Ground Pork

Ground pork is a versatile and affordable protein made from finely ground pork from various cuts, known for its tender texture and rich flavour. It is a good source of protein, vitamins and minerals and can be used in many dishes, such as meatballs, burgers, stir-fries and sausages. Ground pork's fat content can vary, with categories like extra-lean, lean, medium and regular, similar to ground beef, which affects its moisture and flavour.

Key characteristics and uses Versatility:

• Can be used in a wide range of recipes, including meatballs, burgers, dumplings and fillings for dishes like tacos, pasta sauces and stir-fries.
• Flavour and texture: Offers a rich, savory flavour that can be enhanced with seasonings like garlic, ginger, or fresh herbs. It is known for being tender and juicy when cooked properly.
• Fat content: The fat content varies by grade, influencing its suitability for different recipes.
  • Extra-lean: Less than (10%) fat
  • Lean: Less than (17%) fat
  • Medium: Less than (23%) fat
  • Regular: Less than (30%) fat
• Nutritional value: A good source of high-quality protein and essential nutrients, including B vitamins, zinc and iron. Modern pork cuts also tend to be leaner than in the past.
• Cost-effectiveness: Often less expensive than ground beef, making it an economical choice for many meals.

Cooking and handling:

• Preparation: Ground pork can be seasoned and cooked similarly to other ground meats. For best results, handle it as little as possible when forming things like meatballs or burgers to prevent it from becoming tough.
• Cooking time: Can be cooked quickly on the stovetop, with patties needing about 3 minutes per side to brown and then around 10 minutes of covered cooking over low heat until the internal temperature reaches 160°F (71°C).