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Recipes (145)

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Ingredients

1 lb / 0.5 kg lean ground pork
¼ cup / 50 mL Italian-seasoned bread crumbs
¼ cup / 50 mL milk
2 Tbsp / 30 mL basil pesto
½ tsp / 2 mL EACH salt and ground black pepper, divided
2 oz / 60 g mozzarella cheese cut into ½-inch / 1.25 cm cubes
2 cups / 500 mL cherry tomatoes
1 Tbsp / 15 mL olive oil
2 cups / 500 mL prepared marinara sauce, warmed
Hot cooked pasta for serving
¼ cup / 50 mL torn fresh basil leaves

Directions

  1. In large bowl, gently combine ground pork with bread crumbs, milk, pesto and half of the salt and pepper; do not overmix.
  2. Form mixture into 1 ½-inch meatballs.
  3. Use your finger, stuff one cube of cheese into center of each meatball. Seal meat around cheese.
  4. Preheat barbecue on high; reduce heat to medium.
  5. Grill meatballs over medium-high heat for about 10 minutes, turning often until nicely browned on all sides and melted cheese is just starting to dribble out.
  6. Meanwhile, toss cherry tomatoes with oil and remaining salt and pepper; thread onto metal or soaked bamboo skewers.
  7. Grill tomatoes over medium heat for 4-5 minutes, turning often until blistered and slightly charred; remove skewers.
  8. Serve meatballs over your favourite style of hot cooked pasta and warmed marinara sauce.
  9. Garnish with torn basil leaves.

Tip: Meatballs may also be served as an appetizer. Assemble by threading one meatball, one basil leaf, and one charred tomato onto a toothpick.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Appetizers & snacks, Meatballs & meatloaf
  • Cooking style Grill
  • Prep Time 15
  • Cook Time 20
  • Number of Servings 4-6
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

Pork:

1 lb / 0.5 kg lean ground pork
1 tsp / 5 mL sesame oil
¼ cup / 50 mL fine dry breadcrumbs
1 tsp / 5 mL red pepper flakes
¼ tsp / 1 mL ground ginger
1 egg, slightly beaten
2 cloves garlic, minced
1 Tbsp / 15 mL orange zest, plus more for garnish
¼ cup / 50 mL thinly sliced green onion
Diagonally sliced green onion for garnish
Toasted sesame seeds for garnish (optional)
Canola oil for frying

Sauce:

⅔ cup / 160 mL hoisin sauce
¼ cup / 50 mL unseasoned rice vinegar
2 cloves garlic, minced
2 Tbsp / 30 mL sodium-reduced soy sauce
1 tsp / 5 mL sesame oil
1 tsp / 5 mL ground ginger

Directions

  1. In large bowl, gently combine ground pork with remaining ingredients; do not overmix.
  2. Form mixture into 1 ½-inch balls. Set aside.
  3. In large skillet, heat 1 Tbsp oil over medium-high heat. Cook meatballs in batches, turning often until browned on all sides and thoroughly cooked through, about 15 minutes. Reduce heat to medium if meatballs are browning too quickly, and add more oil between batches if needed.
  4. Meanwhile, in large measuring cup, whisk sauce ingredients together until well-blended. Set aside.
  5. Remove meatballs from skillet to a plate lined with paper towels. Dab meatballs with additional paper towel to remove excess oil.
  6. Wipe out skillet with paper towels. Return meatballs to skillet. Pour sauce over meatballs and toss to coat.
  7. Cook meatballs in sauce over medium heat until heated through and sauce begins to bubble.
  8. Garnish with additional orange zest, sliced green onion and or sesame seeds.

Tip: Meatballs can be served over rice or as an appetizer.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Appetizers & snacks, Meatballs & meatloaf
  • Cooking style Pan-fry/sear
  • Prep Time 25
  • Cook Time 20
  • Number of Servings 25-30 meatballs
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Ingredients

1 lb / 0.5 kg lean ground pork
¾ cup / 175 mL grated zucchini
⅓ cup / 80 mL finely chopped red onion
¼ cup / 50 mL chopped fresh parsley
¼ cup / 50 mL dry fine breadcrumbs
2 cloves garlic, minced
1 tsp / 5 mL ground cumin
½ tsp / 2 mL EACH ground coriander and ground cinnamon
¼ tsp / 1 mL EACH ground allspice, chili powder, salt and ground black pepper
Cooking spray

Directions

  1. Preheat oven to 400°F.
  2. In large bowl, gently combine all ingredients; do not over mix. Form mixture into 1 ½-inch balls.
  3. Line rimmed baking sheet with foil; spray lightly with cooking spray.
  4. Arrange meatballs on baking sheet, about 1 inch apart. Bake uncovered 8-10 minutes.
  5. Turn and bake 10-12 minutes more or until meatballs are thoroughly cooked through and no pink remains.

Tip: For a complete meal, serve with a refreshing quinoa or bulgur salad.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Meatballs & meatloaf
  • Cooking style Roast/broil
  • Prep Time 30
  • Cook Time 25
  • Number of Servings 20 meatballs
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Ingredients

1 lb / 0.5 kg lean ground pork
3 Tbsp / 45 mL Buffalo wing sauce, plus more for coating
1 egg, slightly beaten
1 cup / 250 mL panko breadcrumbs
⅓ cup / 80 mL finely chopped celery
4 Tbsp / 60 mL finely shredded carrot
3 Tbsp / 45 mL finely chopped yellow onion
Canola oil for frying

Directions

  1. In a large bowl, gently combine ground pork with Buffalo wing sauce, egg, breadcrumbs, celery, carrot and onion; do not overmix.
  2. Form mixture into 1-inch balls. Set aside.
  3. In large skillet, heat 1 Tbsp oil over medium-high heat. Cook meatballs in batches, turning often until browned on all sides and cooked through, about 15 minutes. Reduce heat to medium if meatballs are browning too quickly, and add more oil between batches if needed.
  4. Remove meatballs from skillet to a plate lined with paper towels. Dab meatballs with additional paper towel to remove excess oil.
  5. In medium bowl, toss meatballs in a small amount of additional Buffalo wing sauce. Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Meatballs & meatloaf
  • Cooking style Pan-fry/sear
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 25-30 meatballs
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Ingredients

1 lb / 0.5 kg lean ground pork
½ cup / 125 mL chopped fresh mushrooms
1 egg, slightly beaten
⅓ cup / 80 mL canned water chestnuts, chopped
2 cloves garlic, minced
1 Tbsp / 15 mL grated ginger root
2 green onions, thinly sliced
½ tsp / 2 mL ground black pepper
1 Tbsp / 15 mL cornstarch
2 Tbsp / 30 mL chicken broth
6 hamburger buns, sliced
Topping suggestions: grilled pineapple, bell pepper and or onion slices and plum sauce

Directions

  1. In large bowl, gently combine ground pork with mushrooms, egg, water chestnuts, garlic, ginger, green onion and pepper; do not overmix.
  2. In small bowl, whisk cornstarch with chicken broth. Add to pork mixture and gently combine.
  3. Form mixture into 6 patties.
  4. Preheat barbecue on high; reduce heat to medium. Grill patties 6-8 minutes per side or until instant-read thermometer registers 160°F.
  5. Serve patties in buns with your favourite toppings and condiments.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 20
  • Number of Servings 6
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Ingredients

Patties:

1 lb / 0.5 kg lean ground pork
1 egg, slightly beaten
¼ cup / 50 mL fine dry breadcrumbs
3 Tbsp / 45 mL store-bought Piri Piri seasoning (or make your own – see below)
1 medium beet, peeled and shredded
8 cocktail or slider buns, sliced

Piri Piri Seasoning:

2 Tbsp / 30 mL paprika
2 tsp / 10 mL packed brown sugar
2 tsp / 10 mL ground cinnamon
1 tsp / 5 mL EACH cayenne pepper, garlic powder and onion powder
½ tsp / 2 mL ground cardamom
Measure all ingredients into a small jar with a tight-fitting lid; shake to combine. Store leftover seasoning in an airtight container in a dry place away from heat or light.

Coleslaw:

1 cup / 250 mL kale, washed, dried and torn into bite-sized pieces
8 oz / 227 g sore-bought coleslaw mix
1 cup / 250 mL light mayonnaise
2 Tbsp / 30 mL lemon juice
½ tsp / 2 mL EACH celery seed and smoked paprika

Directions

For the patties:

  1. In large bowl, gently combine ground pork with egg, breadcrumbs and seasoning; do not over mix.
  2. Form mixture into 8 small patties.
  3. Preheat barbecue on high; reduce heat to medium. Grill patties 5-6 minutes per side or until instant-read thermometer registers 160°F.
  4. Place patty on bottom half of bun. Top with coleslaw and shredded beet. Top with other half of bun.

For the coleslaw:

  1. In large bowl, combine kale and coleslaw.
  2. In small bowl, combine mayonnaise, lemon juice, celery seed and paprika.
  3. Add dressing to coleslaw mixture; toss to combine.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Appetizers & snacks, Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 10
  • Number of Servings 8
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Ingredients

2 tsp / 10 mL canola oil
¾ cup / 175 mL thinly sliced fresh mushrooms
¼ cup / 50 mL thinly sliced green onions
1 large garlic clove, minced
1 lb / 0.5 kg lean ground pork
1 tsp / 5 mL Dijon mustard
1 tsp / 5 mL Worcestershire sauce
¼ tsp / 1 mL EACH salt and ground black pepper
4 hamburger buns, sliced
Topping suggestions: Lettuce or spinach leaves, onion, tomato, cooked bacon, Swiss cheese slices and your favourite condiments

Directions

  1. In small pan, heat oil over medium-high heat. Sauté mushrooms, green onions and garlic until tender, about 2 minutes; set aside.
  2. In large bowl, gently combine ground pork with mustard, Worcestershire sauce, salt and pepper; do not overmix.
  3. Form mixture into 8 thin patties, about 4 inches in diameter.
  4. Divide mushroom mixture among 4 patties; spread to within ½-inch of edge. Top with remaining patties and seal edges.
  5. Preheat barbecue on high; reduce heat to medium. Grill patties 6-8 minutes per side or until instant-read thermometer registers 160°F.
  6. Serve patties in buns along with your favourite toppings and condiments.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 15
  • Cook Time 20
  • Number of Servings 4
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Ingredients

Patties:

1 lb / 0.5 kg lean ground pork
1 egg, slightly beaten
¼ cup / 50 mL fine dry breadcrumbs
1 tsp / 5 mL lime zest
1 Tbsp / 15 mL lime juice
2 cloves garlic, minced
¼ tsp / 1 mL EACH red pepper flakes, ground nutmeg, ground cinnamon, cayenne pepper and salt
Head of leaf lettuce

Mango-Avocado Salsa:

1 ripe mango, peeled, pitted and diced
½ red bell pepper, diced
2 green onions, thinly sliced
1 lime, juiced
1 Tbsp / 15 mL unseasoned rice wine vinegar
¼ tsp / 1 mL paprika
1 avocado, peeled, pitted and diced
Salt and ground black pepper to taste

Directions

For the patties:

  1. In large bowl, gently combine ground pork with remaining ingredients; do not overmix.
  2. Form mixture into 8 small patties.
  3. Preheat barbecue on high; reduce heat to medium. Grill patties 5-6 minutes per side or until instant-read thermometer registers 160°F.
  4. Place patty on one half of lettuce leaves (use 2-3 leaves), top with Mango-Avocado Salsa and fold rest of lettuce over patty. Repeat with remaining patties.

For the salsa:

  1. In medium bowl, combine mango, bell pepper, green onion, lime juice, vinegar and paprika.
  2. Gently mix in avocado. Season with salt and pepper according to taste.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 4
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Ingredients

Burgers:

1 lb / 0.5 kg lean ground pork
½ cup / 125 mL finely chopped red onion
2 cloves garlic, minced
½ cup / 125 mL fine dry breadcrumbs
1 egg, slightly beaten
1 Tbsp / 15 mL Dijon mustard
1 tsp / 5 mL EACH salt and ground black pepper
6 hamburger buns, sliced
3 Tbsp / 45 mL crumbled blue cheese for garnish (optional)
Suggested toppings: Lettuce leaves, tomato slices, red onion slices, cooked bacon

Bacon Onion Jam:

1-12 oz / 375 g package bacon, coarsely chopped
3 cups / 375 mL chopped red onions
2 cloves garlic, minced
1 bay leaf
½ cup / 125 mL apple juice
⅓ cup / 80 mL water
¼ cup / 50 mL balsamic vinegar
2 Tbsp / 30 mL whisky
½ cup / 125 mL packed dark brown sugar
Dash ground cayenne pepper

Directions

For the burgers:

  1. In large bowl, gently combine ground pork with onion, garlic, breadcrumbs, egg, mustard, salt and pepper; do not overmix.
  2. Form into 6 patties.
  3. Preheat barbecue on high; reduce heat to medium. Grill patties 6-8 minutes per side or until instant-read thermometer registers 160°F.
  4. Serve in buns with your favourite toppings and condiments. Or, top with Bacon Onion Jam (recipe below) and garnish with crumbled blue cheese if desired.

For the jam:

  1. In large skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes.
  2. Remove all but 1 Tbsp fat from skillet. Add onions, garlic and bay leaf. Cook and stir until onions are softened, 2-3 minutes.
  3. Add remaining ingredients. Stir to combine until sugar has dissolved, about 5 minutes.
  4. Reduce heat. Simmer until liquid is syrupy, about 45 minutes. Stir occasionally, scraping up any browned bits from bottom of skillet.
  5. Remove skillet from heat. Allow mixture to cool slightly.
  6. Remove bay leaf. Transfer mixture to a food processor; pulse just until no large pieces of bacon or onion remain.

Bacon onion jam can be refrigerated in an airtight container for up to 3 days. Use as a condiment on hamburgers and grilled meats. It’s also a great accompaniment to a platter of assorted cheeses and livens up a cream cheese smothered bagel.

Makes 1½-2 cups

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 30
  • Cook Time 90
  • Number of Servings 6
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Ingredients

Patties:

1 lb / 0.5 kg lean ground pork
¼ cup / 50 mL finely chopped red onion
2 cloves garlic, minced
1 egg, slightly beaten
1/3 cup / 80 mL fine dry breadcrumbs
2 tsp / 10 mL lemon zest
2 Tbsp / 30 mL chopped fresh dill or 2 tsp / 10 mL dried
2 Tbsp / 30 mL chopped fresh mint or 2 tsp / 10 mL dried
1 Tbsp / 15 mL chopped fresh oregano or 1 tsp / 5 mL dried
⅛ tsp / 0.5 mL ground cinnamon
1 tsp / 5mL ground black pepper
½ tsp / 2mL salt

Tzatziki Sauce:

½ English cucumber, grated
1 tsp / 5 mL salt
2 Tbsp / 30 mL fresh lemon juice
2 tsp / 10 mL lemon zest
1 cup / 250 mL Greek yogurt
1 clove garlic, minced
¼ cup / 50 mL chopped fresh dill

Directions

For the patties:

  1. In large bowl, gently combine ground pork with remaining patty ingredients; do not overmix.
  2. Form mixture into 1½-inch balls. Place on parchment lined baking sheet.
  3. Gently press down on meatballs with palm of hand to form small patties about ½-inch thick.
  4. Preheat oven to 400°F. Bake patties on a parchment paper lined baking sheet, 12-15 minutes.
  5. Turn patties; bake 5 minutes more or until internal temperature reaches 160°F.
  6. Serve patties tucked into mini pitas or slider buns with a dollop of Tzatziki Sauce (recipe below) and your favourite toppings

Topping suggestions: shredded lettuce, tomato slices, thinly sliced cucumber.

For the sauce:

  1. Place grated cucumber in strainer over small bowl.
  2. Sprinkle with salt. Toss to combine. Set aside. Let drain 20 minutes.
  3. Rinse cucumber. Using paper towels, squeeze out excess moisture.
  4. In medium bowl, combine cucumber and remaining ingredients. Mix well.
  5. Refrigerate to blend flavours.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 45
  • Cook Time 20
  • Number of Servings 12-15
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Ingredients

Pork:

1 lb / 0.5 kg lean ground pork
2 cloves garlic, minced
1 Tbsp / 15 mL Dijon mustard
1 egg, slightly beaten
½ cup / 125 mL fine dry breadcrumbs
½ tsp / 2 mL EACH salt and ground black pepper
4 hamburger buns, sliced
2 tart apples, thinly sliced
¼ cup / 50 mL crumbled blue cheese

Maple Dijon Glaze:

¼ cup / 50 mL maple syrup
2 Tbsp / 30 mL Dijon mustard

Caramelized Onions:

1 Tbsp / 15 mL EACH unsalted butter and canola oil
1 large yellow onion, sliced into thin rings

Directions

  1. In large bowl, gently combine ground pork with garlic, mustard, egg, breadcrumbs, salt and pepper; do not overmix.
  2. Form mixture into 4 large patties. Cover and refrigerate for 1 hour.
  3. In small bowl, whisk together maple syrup and mustard. Set aside.
  4. To caramelize onions, melt butter with oil in a skillet over medium-high heat. Add onions and cook 3 minutes. Reduce heat to low and cook, stirring occasionally, until onions are very soft and golden, 20-30 minutes. Remove from heat and allow to cool.
  5. Preheat barbecue on high; reduce heat to medium. Grill patties 7-9 minutes per side or until instant-read thermometer registers 160°F. Brush patties with Maple Dijon Glaze.
  6. To assemble, place patty on bottom half of bun. Top with apples, caramelized onions and blue cheese. Cover with top half of bun.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 30
  • Cook Time 20
  • Number of Servings 4
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Ingredients

1 lb / 500 g lean ground pork
1 egg, slightly beaten
¼ cup / 50 mL fine dry breadcrumbs
1 medium yellow onion, finely chopped
1 cloves garlic, minced
2 Tbsp / 30 mL white wine vinegar
2 tsp / 10 mL Dijon mustard
½ tsp / 2 mL EACH salt and ground black pepper
¼ cup / 50 mL light mayonnaise
1 Tbsp / 15 mL chopped fresh basil
6 hamburger buns, sliced
Alfalfa sprouts for garnish (optional)

Directions

  1. In small bowl, gently combine ground pork with egg, breadcrumbs, onion, garlic, vinegar, mustard, salt and pepper; do not overmix.
  2. Form mixture into 6 patties.
  3. Preheat barbecue on high; reduce heat to medium. Grill patties 6-8 minutes per side or until instant-read thermometer registers 160°F.
  4. Meanwhile, in small bowl, combine mayonnaise and basil. Set aside.
  5. Serve patties in buns topped with a dollop of Basil Mayonnaise and your favourite veggies.
  6. Garnish with alfalfa sprouts, if desired.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 6
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

3 Tbsp / 45 mL unseasoned rice vinegar
2 Tbsp / 30 mL sugar
¾ tsp / 4 mL EACH red pepper flakes and salt
½ lb / 0.25 kg broad dried rice noodles
1 Tbsp / 15 mL canola oil
3 cloves garlic, minced
¾ lb / 0.375 kg lean ground pork
2 ribs celery, sliced
2 eggs, beaten
2 cups / 500 mL sliced green onions
2 cups / 500 mL bean sprouts
2 fresh limes
¼ cup / 50 mL EACH chopped peanuts and chopped fresh cilantro for garnish

Directions

  1. Combine rice vinegar, sugar, red pepper flakes and salt; set aside.
  2. Cover noodles with boiling water; soak until softened, about 7 minutes. Drain and rinse; set aside.
  3. In nonstick skillet, heat 1 Tbsp / 15 mL oil over medium-high heat. Sauté garlic briefly.
  4. Reduce heat to medium. Add pork and celery. Cook 6-8 minutes or until pork is cooked through and no pink remains, and celery is tender-crisp. Remove from skillet; keep warm.
  5. Add eggs to skillet. Cook, stirring vigorously, until just set (cooked).
  6. Add vinegar mixture and green onions; heat through.
  7. Add bean sprouts, rice noodles and pork mixture. Cook and stir briefly until heated through.
  8. Transfer to serving plate. Squeeze with juice of half a lime.
  9. Garnish with peanuts, cilantro and remaining limes, cut into wedges.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 20
  • Cook Time 30
  • Number of Servings 4
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Ingredients

1 lb / 0.5 kg lean ground pork
1 Tbsp / 15 mL Asian garlic chili sauce
2 green onions, thinly sliced, white and green parts separated
2 cloves garlic, minced
2 Tbsp / 30 mL grated ginger root
2 Tbsp / 30 mL light soy sauce
1 Tbsp / 15 mL unseasoned rice vinegar
6 cups / 1.5 L sodium-reduced chicken stock
1 tsp / 5 mL Chinese five spice seasoning
½ cup / 125 mL matchstick carrots
1 cup / 250 mL thinly sliced shiitake mushrooms
5 oz / 150 g rice vermicelli noodles, dry
½ cup / 125 mL bean sprouts
Thai basil sprigs for garnish

Directions

  1. In large saucepan, brown pork over medium-high heat, breaking up larger pieces with spatula until no pink remains, about 10 minutes. Drain any remaining cooking liquid.
  2. Add chili sauce, whites of green onions, garlic, ginger, soy sauce and rice vinegar. Cook 2 minutes.
  3. Add chicken stock and Chinese five spice seasoning. Bring to boil.
  4. Add carrots and mushrooms. Reduce heat and simmer 10 minutes.
  5. Stir in rice vermicelli noodles; simmer until noodles are tender, 8-10 minutes.
  6. Ladle into large bowl. Garnish with remaining green onion, bean sprouts and sprigs of Thai basil.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 10
  • Cook Time 30
  • Number of Servings 4-6
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 Tbsp / 15 mL canola oil
½ cup / 125 mL finely chopped yellow onion
2 cloves garlic, minced
1 lb / 0.5 kg lean ground pork
2 tsp / 10 mL dried sage leaves
1 tsp / 5 mL EACH dried thyme leaves and dried summer savory leaves
½ tsp / 2 mL EACH ground allspice and celery seed
¼ tsp / 1 mL EACH ground cinnamon and ground nutmeg
⅛ tsp / 0.5 mL ground cloves
1 tsp / 5 mL ground black pepper
½ tsp / 2 mL salt
¾ cup / 175 mL sodium-reduced chicken broth
1 Tbsp / 15 mL brandy (optional)
2 Tbsp / 30 mL chopped fresh parsley
1 large russet potato, baked and coarsely mashed
36 round wonton wrappers, 3 ½-inch diameter
Chopped fresh parsley for garnish

Directions

  1. Preheat oven to 350°F
  2. In large skillet, heat oil over medium-high heat.
  3. Add onion, garlic and ground pork. Thoroughly cook pork mixture until no pink remains, breaking up larger pieces with a spatula, about 15 minutes.
  4. Add seasonings, broth, brandy and parsley. Stir to combine.
  5. Gently stir in coarsely mashed potato. Remove skillet from heat. Set aside.
  6. Press wonton wrappers into greased mini muffin cups.
  7. Fill wontons evenly with pork mixture. Bake for 10-12 minutes or until golden brown and crisp.
  8. Garnish with chopped parsley. Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Pan-fry/sear, Roast/broil
  • Prep Time 15
  • Cook Time 45
  • Number of Servings 36
  • Great Tastes of Manitoba Featured Recipes
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