The Rural Voice, 2003-02, Page 32Rural Living
Ground pork brings new flavour to recipes
Selected by Bonnie Gropp
Ground pork offers excellent taste,
convenience and versatility to
recipes, as well as being economical.
It blends with a variety of flavours
and can be substituted in all of your
favourite ground neat dishes. With a
little imagination you can create
wonderful meals with ground pork.
HERBS AND SPICES
MEATLOAF
2 Ib (1 kg) lean ground pork
1 medium onion, diced
1/2 cup (125 mL) chopped green
onions
1/2 cup (125 mL) chopped parsley
1 1/2 tbsp (20 mL) chopped fresh
sage or 2 tsp (10 mL) dried
1/2 cup (125 mL) dry breadcrumbs
2 large eggs, beaten
1/2 cup (125 mL) milk
2 tbsp (30 mL) dijon mustard
1 tbsp (15 mL) hot pepper sauce
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground black pepper
Preheat oven to 325°F (160°C). In
a large mixing bowl, combine all
ingredients and mix to distribute
evenly. Place in a greased, medium
size (4 cups/2 L capacity) loaf pan.
Place pan on baking sheet and bake
for about 1 1/2 hours or until the
middle of the meatloaf registers
160°F (60°C) on a meat thermometer.
Allow to rest for 10 minutes before
serving.
Slice and serve with sauce.
Sauce:
2 tbsp (30 mL) butter
1 medium onion, sliced
2 tbsp (30 mL) flour
2 cups (500 mL) beef bouillon
Melt butter in a small saucepan
over medium heat. Add onions and
cook until browned. Remove from
heat; stir in flour until evenly
blended. Return to heat; whisk in
bouillon. Bring to a boil; simmer for
about 5 minutes. Season to taste.
GROUND PORK CHILI
1 tbsp (15 mL) vegetable oil
1 Ib (500 g) lean ground pork
1 Targe onion, chopped
2 tbsp (30 mL) minced garlic
1 cup (250 mL) chopped ,green
28 THE RURAL VOICE
Ground pork offers taste, convenience and versatility to recipes.
peppers
1 28-oz/796 ml) can diced tomatoes
2 tbsp (30 mL) chili powder
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) cocoa powder,
unsweetened
1 tsp (5 mL) salt
1 tsp (5 mL) ground black pepper
1 tbsp (15 mL) worcestershire
sauce
1 19oz/540 mL) can kidney beans,
drained and rinsed
Heat oil in a saucepan. Add pork,
onion, garlic and peppers. Cook over
medium heat until pork is no longer
pink, about 5 minutes. Stir frequently
to break up pork. Add tomatoes and
seasonings. Simmer gently
uncovered, for about 1 hours.
Add a little water if mixture
becomes too dry.
Add beans and simmer for a
further 10 minutes.
Add a dollop of sour cream to the
chili just before serving or add
freshly grated Monterey Jack or
Colby cheese and melt under the
broiler.
CARIBBEAN PORK, RICE AND
BEANS
2 tbsp (30 mL) vegetable oil
3/4 Ib (375 g) lean ground pork
1 medium onion, chopped
1 red pepper, thinly sliced
1 tbsp (15 mL) minced garlic
1 cup (250 ml) uncooked long
grain rice
1/4 cup (50 mL) white or red wine
vinegar
2 cups (500 mL) chicken broth
1/2 tsp (2 mL) hot chili sauce
1 tsp (5 mL) ground black pepper
1 (19oz/540 mL) can black beans,
rinsed
salt
1/2 cup (125 ml) chopped cilantro
Preheat oven to 350°F (180°C).
Heat oil in an oven -proof saucepan
or Dutch oven over medium heat.
Add pork, onion, pepper and garlic.
Saute for about 7 minutes or until
pork is no longer pink. Stir frequently
to break up pork. Reduce heat to
medium
Add rice, mixing well, then add
vinegar, chicken broth, hot chili
sauce and black pepper. Bring to a
simmer, cover and place in oven for
15 minutes. Stir in beans and return
to oven for 5 minutes to heat beans. •
Remove from oven and season
with salt to taste; stir in chopped
cilantro.
SHANGHAI EXPRESS
DUMPLINGS
2 tbsp (30 mL) sesame oil