The parasite that causes trichinosis has been virtually eliminated from commercially grown pork, but because bacteria tend to live on cut surfaces of meat, all ground meat, pork included, should be thoroughly cooked.
Form ground pork into patties or meatballs. Fry in a skillet over medium high heat five minutes per side or until the surface of the meat is golden brown and the internal temperature reaches 160F (70C).
Form ground pork into patties and place them on a pan so they are 5 to 7 inches (12.7-17.7cm) from the heat source. Turn when patties are golden brown and cook on the other side. Ground pork patties are done when both sides are brown and the internal temperature reaches 160F (70C).
Combine ground pork and herbs and spices in a bowl and mix to blend. Mould the ground-pork mixture around skewers, forming logs 3/4 inch (2cm) in diameter. Cook on the grill over medium high heat for about 10 minutes, turning several times during cooking.
Combine ground pork with cut vegetables, herbs, spices, salt, and pepper. Form into a loaf and place in an ovenproof dish. Cook at 350F (180C) for 1 1/2 hours, or until the internal temperature reaches 160F (70C). When combined with vegetables, onions, grains, herbs, spices, salt, and pepper, ground pork can also be stuffed in cabbage leaves or green peppers, then baked or braised in a sauce.