Recipes for pork mince

annie-c · 18 May 2006 at 1:43PM

Yes, agree with above, use as beef mince - for future reference, you can also use turkey and lamb in same way. Rememeber though that pork (and turkey too) is lighter coloured than beef or lamb, so you might want to brown it first or use some dark stock to give a 'meaty' colour to the final dish.

demented_2 · 18 May 2006 at 1:52PM

Hi, I had that problem a while ago, I found a recipe for pork and leek sausages. MY lot woun't eat bought sausages anymore, anyway here is the
recipe that i used you can adjust it to suit you self.
1/2 pint of chicken stock
2 0z Leek finely shredded
12 0z minced pork
4 0z shredded beef suet
1 teaspoon of finely chopped fresh sage
1 table spoon of fresh white breadcrumbs
1 beaten egg
splodge of worcester sauce.
1/2 0z plain flour
grated zest of lemon ( i used it the first time then i omited it the next time)
salt and pepper
Vegetable oil for frying

Bring the chicken stock to a rapid boil, add the leeks and simmer them for about 30 seconds.
Remove the blanched leeks and leave to drain and cool.
Put all of the other ingredients except the oil into a bowl and mix together
thoroughly. Then add the cooked and cooled leeks and mix them in as well,
On a lightly floured surface divide and roll the mixture into sausage shapes. Put the sausages onto a dish and cover with cling film and put into fridge for about 1/2 hr or until chilled.
Then either fry for 15-20 mins in the veg oil or put into oven on a tray and bake until cooked.
I fried them in a frying pan the Ist time and they were nice.Then OH did them on a tray in the Oven and they were even nicer.

Ps you can basically put what ever herbs you like in to the mix. I am going to make some more this afternoon, going to try pork and apple for a change.
And they freeze well too.
Hope that is some help
demented.

Rachie_B · 18 May 2006 at 2:03PM

oh yum !!! i neeeeed to try those too ,they sound pretty easy

second_chance · 18 May 2006 at 4:34PM

have opted to do a bolognaise as i have all ingredients thanx v much xx:D

wigginsmum · 18 May 2006 at 4:37PM

Mix with chopped onion & garlic, chopped dried apricots, bind with a beaten egg, and fry or grill (they're nicest if they're quite small). Serve with a soy sauce/strawberry jam/garlic/rice wine dip.

Mr_Proctalgia · 18 May 2006 at 5:09PM

I canot add anything to the recipes given above but I often use beef and pork mixed 50/50 - They work very well together, in fact it is sold on the continent as 50/50 and often used to make meatballs (Frickadellen). When using the pale coloured minces I add a couple of drops of gravy browning to get the correct colour and when I am adding bread, onion, stuffing mix, rusk or egg etc. I put all the ingredients into a stout bowl and get stuck in with my old style tatty masher, it only takes a few seconds to combine everything.

HTH

ladygrey_2 · 22 May 2006 at 9:30AM

I often use pork instead of beef in dishes
bolognese and lasagne taste exactly the same

patchwork_cat · 22 May 2006 at 11:07AM

pork mince is really nice in Fajitas

flufff · 3 July 2006 at 11:47AM

Ive just got 3 packs beef mince through r&r today.Can I ask about the meatballs?I dont like frying food.Will they bake in the oven or will that make them flatten and spread?Many thanks

Rachie_B · 3 July 2006 at 12:02PM

i do them in a frying pan but with only a spray of oil so they arent all greasy etc just enough to moisten the bottom of the pan really to stop them sticking !

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Recipes for pork mince

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