Just bought some ground pork. Not a usual purchase but it looked so appealing. Even raw.
- Thread starter Marg CDN
- Start date
I saved this recipe a while back but have yet to try it. Now that you've brought it back to my attention though...
www.newidea.com.au
This sausage roll was once voted best in Australia: Here's the recipe
If there’s one thing Aussies know, it’s a good sausage roll ....
www.newidea.com.au
Another thought is a tourtiere.
Classic French Canadian Tourtière
Adapted from https://www.pbs.org/food/kitchen-vignettes/classic-french-canadian-tourtiere/
Servings: 1 meat pie, about 8 servings
INGREDIENTS
1 pound ground organic pastured pork
1 pound ground organic pastured beef
1 large onion, finely chopped
2 Tbsp olive oil
2 medium-large baked potatoes, mashed with skins removed (or about 1 cup of mashed potatoes)
3/4 cup beef or vegetable broth (or just water)
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. pepper
1 tsp. salt
For the Butter Pie Crust:
2 1/2 cup flour of choice (I use a mix of spelt and whole wheat)
1/2 tsp salt
1 cup (2 sticks) unsalted butter
1 cup ice cold water
For the egg wash:
1 egg
1 Tbsp. water
STEPS
1) In a large skillet or wok, combine the finely chopped onion with the olive oil and sautée for about 10 minutes on medium heat, until onions are soft and golden. With your hands, mix the ground pork and beef together in a bowl. Add the mixed ground meat to the onions and cook for about 10 minutes, stirring it to break up the meat so it doesn't clump together. Add all the remaining ingredients (broth, spices, mashed potato, salt and pepper) and mix together. Reduce the heat to medium-low, cover, and simmer for about 20 to 30 minutes, stirring occasionally, until most of the liquid is absorbed. Remove from heat. Taste the meat mixture and add a bit more salt, pepper, or spices, to suit your preferences. Cool in the fridge for about 2 hours, until completely chilled.
2) To make the pastry, cut the butter into small cubes and chill them so they are very cold. Using a food processor or a pastry blender, chop up the butter into the flour and salt until it is small and crumbly, the size of very small peas. Pour in 1/2 cup of the ice cold water and mix into the flour. Add more water, 1 tablespoonful at a time, until the dough comes together into a ball. I find using my hands works best for bringing the dough together and judging whether or not to add more water. The dough should not feel dry and should be pressed into a ball fairly easily. But it should not feel sticky either. Form two balls and flatten them slightly into discs. Wrap and cover them in wax paper or plastic, and let them rest in the fridge for 1 hour. Remove from the fridge and allow to sit at room temperature for 5 minutes. Roll out each disc on a floured surface to about 1/8 to 1/4 inch thickness.
3) Line a 9 inch pie plate with the first circle of dough. Spoon in all the meat filling, patting it down lightly to compress it a bit. Brush the pie rim with water and place the second circle of dough on top, pressing the edges together to seal. Trim and flute as desired.
4) The egg wash is what will give your tourtière a golden glow, so don't skip this step! Beat the egg and water together and brush the mixture all over the top of the crust and around the edges.
5) Cut some steam vents on top of your pie.
6) With the rack in the bottom third of the oven, bake at 375F for about 50 minutes or until the top of the crust is golden.
Classic French Canadian Tourtière
Adapted from https://www.pbs.org/food/kitchen-vignettes/classic-french-canadian-tourtiere/
Servings: 1 meat pie, about 8 servings
INGREDIENTS
1 pound ground organic pastured pork
1 pound ground organic pastured beef
1 large onion, finely chopped
2 Tbsp olive oil
2 medium-large baked potatoes, mashed with skins removed (or about 1 cup of mashed potatoes)
3/4 cup beef or vegetable broth (or just water)
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. pepper
1 tsp. salt
For the Butter Pie Crust:
2 1/2 cup flour of choice (I use a mix of spelt and whole wheat)
1/2 tsp salt
1 cup (2 sticks) unsalted butter
1 cup ice cold water
For the egg wash:
1 egg
1 Tbsp. water
STEPS
1) In a large skillet or wok, combine the finely chopped onion with the olive oil and sautée for about 10 minutes on medium heat, until onions are soft and golden. With your hands, mix the ground pork and beef together in a bowl. Add the mixed ground meat to the onions and cook for about 10 minutes, stirring it to break up the meat so it doesn't clump together. Add all the remaining ingredients (broth, spices, mashed potato, salt and pepper) and mix together. Reduce the heat to medium-low, cover, and simmer for about 20 to 30 minutes, stirring occasionally, until most of the liquid is absorbed. Remove from heat. Taste the meat mixture and add a bit more salt, pepper, or spices, to suit your preferences. Cool in the fridge for about 2 hours, until completely chilled.
2) To make the pastry, cut the butter into small cubes and chill them so they are very cold. Using a food processor or a pastry blender, chop up the butter into the flour and salt until it is small and crumbly, the size of very small peas. Pour in 1/2 cup of the ice cold water and mix into the flour. Add more water, 1 tablespoonful at a time, until the dough comes together into a ball. I find using my hands works best for bringing the dough together and judging whether or not to add more water. The dough should not feel dry and should be pressed into a ball fairly easily. But it should not feel sticky either. Form two balls and flatten them slightly into discs. Wrap and cover them in wax paper or plastic, and let them rest in the fridge for 1 hour. Remove from the fridge and allow to sit at room temperature for 5 minutes. Roll out each disc on a floured surface to about 1/8 to 1/4 inch thickness.
3) Line a 9 inch pie plate with the first circle of dough. Spoon in all the meat filling, patting it down lightly to compress it a bit. Brush the pie rim with water and place the second circle of dough on top, pressing the edges together to seal. Trim and flute as desired.
4) The egg wash is what will give your tourtière a golden glow, so don't skip this step! Beat the egg and water together and brush the mixture all over the top of the crust and around the edges.
5) Cut some steam vents on top of your pie.
6) With the rack in the bottom third of the oven, bake at 375F for about 50 minutes or until the top of the crust is golden.
mariadnoca
Moderator
Haven’t made these but both have 5 star reviews
These pineapple pork Hawaiian burgers recently landed in my feed and sound yummy for summer
www.budgetbytes.com
Another that looks good, though Asian, is this Better-Than-Takeout Stir-Fried Udon
www.bonappetit.com
These pineapple pork Hawaiian burgers recently landed in my feed and sound yummy for summer
Pineapple Pork Hawaiian Burgers
These rich and juicy Hawaiian Burgers are flavored with sweet pineapple, tangy teriyaki sauce, savory green onions, and creamy Monterey jack cheese.
www.budgetbytes.com
Another that looks good, though Asian, is this Better-Than-Takeout Stir-Fried Udon
Stir-Fried Udon With Pork and Scallions
With chewy noodles, crispy ground pork, and crunchy cabbage, there’s no need to serve anything alongside this quick-fire udon noodle recipe.
mariadnoca
Moderator
Don’t know where I got this simple one…
HAMburgers
Freezer, main_dish
Ingredients
HAMburgers
Freezer, main_dish
Ingredients
- 3 ounces bacon, chopped into small pieces
- 3 pounds ground pork
- 1 tablespoon salt
- 2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- ¼ cup vegetable oil, plus more as needed
- Hamburger buns and condiments as needed
- In a pan on medium-high heat, cook the bacon for 5 to 7 minutes. It is done when it is cooked enough to eat but not yet crispy. Set it aside to cool.
- Add the bacon into a bowl with the ground pork, salt, soy sauce, and Worcestershire sauce. Combine fully, then form into patties. Wrap each of the patties tightly in plastic wrap, then aluminum foil. Place them all in a resealable freezer bag and put them in the freezer for at least 1 hour before cooking, up to 1 month.
- When you are ready to cook, put a large skillet or Dutch oven on medium heat and add the oil. Heat the oil until it is 330°F to 350°F. If you don’t have a thermometer, you can test with a wooden spoon or chopstick—if bubbles form around the spoon or chopstick in the oil, then the oil is hot enough. You don’t want it to be boiling or too bubbly here, so try to always check the temperature. Fry the HAMburgers for 6 to 8 minutes, then turn them over and fry them again for an additional 5 to 6 minutes. If your skillet is not large enough for all the patties, add more oil as needed and fry another batch the same way (making sure to bring the oil back up to temperature).
- Serve with hamburger buns and condiments..
Thank you JUdy. I had completely forgotten about tourtiere. So while I am now thinking, here is a recipe that I was given in a sensational restaurant outside of Quebec city. It is specifically to serve with tourtiere and I now use it on lots of other meats. It's also perfect for chicken.
The restuarant was in an old, old stone house, probably from the mid-1800s, out in the countryside and loaded with character. From a parking lot, guests were driven in a caleche (horse-drawn). The tourtiere was wonderful. ANd the management was very kind to share this recipe. I've been making it for decades but it was perfect when my former home had all these trees to provide the ingredients. So simple but the perfect combination.
Fruit & Vegetable Relish - from L’Atre
2 apples
2 peaches
2 pears
2 ripe tomatoes
2 medium green pepper
1 large onion
2 stalks celery
2/3 c. white vinegar
1 t. pickling salt
1/3 c. white sugar
1 T. pickling spices in cheesecloth
Chop fruit and veg finely. Bring to a boil with remaining ingredients. Simmer uncovered until thick.
Makes almost 2 pints.
Maybe Pork Tamale pie? Interestingly, most ground pork recipes have an Asian flavor profile.
Enjoy this complimentary ATK recipe—no login required—for the next 30 days. Pork Tamale Pie | America's Test Kitchen
Oh yes!! Thank you. Interesting comments, as well. I think this will be on for the weekend. (as though life is not one big weekend now)
These ideas will use up all the pork.
and soon
These sound interesting. I'll have to keep an eye peeled for ground pork on sale.
So I made the tamale pie. It was fun, easy, quick. But I always like cumin in Mexican food so I added some. Even still, there was not enough exciting flavours. So out came the adobo sauce and chillies in them. It was better. Good idea. I think it just nees some tweaking.