Use ground pork instead of beef in meatballs or as a pasta add-in. The pork also works well in casseroles, topping potatoes or as sausage patties. Pork clumps together more than beef does during cooking, necessitating constant attention while you brown it. The ground pork tends to burn if it is not kept moving in the pan, but it does cook through quickly so it doesn't take much more time or work than other ground meats to prepare and serve.
Things You'll Need
- Nonstick pan
- Wooden spoon
- Paper towels
Heat a non-stick pan over medium-heat. Do not add oil to the pan, as pork rarely sticks due to its natural oils.
Add the ground pork to the pan. Break it up with a wooden spoon before it begins to brown.
Stir the pork so it browns evenly and doesn't burn on one side. Break up any large clumps with the tip of your spoon.
Cook the pork for three to four minutes, or until it is browned evenly with no pink. Ground pork must reach an internal temperature of 160 F.
Line a colander with paper towels. Spoon the browned pork into the colander and allow the towels to absorb the excess grease for two or three minutes before adding the pork to other ingredients.