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What would you prepare with 1 lb. of ground pork?

This is good quality organic pork. I don't have any ground beef or other meats to combine with it, except bacon, and I don't have any dried beans (except white beans) to make chili.

I do have: organic yukon gold potatoes, heirloom tomatoes, onions, celery, & carrots, (I was intending to make Marcella Hazan's addicting braised carrots again). Also have cornmeal if that suggests something? And a kabocha squash. There's a can of chipotle chiles in the "pantry" (ok, cabinet). Also have some whole wheat linguini & pasta shells.

Any ideas how to make something delicious out of some of these ingredients? I have plenty of salad fixings to supplement.

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    1. re: Robert Lauriston

      Just pork with no beef? I searched for such a recipe but did not find.

      1. re: Babette

        Here's a recipe you could adapt. I'd skip the cinnamon. Instead of doing the casserole with rigatoni, almonds, and breadcrumbs, just serve the sauce on boiled shells or whatever.

        http://www.epicurious.com/recipes/rec...

    2. I'd make Ants in a Tree... I love the version from Sara's Secrets.

      1 Reply
      1. re: Katie Nell

        I need a couple more ingredients to do this but it sounds so good. It is on my to do list. Thanks!

      2. Babette.... do you have any tomato paste in your pantry? If so... I would make Linguini with Pork-Chipotle meat sauce....

        > Sautee the onions & diced bacon until lightly browned
        > Add the ground pork & brown for a few minutes
        > Blend tomatoe paste & chipotle with a tiny bit of water & add to the Pork & Onions along with sliced celery
        > Cover & cook for about 20 minutes or so
        > Prepare your linguini al dente
        > Roast the potatoes & carrots in a 450 Degree oven for 15 minutes... brush with a little chipotle adobo with 5 minutes to go

        Start your meal with a duet of sliced tomatoes (maybe a little salt)... paired with your roasted chipotle vegetables.... then have the pasta as a 2nd course.

        1 Reply
        1. re: Eat_Nopal

          Yes, I do, & this sounds delicious. What a good , creative idea. I will probably do this tomorrow. (For today, it's pea soup & corn bread). Thank you!

          1. re: MaspethMaven

            Adding this to my list of coming dishes. What do you add to the pork for the stuffing? Thank you!

            1. re: Babette

              Here are some great stuffed cabbage recipes that 'hounds generously shared when I asked.

              http://www.chowhound.com/topics/show/...

          2. rice or kasha, depending on what slant I'm going for.

            Kasha or bulgur is more of a polish/ukranian bent, to which I also add some sauteed onions, maybe some chopped mushrooms, and some carrot, then I roll and bake in a pork and tomato gravy.

            if I'm going more italian, I do rice, peppers, garlic and parmesan, then bake in tomato basil sauce.

            1 Reply
            1. re: MaspethMaven

              In honor of my Polish grandfather & Russian grandmother, I believe I'll try that option first, then the Italian--thanks!

            2. what about something like a stuffed squash? you could cut the top off of the squash, deseed, and scoop out most of the flesh leaving the shell for presentation. then combine your pork with diced onions, celery, carrots, seasoning (chipotles?) and a slightly drier polenta made from the corn meal and stuff the kabocha with the filling. roast until cooked through.

              never tried it, but that's what comes to mind. good luck!

              1. Boneless BBQ ribs (w/ homemade sauce but commercial will do if you want a really quick solution)

                If you've got the right spices, breakfast sausage (sage, black pepper, cayenne, etc.)

                1. I made Lettuce Wraps tonight.

                  1. Pork Empanadas... make a sofrito, brown pork, add the cubed up the potatoes, add tomato paste.

                    My grandma used a 3-2-1 dough, used some vinegar in the water, and sugar in the dry portion.

                    I know this sound tedious, but if you make a lot you can form the empanadas then store in the freezer and pull then out whenever you have guests.

                      1. Thank you all for the creative responses. There are so many good ideas here that I want to try them all...good reasons to stock up on more ground pork! I'll report back on the results.

                        1. Laab from NE Thailand and Laos: drop the ground pork in bioling water for 30 seconds. Drain. Add fresh lime juice, torn mint leaves, chopped hot chilis, fish sauce, chopped green onion, finely sliced ginger, finely chopped cilantro. Let sit. Toast some rice in a skillet, grind to a powder; sprinkle on top when served.

                          2 Replies
                          1. re: Sam Fujisaka

                            Funny, I just did this exact thing with some leftover ground pork I had after making meatloaf - didn't have any mint, but added the rest and it came out beautifully! Made some sticky rice to accompany.

                            1. re: bobbyperu

                              Real khao nieaw? Where did you manage to get some?

                          2. You could try a nice tortiere. There is a recipe on the LCBO website that looks good and you could probably make it into a whole tart as opposed to small tarts.

                            1. In Los Angeles, it's pretty easy to find the sweet (glutinous)rice at most markets - not just thai/asian ones but even the major chains. There's also a large Thai Town, where I picked up a khao nieaw steamer.