Here’s a detailed look at ground pork, a versatile and flavorful ingredient in many cuisines:
What It Is
- Ground pork is pork meat that has been finely chopped or minced, often from the shoulder, loin, or a combination.
- Fat content varies depending on the cut—common types include lean, regular, or high-fat ground pork.
- Widely used in Asian, European, and American recipes.
Nutritional Value (per 100 g, raw, 70% lean/30% fat)
- Calories: ~290
- Protein: ~17 g
- Fat: ~25 g (saturated fat ~9 g)
- Carbohydrates: 0 g
- Vitamins: B1 (thiamine), B6, B12
- Minerals: Zinc, phosphorus, selenium
Health Notes
- Good source of protein, B vitamins, and minerals.
- Higher fat ground pork can be calorie-dense; leaner options are better for low-fat diets.
- Proper cooking is essential to prevent foodborne illness (cook to 160°F / 71°C internal temperature).
Culinary Uses
- Asian dishes: Dumplings, spring rolls, stir-fries, and buns.
- Western dishes: Meatloaf, burgers, sausages, casseroles, and pasta sauces.
- Spiced or seasoned: Works well with garlic, ginger, soy sauce, fennel, or paprika.
- Mixing with other meats: Often blended with beef or chicken to balance flavor and fat.
Storage Tips
- Refrigerator: Store raw ground pork in airtight packaging for 1–2 days.
- Freezer: Can be frozen for up to 3–4 months; thaw in the fridge, not at room temperature.
- Cooked leftovers: Keep in fridge for 3–4 days or freeze for 2–3 months.
If you want, I can also give a simple, flavorful recipe using ground pork, like Asian-style stir-fry or pork meatballs, that’s quick and easy.
Do you want me to do that?
