HOME > Chowhound > Home Cooking >
Do you create unique foods?
TELL US

What to do with extra ground pork?

Ali G Jul 10, 2006 04:31 PM

We are making some spring rolls this week with ground pork. I know we won't use the full pound we bought, so I'm looking for some suggestions on what to do with the extra. I was thinking about turning it into tacos. Maybe an easy variation on Tacos Al Pastor by browning the meat with some onion and chilis...possibly chipotles in adobo sauce? Anyone tried doing something like that or have any other interesting suggestions?

  1. c
    chowchow985 Jul 10, 2006 04:37 PM

    Make potstickers!! They freeze well too.

    1. e
      eatanddestroy Jul 10, 2006 04:43 PM

      How about making Nam Sod? I prefer to make it with ground chicken, but ground pork is delicious too.

      1. Dommy Jul 10, 2006 04:55 PM

        Ma Po Tofu! YUM!! :)

        --Dommy!

        1. a
          Akatonbo Jul 10, 2006 06:00 PM

          I second the suggestion about Ma Po Tofu. Here's what I do:

          Whiz peeled garlic and ginger in a food processor to obtain a handful-sized amount (proportions should be 1 part garlic to 2 parts ginger). Fry it in a few tablespoons of hot peanut oil. When fragrant and slightly browned, add the ground pork (about 1/2 pound) and stir until cooked. Add 2 to 3 tablespoons of Chinese ground brown bean sauce (Koon Chung brand is good), and a heaping tablespoon of sambal uelek (or just use Szechuan hot bean paste instead of the brown bean sauce and sambal uelek). Stir to mix, then add one block (the standard supermarket package) of tofu, drained and cubed, and 1 to 1 1/2 cups chicken stock. When the tofu is heated through, add enough cornstarch (thinned with chicken stock) to thicken the liquid to a gloppy consistency. Serve hot, sprinkled with ground Szechuan pepper and about 1 tsp. sesame oil per bowl.

          I think this and your spring rolls would make a great meal!

          1. Davwud Jul 10, 2006 06:05 PM

            Breakfast sausage.

            For about a half pound I'd add 1/2 tsp each of salt, pepper and garlic. Form into patties. Quick and easy.

            Enjoy
            DT

            1 Reply
            1. re: Davwud
              farmersdaughter Jul 10, 2006 06:16 PM

              I just made sausage with some ground pork this weekend. Mix in garlic, a tablespoon of white wine, and chopped rosemary or thyme, salt and pepper. I keep some in the freezer to saute and add to pasta dishes.

            2. a
              anni Jul 10, 2006 06:13 PM

              freeze it and add it to either meatloaf or meatballs

              1. b
                Biggie Jul 10, 2006 06:14 PM

                hell, you could just mix it with some ground beef and make meatballs

                **edit** looks like Anni beat me to it

                1. e
                  emilief Jul 10, 2006 11:21 PM

                  Freeze it and add to ground beef and ground veal when making bolognese sauce.Dean and Deluca has a great recipe with these three meats as well as grated carrots,onions, garlic and finely chopped chicken livers. So good.

                  1. luswei Jul 10, 2006 11:22 PM

                    albondigas!

                    1. i
                      ickster Jul 10, 2006 11:28 PM

                      Along the lines of some of the earlier suggestions, I personally would make homemade mexican chorizo. You can find many recipes on the web, but I usually use a mixture of
                      a bit of vinegar, powdered chile(s), a bit of cumin, garlic (minced or powder), pepper, oregano, salt. I usually mix the vinegar with the dry ingredients in a bowl to make a slurry, then mix into the pork with my hands. Let it sit in the fridge, covered, for at least a couple of hours, then cook and eat away.

                      1. o
                        OnceUponABite Jul 11, 2006 12:22 AM

                        For something real unusual, how about a steamed egg and ground pork 'custard'? It's a dish my grandm/mother used to make when we were little. It's sort of like a chawi mushi, but not. You mix up some ground pork with seasoning (soy, sesame oil, s and p) and mix in some chicken stock and come eggs and steam it until everything sets. The porportion is adjustable depending on if you want a soft or tight custard.

                        I like mind more soft, so I'd do maybe one cup of ground pork, two eggs, and one cup of stock?

                        You'd serve this with plain steam rice and some stir-fried veggies.

                        1. Notorious EMDB Jul 11, 2006 12:26 AM

                          Larb! Larb! Larb! There's a good recipe in Bitman's Best Recipes in the World.

                          1. Katie Nell Jul 11, 2006 04:23 PM

                            I love this recipe for Ants in a Tree from Sara Moulton: http://www.foodnetwork.com/food/recip...

                            1. thenurse Jul 12, 2006 02:31 AM

                              I'm sure it's way too late but you could make mini burgers, each about 1 oz each, with a mini bun, slice of cheese, cherry tomato or other 'mini' garnish. They grill/broil up in a flash and are so cute!
                              You can either bake your own buns, or buy the cheap kind that squish down (think McDonalds quality) and cut them out with a cookie cutter in the size you need.

                              1. Ali G Jul 12, 2006 03:52 PM

                                Thanks. You guys have given me a lot of good suggestions. Now I think I need to buy ground pork (or break out my grinder) more often just to try them all. I really like the Ma Po Tofu idea and some of the sausage suggestions.

                                Show Hidden Posts