
Posted on 7/21/21 at 8:53 am to madamsquirrel
you can make some gyoza
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