I usually have a big headache for cooking ground pork. When I brown them, they really stick together and form those little balls rather than staying in the ground form like ground beef does. So when I make bolognese sauce for instance, I get lumps of meat rather than a uniformly distributed meat paste. I might be able to shred them up with a stick blender, but for other dishes/application I can't use stick blender.
How does everyone else deal with this stickiness of ground pork?
How does everyone else deal with this stickiness of ground pork?