Has anybody got a receipe for minced pork this was an item i picked up
at the supermarket by mistake while doing my weekly shop.
REally haven't got any idea what to make with it.

Thankyou

> wrote in message
ups.com...

> Has anybody got a receipe for minced pork this
> was an item i picked up at the supermarket by mistake
> while doing my weekly shop. REally haven't got any
> idea what to make with it.

Frikadeller comes to mind. Although tradition dictates that a mixture of
ground veal and pork is used, I prefer the all-pork version.

Per pound of pork, add a grated onion, a couple of tablespoons of flour,
goodly pinch of salt, a couple grinds of black pepper, a raw egg and enough
milk to make a nice mixture (looser than you'd use for meatloaf, but not
soupy). I use two tablespoons to make a quenelle shape and fry in butter
(or a mixture of oil and butter, which helps keep the butter from burning).
Usually served with boiled potatoes and pickled red beets (and don't forget
the black bread), we usually have frikadeller with pasta (dressed with lemon
and cream).

-j

On 3 Oct 2005 08:42:20 -0700, wrote:

> Has anybody got a receipe for minced pork this was an item i picked up
>at the supermarket by mistake while doing my weekly shop.
> REally haven't got any idea what to make with it.

You don't say how much pork by weight, so you'll have to wing it on
the measurement:

Pork, minced
Ginger, minced
Garlic, minced
Scallion/spring onion, minced
Water chestnut/ finely diced for crunch (optional)
Chinese Five Spice powder
Soy Sauce, to taste
Rice wine vinegar, splash
Wonton skins

Mix the first 7--8 ingredients well,refrigerate for at least an hour
to allow flavors to blend. Spoon small dollops of the mixture onto the
wonton skins (don't overfill!), fold over and seal using a little
water, then either fry, bake, or steam. Serve with your favorite
chinese dipping sauce or just soy sauce.

Alternatively, if you have some minced beef around, mix it with the
pork and add your favorite spices/herbs/cheeses to make a meatloaf.

> wrote:

> Has anybody got a receipe for minced pork this was an item i picked up
> at the supermarket by mistake while doing my weekly shop.
> REally haven't got any idea what to make with it.

Make rissoles, or a filling for pierogi/pelmeni-like dumplings.

Here is a Russian minced pork kotlety (rissoles) recipe that is
identical to the beef one I once posted.

Ground Pork Kotlety (Rissoles)
serves 8

1 kg (2.2 pounds) pork
200 g (7 oz) milk
1/2 cup crushed ice or iced water
100 g stale white bread
1 onion, grated or finely minced, raw or fried in butter until golden
1-2 cloves garlic, finely minced
150 g (5 oz) dry breadcrumbs
100 g (3.5 oz) clarified butter or a mix of butter and oil
salt and pepper

Soak the bread in milk. If desired, fry the onions in butter until
golden, or leave raw. Squeeze out the bread and put it through the meat
grinder together with the meat. Add to the mince the onions, garlic,
salt, pepper, and ice or iced water. Mix together thorougly, kneading
the mix a bit.

On a wet board, with wet hands, form the mixture into oval patties about
8 cm (3 in) long and 1.5 cm (0.6 in) thick. Roll the patties in
breadcrumbs, flattening them lightly as you roll.

In a large, heavy skillet, preferably cast iron, heat clarified butter
or a mix of butter and oil and fry the kotlety over medium-low heat on
both sides until brown. Add more butter if needed. Do not overcook.

Victor

wrote:
> Has anybody got a receipe for minced pork this was an item i picked up
> at the supermarket by mistake while doing my weekly shop.
> REally haven't got any idea what to make with it.
>
> Thankyou

A number of years ago Donald Martinich posted the following recipe:

-bwg

It's called pljeskavica and pronounced something like pleshkavitsa. It
is
similar to cevapcici but it is made in a patty form. Here's a basic
recipe:

1 lb ground meat- lamb, pork, veal, or beef can be used seperately or
in
combination.
3 Tbsp. finely chopped onion or scallions
1 Tbsp. minced parsley
1 Tbsp. paprika
1 clove minced garlic
salt to taste
a generous amount of black pepper

Mix all together thoroughly and let sit for an hour or two. Form into 3
patties and grill over wood coals or charcoal until they are no longer
pink in the middle. They are often served with chopped onions.

D.M.

> wrote in message
ups.com...
> Has anybody got a receipe for minced pork this was an item i picked up
> at the supermarket by mistake while doing my weekly shop.
> REally haven't got any idea what to make with it.
>
> Thankyou

Chilli with it is good, as is just about anything you'd usually use minced
beef for.






Shaun aRe

wrote:
> It's called pljeskavica and pronounced something like pleshkavitsa. It
> is
> similar to cevapcici but it is made in a patty form. Here's a basic
> recipe:
>
> 1 lb ground meat- lamb, pork, veal, or beef can be used seperately or
> in
> combination.
> 3 Tbsp. finely chopped onion or scallions
> 1 Tbsp. minced parsley
> 1 Tbsp. paprika
> 1 clove minced garlic
> salt to taste
> a generous amount of black pepper
>
> Mix all together thoroughly and let sit for an hour or two. Form into 3
> patties and grill over wood coals or charcoal until they are no longer
> pink in the middle. They are often served with chopped onions.

Wow! A blast from the past! I forgot something in this post. For
garnish, as well as chopped onions, you would also add ajvar. A relish
made with ripe red peppers, eggplant , oil, and garlic. It urns out ,
I can now buy ajvar at my local Long's Drugs under the "Passport"
brand.

D.M.
Davis, CA