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What are you doing with it?  **Besides making sausage, I mean.  

 

My cookbooks and collected recipes seem to involve, exclusively:  sausage and stuffing for other vegetables (cabbage, peppers. . .).  I have a large array of meatballs I like, maybe I'll sub out the pork for beef.  I'm nervous about that -- I once had a Nigel Slater pork ball forced on me that was an abomination, I don't know what went wrong there, because I certainly do like the meat.  But I was kind of put off of the "pork ball" concept.  

 

I'm looking for ideas.  

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I combine it with ground beef for meatloaf, or stuffed peppers. Dirty rice.  I make a spicy noodle soup with it, along with gochujang, black vinegar, and soy sauce. 

Dear Food: I hate myself for loving you.

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A few recent uses -

 

- Chorizo sausage (the loose un-cased variety) for tacos

- Ground Pork/Eggplant (or any other veg, really) Chinese style dishes

- Laarb

 

 

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Fried rice with ground pork.

 

1767069106_porkfriedrice.thumb.jpg.fe0cde8717e63f6470419c6ff2200e30.jpg

Stuffed mushrooms, stuffed chili peppers, stuffed tofu cubes etc.

 

819866376_Stuffedstuff.thumb.jpg.8e8bee23fb7de6c0f7a27c2eebfac3ac.jpg

 

142675640_PorkandShiitakeStuffedBitterMelon.thumb.jpg.e8a2ed2fd8f022693e856e2d57e3d115.jpg

 

2068707536_PorkStuffedTofuPuffs.thumb.jpg.bb4c5970b8d6ad097364b373a1ba5328.jpg

 

1840041322_stuffedgreenchilipeppers.thumb.jpg.d79fe841122697fc0029aa6e8b102d27.jpg

 

and a very popular combination is 茄子肉末 (qié ziròu mò)

 

1466420286_qieziroumo2.thumb.jpg.5b818bf21db038e638b035e3d7559bce.jpg

 

Then there are all the stuffed buns and dumplings - baozi, jiaozi, wontons  etc.

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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We use it for our version of Chinese dishes which Ed loves.  With long green beans, tofu, Singapore Noodles, eggplant, Hot & Sour soup.  Chinese dishes are the one thing I could make before I 'discovered' cooking and most of our recipes come from Margaret Gin and Alfred E. Castle.  Regional Cooking of China, 1975.  

 

I also use a combination of ground beef and pork for Mexican style meat balls, used in a variety of ways including Albondigas soup.   My Mexican cookbook, Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking, 1965 is in even worse shape than my Chinese cookbook.  I had never eaten pork, as such, before I got married.  

Edited by Darienne (log)
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Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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Posted (edited)

Chinese (or Chinese-style) food is one of the cuisines I never do at home.  And, in fact, it's the food that I've been CRAVING from a restaurant since the pandemic has ended my life of going to restaurants.  

 

Maybe it's time.  I certainly get irritable when it's eggplant season here and they're so cheap I can't help but to buy them, and then five weeks later I would give my kingdom for something that wasn't eggplant.  So, eggplant and ground pork, on deck for late summer . . . .

 

At a minimum, I can dive into this stuffed vegetable world.  Particularly where I can stuff and then freeze.  

 

Thank you.  

Edited by SLB (log)
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4 minutes ago, SLB said:

Chinese (or Chinese-style) food is one of the cuisines I never do at home.  And, in fact, it's the food that I've been CRAVING from a restaurant since the pandemic has ended my life of going to restaurants.  

 

 

Main reason I brought my wok out of retirement; even though I was always cooking some Chinese style stuff, it seemed like the right thing to do.

Also - it works better for certain stir fries, since I tend to make a mess.

Mitch Weinstein aka "weinoo"

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The quality o the ground meat as with anything impacts. I only buy it at Chinese butcher case where turn over is high. Weinoo's source quite nice. 

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3 hours ago, patti said:

I combine it with ground beef for meatloaf, or stuffed peppers. Dirty rice.  I make a spicy noodle soup with it, along with gochujang, black vinegar, and soy sauce. 

 

Can you give me more info on the soup please?

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I used to make a meat loaf that was one third ground beef, one third ground veal, and one third ground pork. I used to make meat balls with a ground beef and pork mixture. Both very good. But I've pretty much stopped eating beef and also prefer my protein to be a lesser part of my meal these days.

 

I'm more inclined to use ground pork in Chinese dishes now. I make pot stickers with pork and napa cabbage or pork and Chinese chives, wontons with a mix of minced shrimp and ground pork, or Dan Dan Noodles. Lately I'm hooked on a Dan Dan Noodle soup. The broth is a blend of ham and chicken with a little sesame paste and it's addictive. 

 

We can buy a nice Berkshire ground pork that seems to have a good balance of fat and works for everything above.

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2 minutes ago, Duvel said:

Leberkäse !

 

 

Oh gawd - what a  misnomer. I did not know what it was but it looked good and was made in the back o store still warm Like warm bologna - I was expecting liver taste. Once was enough but I can see it as nostalgic.

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we spend a few years in Schweinfurt - definitely Franconia..... and Leberkaese was standard fare.

decided I should look up a recipe and make some for alt Zeit's Zake.

 

first 3-4 that popped up:

  • 600g (1.32 lbs)- Ground Beef
  • 400g (.88 lbs)- Ground Pork
  • 100g (.22 lbs) Pork Belly or Bacon
  • 100g (.22 lbs) Liver

"as posted by a German girl in America"

oh dear.

do they do it differently up nawrth?

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Vietnamese caramelized pork. Mixed with ground beef in meatballs and meat loaf. Fresh sausage. Use it in stirfries.

6 hours ago, SLB said:

What are you doing with it?  **Besides making sausage, I mean.  

 

My cookbooks and collected recipes seem to involve, exclusively:  sausage and stuffing for other vegetables (cabbage, peppers. . .).  I have a large array of meatballs I like, maybe I'll sub out the pork for beef.  I'm nervous about that -- I once had a Nigel Slater pork ball forced on me that was an abomination, I don't know what went wrong there, because I certainly do like the meat.  But I was kind of put off of the "pork ball" concept.  

 

I'm looking for ideas.  

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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1 hour ago, AlaMoi said:

we spend a few years in Schweinfurt - definitely Franconia..... and Leberkaese was standard fare.

decided I should look up a recipe and make some for alt Zeit's Zake.

 

first 3-4 that popped up:

  • 600g (1.32 lbs)- Ground Beef
  • 400g (.88 lbs)- Ground Pork
  • 100g (.22 lbs) Pork Belly or Bacon
  • 100g (.22 lbs) Liver

"as posted by a German girl in America"

oh dear.

do they do it differently up nawrth?


Yeah ... pretty much 😜

 

I use pure pork. No beef, no cured meat (because you put curing salt anyway) and definitely no liver. But everything suffer a sea change when removed from its home turf ...

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