kilo of minced pork
Ground pork provides complete protein with all essential amino acids, B vitamins (particularly thiamine and niacin), and iron. Fat content varies significantly by cut composition but typically ranges from 15–25% by weight.
About
Minced pork is ground flesh derived from the pig (Sus scrofa domesticus), typically produced by mechanically grinding fresh or partially frozen pork cuts through a metal die. The process yields a uniform, granular product that ranges in fat content depending on the source cuts used—shoulder and belly produce fattier mince suitable for flavor and moisture retention, while loin produces leaner variants. The color varies from pale pink to deep rose depending on oxygen exposure and fat percentage, with a mild, slightly sweet flavor characteristic of pork meat.
Culinary Uses
Minced pork is a versatile ingredient used extensively across Asian, European, and Latin American cuisines. It forms the foundation for dumplings, wontons, and spring rolls in Chinese cookery; serves as the primary component in Italian ragù and Spanish albóndigas; and features prominently in Thai larb, Filipino sisig, and Vietnamese bánh mì fillings. The product is equally suited to quick-cooking applications such as stir-fries and tacos, as well as long-simmered dishes like bolognese and curries. Its moderate fat content renders it ideal for emulsification in forcemeats and for creating binding structure in formed dishes.