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Ground Pork


SLB
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3 hours ago, SLB said:

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

 

There are certainly enough such books out there. However, some are great; some embarrasingly awful. Tread carefully.

First, I would suggest deciding whatyou really want. Chinese as cooked and eaten in China or Chinese-American or Chinese as adapted wherever you live.

Then narrow down further. Do you want an overall picture or to concentrate on a particular style/region? China doesn't have one cuisine. It has many.

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Got it. 

 

I'll probably study the terrain for long past the time this pork will be in my freezer . . . .

 

There are three different pork-based meatballs that are already in my regular rotation.  One is from Marcella Hazan, it's tiny and gets fried, and then baked into a bech-pasta situation.  Mine have never been as tiny as Ms. Hazan prescribed, I just lose my mind with that; but, still small enough to successfully fry.  

 

I also make a Mexican pork-beef meatball from Diana Kennedy for "albondiga" soup; this is possibly similar to what @Darienne mentioned upthread.  

 

And also a pork-forward meatball, which is ultimately flattened to thinner than a pancake for shallow-frying, called a "pachola'.  I think this is also from Diana Kennedy, but I don't remember.  

 

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4 hours ago, SLB said:

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. 

 

Hsiao-Ching Chou -- Chinese Soul Food:  A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More

http://amzn.com/1632171236

 

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  • 3 months later...
On 4/5/2021 at 9:49 AM, Duvel said:

Leberkäse !

 

 

I just made my first batch of this. I followed the recipe down to the last gram. Did have to use nutmeg instead of Mace because it's impossible to find here and used cornstarch, as you suggested, instead of potato starch for the same reason. It didn't turn out as Pink as yours but the texture and the flavor are wonderful. It's something that I am going to be making regularly. The next time I might try it with half beef and haft pork.

20210730_124836.thumb.jpg.39c23304159cfdf1f930fc8e884623c7.jpg

Thank you so much for the recipe. Now if I can just find your recipe for wurstsalat, I will be in business.

Edited by Tropicalsenior
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1 minute ago, Tropicalsenior said:

I just made my first batch of this. I followed the recipe down to the last gram. Did he have to use nutmeg instead of Mace because it's impossible to find here and used cornstarch, as you suggested, instead of potato starch for the same reason. It didn't turn out as Pink as yours but the texture and the flavor are wonderful. It's something that I am going to be making regularly. The next time I might try it with half beef and haft pork.

20210730_124836.thumb.jpg.39c23304159cfdf1f930fc8e884623c7.jpg


Looks great, @Tropicalsenior !

 

Nutmeg instead if Mace is a common substitute. Mace is a bit more intense, a bit more floral - you could up the nutmeg a bit if you like. But if you are happy with the results, why bother …

 

The bright pink color comes from the nitrites in the pink salt - did you use that ? 
 

Again, great result ! I am happy that somewhere in the far western lands someone makes & enjoys authentic Leberkäse 🤗

 

 

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2 minutes ago, Duvel said:

The bright pink color comes from the nitrites in the pink salt - did you use that ? 

I did use pink salt but mine is about 3 to 4 years old. I'm not sure what the expiration date is on something like this because mine was bought in bulk.

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32 minutes ago, Duvel said:

someone makes & enjoys authentic Leberkäse 

I grew up on German sausages in Nebraska. It's great to be able to enjoy that unique taste again.

 

My next project though is going to be @liuzhou's Lorne sausage. I've never tasted it but the flavor profile sounds interesting.

Edited by Tropicalsenior (log)
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6 minutes ago, Tropicalsenior said:

I grew up on German sausages in Nebraska. It's great to be able to enjoy that unique taste again.

 

Nice. Yes the one I get at the Alpine market is not exactly Spam colored but headed in that direction. I think they do theirs in a loaf pan too so you get a bit of barely crust especially on top. Personally I wouldn't go beef esp with your hyper lean beef plus I prefer pork to beef .

Edited by heidih (log)
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On 4/6/2021 at 5:53 AM, Duvel said:
On 4/6/2021 at 5:25 AM, 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

 I might not have beaten my pork mixture enough.

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