Ground pork mixture is quick and easy to cook, an excellent, inexpensive and time-saving alternative to ground beef. You can just store them in the freezer or refrigerate them for a few days before cooking. And they also taste good with almost any kind of vegetables or pasta cooked on the side.
Ground Pork Mixture is an Excellent Addition to your Meal Plan
Everyday cooking has been part of me already, and I tell you it’s not that easy to think what food to prepare for my household. So usually, I prepare a meal plan for the week. First, I listed down the ingredients needed (except vegetables) then the husband will do the marketing.
Last Sunday, I requested him to buy minced pork, and I’m going to marinate it ahead and use it in one of the meals I plan to cook. Usually, I make them meatballs then cook them as part of a soup or fry them like what I do here. The latter, though, is much preferable to my son, and he calls them crunchy meatballs.
The procedure I follow is taken from the recipe of Shrimp Relleno that we have done before. I adapted the mixture process but removed some of the ingredients, plus a slight twist on the process.
Ground Pork MixturePrint Recipe
- 1/2 kilo of ground pork
- 1/2 cup of minced spring onions
- 2 tablespoons of minced onions
- 2 eggs
- 1 1/2 teaspoon of salt
- 2 tablespoons of sugar
- 1/4 teaspoon of pepper
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- 2 tablespoons of cornstarch
- In a large bowl, combine ground pork, spring onions and minced onions.
- Add eggs, mixing well with a wooden spoon or with clean hands.
- Season with salt, sugar, pepper, soy sauce and sesame oil.
- Add cornstarch to bind the mixture.
- So here’s my mixture at this point. If you want to cook them already, chill the mixture first until firm enough to shape. But since I plan to store them and cook later, I divide them like this: one container is for one meal. This makes my cooking life a lot easier. I just have to thaw then shape them into small balls—less preparation time.