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Jun 5, 2010 07:25 PM

ISO : fatty course ground pork

Hi folks. Does anyone know where I can get course ground pork that has a good amount of fat? I mean, not the "lean ground pork" stuff that's so prevalent in supermarkets right now. In the GTA, preferably in Mississauga. Any help would be great.

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  1. Any Chinese grocery with a butcher section, such as T&T will grind any cut you choose any way you choose. I never buy pre-ground pork. I choose a piece of pork I like and have it ground on the spot.

    5 Replies
    1. re: munchieHK

      Oh really? I always wondered about that. I usually shop at T&T and BTrust. So, I just tell them to grind it up?

        1. re: c oliver

          So like do I specify how course a grind? Although that would be a bit difficult since the dudes in the meat counter barely even speak English.

          1. re: uberathlete

            Look up "coarse" and "grind" in the dictionary? Although my husband tried to do that with "dimmer switch" in Portuguese and our contractor laughed hysterically :)

            1. re: uberathlete

              Cantonese would roughly be "Cho gao chu yook sui"

              Cho (Margaret CHO)
              Gao (Gu-ow), say it faster, lower toned pronounciation
              Chu (je-u)
              Yook (rhymes with Rook, from Chess)
              Sui (Sue-ooh-eu, say it fast)

      1. End the frustration and just get an old school hand-cranked grinder--seriously. They do a great job for small, home kitchen batches plus you know what you're grinding.

        3 Replies
        1. re: Kagemusha

          A food processor will also do it on pulse. But you have to be careful. A bit to much and you end up with more of a mush.

          If you want a variable texture (which I like) then separate the meat into three batches and pulse each to three different sizes and then mix them. Start with the coarsest as, if you over do it, you then have your medium grind. Take out any pieces which are too large and add them to what will become your second lot. This is good for sausages, especially if you have pieces of chopped pork back fat.

          If grinding, the grind size is determined by the size of the holes in the plate and the number of times you pass the meat through. I don't know how much luck you will have (as per c oliver) telling them to adjust the grind size.

          1. re: Paulustrious

            Forget a food processor. Don't even try.They're useless for this job. Pulse is a joke and reduces meat to Gerber-like paste however "careful" you are. Either use a hand grinder or get a grinder attachment kit for a KitchenAid mixer if you have one. Either grinder gives you vastly more control over coarse/fine grind parameters--plus you can choose the pork cut and fat amounts. If you go this route, you'll never have to chance it again at the butcher counter. An instance where old school/lo-tech rules in the kitchen.

            1. re: Kagemusha

              I disagree. I have a hand grinder, Kitchenaid grinder and two FPs. It's horses for courses depending on what I am trying to create, especially sausages, hot dogs etc.

              If you want a mono-consistency then a grinder is definitely the way to go, and you are less likely to make mistakes.

        2. T&T actually has two types of ground pork available at the meat counter. Regular and lean, priced differently.