Sodium (52.67%)
Total Fat (42.57%)
Selenium (23.27%)
Protein (15.00%)
Vitamin B1 (14.83%)
Pork is the culinary name for meat from a domestic pig. It is the most commonly consumed meat throughout the world, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten freshly cooked, preserved and minced. Pork Mince is usually made from pork shoulder, also known as pork butt or Boston butt, and occasionally includes trimmed ends of the loin. When sold at the supermarket pre-ground and packaged, ground pork is not often labeled with fat and lean percentages (the way ground beef is). It usually contains about 15 percent fat. Regular ground pork works well in Bon Appétit recipes. It is pinkish-red before cooking. There should be no greenish or brown hues.
If you can get to a butcher who will grind fresh pork for you, you’ll get better texture. And you’ll be able to specify the percentage of fat you’d like. Sausage-grade ground pork has more fat than regular ground pork. It usually contains shoulder meat with additional scraps of loin fat ground in. Sausage-grade ground pork generally contains about 25 to 30 percent fat.
Ground pork, while high in saturated fat, contains a significant amount of selenium and thiamin. A 3 oz. portion of cooked ground pork provides nearly half of the dietary reference intake (DRI) of protein for adults under the age of 50, as well as large amounts of many other vitamins and minerals. It is generally sold at stores with no seasoning added, fresh by the pound or kilo, or in fresh or frozen patties.
Unlike ground beef, ground pork is a blank slate for adding punchy flavor. And because it’s fattier than ground turkey, it makes everything from meatballs to lettuce wraps super luscious. Here are some wonderful ways to use this unsung hero.
Burgers: Flavor ground pork with ginger, scallions and garlic, or lemongrass, herbs and fish sauce for stellar Asian-inflected burgers. Or go a totally different route and mix ground pork with bacon for burgers inspired by Southern barbecue.
Lettuce wraps: Cook ground pork with fish sauce, sugar, lime, garlic, shallot and chilies, then toss it with herbs and serve in lettuce leaves for a quick version of larb the spicy, punchy Thai salad.
Grape leaves: Use ground pork in a filling for Middle Eastern–style stuffed grape leaves.
Dirty rice: Make an easy version of New Orleans dirty rice by adding ground pork instead of chicken giblets and sausage.
Pasta: Instead of cooking a tough cut of meat for hours, add ground pork for a quicker ragù. Or make a meaty filling for fresh ravioli.
Dumplings: Whether you’re making pot stickers, soup dumplings or wontons, use ground pork for fantastic dim sum.
Noodles: Add ground pork for a decadent take on Thai curry, or to sweet-and-sour sauce to serve over noodles.
Clams: Pork with clams is a classic pairing in some parts of the world. For a Chinese interpretation, cook ground pork with clams before stirring in super-savory black bean sauce.
Meatballs: Whether Italian with ricotta, or Asian with kimchi and water chestnuts, make tender, juicy meatballs with ground pork.
How to Grind Pork at Home
To grind pork at home, you’ll get dependable results by using a meat grinder or a meat grinder attachment that’s available for stand mixers. A food processor can also be used to grind pork. To get the best texture, follow these tips:
Cook the ravioli according to package directions. Reserve 1/2 cup of the cooking liquid. Drain the ravioli and transfer to plates.
Meanwhile, heat the oil and garlic in a large skillet over medium heat. Add the pork, season with 1/4 teaspoon each salt and pepper and cook, breaking it up with a spoon, until beginning to brown, 5 to 6 minutes.
Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and simmer for 1 minute. Fold in the parsley.
Serve the pork ragu over the ravioli, sprinkle with Parmesan and serve with a salad, if desired.
Heat broiler. Line a rimmed baking sheet with nonstick foil. Cook the rice according to package directions.
Meanwhile, in a large bowl, whisk together the egg, paprika, oregano, cumin, 2 tablespoons water, and 1/2 teaspoon each salt and pepper. Stir in the garlic, cilantro, and then the crushed tortilla chips. Add the pork and mix to combine.
Form the meat mixture into 1 1/2-inch balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6 to 8 minutes.
Place the marinara sauce in a large skillet. Stir in the chipotles and adobo and cinnamon and bring to a simmer. Add the meatballs and toss to coat. Serve over the rice and top with cilantro and sour cream, if desired.
1 Tablespoon high heat cooking oil (canola, vegetable, avocado, etc.)
1lb ground pork
white pepper
14oz bag coleslaw mix
green onions, green parts chopped into 2″ pieces, white and light green parts into 1/2″ pieces
2 garlic cloves, minced
Instructions
Soak rice noodles according to package directions. Meanwhile, whisk together 1/2 cup + 2 Tablespoons Tamari or soy sauce, chicken broth, rice vinegar, ginger, and red chili pepper flakes in a small bowl then set aside. Whisk together eggs in a small dish then set aside. Mix pork with remaining 1 Tablespoon Tamari or soy sauce in a bowl then set aside.
When noodles have 5 minutes left to soak, heat oil in a large, nonstick wok or 12″+ skillet over high heat. Add pork then season with white pepper and stir fry until cooked through, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until coleslaw is just beginning to wilt, 1 minute. Add garlic then stir fry for 30 seconds.
Make a well in the center of the wok or skillet then add eggs and scramble, and then toss stir fry together to combine.
Drain noodles then add to the wok and stir fry for 1 minute. Add sauce then stir fry until noodles are tender, 3-4 minutes, turning heat down slightly if sauce begins to evaporate before the noodles soften. Add a splash of water or broth if noodles are too salty. Scoop into bowls or plates then serve.
