This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

People on the internet have been searching for ground pork recipe ideas lately—so we asked "Top Chef" Richard Blais to come up with a good recipe! Get his recipe for homemade Buttermilk Ranch Dressing here (searches around recipe ideas for using up buttermilk have also been trending lately). 

For more recipe ideas made with ground pork check out Rach's Quick & Easy Porchetta-Style RaguPork Fried Rice and these Pork Meatballs.


For the Ground Pork Schnitzel:
  • 1 pound ground pork
  • 2 teaspoons garlic powder (½ teaspoon per patty)
  • Salt and black pepper, to taste
  • Olive oil and/or bacon drippings
For the Spicy Cucumbers:
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • ½ red onion, thinly sliced
  • 1 scallion, thinly sliced
  • Fresh mint leaves or other herbs you have on hand, optional
  • ½ cup canola oil, divided
  • 3 tablespoons chili powder
  • 1 teaspoon Chinese five spice powder
  • ½ tablespoon sesame oil
  • ½ tablespoon vinegar, such as rice wine, sherry or Chinese black vinegar  
  • 8 small Persian cucumbers, halved crosswise and then quartered
  • Salt 
  • ½ tablespoon sesame seeds 


Serves: 4


For the ground pork schnitzel, divide the ground pork into 4 equal balls. Working 1 ball at a time, sandwich the pork between 2 pieces parchment paper or plastic wrap and gently press the pork into a thin patty, 8 to 10 inches in diameter. Repeat with the remaining pork balls.

Season the patties with garlic powder, salt and pepper. Heat a large skillet over medium-high heat with some olive oil or bacon drippings, just enough to lightly coat the bottom of the pan. When the oil is hot and shimmering, working in batches if needed, add the patties and cook on each side for 2 to 3 minutes until browned. (Alternatively, cook the patties on a griddle or in a heavy-duty roasting pan set over the burners.) Remove the patties from the skillet and let rest while tented with foil.

For the cucumbers, in a small skillet over medium heat, toast the ginger, garlic, red onion, scallion, and herbs, if using, in half of the canola oil for a few minutes until fragrant. Remove from the heat and carefully stir in the chili powder, five spice, sesame oil, vinegar and the remaining canola oil; if the oil is too hot, the vinegar may splatter. Let cool completely, then toss with the chopped cucumbers, some salt and the sesame seeds.

Serve the schnitzel and spicy cucumbers with buttermilk ranch dressing