ground pork recipe

Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with &quot;white meats&quot;. Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).

Vietnamese Caramelised Pork Bowls

tbsp cooking oil ((I use peanut oil))

onion

ginger

garlic (, minced (2 tsp paste))

birds eye

pork ((mince) (Note 2))

tbsp brown sugar

tbsp fish sauce

Rice

red chilli, tomato, cucumber ((optional))

Heat the oil in a large skillet over high heat.

Add the onion, ginger, garlic and chili and cook for 2 minutes.

Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.

Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until caramelised to your taste.

Serve over rice or vermicelli noodles, garnished with sliced scallions/shallots. For a low carb, low cal option, try Cauliflower Rice! I like to have chunks of plain cucumber and carrots on the side which is a classic way of making Vietnamese bowls.

The secret to these homemade beef meatballs is a trifecta of ground beef, ground pork, and Italian sausage. They're extremely easy to make and can be made ahead of time for an easy weeknight dinner.

Italian Meatballs

bread crumbs

c. milk

beef

lb. pork

lb. Italian sausage,

onion,

garlic,

Kosher salt

black pepper

eggs,

c. Parmesan

c. parsley

olive oil

(32-oz.) jar marinara sauce, or homemade marinara

Do you always add Parmesan to your meatballs?

Thank You for the effort & care today. My husband, who only ever cooks BBQ steak, watches award winning Chef & Cooking programs, & has a developed palate, despite never cooking himself, loved these.  Thankyou & I am sure I am thanking you from every one else that loves this recipe, that takes a well thought of & tested recipe & shares with others.  I am thankful to Pinterest, Google & YouTube for all the people that take an effort to make someone else's life richer, most often from pure intent to share a great thing.  I hope, when I retire, I am able to help someone else, who finishes their 9 hours that day & thinks, "Oh my god, what can I cook them for dinner that they will love" & they appreciate this help along the way. 'Yes these were lovely & yes I altered a couple of things because I love heat in food & adore way too much garlic', but your base ingredients & clear instructions are to be celebrated. Thanks from an Aussie in QLD for making the effort and thanks from everyone else that shares this recipe. Please Internet uses can we refrain from nasty & bullying comments, every time someone does something a little different. I have seen on YouTube someone make all their effort to show a new skill in Beading, or Jewellery or cooking or sewing & someone returns with a comment about their long nails are or their clothes or house or how they don't like the sound track, or worse body shaming forget to appreciate what someone has done for everyone. Thank You and Yum Yum!

I baked my meatballs for 30 minutes at 350 degrees. They came out nice and brown and I never had to turn them. I also used Italian seasoning and dry flavored bread crumbs. Delicious!  Loved the taste of these meatballs.

These came out amazing! Definitely will be making again! Thank you!

I've made these at home - and I NEVER cook- my kids and my husband LOVED the way I made it... I did make some modifications because I didn't have the exact ingredients but, these turned out SO GOOD!!! I am allergic to black pepper so I had to make modifications and my kids and my husband loved it SO much, they want me to make it more often...

These are excellent! I add 1/4 cup of freshly minced onion and a bit more of fresh breadcrumbs to soak up the moisture. My son-in-law loves onions! :)

OMG, these were so good. I used heavy cream instead of milk and panko flakes instead of breadcrumbs so only used half a cup but these are so good I will be making these forever and ever might even use it for a meatloaf recipe!

Nice recipe. The meatballs came out tender with great flavor. I recommend not adding milk to the breadcrumbs, just add them directly to the meat mixture and blend, then add the milk.  I used this recipe as a base for venison and eliminated the cheese because of lactose issues.  I also used homemade Italian sausage which adds a ton of flavor over store bought.  Since I used venison and I need to add ground pork to add some addition fat any to keep the mixture moist once cooked.  Searing in cast iron was a big help as well.  Try this recipe!

The concept of the recipe is fantastic! I did put sausage in but didn't put in ground pork. I did pour in a few shots of Pinot noir. I think that was the cherry on top! Great great recipe!

Excellent! Havent been able to make or buy decent meatballs. We all loved them. I didnt have the pork or sausage so I just used hamburger.  Even the fussy ones in my house devoured them. Saving the recipe.

This is the first time I've seen this recipe, but it's pretty much the same recipe I've used to make meatballs since my mom taught me 50+ years ago!  We're not Italian, but they (and the sauce) have always been a hit with Italian friends. I've used breadcrumbs with milk, and have also soaked Pepperidge stuffing mix in milk to mis into the meat mixture. I cook them in the oven until they start to brown, and then they go into the homemade sauce to simmer for hours.

Reading people's reviews.... come on guys. Lot of unnecessary comments.  This recipe was perfect. Equal or if not better in taste to any meat ball dishes in restaurants. My only personal preference would be not to soak the bread crumbs in milk,  just add  crumbs.  Thank you !!

https://streaming.hearstdigitalstudios.com/efb7eece-218b-4a62-a3e5-74ac0adba341/video_rover_16x9_1080p_hd_1582238148_58840.mp4

Italian Meatballs made with fresh breadcrumbs makes the perfect, light and airy meatball.

These Italian Meatballs Are So Perfect You'll Cry

Recipe VIDEO above.&nbsp;A simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork - same flavour punch but made with everyday ingredients. Has intense flavour so you won't miss the sauciness of usual stir fries. Mix it up with rice then eaten with a spoon - forget chopsticks! &nbsp;Also, see here for the Japanese version of this dish. Spiciness: Mild.

Pork Stir Fry with Green Beans

oz / 300 g green beans ((Note 1a))

oz / 220 g pork mince ((Note 1b))

small onion, finely chopped (about 1/2 cup)

tsp finely chopped garlic (2 cloves) ((Note 2))

tsp ginger, finely chopped ((Note 2))

tbsp peanut oil (or vegetable

tbsp dark soy sauce (Note 3)

Chinese cooking wine (Note 4 for subs)

tsp sugar

tsp + Chilli Garlic Sauce (Note 5)

Mix Sauce ingredients in a bowl.

Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.

Charred Beans:&nbsp;Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.

Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.

Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.

Serve over rice. Garnish with slices of large red chilli (it&#x27;s mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one! (For a low carb, low cal option, try Cauliflower Rice)

Potstickersare steamed and then pan-fried. These potstickers are filled with ground pork,fresh ginger and cabbage; resulting in super flavorful, delicious and perfectly crispy potstickers.

Potstickers

Neutral oil ((such as avocado, vegetable

acorn

green cabbage

onions

white pepper

chili sauce ((I used Sriracha))

vinegar ((chinkiang))

ginger ((from about 1/2-inch knob))

garlic

sesame oil

pork

pot stickers or won ton wrappers

water

soy sauce

Sriracha

sesame seeds

In a large non-stick skillet, set over medium-low heat, add a tablespoon of oil. When the oil is warm, add the diced acorn squash, green onions, green cabbage, white pepper and a few pinches of salt. Cook for about 5 minutes, until softened and until the squash is tender. Add the chili sauce, vinegar, minced ginger, garlic and sesame oil. Cook for an additional minute.

Pour the squash mixture into a medium bowl and then add the pork and ½ teaspoon of salt. Mix it up until totally combined, being careful to not smash the squash too much.

To Make the Potsticker Filling;

Place one wrapper in your hand. Add a teaspoon of filling to the center of the wrapper and moisten hallway around the edge with a wet finger. To seal, using the thumb and forefinger of one hand, form tiny pleats, pressing the edges together. Stand the dumpling up on a baking sheet. Repeat with the remaining dumplings.

*NOTE: If you’re cooking these in a few hours, transfer them to the freezer. And cook them straight from the freezer

To Assemble the Potstickers:

Whisk together the soy sauce, chili paste, sesame oil and sesame seeds.

To Make the Dipping Sauce:

In a 10-inch, non-stick skillet, set over medium heat, add a few teaspoons of oil. When the oil is hot, add the pot stickers so they’re standing up right. Cook, uncovered until the bottoms are light golden brown, about 2 minutes.

Add 2 tablespoons of water and then quickly cover with a lid. Cook until bottom is crispy and dumplings are steamed, about 3 to 4 minutes. Remove the lid and cook for an additional 2 minutes. Remove from the pot and serve alongside the sauce. Garnish with sliced green onion and sesame seeds. Serve immediately

To Cook the Potstickers:

Bolognese with Venison, Beef, and Pork

venison

pork belly

prosciutto

celery (diced)

carrots (diced)

tsp pepper

red wine

milk

oz 28-cans tomatoes

bay leaves

fettuccine pasta

parmesan (for serving)

In a Dutch oven, brown the venison, beef, pork, and prosciutto and cook over medium heat for about 10 minutes or until the meat is cooked through. Remove any accumulation of fat and continue cooking for about 10 more minutes. The meat will look a little dry, but that is exactly what you want. It will be full of flavor.

Add the onions, celery, carrots, and garlic and cook for 10 minutes, or until vegetables are soft. Season with salt and pepper. Add wine and reduce by half, cooking for about 15 minutes. Add the milk, tomatoes, and bay leaves. Bring to a boil and then lower to simmer. Allow to cook for about 1 1/2 hours.

During the last half hour, bring a large pot of water to a boil and heavily season with salt. Add pasta and cook until al dente. Drain pasta. Remove Bolognese from the heat. Add the cooked pasta to the sauce. Grate fresh parmesan over the top.

Learn how to make this classic Chinese tofu dish!

Mapo Tofu with Pork (麻婆豆腐)

green onion

shallots

chili peppers

mini orange sweet pepper

mini red sweet pepper

lb soft tofu

oz pork

tbsp oil

cornstarch

bean sauce

oyster sauce

tbsp light soy sauce

tbsp dark soy sauce

salt

0.5 tsp chili sauce

tsp sesame oil

Prepare aromatics & garnish

Prepare tofu

Use your knife to cut along the four edges of the tofu package. While the tofu is still in the package, tilt the package to pour out the water that's inside.

Stir-fry aromatics & meat

Heat the wok on high heat. When the wok is just about to start smoking, lower the heat and add oil. Swirl the oil around to evenly coat the wok.

Add seasoning & tofu

To the wok, add ground bean sauce. Let it cook for a few seconds, then pour the water in. Turn the heat to low.

Add slurry & finish

In a small bowl, mix up a slurry with cornstarch and water. Stir thoroughly until the cornstarch is well dissolved.

Top 6 ground pork recipe recipes from across the web

The most viewed ground pork recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vietnamese Caramelised Pork Bowls

Italian Meatballs

Pork Stir Fry with Green Beans

Potstickers

Bolognese with Venison, Beef, and P...

Mapo Tofu with Pork (麻婆豆腐)

Top 6 ground pork recipe recipes from across the web

The most viewed ground pork recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Caramelised Pork Bowls

Italian Meatballs

Pork Stir Fry with Green Beans

Potstickers

Bolognese with Venison, Beef, and P...

Mapo Tofu with Pork (麻婆豆腐)

The most viewed ground pork recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine