What would you do with 1 lb. of ground pork?
I have 1 lb. of ground pork I took out of the freezer for dinner and need some suggestions. I don't want to make spaghetti sauce so give me some ideas. I was thinking about deconstructed stuffed peppers but not so sure-so any suggestions welcome.
I just took out a pack of 1.15 ground pork & thinking maybe a stir fry dish or adding red pepper flake & fennel seeds crushed w/onions & garlic & using it instead of Italian sweet sausage in baked stuffed shell recipe. Easy quick idea is just using it instead of ground beef in a Manwich sandwich is another option as well. Even thinking of experimenting with jalopeno or serrano peppers & canned pineapple to create sliders. Or even frying it w/red & green peppers & scooping out some 1 pound idahos for stuffed baked potatoes (with cheese on top more than likely) - LOL.
Depending on the weather, I'd eather make Sloppy Joes or taco filling. If it's cold where you are, a casserole of shredded cabbage, noodles, and seasoned browned pork with a cheese sauce is delicious. If you don't care for noodles you could use thinly-sliced potatoes instead. And, not a family meal but delicious when you have some time is won tons, with purchased wrappers, pork mixed with roughly ground shrimp,chopped water chestnuts salt and pepper, minced ginger, garlic, and soy sauce. Lemongrass and minced cilantro are nice additions to this filling.
If you want to try something totally new - wontons/wonton soup is the way to go. The filling is traditionally made using ground pork; although, I more often use ground turkey to make it a bit healthier.
- For the Dough -
2 cups all-purpose flour
5 tablespoons water
- For the Filling -
1 pound ground turkey or pork
3 tablespoons chopped fresh chives
2 teaspoons soy sauce
1 teaspoon cooking wine
1 1/2 teaspoons sesame oil
cracked black pepper
- For the Soup -
4 cups chicken broth
Bring a pot of water to boil.
Cook the wontons in batches so the pot is not overcrowded. After the wontons are dropped into the boiling water, bring the water back up to a boil.
After the wontons rise to the surface, add a couple of minutes and they will be cooked.
Remove cooked wontons from the pot and start serving them into individual bowls.
Repeat so that all the wontons get cooked.
In a large pot, bring the chicken broth to a boil.
Add in your desired amount of bean sprouts and watercress. Cook until watercress turns bright green and tender.
Pour the broth and vegetables over the served wontons.
You've probably figured something out already, but I have to put in a good word for one of my favorite Thai street food dishes: Pad Gaprao Muu Saab, or holy basil ground pork.
http://www.realthairecipes.com/recipe... - great starter recipe. I add onions and long beans (or green beans are just fine too) near the end and get them just barely crisp-tender. Black soy sauce is thick and sweet and has sort of a molassas-y flavor... I've run out and subbed oyster sauce, or regular soy sauce and more sugar.
Also - it's good with sweet basil or Thai basil instead of holy basil...the flavor's a little different of course, but it's still delicious. We eat this all the time with jasmine rice and a thai-style fried egg on top.
The only thing I ever grind pork for is potstickers, but they can be a lot of work, so sometimes I just mix up the ingredients and cook as patties (falafel size) to serve with rice or noodles. I mix in egg, soy sauce, sesame oil, fresh ginger and garlic, napa cabbage, green onions, and mushrooms. Sometimes I add bread crumbs to the patties (not the dumplings) if the veg is really juicy.
I just had this happen last week, and while searching for an answer found these interesting little recipes. Usually I make Asian, shu mai, or Thai lettuce wraps, but this looked very appealing to me!
and the favorite
I know it calls for pork butt, I was going for ground pork anyway.
Dan dan noodles are my go - to for a pound of pork.
1 pound ground pork
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon sriracha
1 cup nlow-sodium chicken broth
1/2 cup peanut butter
2 tablespoons oyster sauce
1 tablespoon vegetable oil
2 tablespoon grated fresh ginger
1 pound linguine
2 tablespoons chopped fresh cilantro
1. Bring 4 quarts water to boil in large pot. Meanwhile, combine pork, 2 tablespoons vinegar, 1 tablespoon soy sauce, and chili-garlic sauce in bowl. In another bowl, whisk broth, peanut butter, oyster sauce, remaining vinegar, and remaining soy sauce.
2. Heat oil in large skillet over medium-high heat until just smoking. Add pork mixture and cook until no longer pink, about 5 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Add broth mixture and simmer until slightly thickened, about 4 minutes.
3. Meanwhile, add 1 tablespoon salt and noodles to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain noodles, and return to pot. Add sauce and toss to combine, adding reserved pasta water as needed and serve.
jeanmarieok , since I keep everything you list in my pantry or fridge, this will likely be the Sunday night " I;m chowhound recipe guinea pig " dinner.
Is the linguine correct, as I keep thin rice noodles, pad thai flat noodles, angle hair , vermecilli and linguine on hand? Is there a more common noddle used for Dan Dan dishes?
As previously referred to, make your own homemade Mexican style chorizo then go crazy :-).
Here's my recipe: http://www.chow.com/recipes/11809-mex...
MUCH better than the greasy commercial stuff made with nodes and glands.
It will be better after 'resting' for a day in the fridge.
I would stash it in the freezer until it gets cold and then make a tortiere. It's a French Canadian meat pie flavored with fennel, boiled potatoes and spinach and encased in a rich pastry. It's heavy -- so you don't want it this time of year -- but it's bliss just bursting with flavor!
Serving Size: 10
This savory meat pie made of pork is a traditional French Canadian (Quebecois) Christmas dish. It's hardy and full of flavor
• 2 1/2 cups flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 3/4 cups cold lard, really adds to the flavor and authenticity of this specialty
• 1/2 cup cold butter
• 5 tablespoons ice water
• 2 lb. ground pork, or 1 pound each of ground pork and beef
• 1 large onion , diced
• 3 cloves garlic, minced
• 2 tablespoons bacon grease or vegetable oil
• 1 1/2 teaspoons allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fennel seeds
• 1 cup chicken stock
• 3 medium potatoes, peeled cut in large dice
• 1 box frozen spinach, thawed and squeezed dry
• salt and pepper
• 1 large egg
• 1 teaspoon milk
1. TO PREPARE PASTRY:
2. Thoroughly mix flour, salt, and pepper in a large bowl.
3. Add the lard and break up with your fingers until the mixture is the consistency of a coarse corn meal.
4. Add water, a tablespoon at a time, until mixture clumps together. Use your hands to mix in the water.
5. Form two balls from the dough, one a bit larger than the other. Press the larger ball flat on a floured work surface and roll it out to form a circle. Line the inside of a 9" springform pan. Cover with plastic wrap. Refrigerate.
6. Roll out second ball and wrap in plastic. Refrigerate.
7. TO PREPARE FILLING:
8. Heat oven to 400F.
9. Heat bacon grease or oil over medium high heat. Add pork, onion, garlic and spices. Season to taste with salt, pepper. Cook for 5 minutes, stirring to cook evenly. Add broth, reduce heat, cover, and simmer 10 minutes. Cool. Drain liquid and reserve.
10. Boil potatoes in reserved stock until fork tender. Drain and cool. Once again, reserve the broth.
11. In a bowl, coarsely crumble potatoes with a fork. Add meat mixture and spinach. Stir in enough of the reserved broth to thoroughly moisten mixture but no more.
12. Remove pastry from refrigerator and allow to warm up until top edges are pliable -- about 10 minutes. Fill pastry shell to within 1/2" of top. Moisten edges and lay on top crust and press to seal. Beat together egg and milk and brush pastry. Cut several slits in top and bake in middle of oven for 40 minutes or until top is golden brown.
While I seldom just buy ground pork without buying ground beef, I do use only pork or a combo of pork and ground shrimp when making Asian pot stickers.
Easy to make, and then I usually cook what I make and then freeze after cooking in portion sized bags.
Pull out , thaw quickly and microwave quickly . Dipping sides of sesame dumpling sauce and Mae Ploy sweet chili sauce and done.
If splitting ground pork up, I split in half to make meatballs with half and then a small meatloaf for two (or for one with leftovers) using a 50/50 mix for each.
I also like doing Lion's Head meatballs with either baby bok choy or fresh spinach.
What about an Asian-inspired casserole? Shredded nappa cabbage, thinly-sliced onion, ginger garlic soy, browned ground meat, crumbled; sliced water chestnuts; baked with stock and stock thickened at the last w/ cornstarch - serve with rice. Mushrooms or bellpeppers or both, sliced, would work well with this. You could also make some really good sweet and sour meatballs with noodles, or Swedish meatballs with mashed and gravy. It would be totally fine as the meat for tacos, too. Or you could season it with sausage spices and have breakfast for dinner.
Funny you should ask. I have a pound of uncured homemade chorizo defrosting in the fridge. The chorizo will be used instead of ground beef to make Texas Hash. If you are not familiar with Texas Hash, it is a ground meat and rice dish prepared as a casserole.
I've made this casserole several times, never using more than a pound of ground meat.
Two recipes follow...
1 to 1½ lb lean ground beef
3 large onions, sliced
1 clove garlic, minced
1 green bell pepper, seeded, chopped
1 can diced tomatoes with juice
½ cup uncooked long-grain rice
1 teaspoon chili powder
1 to 2 tsp salt, or to taste
½ teaspoon pepper
Lightly grease a 2-quart casserole dish. Brown the beef and onions in a large skillet over medium-high heat.
When onions are translucent, add garlic and green pepper; cook until green pepper is softened.
Remove from heat; stir in remaining ingredients.
Transfer mixture to the casserole dish; cover with lid or foil and bake at 350 degrees F. for 45 minutes. Remove cover and bake for 15 minutes longer.
Serves 4 to 6.
Texas Hash Casserole
1½ pounds hamburger
1 large green pepper, chopped
½ cup rice, uncooked
2 teaspoons chili powder
1 large onion, chopped
16 ounces can tomatoes
2 teaspoons salt
½ teaspoon black pepper
Brown hamburger, onion, and green pepper; drain. Mix in remaining ingredients. Pour into casserole dish. Cover and bake 1 hour at 350 degrees.