Ground Pork??

Ok, so we bought a hog. Well, half a hog, cause my mom and sister split it with us.

Anyway, it came with a LOT of ground pork, and I know know a couple of ways to deal with it.

One is scotch eggs, which I fully intend to try very soon.

Any other ideas? We probably have 10 lbs, and that's too many scotch eggs!

I add it to my meatloaf

Meatballs
Sausage (could do fresh patties if you don't want to stuff)

Wrap that meatloaf (or better yet the sausage) in a bacon weave, and smoke a bbq fatty

All sort of stirfry applications:
green beans with ground pork
Ma Yi Shang Shu (“Ants Climbing a Tree”)

Mix it with ground beef for meatloaf, meatballs and, of course, chili!!!!

Porkburgers and chili verde!

Breakfast sausage patties...season it up and gently pan fry. Be careful not to overcook as it is leaner than your typical sausage...delicious!

Make extra, they freeze pretty well cooked and can be heated up quickly for a fast breakfast.

Yeah, lots of great suggestions! Some of them made my smack my forehead for their obviousness...

I will definitely do up a fatty sometime, and I really want to make sausages, so it looks like a meat grinder with sausage stuffer attachment is in my sights.

Maybe I will thaw some out and make meatballs soon. I'd love a good meatball recipe!

It plays well in pasta.
Works well in red sauce.
A few things you could also try is cream of mushroom soup as a sauce,
or cook the pork in balsamic vinegar with a LOT of mushrooms and black pepper (i usually do this with chicken) and add that to your pasta.

Paps said:

It plays well in pasta.
Works well in red sauce.
A few things you could also try is cream of mushroom soup as a sauce,
or cook the pork in balsamic vinegar with a LOT of mushrooms and black pepper (i usually do this with chicken) and add that to your pasta.

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Good stuff! It works well with anything Italian calling for ground beef, i would think.

http://www.thaitable.com/thai/recipe/laab
If you like moderately spicy food, use 1 can Maesri Red curry paste per 2lb pork. If you can't handle spice, use a small jar of Thai Kitchen red curry paste (walmart carries it), which has flavor but almost no spice.

My recipe:
-simmer 1/2 C coconut oil, red curry paste, and finely sliced lemongrass heart in a pan on med heat.
-add a finely sliced onion
-add 2lb ground pork, and brown
-Add juice of a lime (or 2 if you want)
-dice 1C of loose mint leaves, add at flame-out and mix

Serve with romaine lettuce leaves, and a sweet thai chili sauce if desired.

Optional, and my invention: finely cube half of a large Jicama and add after pork browns, cook to desired tenderness. This is a white low-starch vegetable that has a delicate crisp pea-pod flavor. It helps change a meat-heavy side into a balanced meal.

If you use too little curry paste, flavor may be unimpressive -- add more. Topping with a sweat chili sauce upon serving will overpower the main flavor, but some people like it sweet.

That sounds good. I was wondering how you might make an Asian
"lettuce wrap" type dish.

andrewmaixner said:

http://www.thaitable.com/thai/recipe/laab
If you like moderately spicy food, use 1 can Maesri Red curry paste per 2lb pork. If you can't handle spice, use a small jar of Thai Kitchen red curry paste (walmart carries it), which has flavor but almost no spice.

My recipe:
-simmer 1/2 C coconut oil, red curry paste, and finely sliced lemongrass heart in a pan on med heat.
-add a finely sliced onion
-add 2lb ground pork, and brown
-Add juice of a lime (or 2 if you want)
-dice 1C of loose mint leaves, add at flame-out and mix

Serve with romaine lettuce leaves, and a sweet thai chili sauce if desired.

Optional, and my invention: finely cube half of a large Jicama and add after pork browns, cook to desired tenderness. This is a white low-starch vegetable that has a delicate crisp pea-pod flavor. It helps change a meat-heavy side into a balanced meal.

If you use too little curry paste, flavor may be unimpressive -- add more. Topping with a sweat chili sauce upon serving will overpower the main flavor, but some people like it sweet.

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Porkburgers. Take a rub like Smoking Guns Hot or Bad Byrons Butt Rub and mix it in before you make it into patties. We do this instead of hamburgers now. Either doctor them like a hamburger or we go with grilled onions and BBQ sauce. Another really good topping is Durkee's Fried Onions and then some spicy BBQ sauce.

Mark

Next, completely off-the cuff but excellent combination I stumbled upon:
to start, find your preferred spices to make ground pork sweet italian sausage


Brown 1lb sausage, ghee or butter, black pepper (or red pepper flake if spice desired), onion
add a large diced sweet potato (speed option: cut then pre-cook in microwave while cooking meat)
add 1 can of coconut cream (not 'milk', cream is much heavier)
I like to add finely chopped heavy greens, like kale, also (pre-cook the kale so it's tender -- microwave shortcut works too)


serve with a side of veggies when sweet potato is at the desired tenderness.

jdm61 said:

That sounds good. I was wondering how you might make an Asian
"lettuce wrap" type dish.

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google for Thai Pork Satay for a few options. those are good too but a totally different flavor profile, usually including ground peanut

Biscuits and gravy of course!

If you dont feel like making biscuits, you can use storebought... I'll never tell.

For an easy store bought dish, grab a box of Zatarin's dirty rice mix. brown up a pound or so of that pork and throw it in the pot..

CreamyGoodness said:

Biscuits and gravy of course!

If you dont feel like making biscuits, you can use storebought... I'll never tell.

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Oh , yes, that will happen!

Biscuits and Gravy is one of my favorite foods, and I don't mind making biscuits (Although I admit, I'm not an expert at them yet, and a particular store brand of frozen biscuits usually turn out better than mine...)

I have enough to play with (TWSS!) and I will be trying some soup recipes too.

Did you get the hog's liver with your buy?

Biscuits and Gravy... FTW!!!!

Home made Brats
'Bulk' (not stuffed) Italian Sausage (Hot or Mild) for pizza/pasta sauces
Meatballs (1/2 pork, 1/2 beef)

Back when the SWMBO ate normal meat (now she's a pescatarian, I call it an expensivitarian) we used eat a lot of ground pork tacos.

I like to treat it like ground beef, most any ground beef dish will be just as good if not better with ground pork.

A big hit in my family is hamballs. Which are usually about half-half ground pork with ground ham.

CreamyGoodness said:

Did you get the hog's liver with your buy?

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No, nothing of the innards was given. No head, feet, etc. Just meat.

It's just as well. I can eat liver, but I don't care for it.

Kind of a shame. I like pork liver leaps and bounds better than beef.

I've even made meatloaf with dry rub in the ground beef & pork. Make a rectangle with the beef, then cover with the pork. Roll it up & into a bread pan. Cover with bacon & bake till done. Butt rub would be good in the meat. I like to slice it topped with Sweet Baby Ray's honey barbecue sauce & baked potatoes.
Or wrap it in bacon & barbecue that sucker! And alongside that, some potato bombs from the BBQ Pit Boys. That one was a great combo!

Egg rolls! And/or spring rolls!
http://allrecipes.com/recipe/best-egg-rolls/

http://chinese.food.com/recipe/best-pork-and-or-shrimp-egg-rolls-328375

http://hilahcooking.com/egg-roll-recipe/

Or maybe pancakes:
http://www.foodmakesmehappy.com/2008/07/pancakes-with-garlic-chives-and-ground.html

http://www.cookingchanneltv.com/recipes/spicy-pork-and-vegetable-pancakes-pajeonboochimgae.html

Or in a soup:
http://japanesefood.about.com/od/ramen/r/misoramenrecipe.htm

http://allrecipes.com/recipe/homemade-wonton-soup/

Or dumplings:
http://rasamalaysia.com/gyoza-recipe/2/

Or even in a savoury meat pie/tart/quiche or pasty:
http://allrecipes.com/recipes/main-dish/savory-pies/pork-pie/

There's really no limit to what you can do with ground pork. You could put some on a pizza, or bake some into a loaf of bread, put it in an omelette, use it in lasagna or spaghetti sauce, use it to stuff squash, potato skins, bell peppers, maybe in a stuffing for turkey with apples & walnuts, ravioli, pierogi, in a shepherd's pie, the possibilities go on & on.
Regards, GF.

I like adding ground pork in fried rice.

Ingredients:
2 lbs. pork tenderloin cut in small cubes or ground or pulled pork or cubed pork spare rib tips
1 cup onion medium chopped
14 oz. fresh chicken broth
10 oz green salsa (canned or bottled) or blended tomatillos
20 oz. canned whole green chiles seeded and chopped

Spice Mix Ingredients:
3 tsp garlic (minced or mashed)
2 Tbsp chicken base
1 tsp celery salt
1 Tbsp flour
2 tsp oregano
1 Tbsp cumin
3 Tbsp jalapeno pepper - diced & seeded or 1 tsp jalapeño powder
1 Tbsp dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped)
1 Tbsp green chili powder
Tabasco (green)
Salt To Taste

Instructions:
Brown pork and drain
Add onion & broth
Simmer 1 hour - stir often to avoid sticking
Add spice mix ingredients and 10 oz of green chili salsa
Simmer 1 hour
Add 20 oz. chopped green chiles
Salt to taste
Add dash of green Tabasco
Continue to simmer for another hour

Make kielbasa. Make bratwurst. Make summer sausage. Etc, etc.


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Sounds like pretty any south or east Asian cuisine that is not from a Muslim county would have some dish you could do with ground pork.

Make loads of proper sausages. As good as german and italian ones are, british sausages are by far and away the best.


a small list, stolen from t'internet as I couldn't be bothered typing it all out

Cumberland Sausage - A hefty, chunky sausage easily identified as it comes in a continuous spiral. Spiced with pepper this a flavoursome sausage and a good all-rounder.
Gloucester Sausage - As the name implies, is made with Gloucester Old Spot Pork, nicely flavoured with sage.
Lincolnshire Sausage - All herby and meaty, often heady with sage and sometime a little thyme.
Manchester Sausage - A herby sausage containing cloves, ginger, nutmeg, mace and white pepper.
Marylebone Sausage - Expect mace, sage and ginger in this traditional London butchers sausage.
Oxford Sausage - Sage and savory, a touch of marjoram, lemon pork and veal - a nicely refined sausage.
Pork and Apple- The apple in this pork sausage opens itself up to using cider in the mix thus creating a lovely moist sausage much loved in the West Country.
Square Slicing Sausage aka Lorne - Made from a mixture of pork and beef. Conveniently this sausage sits very well in a sandwich and is often found on the breakfast plate.
Suffolk Sausage - Coarse sausage similar not unlike a Lincolnshire
Tomato Sausage - Always a favourite with children with a distinctive red color and light tomato flavour.
Yorkshire Sausage - Expect a sausage flavoured with cayenne, a pinch of nutmeg, white pepper and mace. Delicious.

Also black and white pudding.

All of those sound great! I'm having some leftover potato corn chowder I loaded with sliced, sauteed Italian sausage right now. Used fresh roasted bi-color corn too. Yum.

Make some Mexican Chorizo. My son makes it in his commercial kitchen; my wife has a killer Chorizo dip recipe:

Pan fry a pound of Chorizo out of casings until crispy
Add one diced onion & 2 cloves chopped Garlic
Cook until onions are translucent
Add two large diced tomatoes or drained 15 oz can of diced tomatoes
One can diced green chili peppers
3 cups shredded cheese (Cheddar or ChedderJack)
If too thick add some Chicken broth to thin it out
Serve hot w/Tortilla chips.
Current party favorite that edged out her hot Artichoke Dip on Pumpernickle squares.

I am planning a sausage corn chowder now. I really need to find a sausage grinder and stuffer before too long.

If you have a kitchen-aid (or similar) stand mixer, there are some pretty reasonable meat grinder/stuffer attachments out there, so you don't have to spring for the real thing (unless you make sausage quite often.)

There have been plenty of sausage ideas and recipes posted so far, so I won't repeat them. Just be sure to grind in some fatback from your hog as well, since you don't want 100% lean sausage. Salt carefully, and fry little patties to taste as you season. Chorizo is my favorite.

A few smoked fatties stuffed with jalapeños and cheddar cheese wrapped in a bacon weave would be in my future!!!


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Italian wedding soup. Go heavy on the meatballs!