What to do with pork mince

[Cleothecat75]

I managed to get a couple of packs of pork mince with 75% off at Aldi. It’s not something I normally buy, but they were a bargain, so picked them up for the freezer, but I don’t know what to do with them. I could substitute it for beef and do a lasagne, bolognaise or cottage pie type thing but I wondered if anyone had a recipe for something different that might be good to try?

I would make pork and sage meatballs, or another fave here is pork burgers

I'd mix it with ginger, garlic, spring onion, soy and sesame oil, and fold into gyoza skins. They freeze really well too.

I like Jo Cooks website and have made several recipes from there. Many are Romanian dishes. Sarmale(cabbage rolls), or Cabbage roll casserole which is easier to make and less time consuming than cabbage rolls or Romanian meatball soup(Ciorba).

Jamie Oliver's green chilli is made with pork mince and is delicious.

Also, chilli and lemongrass pork meatballs served in a Thai-style broth.

This thread was sent by the MN gods, just pulled an ancient packet of pork mince out of my otherwise empty freezer and planned a v uninspiring bolognaise with it. Thanks all, caramelised Vietnamese pork coming up 🤤🤤

We do what is simply known as "asia mince" in this house - lots of garlic and ginger and soy and chillis. With rice or noodles. This thread has been very helpful in suggesting some additional elements. I usually just use soy sauce and lime juice for the "sauce" part but like some of the suggestions from various recipes on here. Definitely going to do a bit more experimenting.

Some delicious sounding suggestions, Placemarking

Pork and apple burgers are lovely, there's a Mary Berry recipe

Thai pork lettuce cups are a favourite here
www.bbcgoodfoodme.com/recipes/thai-green-pork-lettuce-cups/

Shameless place marking :)

You make the best tasting meatballs ever made of course! Thanks to my late dad.

Smoosh the mince together with an egg, plenty of sage (2 tsp at least), a good teaspoon of salt, breadcrumbs (about a third of what mince there is) and at least one full minced/grated onion. You don't want little diced onion bits or they'll fall out of the meatballs and burn. Roll them into smaller meatballs, about 1 inch diameter.

Fry them by rolling them round a large frying pan or wok in hot oil. Get them cooked through but move them around by rolling if you can because using utensils gives flat edges.

Then you can do what you want with them. I make them in bulk and throw them in freezer bags so I can take out however many I want each time. Usually I throw them in a tomato based sauce (garlic, onions, tinned tomatoes or passata, basil, oregano, bay leaves, diced peppers, salt, pepper, tomato purée and a pinch of sugar to counteract the bitter tinned tomatoes.) and whack them in the oven. I'll sometimes throw on some grated cheese either during cooking or serving.

They also go great heated up with an onion gravy. Served with a nice buttery mash.