Ground pork is a staple of the Chinese diet; it is as popular in China as ground beef in the West. As the basis of all sorts of meat balls and meat loaves, it can be poached, fried, or steamed. Its use reflects the Chinese knack of economical stretching of meat.
Although pork has more flavor and texture than beef, many of these same techniques can be used for beef, and for lamb as well. If you use ground beef, be sure to use the fatty type, which is also less expensive. Ground turke