Your next homemade hamburger or barbecue beef sandwich could just as easily be a porkburger if you comparison shop. Ground pork can be substituted for ground beef in most recipes. It can also be substituted for more expensive cubed pork in many casseroles and stews.
Ground pork is usually more coarsely ground than ground beef. It also has similar storage requirements and should be used within two days if refrigerated or within three months if frozen. Both ground pork and ground beef are good sources of high quality protein, plus, iron, niacin and riboflavin. However, pork has about 10 times as much thiamine.
There are no official standards for the amount of lean in the ground pork you buy, but the meat industry recommends that ground pork by 75 to 80 percent lean. This makes it comparable to ground chuck.
Here are two recipes specifically designed for making ground pork sandwiches. Remember, too, that it can be used in your favorite ground beef recipes.
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon salt
12 taco shells
2 tomatoes, chopped and drained
3 cups shredded lettuce
8 ounces cheddar cheese, shredded (2 cups)
Bottled taco sauce
Cook pork, onion and garlic till meat is well browned; drain off excess fat. Add chili powder and salt. Spoon about 1/4 cup meat mixture into each taco shell; add tomato, lettuce and cheese. Serve with bottled taco sauce. Makes 12 tacos.
Square Dance Ruebens
3/4 cup chopped sauerkraut
1/2 teaspoon caraway seed
6 slices swiss cheese
6 hamburger buns, split and toasted
Divide pork into six equal portions and shape into 2-inch thick patties. Place on rack in broiler pan so top of meat is 3 inches from heat. Broil 6 minutes; sprinkle with salt and pepper. Turn and broil 4 minutes longer. Place a slice of cheese on each meat patty; broil until cheese melts and meat is cooked through. Meanwhile, heat sauerkraut and caraway seed. Drain well and place 2 tablespoons on bottom half of each bun. Add meat patty and top half of bun. Makes 6 sandwiches.