Ground pork: nutrition and how to use it

Fun facts

• The USDA figure for regular ground pork: 100g raw has 263 kcal, 16.9g of protein and 21.2g of fat. So there is more fat than protein.
• That number is not fixed. Mince made from loin or shoulder is much leaner, while mince that includes belly is fattier. Pre-ground pork may also have extra fat mixed in to make it softer.
• Bitter melon or squash stuffed with pork, pork omelet, steamed egg and pork loaf, caramelized mince, pork rice porridge for kids: almost every home keeps a box of ground pork in the fridge. In the kOBE recipe library, ground pork appears in 49 dishes.

Choosing and storing

The surest way is to pick the cut yourself, such as shoulder, and ask the butcher to grind it on the spot, or mince it at home. Pre-ground pork should be evenly pink with a moderate fleck of white fat, not dark, with no odd smell. Ground meat spoils faster than whole cuts, so keep it in the fridge for just 1 to 2 days. To keep it longer, press it into thin, flat bags and freeze, so it freezes and thaws quickly.

Cooking it well

Grinding mixes bacteria from the surface into the middle, so ground pork needs to cook through to 71°C according to the USDA, with no pink left in the center. If lean mince feels dry, mix in a little mashed tofu, chopped mushrooms or a few spoonfuls of cold water for softer meatballs. After stir frying the mince, you can pour off some fat before seasoning. Thaw it in the fridge, as we explain in how to thaw food safely.

Frequently asked questions