Pork Mince / Ground Pork

Also known asMinced Pork · Ground Pork

Name: Pork mince, called ground pork in North America — minced pork, sold with different fat levels, with a mild, sweet flavour and soft texture. It is used in sausages, meatballs, dumplings, burgers, bolognese, and Southeast Asian dishes such as larb and lettuce wraps.

Description

Ground pork is used worldwide: Chinese and Japanese dumplings (jiaozi and gyoza), Vietnamese bánh mì and chả, Thai larb moo, Italian ragù and polpette, Swedish meatballs and Spanish albóndigas. It is often mixed with beef or veal, to give moisture and flavour, and has a naturally higher fat content than lean beef.

Pork mince is sold in different grades, with fat from around 5 to 30%. The fat keeps cooked pork juicy, but increases calories. As with all mince, thorough cooking is essential.

Main nutrition value

Pork is a good source of high-quality protein, thiamin (vitamin B1), selenium, zinc, vitamin B6 and B12, and its fat content varies widely by cut, from very lean fillet to fatty belly. Pork mince can be fatty, depending on the grade, so look for leaner options.

How best to be consumed

Pork mince is cooked all the way through.

1. Cook to 71°C, until no pink remains, and use a thermometer.
2. Brown in a hot pan, drain excess fat, and season well with ginger, garlic, herbs and spices.
3. Mix with vegetables, such as mushrooms, cabbage or grated carrot, for dumplings, meatballs and burgers.
4. Keep raw mince cold, and use within 1 to 2 days of purchase, or freeze it.
5. Wash hands and equipment after handling raw mince.

Overconsumption could cause…

Pork mince is healthy in moderation, with careful handling.

1. Parasites such as Trichinella and tapeworm, and hepatitis E virus, from undercooked pork, so cook pork thoroughly, to at least 63°C with a rest. Mince is a higher risk, since any surface contamination is mixed through.
2. Food poisoning (E. coli, Salmonella, Campylobacter) from undercooked meat, especially minced meat and burgers where bacteria are mixed all the way through, so cook mince to 71°C and use a thermometer.
3. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
4. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week. Pork is classed as a red meat by the cancer agency.

GroupsPorkMammals (red meat)High proteinHigh saturated fatLow sodiumFresh

Related foodsPork ShoulderPork LegHamPork RibsPork LoinPork Chop

Wikipedia — Ground meat, used for origin, naming and history: https://en.wikipedia.org/wiki/Ground_meat