Ingredients
Ground pork
Other Names: Maiale macinato (Italian), minced pork (British), cerdo molido (Spanish), porc haché (French).
Ground pork (NAMP 1495), made from trimmings of pork, is mellow and rich in flavor. Often labeled according to percentage of fat, lean pork has less than 17 percent fat, while regular pork is about 20 percent fat. Ground pork is an easy-to-prepare, quick-cooking meat that can be used by itself or in an endless variety of casseroles, meat loaves, Chinese dumplings, patés, or other specialty dishes.
General Description: Ground pork comes from almost any part of the pig.
Characteristics: Ground pork is finely textured and generally fatty.
How to Choose: Choose ground pork that is pale pink-red in color; any with a brown or green tinge should be avoided.
Amount to Buy: Allow 4 to 6 ounces ground pork if mixed with other ingredients, 6 to 8 ounces per person if served alone.
Storage: Store raw ground pork in its original wrapping in the refrigerator for no more than 2 days. Do not refreeze thawed ground pork. Because bacteria live on cut surfaces of meat, ground pork should be cooked to an internal temperature of 160°.
Preparation:
- Mix ground pork with spices, chopped vegetables, and other seasonings. Form into patties or meatballs.
- Fry in a skillet over medium-high heat 5 minutes per side, or until the surface of the meat is golden brown and the inside has only the faintest trace of pink.
Flavor Affinities: Allspice, cumin, garlic, onions, rosemary, sage, shallots, red wine, thyme, tomatoes, vermouth, white wine.
from Quirk Books: www.quirkbooks.com
