ground pork
Also known as: minced pork
Pork trimmed and mechanically ground, usually sold at a fat ratio like 80/20 or 85/15 similar to ground beef. Milder and slightly sweeter than ground beef, and the standard base for homemade sausage, meatballs, and dumpling fillings, since its fat content keeps it from drying out and its mild flavor takes on added seasoning well.
Buying guidance
Choose the fat percentage suited to what's being made: a leaner blend (90/10) where excess grease would need draining anyway, a fattier one (80/20 or lower) for sausage or meatballs, where the rendered fat keeps the finished product moist. Because grinding distributes any surface bacteria throughout the meat, it needs thorough cooking rather than a rare or medium-rare finish.
Substitutions
- Ground beef -- leaner and beefier-tasting, missing pork's mild sweetness.
- Ground turkey or chicken, blended with a little extra fat -- much leaner; add oil or butter to compensate.
- Ground veal -- milder and more delicate; works in dishes where pork's stronger flavor would dominate.
Tips & common mistakes
Overworking it while mixing in seasoning or forming patties compacts the proteins and makes the texture dense and springy rather than tender -- mix only until evenly combined.
Storage
Spoils faster than a whole cut because grinding increases the surface area exposed to air and bacteria -- plan to cook or freeze it within a day or two of buying rather than the several days that's fine for a solid cut of pork.