Pork Mince 5% fat Recipe ideas

[Hosenbugler]

Dear all,
I have approx a half kilo of 5% fat pork mince in the freezer, I'd imagine not enough fat to make sausages, so any recipe ideas , please?

Ta!

[Rollin]

Thai pork patties.

[campionissimo]

mix up with smoked bacon, spices and herbs, and hey presto, homemade pork pie filling.

Hot water crust pastry is ridiculously easy to make.

[jet_noise]

Buy some pork dripping, add to tasteless mince and make sausages after all?

[Dicky Knee]

Italian Meatballs. Half a cup of fresh breadcrumbs, an egg, salt, pepper, oregano. Mix it all up and make into smallish balls. Bake in the oven at 200 for 20 mins or so.

Make or buy a tomato sauce-i use tinned toms, passata, tom paste, finely diced onions, salt, pepper and dried chilli. When the meatballs are cooked put them in the pan and cook with the sauce for a few mins. Use a pre-made one if you CBA.

Boil up some pasta..yum.

[Gaz3376]

I used this to make some, pork and apple burgers last week.

Added some breadcrumb, grated apple, sage and Salt and pepper.

Served on some fancy burger buns with some honey mustard mayo, went down a treat.

[cbmotorsport]

Rollin said:

Thai pork patties.

This would be my choice. Easy to do too.

[HarryFlatters]

I used similar to make a low FODMAP approximation of chorizo. Essentially it comes out like a spicy, smokey pork burger and rather tasty it is too.

[prand]

Dicky Knee said:

Italian Meatballs. Half a cup of fresh breadcrumbs, an egg, salt, pepper, oregano. Mix it all up and make into smallish balls. Bake in the oven at 200 for 20 mins or so.

Make or buy a tomato sauce-i use tinned toms, passata, tom paste, finely diced onions, salt, pepper and dried chilli. When the meatballs are cooked put them in the pan and cook with the sauce for a few mins. Use a pre-made one if you CBA.

Boil up some pasta..yum.

Good call. I usually cook my meatballs for 15-20 mins in the the tomato sauce, saves on washing up!

OP, you could make a bolognese sauce

[Hosenbugler]

Thanks everybody, certainly much to ponder. Top tip regarding the pork dripping, I'd pondered increasing the fat content so as to still be able to make bangers, had not even thought of Jet's idea. I've just discovered another kilo of similar mince in the bowels of the freezer , so may give a couple of ideas a go .

[PositronicRay]

Thai for me too.

Fry up with onion, garlic, ginger, chilli, tamarind paste, Thai curry paste, soy sauce. Add some green beans, cashew nuts, capsicums and cooked noodles.

[ambuletz]

Dan dan noodles.

https://www.youtube.com/watch?v=XcTNQwj6lHo

[Jambo85]

I find bolognaise/lasagne are taken to another level by using 50/50 pork/beef mince rather than all beef as most do.

[PositronicRay]

ambuletz said:

Dan dan noodles.

https://www.youtube.com/watch?v=XcTNQwj6lHo

Never knew what it was called

[6th Gear]

Gołąbki - Polish Stuffed Cabbage Rolls With Tomato Sauce

https://www.thespruce.com/spolish-stuffed-cabbage-...

This is a delicious dish.

My wife is Polish.

[dontfollowme]

This might work although I always use 10% mince: https://www.jamieoliver.com/recipes/pork-recipes/g...

[eatontrifles]

Jambo85 said:

I find bolognaise/lasagne are taken to another level by using 50/50 pork/beef mince rather than all beef as most do.

Definitely use 50/50 beef & pork mince. A good tip is to brown it to within an inch of it's life as well. If you think it's done, then keep going until it is catching on the bottom of the pan - really improves the depth of flavour in the sauce.

[Hosenbugler]

eatontrifles said:

Jambo85 said:

I find bolognaise/lasagne are taken to another level by using 50/50 pork/beef mince rather than all beef as most do.

Definitely use 50/50 beef & pork mince. A good tip is to brown it to within an inch of it's life as well. If you think it's done, then keep going until it is catching on the bottom of the pan - really improves the depth of flavour in the sauce.

I've not come acroos the 50/50 Beef/Pork recipe , not had spag bol for ages, so its a definite for next week , brill

[Mobile Chicane]

eatontrifles said:

Jambo85 said:

I find bolognaise/lasagne are taken to another level by using 50/50 pork/beef mince rather than all beef as most do.

Definitely use 50/50 beef & pork mince. A good tip is to brown it to within an inch of it's life as well. If you think it's done, then keep going until it is catching on the bottom of the pan - really improves the depth of flavour in the sauce.

I agree here.

[prand]

Talking of Thai recipes has reminded me of a delicious pork mince dish I've had a couple of times Pad krapow moo: - sweet, salty and spicy with the fragrance of thai basil.

https://www.theguardian.com/lifeandstyle/2017/mar/...

Then also you could always create some chinese dim sum parcels, mince the pork with ginger, garlic, water chestnuts and steam.