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    What is Pork Mince

    By SylviaApril 18, 2018Updated:April 18, 2018No Comments8 Mins Read
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    What is Pork Mince

    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.

    Pork Mince Image Gallery
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    Different Ways to Use Pork Mince

    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.

    1. 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.
    2. 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.
    3. Grape leaves: Use ground pork in a filling for Middle Eastern–style stuffed grape leaves.
    4. Dirty rice: Make an easy version of New Orleans dirty rice by adding ground pork instead of chicken giblets and sausage.
    5. 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.
    6. Dumplings: Whether you’re making pot stickers, soup dumplings or wontons, use ground pork for fantastic dim sum.
    7. Noodles: Add ground pork for a decadent take on Thai curry, or to sweet-and-sour sauce to serve over noodles.
    8. 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.
    9. 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:

    • Use the metal blade.
    • Cut the meat into inch-long pieces.
    • Work in batches.
    • Pulse just until finely ground.

    Some Popular Recipes

    Pork mince lettuce cups

    Pork mince lettuce cups

    Ingredients

    • 1 tbsp oil (preferably sesame oil)
    • onion, finely diced
    • carrots, finely diced
    • 1 tbsp crushed, ginger
    • cloves garlic, crushed
    • 2 cups finely chopped mushrooms
    • 500 g pork mince
    • 1 tbsp soy sauce
    • 1 tsp hoisin sauce (optional)
    • 2 tsp vinegar
    • iceberg lettuce
    • 1/2 cup chopped coriander

    Instructions

    • Heat the sesame oil in a wok and add the onion and carrots and cook until soft
    • Add ginger, garlic and mushrooms and continue to cook until mushrooms have become soft and no longer leaking liquid
    • Add pork and stir fry until cooked through
    • Add the soy sauce, hoisin sauce (if using) and vinegar and heat through
    • Place mixture in lettuce leaves
    • Sprinkle with coriander and serve warm.

    Quick Pork Ragu with Ravioli

    Quick Pork Ragu with Ravioli

    Ingredients

    • 1 lb. cheese ravioli
    • 2 tbsp. olive oil
    • 1 large garlic clove, finely chopped
    • 1 lb. lean ground pork
    • kosher salt
    • black pepper
    • 1/3 c. tomato paste
    • 3/4 c. dry white wine
    • 1/2 c. fresh flat-leaf parsley, roughly chopped
    • Grated Parmesan, for serving
    • Green salad, for serving

    Instructions

    • 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.

    Mexican Meatballs

    Mexican Meatballs

    Ingredients

    • 1 c. long-grain white rice
    • 1 large egg
    • 1 tbsp. paprika
    • 1 1/2 tsp. ground cumin
    • 1 tsp. Dry Oregano
    • kosher salt
    • Pepper
    • 1 clove garlic
    • 1/2 c. chopped fresh cilantro
    • 1/4 c. crushed tortilla chips
    • 1 lb. ground pork
    • 2 c. marinara sauce
    • 1 tbsp. chopped chipotle in adobo
    • 2 tsp. adobo sauce
    • 1/4 tsp. ground cinnamon

    Instructions

    • 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.

    Potato Pancakes with Meat Filling

    Potato Pancakes With Meat Filling

    Ingredients

    Potato Pancakes:

    • 2½ lbs Yukon Gold potatoes (about 6 large)
    • 1 egg
    • 2 Tablespoons flour
    • 2 Tablespoons sour cream
    • 1 small onion or half of a large onion
    • ¾ tsp salt
    • ⅛ tsp freshly ground black pepper

    Meat Filling:

    • ½ lb. ground pork, or any other ground meat that you like
    • 1 very small onion
    • ¼ tsp salt
    • ⅛ tsp ground black pepper
    • 2 Tablespoons water

    Instructions

    • Grate the potatoes on the finest grater or puree in a food processor.
    • Using a sieve, drain grated potatoes separating the liquid from the starch. Discard the liquid.
    • Add the grated potatoes to the bowl with the starch.
    • Grate the onion on the finest grater also.
    • Combine all the ingredients in a bowl.
    • Meanwhile, mix the meat filling ingredients together and set aside.
    • Heat about 1 Tablespoon of oil in a nonstick skillet over medium heat.
    • Using a large spoon, portion out four pancakes.
    • Shape 1-2 Tablespoons of meat filling into a patty and place on top of the pancake.
    • Cover the meat with more potato mixture.
    • Cook until golden on both sides.

    Pot sticker Noodle Bowl

    Pot sticker Noodle Bowl

    Ingredients

    • 8oz gluten-free rice noodles
    • 1/2 cup + 3 Tablespoons LOW-SODIUM gluten-free Tamari OR soy sauce (dish will not be GF if using soy sauce,) divided
    • 1/4 cup gluten-free chicken broth
    • 2 teaspoons rice vinegar
    • 1/2 teaspoon freshly grated ginger
    • pinch red chili pepper flakes
    • 2 eggs
    • 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.

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    Pork Minced Facts

    Pork Mince Quick Facts
    Name: Pork Mince
    Colors Pinkish
    Taste Delicious
    Calories 176 Kcal./cup
    Major nutrients Sodium (52.67%)
    Total Fat (42.57%)
    Selenium (23.27%)
    Protein (15.00%)
    Vitamin B1 (14.83%)
    Name Pork Mince
    Fat
    • Ground pork contains 15 % fat
    • Sausage-grade pork contains 25–30 percent fat
    • Extra-lean pork contains 10 percent or less
    Color Pinkish-red
    Lifespan Cooked: Within 4 to 5 days
    Uncooked: Fridge: 1 to 2 days
    Freezer: Up to 3 months
    Major Nutritions Sodium, Na 790 mg (52.67%)
    Total Fat (lipid) 14.9 g (42.57%)
    Selenium, Se 12.8 µg (23.27%)
    Protein 7.5 g (15.00%)
    Vitamin B1 (Thiamin) 0.178 mg (14.83%)
    Vitamin B3 (Niacin) 1.977 mg (12.36%)
    Phosphorus, P 85 mg (12.14%)
    Vitamin B-12 (Cobalamine) 0.25 µg (10.42%)
    Vitamin B6 (Pyridoxine) 0.122 mg (9.38%)
    Zinc, Zn 0.89 mg (8.09%)
    • Pork with ham
    • Pork and chicken
    Nutritional value of Luncheon meat, pork with ham, minced, canned, includes Spam (Hormel)
    Serving Size: 2 oz 1 NLEA serving = 56.0g

    Calories 176 K cal. Calories from Fat 134.1 K cal.

     

    Proximity Amount % DV
    Water 28.95 g N/D
    Energy 176 Kcal N/D
    Energy 738 kJ N/D
    Protein 7.5 g 15.00%
    Total Fat (lipid) 14.9 g 42.57%
    Ash 2.07 g N/D
    Carbohydrate 2.58 g 1.98%

     
    Minerals Amount % DV
    Iron, Fe 0.36 mg 4.50%
    Magnesium, Mg 8 mg 1.90%
    Phosphorus, P 85 mg 12.14%
    Potassium, K 229 mg 4.87%
    Sodium, Na 790 mg 52.67%
    Zinc, Zn 0.89 mg 8.09%
    Copper, Cu 0.029 mg 3.22%
    Selenium, Se 12.8 µg 23.27%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.178 mg 14.83%
    Vitamin B2 (Riboflavin) 0.099 mg 7.62%
    Vitamin B3 (Niacin) 1.977 mg 12.36%
    Vitamin B6 (Pyridoxine) 0.122 mg 9.38%
    Vitamin B9 (Folate) 2 µg 0.50%
    Folate, food 2 µg N/D
    Folate, DEF 2 µg N/D
    Choline 38.4 mg 6.98%
    Vitamin B-12 (Cobalamine) 0.25 µg 10.42%
    Fat soluble Vitamins
    Betaine 3.8 mg N/D
    Vitamin E (alpha-tocopherol) 0.24 mg 1.60%
    Vitamin D 15 IU N/D

     

     
    Lipids Amount % DV
    Fatty acids, total saturated 5.593 g N/D
    capric acid 10:00 (decanoic acid) 0.013 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.013 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.198 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 3.478 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 1.889 g N/D
    Fatty acids, total monounsaturated 7.563 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.477 g N/D
    Oleic acid 18:1 (octadecenoic acid) 6.963 g N/D
    Gadoleic acid 20:1 (eicosenoic acid) 0.123 g N/D
    Fatty acids, total polyunsaturated 1.131 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 1.059 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.043 g N/D
    Arachidonic acid 20:4 (Eicosatetraenoic acid) 0.029 g N/D
    Cholesterol 40 mg N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

    Nutritional value of Luncheon meat, pork and chicken, minced, canned, includes Spam Lite
    Serving Size: 2.0 oz (1 serving) = 56.0g

    Calories 110 K cal. Calories from Fat 70.02 K cal.

     

    Proximity Amount % DV
    Water 36.8 g N/D
    Energy 110 Kcal N/D
    Energy 459 kJ N/D
    Protein 8.53 g 17.06%
    Total Fat (lipid) 7.78 g 22.23%
    Ash 2.13 g N/D
    Carbohydrate 0.76 g 0.58%
    Total Sugars 0.71 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 22 mg 2.20%
    Iron, Fe 0.78 mg 9.75%
    Magnesium, Mg 10 mg 2.38%
    Phosphorus, P 61 mg 8.71%
    Potassium, K 258 mg 5.49%
    Sodium, Na 578 mg 38.53%
    Zinc, Zn 1.23 mg 11.18%
    Copper, Cu 0.056 mg 6.22%
    Selenium, Se 15.1 µg 27.45%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.101 mg 8.42%
    Vitamin B2 (Riboflavin) 0.118 mg 9.08%
    Vitamin B3 (Niacin) 1.932 mg 12.08%
    Vitamin B6 (Pyridoxine) 0.158 mg 12.15%
    Vitamin B9 (Folate) 2 µg 0.50%
    Folate, food 2 µg N/D
    Folate, DEF 2 µg N/D
    Choline 36 mg 6.55%
    Vitamin B-12 (Cobalamine) 0.34 µg 14.17%
    Vitamin C (Ascorbic acid) 21.6 mg 24.00%
    Fat soluble Vitamins
    Betaine 3.5 mg N/D
    Vitamin E (alpha-tocopherol) 0.13 mg 0.87%
    Vitamin D (D2+D3) 0.3 µg 2.00%
    Vitamin D3 (cholecalciferol) 0.3 µg N/D
    Vitamin D 13 IU N/D

     

     
    Lipids Amount % DV
    Fatty acids, total saturated 2.528 g N/D
    capric acid 10:00 (decanoic acid) 0.013 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.006 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.084 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 1.635 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.79 g N/D
    Fatty acids, total monounsaturated 3.931 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.252 g N/D
    Oleic acid 18:1 (octadecenoic acid) 3.679 g N/D
    Fatty acids, total polyunsaturated 0.823 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.756 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.067 g N/D
    Cholesterol 42 mg N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

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