Ground pork, 2 lbs. Now what?

[bobmark226]

I'm being dutiful and clearing my freezer, using things up like a madman. Of course, the sole purpose of this is so that I can fill it up again this coming weekend, so I'm not sure of the point of this exercise.

Two nights ago I took out two pounds of ground pork. I have no idea what I bought this for, but most likely it was for a meatloaf combo. I don't have any other chopped meats to combine it with now, though, so I'm looking for suggestions of things I might do with it. In looking last night, I came on last years CL "turkey sausage" recipe and was thinking of trying that with the pork, but am not sure how well that will work. (There was a bit of grated apple in there. I assume that was to give the turkey moisture?)

A search gives me things like "pork" and "ground" cinnamon and all its variations, but nothing with just ground pork.

Any and all suggestions welcome!

Thanks,
BOB

[badunnin]

I have recipes for various sausages (or rather, spice combinations to add to pork to make sausage) if you are interested. You could make Italian for pasta for one night, and breakfast sausage for the next morning! The recipe for turkey sausage should work with the pork as well - pork and apple is a great combo.

[bobmark226]

I'm definitely interested, bad, because I've never done fresh sausage before and would love to, if you don't mind the typing.

My one question about using the apples...being as I'm single and the sausages would most likely get used over the next few days, would the cooked apple be a problem, get soggy, etc? I assume I'd get them to a patty shape, brown them and re-warm as needed?

BOB

[cab321]

Oh, oh, oh!!! Make wontons! My mother got the best wonton recipe from a co-worker from Hong-Kong. I don't know it off the top of my head - maybe someone else has a good recipe. They freeze great - on cookie trays first then throw them in bags. Then you can just pop some in soup to cook when you need them.

[badunnin]

Fresh sausage is so much fun to make (I'm having a sausage making party this weekend. ;) We'll be grinding and stuffing as well.

Italian sausage....

• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Ground black pepper: 1/4 tablespoon
• Wild fennel seeds: 1/4 tablespoon
• Chopped parsley: 1/2 tablespoon

Breakfast sausage
• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Rubbed sage: 1/2 teaspoon
• Rubbed summer savory: 1/3 teaspoon
• Ground nutmeg: 1/8 teaspoon
• Ground marjoram: 2/3 teaspoon
• Ground black pepper: 1/3 teaspoon


Chaurice
• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Diced onions: 5 tablespoons
• Ground cayenne: 1/4 teaspoon
• Ground cinnamon: 1/8 teaspoon
• Ground cloves: 1/8 teaspoon
• Powdered thyme: 1/3 teaspoon
• Ground bay leaf: 3 leaves
• Crushed garlic cloves: 1
• Chopped parsley: 1 tablespoon
• Crushed garlic cloves: 1-1/2

Spanish Chorizo
• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Garlic, crushed or finely chopped: 1.5 cloves
• Ground nutmeg: 0.4 teaspoon
• Brown sugar: 0.8 tablespoon
• Smoked paprika : 0.8 tablespoon
• Aleppo pepper: 0.8 tablespoon

[badunnin]

And as far as the apple, I'd have to see the recipe. Do you have it handy?

[bobmark226]

Thanks, bad, I've printed out those combinations. Should be interesting.

As for the CL turkey sausage, unfortunately, a search here brings up a massive list, none of them right, but I remember it was a matter of sauteeing very little Braeburn (them I got!), like a quarter to half cup, along with the onion, to be added to the pork along with fresh sage and thyme.

Thanks again!

BOB

[badunnin]

I would maybe very finely chop or grate the apples, and add them raw to the mix. They'll bring a bit of sweetness into the mix, and they will cook down when you cook the sausage mixture.

[Kathy B]

What about a pizza? I would just fry it up with some of the spices listed for the Italian sausage and scatter it on a pizza or two!

[Beth Y]

I use ground pork for dumplings too. Just mix is up with some finely diced onion, some broccoli or other veg., some salt/pepper/soy sauce to taste...basically you add and subtract based on what you want/have around. Then, as posted before, put about a tablespoon in a wonton wrapper, fold diagonally and pan fry, or freeze for later. I keep them in my freezer to quickly pan-fry and serve with some miso soup. My kids love them.

[JA]

Here's one we loved:


* Exported from MasterCook *

Spicy Sichuan Noodles



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

8 ounces ground pork -- laura's lean and lean generation ground pork
3 tablespoons soy sauce
2 tablespoons dry sherry
Ground white pepper
2 tablespoons oyster-flavored sauce -- used soy
4 tablespoons peanut butter, chunky
1 tablespoon rice vinegar
1 cup low-sodium chicken broth
1 tablespoon peanut oil (used cooking spray)
5 ozs spinach leaves
1 red bell pepper -- cut into thin strips
1 tbsp fresh ginger -- minced
6 medium garlic cloves -- minced or pressed
3/4 teaspoon red pepper flakes
1 tablespoon Asian sesame oil (omitted)
12 ounces linguine
3 medium scallions -- sliced thin (about 1/3 cup)

Combine pork, 1 tablespoon soy sauce, sherry, and pinch white pepper in
small bowl; stir well with fork and set aside while preparing other
ingredients.

Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter
or sesame paste, vinegar, and pinch white pepper in medium bowl. Whisk in
chicken stock and set aside.

Bring 4 quarts water to boil in large stockpot over high heat.

Meanwhile, heat 12-inch skillet over high heat until hot, about 2 minutes.
Add peanut oil and swirl to coat pan bottom.

Add pork and cook, scraping along pan bottom and breaking up pork into
small pieces with wide metal or wooden spatula, until pork is in small
well-browned bits, about 5 minutes.

Stir in red bell pepper and spinach. Stir in ginger, garlic, and red
pepper flakes; cook until fragrant, about 1 minute.

Add peanut butter/chicken stock mixture; bring to boil, whisking to
combine, then reduce heat to medium-low and simmer to blend flavors,
stirring occasionally, about 3 minutes.

Stir in sesame oil.

While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness).

Drain noodles; divide noodles among individual bowls, ladle a portion of
sauce over noodles, sprinkle with scallions, bean sprouts, and ground
Sichuan peppercorns, if using; serve immediately.

[mlr73]

What about using the ground pork as you would ground beef in tacos or other Mexican foods?

[greysangel]

This recipe is great and would be just as good with pork.

Hoisin-Orange Turkey Roll-Ups

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 mandarin pancakes or flour tortillas
3/4 pound ground turkey
1 teaspoon peanut oil
2 tablespoons chopped fresh ginger
2 garlic cloves -- minced
1/2 pound shiitake mushrooms -- stems removed, caps finely chopped
8 scallions -- trimmed and chopped
1/4 cup hoisin sauce
1 tablespoon frozen orange juice concentrate
1 teaspoon reduced-sodium soy sauce
8 lettuce leaves
1/2 cup grated carrots -- optional
1/2 cup grated cucumber -- optional

Line a steamer basket with a heavy kitchen towel. Separate pancakes or tortillas and lay them on the towel. Cover with the overhanging edge of the towel. Set into a pot filled with1/2 inch of water; cover tightly. Bring to a boil and boil for 1 minute. Remove from the heat and let stand, covered, for 15 minutes.

Meanwhile, heat a large nonstick skillet or wok over high heat. Add turkey and cook, stirring to break up the meat, until no longer pink, about 5 minutes. Transfer to a colander and drain off the fat; set aside.

Add oil to the skillet. Add ginger and garlic; stir fry until fragrant, about 30 seconds. Add shiitakes and scallions; stir fry until the mushrooms are tender, about 2 minutes. Stir in hoisin sauce, orange juice concentrate, soy sauce, 1 tbsp water and the reserved turkey; stir until heated through.

To serve, line a warm Mandarin pancake or tortilla with a lettuce leaf. Spoon on some of the turkey mixture and garnish with carrots and cucumber, if desired. Wrap up and enjoy.

Source:
"Eating Well, September/October 1994"


NOTES : 362 cal, 10 g fat (fiber info not provided)

[Diva 1]

Bobmark in NY: OK, no prob. if I had that ground pork. It would be immediately turned into Tourtiere, a French-Canadian meat pie. I was born and raised in Ontario, very English-Canadian BUT when I married I somewhere got my nose into a cookbook emphasizing Quebecois cookery and since then have loved their way of mixing and combining spices and maple syrup, etc, etc. SO my vote is Tourtiere. Besides, for the season we are in it's very traditional.

Diva 1

[kermit]

I vote for the dumplings/wontons too! I think they're best made with ground pork, and although it's a bit of work up front it's great to have them in the freezer for a quick lunch. I make mine with shredded cabbage & finely chopped mushrooms, & season with soy sauce, rice vinegar, salt, sesame oil, a little hoisin... good luck!!

[JA]

Originally posted by Diva 1
Bobmark in NY: OK, no prob. if I had that ground pork. It would be immediately turned into Tourtiere, a French-Canadian meat pie. I was born and raised in Ontario, very English-Canadian BUT when I married I somewhere got my nose into a cookbook emphasizing Quebecois cookery and since then have loved their way of mixing and combining spices and maple syrup, etc, etc. SO my vote is Tourtiere. Besides, for the season we are in it's very traditional.

Diva 1
Oh Diva 1 will you please share your Tourtiere recipe? I love French Meat Pie - my memere used to make them. I got this recipe last year from a friends mother, who is Canadian, I'm very curious to see yours:

French Meat Pie

For each lb of beef, 2 lbs of pork
(the pie is only as good as the meat!)

Use a large pot
3 pies…
4 lbs pork 2 lbs beef
2 cups water
1 T salt
½ tsp pepper
1 tsp celery salt
1 well diced onion
1 seasoning packet from Big Y chicken stuffing
1 sleeve saltines – well crushed

Hand mix well
Add more water – (we did @ 1 cup), doesn’t really matter how much because the final product is well drained, but it’s very important that it doesn’t burn (that changes the flavor of the meat).

Cook on burner on low heat, stirring frequently. This is very important at first, to keep from burning. After a little while, there’s enough fat and liquid that it’s not so much a concern. Cook until meat is no longer pink.

Prepare the pie:
Drain the meat well, put in crust (Pillsbury) 400 20-25 minutes

Freezing:
Cool well, wrap in saran wrap, then wrap in newspaper.
It’s very important that it’s tightly wrapped, that way it will be fresh when pulled from the freezer.
Reheat in 275 or 300 oven, 20 or so minutes – watch closely, meat is cooked, just needs to be warm.

[Diva 1]

A touch late but nonetheless here.

Tourtiere (Canuck Style)

Combine: 1 1/2 lbs. ground pork
1 small onion, minced
1/2 cup boiling water (could be more, check when cooking)
1 garlic clove, choped (2 you could use)
1 tsp. salt
1/4 tsp. celery salt
1/4 tsp. black pepper
1/4 tsp. sage
pinch of ground cloves

Cook over low-heat, stirring occasionaly until meat loses its red colour. Cover and cook about 45 min. longer.

Meanwhile, boil and mash 3 med. potatoes

Mix potatoes into cooked pork mixture and cool.

Preheat oven to 450 F. and then make your fav. pie pastry. When pie is filled, etc. etc. then bake for 10 min. turn down heat to 350 and back further for 30 min. or so.

That's it.

Not it isn't. ENJOY. Nice with a touch of cranberry chutney.

Diva 1

[Kingwell]

A belated thanks to JA for posting the Spicy Sichuan Noodles.
Like the original reason for this post awhile back, I had a bunch of ground pork in the fridge and was looking for a way to use it up. This was a really good way to do it!

I reduced the amount of peanut butter and added more red pepper flakes and chili paste with garlic, plus added a bunch of broccoli, but otherwise did this as written. Really good--my husband tipped back his plate to get all the extra sauce.

JA--if you see this (or anyone who knows)--anyone know the source and/or know the nutritional info? (Calories, fat g. and fiber, although with that PB I imagine its pretty high, but I used low-fat PB and less of it, so hopefully that tempers that a bit.)

[Anne]

Somehow this morning ground pork seems Asian to me so here are more options from that part of the world. The lettuce wraps are good and the ingredients very flexible but I found they needed some diced hot pepper or a spicy dipping sauce.




Lion's Head Meatballs in Spicy Coconut Sauce Ying Chang Compestine Cooking Light, JANUARY 2002

These spicy meatballs are called "Lion's Head" because of their large size. Also, lions are believed to ward off evil. You can make the meatballs a day or two ahead, store them covered in the refrigerator, and heat them in the sauce before serving. Decrease the red pepper for a milder flavor.

Sauce:
1/2 cup light coconut milk
1/2 cup soy milk
2 tablespoons minced peeled fresh ginger
2 teaspoons minced hot red chile pepper
1 tablespoon chopped green onions
2 tablespoons Thai fish sauce

Meatballs:
1 pound ground round or ground pork
1/3 cup chopped green onions
1/4 cup chopped water chestnuts
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon minced hot red chile pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
1/4 cup chopped fresh basil
1 tablespoon grated lemon rind

To prepare sauce, combine first 6 ingredients in a small bowl.
To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bowl, and shape mixture into 8 meatballs. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 7 minutes, browning on all sides. Drain well.

Place sauce in a large saucepan; bring to a boil over medium-high heat. Add meatballs; cover, reduce heat, and simmer 8 minutes. Garnish with basil and rind.

8 servings (serving size: 1 meatball and 3 tablespoons sauce) CALORIES 297(20% from fat); FAT 6.5g(sat 1.8g,mono 2g,poly 2.1g); PROTEIN 13.2g; CHOLESTEROL 30mg; CALCIUM 12mg; SODIUM 616mg; FIBER 17g; IRON 1.4mg; CARBOHYDRATE 38.7g




Chow Fun Seattle Times

12 ounces egg noodles -- cooked and drained
1 teaspoon vegetable oil
2 teaspoons fresh ginger -- minced
2 cloves garlic
1/2 pound ground pork
4 tablespoons soy sauce -- divided
1 cup carrot -- grated
1 cup green beans -- cut into 1" pieces
1 cup bean sprouts
2 teaspoons sesame oil
1 tablespoon oyster sauce
1/2 cup green onion -- chopped

Cook and drain noodles. In a wok or large skillet, heat the vegetable oil and quickly stir in ginger and garlic, cooking only a few seconds, until fragrant. Add crumbles and cook, stirring. When heated through, add 2 tablespoons soy sauce.

Add the carrots and sliced green beans. Stir together just until crisp-tender. Add the bean sprouts and cook for 30 seconds. Add the noodles and toss until well blended. Add the sesame oil, oyster sauce, and remaining 2 tablespoons soy sauce. Toss again and heat until noodles are hot, all the vegetables are cooked, and flavors are blended. Garnish with chopped green onions.



MA-PO TOFU Gourmet June 2000

This fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant. I've made a version of it for years. At the culinary schools I attended in Chengdu recently, their technique of poaching the tofu, prior to stir-frying, to freshen and tenderize it was new to me, as was the wonderful effect of a lavish sprinkling of Sichuan-peppercorn powder.

For sauce
1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Additive-free kosher salt to taste

1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons corn, peanut, or canola oil
1/2 lb ground pork shoulder (preferably 75% lean)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon toasted Sichuan-peppercorn powder 3 tablespoons thinly sliced scallion

Accompaniment: steamed rice

Make sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.

Poach tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

Stir-fry pork: Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.

Finish stir-fry: Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.

Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

Makes 3 or 4 main course servings.




Lettuce-Wrapped Ground Meat "The Complete Book of Chinese Cooking"

1 cup ground pork or chicken
1 tablespoon finely chopped chinese mushrooms
1 tablespoon finely chopped waterchestnut
1 pinch sugar
1 teaspoon light soy sauce
1 teaspoon rice wine or dry sherry
1 teaspoon cornstarch
2 tablespoons vegetable oil
1/2 teaspoon finely ground ginger root
1 teaspoon finely chopped scallions
1 tablespoon finely chopped Szechuan preserved vegetables -- optional
1 tablespoon oyster sauce
1 splash sesame oil
salt and pepper
8 large crisp lettuce leaves

Mix ground meat with mushrooms, water chestnuts, sugar, soy sauce, wine, cornstarch and salt and pepper.

Heat oil in a preheated wok or skillet and add the ginger and scallions, followed by the meat. Stir fry for 1 minute.

Add the preserved vegetables and continue stirring for 1 more minute. Add the oyster sauce and sesame oil, blend well, and cook for 1 minutes. Remove to a warm serving dish.

To serve: place about 2-3 tablespoons of the mixture on a lettuce leaf and roll it up tightly to form a small packet. Eat with your fingers.

[slknight]

Originally posted by Kingwell
A belated thanks to JA for posting the Spicy Sichuan Noodles.
Like the original reason for this post awhile back, I had a bunch of ground pork in the fridge and was looking for a way to use it up. This was a really good way to do it!

JA--if you see this (or anyone who knows)--anyone know the source and/or know the nutritional info? (Calories, fat g. and fiber, although with that PB I imagine its pretty high, but I used low-fat PB and less of it, so hopefully that tempers that a bit.)

The Spicy Sichuan Noodles (Dan Dan Mian) is a Cooks Illustrated recipe. I think both I and Wallycat posted it once when JeAnne was looking for something. I'm pretty sure we've got the nutritional info somewhere. Let me see if I can dig it up. This is one of my favorite recipes.

Ok, found one of the threads about it, but I don't see any nutritional info. Maybe this link will jog someone's memory and they might have it:

http://community.cookinglight.com/showthread.php?s=&threadid=43807

[TerriS]

I don't have it typed up, but my family's Italian meat sauce recipe calls for ground pork...you could make a nice big batch and freeze in portions, which is something I intend to do in the next few weeks anyway.

[Wendy w]

Here's a few good sausage ideas here, Bob. The CL chorizo is a personal favorite and easy to make. Since your pork is already ground, you can probably mix it well with the seasonings.

http://community.cookinglight.com/showthread.php?s=&postid=652840&highlight=chorizo#post652840

And...it has been blessed by our pal, Spitfire. Where has she been lately?? ;)