Recipes for pork mince

ben500

kizzykizzywizzy wrote: »

I always use pork mince to make chilli or spaghetti, meatballs or shepherds pie I find it less greasy tasting & it's cheaper than decent beef mince.

Less cholesterol too.

DawnW

It makes a lovely quick and easy Thai green curry.

boo81

I prefer shepherds pie with pork as its got more flavour I think. Just use it as you would with beef and you will be fine. It tends to be less fatty.

If you want to add stock to it I often use vegetable stock instead as most people dont have pork often and stock cubes are hard to come by in pork too! Chicken works fine though, whatever you have really!

LJM

Yep i use it to make thai mince,yummy

boo81

how do you make thai mince or thai curry with pork mince, has certainly never crossed my mind! If you can post methods/recipes would be appreciated

dannahaz

Delia has a recipe for delicious pork meatballs...
http://www.deliaonline.com/recipes/meatballs-with-spaghetti-and-fresh-tomato-sauce,1116,RC.html

GreenNinja

Hiya,

I nearly always use pork mince now instead of beef. It makes wonderful lasagne, moussaka and bolognese. Am sure would also be great for meatballs.
Much lower in fat than beef and really tastes delicious!

:j

craig777

Make up a batch of Bolognese sauce. Here in the UK, we tend to use beef mince for Bolognese, but in Italy you'd always have some pork mince in a Bolognese sauce, usually a 50:50 mix of beef and pork mince or veal and pork mince. But it's just as good with all pork mince. Make some meatballs whilst your at it.

reverie

I have some in the freezer too. I was going to use it for this Pork and Rosemary Lasagne. Looks really tasty and low fat too.

DawnW

boo81 wrote: »

how do you make thai mince or thai curry with pork mince, has certainly never crossed my mind! If you can post methods/recipes would be appreciated

Quick Thai pork green curry:
1 tablespoon veg oil,
125g medium egg noodles,
454g pork mince or stir fry pork,
2 rounded tablespoons Thai green curry paste
1 400ml tin coconut milk
1 200g pack baby sweetcorn and mangetout
1 220g tin bamboo shoots, drained and rinsed,
1 20g pack fresh coriander, chopped coarsley.

Heat oil in a wok, bring a pan of water to boil for the noodles. Add pork to the wok, and brown all over. Push the meat to one side, add the curry paste and cook for another 30 seconds or so. Add the coconut milk and 100ml water to the wok, stir to combine and bring to the boil. Reduce heat to simmer and add the corn. Cook noodles according to pack instructions, drain and add to wok with the mangetout and bamboo shoots. mix well and cook for a further minute. Add coriander and serve.

or - Thai style mince

1 tablespoon veg oil,
1 clove garlic, peeled and chopped,
1 red chilli, deseeded and chopped,
1 bunch spring onions, chopped,
2 teaspoons grated fresh ginger
454g pork mince
2 bundles stir fry rice noodles
2 tablespoons soy sauce
20g fresh coriander, chopped

Heat oil in a large frying pan or wok, then add chopped garlic, chilli, spring onions and grated ginger, stir fry 30 seconds or so being careful not to burn. Remove from pan with a slotted spoon, and return pan to heat. When hot, add pork mince, stir fry about 15 minutes till brown and cooked through. Prepare noodles according to pack instructions, drain and add to wok with spring onion mixture and soy sauce. Stir. Scatter with coriander. Serve with lime wedges to squeeze over.