26 Delicious Ground Pork Recipes (2024)

FAQs

What is the difference between lean ground pork and ground pork? ›

Regular ground pork has a 70/30 meat to fat ratio while lean ground pork has a 90/10 meat to fat ratio.

Fresh ground pork is also best from the shoulder. The loin is the animal's back muscle from the hip to the shoulder. The loin includes some of the most tender and popular cuts. Center cut chops are from the middle of the loin and include rib and loin cuts.

The United States Department of Agriculture recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F (71.1 °C) as measured with a food thermometer. Cook all organ and variety meats (such as heart, kidney, liver, tongue, and chitterlings) to 160 °F (71.1 °C).

Essentially, the differences between ground pork and ground sausage really come down to their seasonings. Ground pork is fresh pork that has been pre-ground and packaged for easy preparation in a variety of dishes — including patties, meatballs, or crumbles. Ground pork sausage looks almost identical to ground pork.

Is pork worse than beef? Both pork and beef are high in proteins, fats, vitamins, and minerals. However, beef tends to have more calories, saturated fat, and cholesterol than pork. Pork may be a better choice, then, if you're trying to manage your blood cholesterol levels.

As you can see, the most significant difference between these two meat sources is their fat content. Otherwise, they contain many of the same vitamins and minerals in comparable quantities. The main exception is that turkey usually has a much higher concentration of B vitamins.

Fresh, uncooked pork can be refrigerated about as long as other meats: three to five days. This is regardless of whether it's a roast or pork chops. Raw ground pork should also only be kept in the fridge for one to two days. Once cooked, pork dishes should be kept for two to three days in the fridge before tossing.

Pork is also more cost-effective due to processing which is primarily automated as opposed to beef, which is a more manual process, requiring more labour to carry and handle. In addition, pigs' lower transportation costs contribute to the lower price.

Nutritionally, pork possesses a wide range of essential nutrients like energizing B vitamins, choline for developing babies, and iron for healthy red blood cells. A 3-ounce serving of lean pork is loaded with protein and low in fat. Eating lean pork daily can be a part of a well-balanced, high-nutrient diet.

That color doesn't indicate anything nefarious—at 145°F, your pork is at a “medium rare” temperature. You would expect to see some pink in a medium-rare steak, so don't be surprised to find it in your pork chops! If the pink color freaks you out, you can continue cooking it until it reaches 155°F.

Do you wash ground pork before cooking? ›

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

Michigan State University Extension recommends that care be taken to not overcook pork. Since there is less fat to moisten and add flavor to the meat it can become dry with overcooking.

Whereas pork gives a lighter flavor, ground beef will provide the depth of flavor needed in a slow cooked dish.

Why use ground pork instead of ground beef? Ground pork is extremely versatile and very cost effective. It is the perfect protein swap and can be easily interchanged in a lot of your favorite recipes. Pork is flavorful and pairs well with many different ingredients.

Sausage Patty

Ingredients: Pork, Water, Salt, Spices, Dextrose, Sugar, Rosemary Extract, Natural Flavors.

The Good Meat Lean ground pork is made from skinless, boneless pork shoulder ground using 8-10mm grinding plate, with 90:10 lean-fat ratio. Best used for: Picadillo, Tortang Giniling, Fresh Sausages, Longganisa, Meatloaf, Embutido, Lumpia, Dumplings.

Pork is a rich source of certain vitamins and minerals your body needs to function, like iron and zinc. It's also an excellent source of high-quality protein. Minimally processed, lean, fully-cooked pork eaten in moderation can provide certain benefits when added to your diet.

Pork: Cuts of pork range from very fatty to very lean, so you can get extra-lean, lean and medium ground pork. A butcher may also do regular ground for you. Ground pork is often mixed with ground beef for more flavourful burgers and meatballs, or try tossing ground pork into a veggie-rich stir-fry.

Pork, ground, 84% lean / 16% fat, raw.