If you always have ground beef in the freezer and want to try something new, pick up some pork instead. Ground pork is generally made from pork shoulder or pork butt and sometimes includes some pork loin. Supermarkets or butchers often label it with its fat percentage, similar to the way you'll see ground beef packaged. You can grind it at home for the most control over the texture, ask your butcher to grind it for you, or buy it pre-ground at many supermarkets.
Ground pork has great flavor for a low price and cooks quickly. Use it to make meatloaf, stir-fries, meatballs, and more.
01 of 09
02 of 09
Growing up, my grandma made these Hungarian-style cabbage rolls for special occasions or whenever she wanted a taste of home. This recipe uses the slow cooker to make it even simpler. With ground beef and pork, sauerkraut, tomato sauce, onion, and sour cream, they have a unique, old country flavor.
03 of 09
Use a mixture of ground beef and pork in this simple, hearty chili that adds black beans for extra texture and jalapeño peppers for a little heat. You can make it on the stovetop or in the slow cooker for an easy supper. Serve it with sour cream, shredded cheddar cheese, sliced avocado, and sliced green onion for topping and cornbread on the side for a whole meal.
04 of 09
For a fun weekend project, make your own pork breakfast sausage patties with just a handful of ingredients and spices you probably already have in your pantry. The recipe multiplies and freezes well, so make a big batch so you can pull some out on a busy weekday later. Adjust the amount of crushed red pepper for a milder or spicier sausage.Continue to 5 of 9 below.
05 of 09
For a showstopping Christmas or special occasion dish, serve this decadent pork and venison pie that gets its rich flavor from a blend of spices, beef stock, and Cognac. It will turn any winter evening into a cozy event with just a bottle of red wine and a roaring fire. You can enrobe it in store-bought pastry to save some time or make your own pate brisee.
06 of 09
Despite the name, these cracker-breaded drumsticks actually contain no poultry at all. While the exact recipe varies depending on which Southern kitchen they come from, they usually include ground pork, meat scraps, or veal that then gets shaped into a drumstick, breaded, and either baked or fried.
07 of 09
This popular side dish starts with Chinese eggplants, which are longer, thinner, and sometimes lighter in color than the Italian or American version. Ginger, chili garlic sauce, garlic, and two kinds of soy sauce give it a tongue-tingling heat. Serve Sichuan eggplant as a side for your favorite Asian-inspired main or as a lighter main dish over white rice.
08 of 09
Stuffed bell peppers make a fun, one-dish meal for the family. We use a blend of ground pork, beef, and veal, but you can adjust the proportions and types of ground meat if you like. Use any color of bell peppers you can find or a mix for a pretty presentation.Continue to 9 of 9 below.
09 of 09
For a delicious finger food that works great as an appetizer or a light lunch, try these pork-stuffed pearl balls. The meat gets blended with water chestnuts, green onion, and seasonings and formed into a ball that you then surround with glutinous rice. It turns a pearlized color when cooked, which gives the snack its name.