Halfway to Dinner

A Fridge Stocked with Ground Pork, 5 Dinners

By • April 21, 2014 • 19 Comments

Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way.

Today: Mandy from Lady and Pups shows us why it's wise to always have ground pork on hand. 

In my opinion, if there's an ingredient persistently neglected and under-utilized in the American home kitchen, it's ground pork. It also happens to be one of my absolute favorite things to cook with, so much so that sometimes I call it the "wonder mince." Why aren't you using the mighty ground pork shoulder more?

I usually opt for ground pork shoulder over regular ground pork, as it has a perfect ratio of 70% lean pork to 30% pork fat. It's ever-so-versatile and economically friendly, freezes perfectly in big or small portions, and its possibility extends far beyond the limits of meatloaf or meatballs. I urge you to go stock up now -- it awaits patiently to impress as your next weekday-dinner miracle.  

Spicy Miso Ramen Express
Ground pork shoulder is an excellent, speedy replacement for any noodle soups that call for time-consuming meat toppings, such as Japanese ramen or traditional Sichuan dan-dan noodles. Sometimes I even prefer it over a whole slice or chunk of meat, since it distributes evenly into the dish. The key is to flavor and season the ground pork well before browning. Whip up a batch using this recipe, or go off the cuff -- either will be delicious. 

Chorizo and Garlic Shrimp Burger
Why should ground beef get all the attention in burgers? This is a playful adaptation of the traditional pairing of chorizo and shrimp, using a burger made with fresh Mexican-style chorizo and garlic- and thyme-marinated shrimp. The patty is seasoned with Mexican chili powder, paprika, cumin, grated garlic, oregano, plus tequila (yes!) and vinegar -- and it all gets happier the longer it stays in the fridge. Sitting in between toasted homemade sweet potato burger buns and paprika and mustard mayonnaise, it's the best mixture of messiness and happiness.  

Parisienne Gnocchi with Ground Pork, Kale, Mushrooms, and Peas
Everybody loves a hearty pasta. But without using heavy, cream-drenched sauces, the addition of ground pork shoulder will add great depth of flavor and heartiness to any pasta dishes you love. For spring, try tossing your favorite pasta shape with browned pork shoulder, shallots, mushrooms, thinly sliced kale, and fresh peas with reduced stock and a touch of crème fraîche. Then in the height of summer, replace the vegetables with cherry tomatoes, zucchini, and basil. You'll be surprised at the difference ground pork can make.  

Porky, Gingery Shrimp Toasts
These make for a perfect party food and weeknight dinner alike. Make a smooth shrimp filling with cured pork, fresh ground pork shoulder, lots of grated ginger, and scallions, then keep it in the fridge for hours or even overnight. Right before you eat, smear a generous amount in between two pieces of super-thinly sliced baguette and pan-fry them in browned butter until just cooked through. Consider this a warning that you may never get any peace and quiet from the raining party invitations to come.  

Minced Pork Shoulder and Thai Herb Salad
Eaten at room temperature, this Thai herb salad will change your perception of ground pork forever. The best ratio between pork and herbs is 1:1. Lightly season your ground pork shoulder with fish sauce and cornstarch (for a smooth texture and finish), sauté and break it apart with a wooden spoon in a skillet over high-heat until just slightly browned, then drain it over a sieve to eliminate any excess oil. Once it has cooled down to room temperature, toss the cooked pork with super-finely minced lemongrass, kaffir lime leaves, and grated ginger. Add to that thinly sliced shallots, mint, cilantro, Thai basil, fish sauce, and a bit of lime zest and juice. Dig in. 

Porky, Gingery Shrimp Toasts 

Makes 22 to 25 toasts

For the porky shrimp filling

2 tablespoons olive oil
4 fillets of anchovy
3 cloves of garlic, finely minced
4 1/2 ounces (130 grams) medium tiger shrimp, peeled and deveined, plus 6 additional ounces shrimp
2 1/2 ounces (70 grams) ground pork
1 ounce (30 grams) trimmed fat-slabs from guanciale, pancetta, or prosciutto
1 teaspoon cornstarch
2 tablespoons grated ginger
3 scallions, finely diced
2 teaspoons fish sauce
1/2 teaspoon ground white pepper

For the shrimp toasts

1 loaf of baguette
Unsalted butter, room-temperature
White sesame seeds for sprinkling
1 lemon 

See the full recipe (and save it and print it) here. 

Photos by Mandy Lee 

Jump to Comments (19)

Tags: halfway to dinner, lady and pups, ground pork, pork, recipes

Comments (19)

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2 months ago dnacht

Can I assume there is shrimp in the "smooth shrimp filling" in the "Porky, Gingery Shrimp Toasts" recipe?

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2 months ago Mandy @ Lady and pups

dnacht, yes of course there's shrimp!

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3 months ago lil

Where is the recipe for the Minced Pork Shoulder and Thai Herb Salad?

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3 months ago Mandy @ Lady and pups

Lil, sorry I haven't written that one down yet! Will update you when I do in a few days.

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3 months ago Mandy @ Lady and pups

Lil: The pork+herbs salad recipe is on my blog now: http://www.ladyandpups...

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3 months ago Pdaz

I got WOWs that really good on gnocchi recipie. I did not make the gnocchi. Bought them at an italian market that makes them fresh. Sautéing them in butter worked great. Added fresh portob ello and everyonr loved it. Adding it to my report air. Thanks

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3 months ago jlyn

Thank you! I have been looking for more ground pork recipes to use for all of the great pork i get through my csa.

Me3

3 months ago Kathleen @HapaNom

They all look delicious! Ramen is one of my all-time favorites, I can't wait to try your 'Spicy Miso Ramen Express'.

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3 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks for the suggestion to use ground shoulder. What I get from my favorite butcher is excellent, so I've never given it much thought. I'll need to keep this in mind. ;o)

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3 months ago savorthis

We almost always have ground pork in the freezer and these all look delicious!

Merrill

3 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

These all look incredible! Like Kenzi, I'm feeling slightly at a loss...

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3 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Whoa. What a mouth-watering post! Thank you. ;o)

Me

3 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Isn't it? I'm not sure which to cook first...

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3 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This inexplicably (and regrettably) under-appreciated Food52 hidden gem, by an all-star that talented, generous all-star contributor, monkeymom,

http://food52.com/recipes...

made me fall in love with ground pork. It was the first Food52 recipe that I made over and over, as my effusive comments with the recipe show.

Anyone who has the slightest affection for ground pork should try it! ;o)

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3 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Sorry about that garbled text, apparently caused by an inadvertent key command. It should read, "by that talented, generous all-star contributor, monkeymom." ;o)

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3 months ago Holly

Oh, I am making the chorizo/shmrimp burgers tomorrow, sans buns!!!
Thank you.
Is there a linked to the minced pork shoulder & thair herb salad? I'm quite sure I'd make that also! :-)

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3 months ago Holly

whoops, sorry about typos, phone & I don't always play well together...

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3 months ago Mandy @ Lady and pups

Holly, I haven't written that recipe down yet, but as soon as I do, I will upload to food52 and leave a note here at the comment section!!

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3 months ago Mandy @ Lady and pups

Holly, the pork + herb salad is on my blog now: http://www.ladyandpups...