What Is Ground pork and How Can I Use It?
Wondering what to do with ground pork? This guide covers how to pick it, cook it, store it, and swap it, plus 212 recipes to put it to work.
Key Points
- Ground pork is minced pork, usually shoulder, softer and fattier than ground beef and very juicy.
- Supermarket mince runs about 70 to 80 percent lean; that fat keeps sausages and meatballs moist.
- Cook it to 160°F internal, higher than whole pork, because grinding spreads surface bacteria through.
- Do not overwork the meat or crowd the pan, or it turns rubbery and steams grey.
- Highly perishable: cook within 1 to 2 days of buying, or freeze for 3 to 4 months.
What is ground pork?
Ground pork is simply pork that has been minced through a grinder, usually from the shoulder or a mix of shoulder and trim. It is softer and sweeter than ground beef, with a higher fat content that keeps dishes moist and carries spice well.
That fat is the reason cooks reach for it. Where lean ground turkey or chicken can taste dry and flat, ground pork stays juicy and tender.
That is why it fills sausages, meatballs, and dumplings in kitchens the world over.
Most supermarket ground pork runs around 70 to 80 percent lean. That ratio matters: too lean and your meatballs turn dense and dry, too fatty and a pan of it swims in grease.
How to Use It
Ground pork is a blank canvas built to take on flavor. Season it hard.
On its own it is mild, so it wants salt and plenty of aromatics, plus something sharp like ginger, garlic, fennel, or chili to wake it up.
The classic move is to turn it into fresh sausage: mix the meat with salt and spices, let it rest an hour so the flavors bloom, then form patties or stuff casings. The same seasoned mince becomes meatballs, as in the Pork & Pineapple Meatballs, or a dumpling and wonton filling.
In stir-fries it cooks in minutes. Break it into small crumbles over high heat so it browns rather than steams, the technique behind a fiery Ma Po Tofu and the savory pork in Shrimp with Lobster Sauce.
One number to remember: ground pork must reach 160°F (71°C) internal to be safe. Whole pork cuts are fine at 145°F, but grinding mixes any surface bacteria all the way through, so the higher temperature applies to anything minced.
Pairing and Common Mistakes
Ground pork pairs naturally with apple, sage, fennel, and warm spices in Western cooking, and with soy, ginger, scallion, and chili in Asian dishes. It also loves a partner: blended half-and-half with ground beef, it gives meatloaf and Italian meatballs a tenderness that all-beef versions lack.
The most common mistake is overworking the meat. Mixing or pressing ground pork too hard makes it dense and rubbery once cooked. Combine the seasonings just until evenly distributed, then stop.
The second is overcrowding the pan when browning. Pack a cold skillet with mince and it releases water and steams grey instead of browning. Work in batches over good heat and let each one sear.
Substitutes
Ground turkey or chicken can stand in, but they are much leaner, so add a spoon of oil or some grated onion to keep the dish from drying out. Ground beef works for meatballs and sauces, with a firmer, more assertive flavor.
For sausage specifically, nothing quite replaces pork's fat and forgiving texture. If you must, choose dark-meat ground turkey thigh over breast, since it carries more fat and behaves more like pork.
Buying and Storing
Look for ground pork that is pink and slightly moist, not grey or dry at the edges, with the fat evenly mixed through rather than pooled. If you grind your own, shoulder gives the ideal fat ratio; a pork loin alone will be too lean.
Ground meat spoils faster than whole cuts because grinding exposes so much surface area. Keep it in the coldest part of the fridge and cook it within 1 to 2 days, sooner than you would a roast.
To freeze, press it flat in a bag so it thaws quickly, and use within 3 to 4 months. Thaw overnight in the refrigerator. Once cooked, ground pork keeps 3 to 4 days refrigerated, and seasoned mixtures often taste better the next day.
Nutrition
Nutrition Facts
Serving Size 1 unit, cooked (yield from 1 lb raw meat) (313g)Quick facts
Where to find ground pork: Ground pork is usually found in the meats section or aisle of the grocery store or supermarket.
Food group: Ground pork is a member of the Pork Products US Department of Agriculture nutritional food group.
- In Chinese
- 猪绞肉
- British (UK) term
- pork mince
- en français
- porc haché
- en español
- carne de cerdo picada
How much does ground pork weigh?
| Amount | Weight |
|---|---|
| 1 unit, cooked (yield from 1 lb raw meat) | 313 grams |
| 3 ounce | 85 grams |
Related
Pork Products
Recipes using ground pork
There are 212 recipes that contain this ingredient.
Yummy Lion's Head Meatballs
Lion's head meatballs are large Chinese pork and beef meatballs wrapped in bok choy leaves and steamed in the microwave, glazed with stir-fry sauce. Easy weeknight Chinese dinner.
Chili N'Awlins
Chili N'Awlins is a New Orleans-style beef and pork chili with green chiles, oregano, and a Cajun edge. Topped with corn chips, sharp cheddar, and shredded lettuce for a hearty crowd-feeder.
Minced Meat Cutlets with White Radish & Sesame
Polish-style fried meatballs or hamburgers literally called ground cutlets (pol. kotlety mielone). My latest rendition contains white radish, sesame seeds, and cilantro leaves. It is far away from home, but I think it's healthy to travel from time to time. My cutlets are served with potatoes, yoghurt, dill, and Bayou Carlin coleslaw. The salad recipe is taken from RecipeLand. Quick and easy dinner to prepare.
Lasagne Italia
Pork ragu lasagna layered with a slow-cooked tomato and herb sauce, plenty of grated cheese, and a milk-brushed top that bakes golden. A hearty homemade lasagna built on ground pork instead of beef.
Moorish Albondigas
The spices used in this recipe give these little meatballs a Moorish influence. A variation of a popular item at tapas bars, these albondigas can be served in a broth or with a sauce for dipping.
Butterfield Stageline Chili
Butterfield Stageline chili: hand-chopped brisket and ground pork simmered slow with green chiles, tequila, beer, and toasted spices. Texas-style crowd feeder.
Cajun Pork Burgers
Cajun pork burgers made with ground pork, spicy Italian sausage, and a kick of hot sauce. A bold-flavored grilled burger ready in 30 minutes for backyard cookouts and quick weeknight dinners.
Easy Baked Meatballs
No frying or splatters! Use a mini-muffin pan for an easy way to make perfect meatballs every time.
Black Bean Chili Con Carne with Cilantro Pesto
Black Bean Chili Con Carne with Cilantro Pesto recipe
Spicy Sichuan Noodles (Dan Dan Mian)
A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.
Crispy Wontons
Golden, shatteringly crisp pork wontons filled with seasoned ground pork, water chestnuts, ginger, and green onions. Deep-fried in minutes and served with sweet and sour sauce or hot mustard.
Basic Italian Meatballs
Classic Italian meatballs made with a beef and pork blend, parmesan, fresh basil, and parsley. Browned in olive oil, then simmered in tomato sauce until tender and juicy. The kind that turns spaghetti night special.
Sage Breakfast Sausage
Homemade breakfast sausage recipe. It's straightforward and easy to make your own. You're in control so you can jazz up the spices and even make low-fat or low-sodium breakfast sausage.
Hearty Vegetable & Pork Soup
A delicious and filling vegetable and ground pork soup with pasta for two that's ready in under 30 minutes and packed with flavor. It's easy to turn ground pork and pasta into a great tasting inexpensive soup.
Meat Balls
An easy meatball recipe with ground veal and pork, enriched with barbecue sauce. The tender texture of the meatballs, thanks to the combination of veal and pork, is enhanced by the rich and tangy barbecue sauce, while the beef consomme and onion soup mix add a depth of savory goodness.
Ma Po Tofu
Mapo tofu stir-fries marinated ground pork with hot bean paste, ginger, garlic, and chiles, then simmers cubed tofu in the spicy sauce. Authentic Sichuan classic ready in under an hour.
Castle Loaf Supreme
A hearty ground pork meatloaf seasoned with garlic, oregano, and fresh parsley, topped with tomato sauce and baked until juicy. Simple comfort food the whole family will love.
Kang Cheud Tang-Ran Sodsai
Thai stuffed zucchini soup, tender zucchini cups filled with seasoned pork and cilantro, steamed, then swimming in hot fish-sauce-spiked broth. Gentle, clear, and deeply aromatic.
Fried Lumpia
Filipino fried lumpia rolls stuffed with pork, shrimp, mushrooms, and jicama, served with a homemade sweet-sour dipping sauce with ginger and garlic.
Hackbraten (Falscher Has)
German Hackbraten (Falscher Hase) meatloaf recipe made with ground beef and pork, roasted with onions, garlic and yellow turnip until the crust turns deeply golden. A traditional oven-roasted meatloaf sliced and served with its own pan juices over potato salad.
Shrimp Savoy(Makua Tait Savoy)
Thai-style stuffed tomatoes filled with seasoned ground pork, shrimp, peas, and corn, flavored with pounded garlic, peppercorns, coriander root, and fish sauce. Gently steamed until tender and fragrant.
Stuffed Squid with Chocolate Sauce
Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.
Yet Another Chili
Three meats, a cold beer, and a shot of tequila walk into a pot. Two hours later, you've got a thick, spicy chili with chunks of steak, ground beef, pork, and kidney beans that'll win any cookoff.
Ham Loaf Van Allen
Ham loaf made with ground ham and pork, saltine crackers, eggs, and condensed tomato soup. A classic Midwestern meat loaf that divides into four freezer-friendly portions.
Gyoza a la Ruth
Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.
Ground Pork Peanut Butter Cookies
Ground pork peanut butter cookies made with lard, browned pork, cinnamon, and orange zest. A savory-sweet heritage cookie recipe unlike anything in your cookie jar.
Bob's Famous Tourtiere
Tourtiere, the French-Canadian meat pie served every Christmas in Quebec: spiced ground veal and pork simmered with potato, onion and thyme, tucked into a double crust and baked golden. A cozy, savory holiday tradition.
Pearl Balls (New Year)
What makes this appetizer stand out are the grains of glutinous rice (also called sweet or sticky rice), which turn a pearly color when cooked.
Stir-Fried Bean Curd with Ground Pork & Oysters
Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.
Meatballs in Chipotle Sauce
Beef and pork meatballs simmered in smoky chipotle sauce with fresh cilantro. A spicy Mexican-inspired main dish ready in 45 minutes over rice or noodles.
Meatball Cakes with Beer Rice
Scandinavian-style meatball cakes made from ground veal and pork with cream and eggs, served alongside beer rice cooked in French onion soup. A hearty, pub-inspired dinner.
Best Homemade Tourtiere
Best homemade tourtiere, the French-Canadian meat pie: spiced ground pork bound with mashed potato, onion and garlic under a flaky double crust. Sage and nutmeg give this Quebec holiday classic its warm, cozy flavor.
Braised Pork-Filled Cucumbers
Pork-stuffed cucumber rounds deep-fried until crisp, then braised in a savory soy-sherry sauce with sesame oil. A stunning Chinese appetizer or main dish.
Steamed Open Dumplings
Steamed open dumplings (siu mai) with ground pork, ham, ginger, and sesame oil in wonton wrappers. A classic dim sum favorite you can make at home with a simple steamer setup.
This...Is Chili
Beef and pork chili with four pounds of ground meat, pinto beans, canned tomatoes, tomato paste, cumin, and oregano simmered for two hours. A big-batch, no-shortcuts meat chili topped with cheddar.
Pate in Crust
Pate in crust (pate en croute), layered ground pork, brandy-marinated chicken and sliced ham wrapped in a buttery pastry crust and baked. Classic French charcuterie for dinner parties, picnics and cheese boards.
Mom's Meat Loaf
Mom's meat loaf made with ground beef and pork, seasoned with oregano, basil, Worcestershire, and ketchup. A classic homestyle loaf that's juicy and full of flavor.
Lisas' Hot Italian Meatball Sandwiches
Italian meatball subs stuffed with mozzarella centers, simmered in pizza sauce, piled into hollowed French rolls, and broiled melty. A gameday or weeknight crowd favorite.
Meatballs in Chile Sauce
Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.
Thai Mini Spring Rolls
Crispy deep-fried Thai spring rolls stuffed with seasoned pork, shrimp, bean thread noodles, and crunchy veggies, served with a tangy peanut-chile dipping sauce. The ultimate party appetizer.
Fried Pork Pies
Cajun-style fried hand pies stuffed with ground pork and beef, onions, green onions, parsley, and a kick of red pepper. Crimped pastry pockets fried golden and crisp.
Galloping Horses
Galloping horses (Ma Hor) is the classic Thai appetizer of sweet-savory ground pork and peanuts mounded on fresh pineapple. Sweet, salty, fragrant, with garlic-forward heat.
Cajun Meat Loaf
Cajun meat loaf made with beef and pork, loaded with sautéed holy trinity vegetables, three kinds of pepper, Tabasco, and Worcestershire. A spicy Louisiana twist on a comfort food classic.
Stuffed Veal Breast
German-style veal breast stuffed with seasoned ground beef, pork, lemon, and nutmeg, braised low and slow with paprika, cloves, rosemary, and bay leaves until fork-tender.
Empanaditas (Pork Turnovers)
Empanaditas are bite-sized pork turnovers stuffed with Monterey Jack, brown mustard, and red pepper flakes, baked until golden. Party-ready with salsa or chili sauce for dipping.
Roquefort Meat Loaf
Roquefort meat loaf rolls a three-meat blend of beef, pork and veal around a creamy Roquefort and bread filling, jelly-roll style. Sliced like a pinwheel for a dinner-party meatloaf with serious blue cheese punch.
More ground pork recipes
- Always Popular Sausage
- Anytime Quiche
- Bacon Gourmet Meatloaf
- Bean Threads with Minced Pork
- Braised Pork-Filled Cucumbers
- Chinese Mapo Tofu
- Easy Spicy Meat Loaf
- Ginger Pork on Pineapple
- Ham Loaf
- Italian Meat Loaves
- Meatball Cakes with Beer Rice
- Meatballs in Chile Sauce
- Meatballs in Chipotle Sauce
- Mom's Meat Loaf
- Oriental Pork & Spinach Soup
- Pork Dumpling Soup
- Pork Patties
- Siopow (Steamed Dumplings)
- Sopa De Albondigas (Soup with Meat Balls)
- Stuffed Cucumber Soup
- Super Yummy Pork Boulettes
- Sweet Italian Hot Sausage
- Yugoslavian Sausages
