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Meat · Pork

Ground pork

Minced pork, mild and fatty; the base of dumplings, mapo tofu, meatballs, larb and sausages.

Also called: minced pork, pork mince

A kind of pork

36 recipes with it

What it is

Ground or minced pork is usually made from shoulder and trimmings, with a fairly high fat content that keeps it juicy. It is paler and milder than minced beef and is very common in Chinese and Southeast Asian cooking, as well as mixed with beef in European meatballs.

How it’s used

  • Dumpling, wonton and spring roll fillings
  • Mapo tofu and dan dan noodles
  • Thai larb and stir-fried basil pork
  • Meatballs and meatloaf (often with beef)
  • Homemade sausages

Characteristics

Taste
Mild, sweet and savoury.
Texture
Soft and juicy.
When cooked
Stays tender in fillings; stirring in one direction with a little liquid makes a springy dumpling filling.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for frying, Suitable for boiling

Storage

Refrigerated. Keep cold and use within a day or two of buying, or freeze.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Mincing spreads surface bacteria (including E. coli) through the meat: cook minced beef, pork, lamb and burgers to 71 °C (160 °F) in the centre, not rare.
  • Keep raw mince away from ready-to-eat foods and wash hands, boards and knives after handling.

Nutrition per 100 g

Energy
263 kcal
Protein
16.88 g
Carbohydrate
0 g
Fat
21.19 g
Fibre
0 g
Sugars
— g

USDA FoodData Central: Pork, fresh, ground, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with ground pork

See all 36

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