[arugula]

I recently bought some pork mince, an ingredient I've avoided for probably about 15 years as it always used to tasty "fishy" or at least unpleasant. I've seen it used increasingly on TV cooking shows now, Simon Rimmer for one seems to love it. So I have this pack sitting in the freezer waiting to be put to good use.

Bearing in mind, we're not frightened of any type of cuisine, have you got a favourite recipe which uses it?

[8doubles]

My favourite pork mince recipe is the one where you poke it into a skin and fry it.

[Aunt Sally]

You make sausages do you 8d. 

Give us your recipe and how you do it then me dear

[8doubles]

You make sausages do you 8d.  

Give us your recipe and how you do it then me dear

I must admit i only had one attempt at pork and leek bangers and even though the end product was good the actual stuffing of the skins was a messy comedy using a cut down funnel attached to an electric mincer.

I still make the occasional batch of faggots  from this recipe, http://www.bbc.co.uk/food/recipes/faggotswithoniongrav_3899
Ps without the wine gravy, i prefer my wine in a glass.

[Aunt Sally]

And you didn't think to take some pictures of the sausage making for us 

I love faggots in onion gravey.  I'll have a go at that one thanks

[arugula]

 

I was hoping that someone would come along with some lovely spicy Asian recommendations rather than just reading recipes on the Internet. I haven't given up hope yet though......

[Aunt Sally]

Have patience dear

[arugula]

Have patience dear

I will Aunty, I'm sure someone with a good idea will come along.

[8doubles]

I was hoping that someone would come along with some lovely spicy Asian recommendations rather than just reading recipes on the Internet. I haven't given up hope yet though......

You will still be reading a recipe on the internet .

Pork mince is never on my shopping list , always lamb or beef mince. I often do use minced belly pork with game recipes as they tend to be dry without it.

[arugula]

Pork mince is never on my shopping list , always lamb or beef mince.

As I said, its been off my list for a long time, so I thought I would try it again. If I find some suitable ideas, I'm sure it fits recipes which don't particularly suit lamb or beef.

[Val H]

I make what I call a Ranchero Pie. Similar to a Cottage Pie but with pork mince, onions, chillies, red kidney or borlotti beans, tomato puree and stock cubes. Topped with mashed potatoes and then grated cheddar cheese over the top and popped into the oven to brown. Any use?

[arugula]

That sounds very tasty Val! That's one for the "try me" list. Thanks!

[mumofstig]

asian-style stuffed cabbage leaves.

1 knob ginger, peeled
1/2 bunch coriander, including stem, washed very well
2 spring onions, chopped
3  mushrooms, 300g pork mince
1 egg, beaten
1 tbsp rice wine vinegar
1 1/2 tbsp light soy sauce
pinch of ground white pepper
1 tsp sugar
1 tsp sesame oil
Chinese cabbage leaves ( ordinary green cabbage works ok...but not a strongly flavoured one)

Put ginger, coriander stems into a food processor ans whizz to a paste (save coriander leaves for garnishing). Take any course stems off of the mushrooms and finely chop.
put all ingredients except cabbage into a bowl and beat all together very well. Put into fridge while you prepare cabbage.
Use large leaves, and blanch them in bouling water for a few minutes. Then drain and run under cold water to cool. Pat dry with kitchen towel.
Put a tablespoon of pork into each cabbage leaf and fold up into a parcel (like a spring roll)
place in a steamer basket. cover tightly and cook over boiling water for about 12 minutes.
Serve with sweet chilli dipping sauce, garnished with coriander.

[arugula]

Yup, that sounds lovely too Mum!

[madcat]

Mine is pork, apple and stilton burgers .... but it is a bit hit and miss.

Into the food processor goes an onion to be chopped up a bit, followed by some falling apples - peeled and cored. All chopped together, then add the pork mince and stilton.  Another whiz to mix and then an egg and breadcrumbs (whatever it takes to make it hold together) and season.  Mix again.  Shape into burgers and grill.  Serve as you fancy.  Also makes meatballs .... and a bit (only a bit) of celery doesnt go amiss.

As I say, hit and miss for quantities and the burgers can be a bit fragile.  And I'm sure you can guess how you would like them.  But they taste great, and I always get a request for seconds/same again tomorrow?