nion is soft. Add the ground pork and cook, stirring with a
p to medium high; crumble ground pork into the seasonings in the
edium heat, and cook the ground pork until evenly browned. Reserving the
n a bowl.
Mix ground pork with brine from cucumbers together
In a bowl, mix ground pork and minced shrimp with chopped spring onion and coriander, garlic salt, pepper, sugar and egg. Trim crust off bread slices and cut it in desired shapes (triangles or use cookie cutter).
Spread the ground pork mixture over each.
Fry in deep hot fat for 2 minutes with the ground mixture side down, turn over and continue cooking for 2 more minutes until brown.
Drain on paper towel.
Serve hot with hot sauce.
Make 4 large, flattened patties from the ground pork.
Dredge first in flour, then in egg, then in breadcrumbs.
Fry on high heat in about 1/8\" of vegetable oil until crisp and golden brown.
Heat buns in the microwave for a minute, wrapped in a kitchen towel.
Serve garnishes separately.
In a wok, heat grape seed oil over medium. Saute garlic and chili peppers for 20 seconds.
Add ground pork and white pepper powder to it. Increase heat over medium high. Stir-fry pork until 80% cooked. Continue to stir in corn and combine well.
Reduce heat to medium. Pour water into wok and cover. Simmer until corn is completely heated, about 1 minute.
Uncover and season with salt. Turn off heat and stir in green onions. Serve hot!
Heat charcoal or gas grill to medium. Combine ground pork, onion and hot sauce; mix well with hands. Shape into 4 (8-oz.) burgers; season with salt and pepper on both sides.
Grill burgers until internal temperature reaches 165 degrees F., turning after 8 minutes. Place 2 slices cheese on top of each burger to melt.
Lightly toast brioche buns on grill, being careful not to burn. Place pork burgers on buns; top each with 4 half strips of bacon.
Serve with lettuce, tomato, pickles, mayonnaise and mustard on the side.
Add chicken broth, water and mushroom in a saucepan and bring to a broil.
Add ground pork - crumble pork into small pieces with the back of a wooden spoon as you stir then add carrots and Lipton onion mushroom soup mix stir and let simmer in medium heat for 3 to 5 minutes.
Add tofu, red banana pepper, parsley, fish sauce, garlic, ginger and ground pepper, stir and simmer for 2 to 3 minutes.
Add scallion and sesame oil.
Serve hot.
roof bowl, mix together the ground pork, salty egg white, regular egg
Preheat oven to 375\u00b0C.
Saute onion, mushrooms and celery in butter over med high heat.
Add green pepper and shredded carrot and cook until slightly softened.
In casserole dish mix cans of soup, milk and rice.
Add ground pork to saute pan and brown.
Once pork is cooked through add pork/onion/celery/carrot mixture to soup/rice mixture in casserole dish.
Cook for 1 hour in oven at 375\u00b0C.
n a bowl.
Add ground pork, salt, pepper, nutmeg, allspice and
Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Return skillet to high heat. Stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes.
Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.
Heat oil in wok on med heat.
Add garlic and peppers; saute 1 minute.
Add ground pork and cook until pink is gone (drain excess oil).
Add green beans, water, fish sauce, salt, bouillon cube, and brown sugar.
Bring to a boil.
Cook on medium heat until green beans are tender. Add more water, salt or fish sauce as desired for your taste.
Serve with white rice if desired--ENJOY.
Peel and core apple and cut as finely as possible. Peel and finely chop the onion (can use processor for both).
In a large bowl place ground pork, apple, onion, breadcrumbs, sage, salt and pepper.
Mix well.
Add beaten eggs. Hand mix all toghether and shape into loaf. Place in pan.
Bake for 1 1/2 hours at 350\u00b0F.
Carefully drain off any fat.
Serve in thick slices with mustard/cheese sauce.
Heat oil in wok.
Add first 3 ingredients till fragrant.
Add ground pork; cook till no pink.
Add yellow onion cook about 2 minutes.
Add green onions; cook another 2 minutes.
Add cilantro and fish sauce; cook 1 more minute.
When cooking last 3 ingredients, use your judgment on how you like the firmness of them--you might want to cook more or less. I like mine a little firmer.
Serve with jasmine rice.
In a wok or large frying pan, brown ground pork in oil on med high heat approx 6 - 8 minutes. Add green beans, mushrooms, garlic, ginger and chili sauce and cook for 5 minutes, stirring constantly. Add the stock and cook for another 5 minutes. Take off heat and add the black bean sauce, sesame oil, and scallions. Mix well. Garnish with toasted sesame seeds. Serve with rice, noodles, or in lettuce wraps.
Heat oil in a wok or skillet over medium heat. In a medium bowl, whisk together eggs, fish sauce, pepper and ground pork. When oil is hot, pour in egg mixture. Fry until fully cooked, and golden on both sides.
Cook garlic in the olive oil over medium-high heat in a large saucepan until lightly browned and fragrant. Add the ground pork and brown, stirring frequently to break it up. Stir in the tofu, reduce the heat to medium, and cook to reheat, stirring occasionally, about three minutes. Season with black bean sauce, soy sauce, sherry, and green onions.
Heat wok with oil.
Stir fry garlic for 1 minute.
Add ground pork and brown.
Add diced opo, fish sauce, soy sauce, sugar, and ginger.
Stir-fry until cooked for about 10 minutes or until slightly soft, don't overcook.
Add green onion at the end with pepper to taste.
Serve immediately with steamed rice.