Ground Pork - what to do?
Using up my freezer's contents as we're moving soon...
I have about 1-1.5 lbs of ground pork and I don't know what to make with it for dinner tonight.
We're not really fans of meatloaf, so turning that meat into meatloaf is not an option.
I thought about making grilled vietnamese pork balls, but can't find a recipe that looks great (hence my request here).
We also have tons of applesauce, so I would consider going away from the vietnamese balls if that helps.
Thanks a lot in advance!
PC, how about a chili verde? This is a good one from epi, we've had it twice...tho' if it's 100 degrees where you are, you may not like this option...I also have seen pork pie recipes out there that are usually served with applesauce...do you have any pie dough on hand or in the freezer?
Apple sauce with a ground pork dish...hmmmm.
Apple sauce aside, I'm thinking Italian sausage - you can season with salt/pepper/fennel/cayenne, mix well. You can form into patties and grill, you can form into meat balls (or cylindrical 'sausages') and cook in tomato sauce, or bake as an italian meatloaf (OK, you're not a fan, but its more of an italian thing rather than meatloaf...).
I also like to make chinese 'lobster sauce' - fry up with garlic/chinese dry black beans/oyster sauce. Add broth (or water), bring to boil, thicken with a starch slurry and stir in a few scrambled eggs. Good with shrimp.
You could make a 'meat pie' - simmer meat in water, add cubed potatoes, simmer longer to break down potatoes, add S&P, fill pie crust add top crust and bake until crust is cooked.
You could make a stuffed cabbage (I made this a few weks ago, nice). Season meat as desired (Italian above comes to mind), blanch cabbage leaves. Place cheese cloth on work surface, lay cabbage leaf, add some meat mixture, layer another leaf, repeat. Pull up corners of cheese clothand twist, turning the cabbage/meat layers into a ball. Simmer in a tomato sauce of your choice. Slice like cake.
Or stuffed peppers,
Or a pork pate chinois!
how about pork pot stickers, chinese-style? you'll need to either make dough for doughy dumplings, or get your hands on some wonton wrappers for lighter ones.
plus, thinly sliced green onion, chopped chinese cabbage optional, sesame oil, rice wine vinegar, minced garlic and ginger, minced shrimp optional, white pepper optional (black pepper turns out ok, even though its completely different), finely chopped cilantro optional, soy sauce and oyster sauce. you can thicken with cornstarch if desired.
a simple but tasty dipping sauce:
soy and oyster sauce, blended with garlic and ginger, chili paste, simple syrup or sugar, and chinese black vinegar (i've substituted rice wine vinegar, and it wasn't bad).
We make pork pies with ground pork, (sometimes un-cased sausage) they are so tasty!
One box hot roll mix, (prepared as directed on box and cut in two pieces)
Ground pork or sausage
Grated Parm...good amount
Lots of black pepper.
Roll dough into a rectangle, about 13 inches
Sprinkle with ground pork
Cover with grated cheese
Sprinkle with black pepper
Roll into log, bruch with olive oil, sprinkle with salt and bake in 375 degree oven for aprox 40 minutes.
Slice and serve...really good in the morning too, with a cup of coffee...yum
ah, should have googled it
I assume it is kind of a add eggs/oil/butter... etc. kind of a thing? do they sell it next to the other baking mixes, I assume? will have to try it. I'll definitely have to try it the classic way first.. they mess with it.
You know, that mix can be hard to find ouside of the holiday season...not impossible but hard. It is sold with the other baking mixes but in a pinch frozen dough can work too. We nade them Sunday for a football party....gone in less than 30 minutes, (there were 6 people...two pies gone in 30 minutes).