You seem to be here 24/7 these days, guarding this thread with the delete-button on the ready...making it so hard for me to post, but whatever, funny you mentioned ground pork.
Today's lunch: A use for ground pork, in an old-fashioned style of my mother and grandmother.
Take 3 good handfuls of fresh, good-quality ground pork. 3 handfuls for 2 people (1 handful for the pan).
Heat olive oil (don't worry about extra-virgin, EVOO, ooh-ho-au-ho, or whatever else...if you're going to heat it in any way, you're going to rape it to death like a jaded slut from a Nigerian brothel, so spare the extra-virgin for something else)....heat olive oil to medium heat on a pan.
Add diced onion, finely chopped to taste, "castrate" the onion to rid it of its pungency and get that mellow sauteed onion flavour. Don't burn.
Add ground pork, slowly break it up, cook until colour changes, away from pink.
Add lots of dried fruits (apricots chopped up, raisins, sultanas, whatever), lots of pine nuts.
Season with salt, black pepper. Add honey to taste.
Take off heat, as soon as cool enough, break in 1 egg and mix in to bind it together.
Now, take 4 red peppers (2 per person), cut in half.
Stuff the peppers loosely with the ground pork filling.
Bake in a very hot oven, for about 20-30 minutes, until peppers are soft and mildly discoloured.
Take off heat. Sprinkle on torn leaves of marjoram, torn up, and NOW, break out your mostest extra-virginest olive oil imported from the exoticest place...Tunisia or Syria or some shit like that....and flood on top of the pepper and marjoram.
Serve hot. Do not serve to infants, too hot and too indigestible.
I only delete your posts so that I can keep your treasures all to myself.
As for your recipe, and no offense to your sweet grandmother, but it may be a bit too sweet.