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Interesting things to do with ground pork?

I bought a pound of ground pork to make biscuits and gravy, but realised when I got it home that I don't have a clue how to make either! What else can I use the ground pork for that's interesting and not horribly greasy?

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    1. re: personalcheffie

      I second personalcheffie's motion. I've made chorizo after grinding the pork with an old-fashoned hand meat grinder. Form the seasoned ground pork into patties instead of stuffing a casing.

      Look for recipes on Google.

    2. pork pie? Is that your thing? I've had a couple recently made by different people but this one girl at work made one that was phenominal - she gave me the ingrediants. I would like to make it but actually roll it up in filo dough instead of in a pie crust (I like to play with recipes to change them). I don't have exact amounts, if it's your thing I'll give you the ingredients (particularly if you like to play with recipes too).

      2 Replies
      1. re: lexpatti

        I am assuming that Pork Pie is the same as the French Canadian Tortiere. This is a favourite here.

        1. re: BJE

          I had to google that and Yes! that's what it is but of all that we tried - this one stood out. I've now looked at some recipes on line and know why. She adds: clove, all spice, cinnamon, garlic, potatoes.

          I've just discovered this, maybe because the others I tried weren't all that tasty but her's was fabulous and moist - many I've tried were too dry (she said she cooks the pork til almost done but not done since it's going to finish in the oven).

      2. many asian dumplings are made with pork.

        can use it (or blend it with ground beef and/or veal) for a homemade bolognese.

        greek /mediteranean dishes.

        edit: the idea of pork pie is pretty good. can really use any ingredients to give you the flavors you like.



        1 Reply
        1. re: alpine chef

          exactly! ground pork always conjurs chinese dumplings for me.

        2. Ma Po Tofu, a Sichuan dish - delicious

          Here's the first Google hit but lots of recipes online:

          3 Replies
          1. re: Pincho

            Yes, yes, make MaPo, it's really great! Mabziegurl posted a tremendous recipe for it on this board a few months ago and I'm hooked on it now!

            1. re: Val

              Another vote for Ma Po Tofu. I made a recipe from "A Spoonful of Ginger" this week - loved it. Great depth of flavour, very warm and satisfying - a perfect recipe for a winter's night. If you'd like the recipe, I'd be happy to post it.

              1. re: Val

                Looks very good -- Mabziegurl.

                Here it is, if anyone couldn't find it: http://www.chowhound.com/topics/show/...

            2. Sometimes I mix ground pork with a bit of tofu (soft or even firm ones will do), add some seasoning, then shape them up into patties, and fry them up. It's really delicious, and it's a good way to sneak in tofu without really tasting it. But make sure you don't add too much tofu, otherwise, the meat patties will not hold the shape.

              1. Buy a pound of ground beef and mix the two meats into a meatloaf.

                1. Any sort of meat pie or meat dumpling will work well. If Asian flavors aren't your tilt, how about a shepherd's pie?

                  1. Gotta use breakfast sausage for biscuits and gravy.

                    Use the pork for Mapo Tofu. Delicious.

                    1. Comine with diced red oion, cropped green onion or shallots, sliced ginger and garlic, chili, fish sauce, ground white pepper, and egg; stuff in bitter gourd or roll in Asian cabbage or kale (e.g., bok choy, others with mid-rib removed from each leaf); steam.

                      1. Fresh ground pork is excellent as a base to make your own custom seasoned pork sausage. Especially if seasonings like sage isn't well tolerated in those seasoned chubs.

                        Believe it or not, one of my sugar, salt, and pepper basic blends, I omit sugar for some well ground (mortar and pestle) cinnamon red hots. For best results in seasoning pork, is to return it to the fridge for a few hours before cooking. It is understandable not to wait but thats life. Unfortunately I seldom measure anything so, I wing it. My hint there is 1/2 tsp per item is a good start for every pound. If you fear anything reduce the amount or omit it.


                        2 Replies
                        1. re: RShea78

                          I thought I could make it into 'sausage' patties (with all the flavour and none of the msg) but DH said it wouldn't work... (but then he didn't think homemade bbq sauce would work either - I think he thinks there's something sacred about the stuff in bottles :P )
                          What ARE good seasonings for pork sausage? Ground sage and...?

                          1. re: Kajikit

                            I thought you never would ask. <blush>




                            Your favorite Italian / Pizza blends
                            Even pie spices if you like


                            Your DH is probably refering to mixing disasters of one I specified above. More flavor is enhanced in the refrigerator. Dry seasonings may need to be soaked in cold water and pat off the excess. If you have access to a mixer with dough hooks it takes much of the work out.

                            To sample sausage blends make a spoon size patty and cook it.


                        2. Another Asian suggestion for ground pork is Noodles with Pork and Peanut Sauce.
                          Brown the pork, cook some rice noodles, mix up your favorite peanut sauce and throw in some mustard greens. Yum.

                          1. I have been making up pork sausage with some of the recipes from Bruce Aidell's book. So far the basque chorizo, chourice, linquica, and merguez are all very tasty. I tab'ed his med recipes in a spreadsheet and made one batch up with what I liked from each and was really happy with it. Also tried my favorite viet grill marinade in a batch and it turned out great.

                            I usually cook about a pound in a 6"x6"x1" crepinette on a Hole-E-Smokes silicone mat on the grill, with a little cherry or pecan wood for smoke.

                            1. I love biscuits and gravy, or I would make my own Italian sausage.

                              1. i live by myself so when i cook, i dont make a lot of food and i like things that cook fast; otherwise, i end up snacking and never eating... therefore, ground pork is a staple in my freezer...

                                (note: all pork listed below is stirred in with soy sauce, rice wine, sesame oil, a little salt, maybe white pepper, sometimes corn starch and allowed to sit/marinate for 15-30 minutes)

                                i stir fry it just about everything. i especially like it with canned bamboo (fresh if available), a tad of cornstarch to thicken, and it tastes great over rice. i stir fry it with garlic chives, it makes ur breath smell sooo bad, but my grandma made it, my mom makes it, and its a way for me to eat my greens (i don't eat very many types of greens).

                                i make wontons with it. i make the filling, sit in front of the tv and make a lot of wontons. they freeze really well and i can make wonton soup easily.

                                you can take some firm tofu, cuz into triangles, scoop out the middle and stuff lightly seasoned semi-browned ground pork mixture (i usually put finely chopped green onions in it, a little soy sauce, you can season however you like it). fry on medium/low in a wok with sesame oil and leftover ground pork juices that i thickened a slightly with cornstarch until golden 8 minutes (round bottom wok works best, you don't want a hard crust around it, just a light crunch, so watch, it depends how thick you cut your tofu slices) put tofu on a plate and pour a little oil over the tofu, i usually garnish with a little green onion

                                my grandma used to make a ground pork cake. you would steam ground pork with salted fish or pickled cucumber. you can fry it as well. you basically take the marinated pork, stir in salted fish or pickled cucumber, some finely chopped ginger and put it on a plate like a big cake, steam for 10-15 minutes. serve with rice of course. my grandma would break a salted duck egg on top sometimes and steam. i usually steam it, 1/2 of the way, then fry it in sesame oil (i personally think it tastes better this way, but there are no juices)

                                you can make all sorts of dumplings, chive cake turnovers, pot stickers

                                5 Replies
                                1. re: mabziegurl

                                  Those are all great ideas... I will definitely try them!

                                  When you make the wontons, do you cook the filling first or use it raw? Is the filling the same mixture that you described in the beginning of your post?

                                  How do you make your wonton soup?


                                  1. re: chemchef

                                    The filling is raw. When I cook chinese food, I do it by taste, so I don't really have a recipe, and since I freeze it, I put a little more soy sauce, not overpowering, but a little more.

                                    Basically, I put 2 lbs ground pork in a big metal bowl (I usually buy 90% lean and also 70% lean then I grab a little more of the leaner pork, so about 2/3 lean pork, 1/3 70% lean pork), chopped up shitake mushrooms, two thin slices of ginger that i finely mince, and any other filling you like in your wontons sometimes dried shrimp, sometimes chopped up fresh shrimp, canned bamboo, puree'd bok choy, usually its whatever I have on hand. I take 4 chopsticks and stir them all together.

                                    This is where you start doing things by taste and the way it looks (after making it more than once or twice, you'll know what to look for), you can always add more later so don't put too much. Add the soy sauce, stir, add more soy sauce. It should coat the meat evenly. Then a splash or two of rice wine (my splashes are from a soy sauce like container, just like how you would put soy sauce on your dish for dim sum or as a condiment). I put in maybe 1/2 teaspoon of sesame oil. I then taste. Usually I have to add a little more soy sauce.

                                    I grab my wonton wrappers, my bowl with the filling, a little bowl with water and a large plate or baking sheet, sit in front of the tv and wrap away.

                                    I am looking to improve my soup, its how my mom makes her soup though. I boil a saucepan with water, I use something called Better than Bouillon - Chicken flavored, basically its chicken broth, cheaper than chicken broth, but tastes way better than the powdered stuff, you can put as much as you want if you like a strong soup and depending on how much soup you are making which is why I like this product. I put the wontons in the boiling water, boil about 4-7 minutes, depending on if they are frozen or not. In my soup bowl, I put a little soy sauce, a dot of sesame oil, sometimes finely minced green onions or cilantro (whatever I have on hand, if i don't have it then I don't. You can put vegetables in too and your noodles that you have cooked as well if you like. Then pour the soup on top, spoon on the wontons. I usually let it sit for 2-3 minutes. And enjoy. Add a dash of white pepper if you like.

                                    Remember for everything, you can always add more seasoning later. The first time I made wontons, I definitely overdid the soy sauce.

                                    1. re: mabziegurl

                                      Thanks a bunch! I'm definitely going to try my hand at wonton soup (except I think I'll use some carton chicken broth, I find its less salty than any of the dry ones, and tastes more like 'real' chicken).

                                      1. re: chemchef

                                        I forgot, I also put a spoon of pork oil in my bowl before I pour the hot water. I go to the Asian market and ask the butcher for pork oil, he gives it to me for free. Its the grease and oil from the pig. Its basically like bacon grease, but uncooked. If you bring a container, they go to the back and scoop it right in the container for you. I'm sure any meat market/butcher will do it for you.

                                        1. re: mabziegurl

                                          one way to check the seasoning on the filling is to take a little piece, fry it up and see if it's right. i like to make my filling a little on the salty side.

                                2. I made great country style sausage patties with lean ground pork last month. Added cloves, ginger, nutmeg, a little cinnamon, salt and tons of ground black pepper. Formed patties and baked them on a cookie sheet in the oven, flipping halfway through, about 25- min. Drained on paper towels and ate them with gingerbread pancakes. Delicious.

                                  1. Put it broken up in a roasting pan with rice ,ginger, garlic,soysauce,carrots,green pepper,lemon juice,pepper,a little finlly chopped kim chee or whatever.Use sense when seasoning less is better you can put more soy sauce or something later to balance,bake at 375 use half water to rice,about an hour in average roasting pan,you'll have Chinese for a week.

                                    1. Picadillo
                                      Green mango salad

                                      1. My mom used to make French Canadian-style stuffing with it. Celery, onion, Bell's seasoning, bread or crouton, butter, salt, pepper, yum...

                                        1. do you have onions or bell peppers? my mom makes a dish where she combines ground pork, rice, and seasoning. then she stuffs it inside the onion or bell pepper. just pop it in the oven until meat is cooked. it's good for those really cold nights.

                                          1. Variation on ma po tofu - cube the tofu. Grind fresh ginger and garlic in a not too fine microplane grater, mince some green onion, get your soy sauce and fish sauce and rice wine ready. Have on hand a big bunch of spicy, clean, fresh watercress. Shake some fish sauce over the meat, as well as some soy sauce and rice wine. Saute the ginger/garlic and green onion 'til fragrant in peanut oil, add the pork, brown, add the watercress, rough chopped, just before the pork is done through, gently stir through the tofu to heat. Tres tasty - go heavy on the garlic.