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Ground Pork

SLB

By SLB
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SLB

SLB

Posted
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Posted

OFFTOPIC!!!

 

Those stuffed bitter melon pieces reminded me of my one of my veryvery favorite dishes that I used to get in NYC's Chinatown, exactly once a month because I had business in the area exactly once a month.  I believe it is Malay:  curry-tasting soup with vegetables stuffed with fish cake.  One of them was bitter melon stuffed with fish cake.  Another one of them, the one I saved for last every.single.time, was tofu-skin stuffed with fish cake. 

 

I don't know what this was called, at one resto, it sounded like "Curry-Mee".  

 

Jesus.  I have to get out of this pandemic life.  I need tofu-skin-stuffed-fish-cake, for serious.  

 

 

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SLB

SLB

Posted
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Posted (edited)

BACKONTOPIC!! 

 

I already have two meatloaves made up and back in the freezer, they are pork-heavy because I was running out of beef.

 

And I realized, belatedly, that most of these pork-cube recipes in the Time Life Books can be converted to ground-pork, handily.  

 

Duh. . . . .

Edited by SLB (log)
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heidih

heidih

Posted
Posted
32 minutes ago, SLB said:

OFFTOPIC!!!

 

Those stuffed bitter melon pieces reminded me of my one of my veryvery favorite dishes that I used to get in NYC's Chinatown, exactly once a month because I had business in the area exactly once a month.  I believe it is Malay:  curry-tasting soup with vegetables stuffed with fish cake.  One of them was bitter melon stuffed with fish cake.  Another one of them, the one I saved for last every.single.time, was tofu-skin stuffed with fish cake. 

 

I don't know what this was called, at one resto, it sounded like "Curry-Mee".  

 

Jesus.  I have to get out of this pandemic life.  I need tofu-skin-stuffed-fish-cake, for serious.  

 

 

stuffed bitter melon is something had the luxury o getting at the steam table at local Viet market. So so nurturing

 

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liuzhou

liuzhou

Posted
Posted
1 hour ago, SLB said:

Curry-Mee

 

Curry mee is very popular Malaysian soup, usually made with chicken, but you could do a version with ground pork!. Plenty of adaptable recipes listed on Google.

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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liuzhou

liuzhou

Posted
Posted (edited)

Another Chinese favourite of mine is 蚂蚁上树 (mǎ yǐ shàng shù) or Ants Climbing Trees. This is a noodle dish from Sichuan with 'grains' of ground pork clinging to the noodles.

 

The last paragraph of the Wikipedia article seems to be discussing an American variation (without saying that's what it is). I've never seen the dish served with crisp noodles here.

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

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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Duvel

Duvel

Posted
Posted (edited)
10 hours ago, AlaMoi said:

can you share a recipe / ingredients?

 

I have zilch / zero / null / nil /comma nada experience with "curing salt"


Sure.

 

In Germany you can buy ready made curing salt (“Nitritpökelsalz”, very often abbreviated as NPS). It contains 0.5% sodium nitrite. You can mix this from the pink salt available in the US and regular salt.

 

For the Leberkäse:

800 g fatty minced pork 

200 g soda water

30 g starch

 

21 g NPS (curing salt, see above)

 

Spice mixture for 1.05 kg mixture as above (I make a lot of that; you can use it for sausages, meatballs etc. - it is very good. Think “Bologna” spice)

3 g white pepper 
0,25 g cardamom
0,5 g coriander 
0,25 g ground ginger 
0,75 g macis 

 

plus later
 

5 g baking powder with phosphate (this helps to bind the water)

 

Have the meat, the soda water and the mixing bowl ice cold (see also my linked post above). Start mixing the meat vigorously. Add the salt and the spices. Mix the soda water with the starch and add slowly in portions. The meat will turn from a healthy reddish colour to a pink emulsion over the next minutes. Temperature should not exceed 10 oC.

Once pink and “stringy” (you’ll notice, no worries) put into a oiled single loaf tin. It will act like a dough. Press down, you may make a criss cross pattern if you like. Bake in a 130 oC oven until internal temperature reaches 75 oC (about 1 h). It will slightly expand.
If you like you can also ramp up the oven to full once internal temp reaches 70 oC and brown the exterior a bit more. 
Let cool down, enjoy warm right away, put on a griddle an brown or let cool and turn into a cold cut or into wurstsalat.

 

Enjoy !

Edited by Duvel (log)
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weinoo

weinoo

Posted
Posted
7 hours ago, liuzhou said:

Another Chinese favourite of mine is 蚂蚁上树 (mǎ yǐ shàng shù) or Ants Climbing Trees. This is a noodle dish from Sichuan with 'grains' of ground pork clinging to the noodles.

 

I was thinking of this, and also...

 

Lion's Head Meatballs (狮子头 – shīzitóu) was a recipe that always intrigued me. Interestingly, at Cafe Katja, Austrian meatballs are always on the menu, and they're also 100% pork based.

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liuzhou

liuzhou

Posted
Posted (edited)
5 minutes ago, weinoo said:

 

I was thinking of this, and also...

 

Lion's Head Meatballs (狮子头 – shīzitóu) was a recipe that always intrigued me. Interestingly, at Cafe Katja, Austrian meatballs are always on the menu, and they're also 100% pork based.

 

Yes, but the OP specified he didn't want meatballs, as I recall.
 

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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Duvel

Duvel

Posted
Posted
23 minutes ago, AlaMoi said:

@Duvel - thanks for that - and the "tips" - those are the most valuable bits!


Most welcome - and thanks to you I made a batch for lunch 😉

 

Before ...

 

33888728-897D-49F5-9BB4-6A87752CCDDB.thumb.jpeg.566ee90490f219a46a86e1e76518d43b.jpeg

 

55FF2E45-D170-4A82-83FF-BC3D8F4AFB68.thumb.jpeg.c49de964337390501b5a87aa5077ba77.jpeg

 

It takes a heavy beating ...

 

9B9B54AD-2E93-471F-9A97-95354328450F.thumb.jpeg.e2394e97cc431bfe3ee29cad4f1e5031.jpeg

 

”Stringy” - notice the color change !

 

87B76045-0FF4-400A-9E58-11A337720433.thumb.jpeg.6da3cb996711050e404c70249b71ea12.jpeg

 

470C00AF-7485-4955-AC22-4F4C5D07917D.thumb.jpeg.95bd6880edbfdf27a94f8a1f2d2b4a1d.jpeg

 

Baked until 75 oC (more or less).

 

82A60546-6025-412C-B697-6EE1780968F4.thumb.jpeg.b3fc6c3a807aefdad68a4c5931762e89.jpeg

 

Sliced up and ready to eat !

 

23758DC6-5DE3-4D3F-85EF-50A482C1FFFA.thumb.jpeg.05f23feea346ed6f1f7be976dee3eaa0.jpeg

 

Important: when you buy that fresh at the butchers, you get it in a bread roll, which in turn is wrapped in paper to take away. This steams the roll a bit and makes it soft, but chewy. I microwaved the roll - same effect. The beer is optional, but works well. Consider it alcoholfree 🤫 Yummy !

 

93DF7275-CA18-43A3-B1CC-77E2A42B6446.thumb.jpeg.33b89f9e00124ebe1c82f32728d3438a.jpeg

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Beebs

Beebs

Posted
Posted

Steamed pork patty! But it needs the regular/more fatty ground pork, not lean.

 

Also, zha jiang mian - pork sauce with fermented bean paste noodles, kind of like Chinese bolognese sauce.

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Eatmywords

Eatmywords

Posted
Posted

Browned and sautéed in g&o with broccoli rabe (spinach, asparagus, escarole, reg broccoli all work nice too), red pepper flakes, over pasta, ravioli or gnocchi, grated cheese a must.

That wasn't chicken

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liuzhou

liuzhou

Posted
Posted
19 minutes ago, Beebs said:

Also, zha jiang mian - pork sauce with fermented bean paste noodles, kind of like Chinese bolognese sauce.

 

Indeed. Not sure about the Bolognese comparison, though.

 

There are literally thousands of Chinese dishes that use ground pork.

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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patti

patti

Posted
Posted
6 hours ago, Duvel said:


Most welcome - and thanks to you I made a batch for lunch 😉

 

Before ...

 

33888728-897D-49F5-9BB4-6A87752CCDDB.thumb.jpeg.566ee90490f219a46a86e1e76518d43b.jpeg

 

55FF2E45-D170-4A82-83FF-BC3D8F4AFB68.thumb.jpeg.c49de964337390501b5a87aa5077ba77.jpeg

 

It takes a heavy beating ...

 

9B9B54AD-2E93-471F-9A97-95354328450F.thumb.jpeg.e2394e97cc431bfe3ee29cad4f1e5031.jpeg

 

”Stringy” - notice the color change !

 

87B76045-0FF4-400A-9E58-11A337720433.thumb.jpeg.6da3cb996711050e404c70249b71ea12.jpeg

 

470C00AF-7485-4955-AC22-4F4C5D07917D.thumb.jpeg.95bd6880edbfdf27a94f8a1f2d2b4a1d.jpeg

 

Baked until 75 oC (more or less).

 

82A60546-6025-412C-B697-6EE1780968F4.thumb.jpeg.b3fc6c3a807aefdad68a4c5931762e89.jpeg

 

Sliced up and ready to eat !

 

23758DC6-5DE3-4D3F-85EF-50A482C1FFFA.thumb.jpeg.05f23feea346ed6f1f7be976dee3eaa0.jpeg

 

Important: when you buy that fresh at the butchers, you get it in a bread roll, which in turn is wrapped in paper to take away. This steams the roll a bit and makes it soft, but chewy. I microwaved the roll - same effect. The beer is optional, but works well. Consider it alcoholfree 🤫 Yummy !

 

93DF7275-CA18-43A3-B1CC-77E2A42B6446.thumb.jpeg.33b89f9e00124ebe1c82f32728d3438a.jpeg


Are any spices/seasonings added to the pork before baking?

Dear Food: I hate myself for loving you.

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SLB

SLB

Posted
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Posted
4 hours ago, liuzhou said:

There are literally thousands of Chinese dishes that use ground pork.

As I said, Chinese food is one of the cuisines that I eat almost exclusively out.  Or did, anyway.  

 

I am hearing a clear direction for my 2021 cooking, I guess I better find me a good starter book. 

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