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Ground Pork is a combination of lean meat and fat from any part of a pig.

It can be ground finely or coarsely, and like ground beef, depending on the amount of fat in it, it can be regular, lean, extra lean, etc. The maximum fat content allowed in America is 30 percent.

It is generally sold at stores with no seasoning added, fresh by the pound or kilo, or in fresh or frozen patties.

It is pinkish-red before cooking. There should be no greenish or brown hues.

You can grind your own from any pork shoulder cut.

Meatloaf aficionados swear that the ground meat for meatloaf should be 1/3 Ground Pork.

Cooking Tips
If you come across instructions that have you rinse it under running water after frying it, you may want to think twice about that: with all that flavour being washed away, you may wish to save money and just fry up tofu instead. Or, start with ground ham instead of ground pork.

To grill or broil patties made from ground pork, cook them about 4 inches (10 cm) from the heat source for 4 minutes per side, flipping once (this assumes 1/2 inch / 1 cm thick patties -- adjust time up or down as needed for other thicknesses.)

Nutrition
Per 85g (3 oz), cooked: 250 calories, 22g protein, 0g carbohydrate, 17.5g fat, 80mg cholesterol.

Equivalents
1 pound (16 oz / 450) g uncooked = 12 oz / 350g cooked

Storage
Store covered in fridge 1 to 2 days, or freeze up to 3 months. The USDA says you can freeze for up to 6 months.

To thaw Ground Pork in the fridge, allow 16 to 20 hours per pound (450g.)

Store cooked Ground Pork in fridge and use up within 4 to 5 days.

Also called:

See Also:

Ground Beef, Ground Ham, Ground Lamb

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak