ozs ground pork
Ground pork is a good source of complete protein, B vitamins (especially thiamine and niacin), and minerals such as zinc and selenium. The nutritional profile varies with fat content; leaner preparations contain fewer calories but less flavor and moisture.
About
Ground pork is fresh pork meat that has been minced or finely chopped, typically produced by passing cuts of pork through a grinder. It comes from various parts of the pig, commonly the shoulder (pork butt), belly, or trimmings from other cuts. The resulting texture is granular with a relatively high fat content compared to ground beef, creating a moister, more tender product with a delicate, slightly sweet pork flavor.
Ground pork varies in fat content depending on the source cuts and producer specifications, typically ranging from 10% to 20% fat. This higher fat content gives ground pork excellent binding properties and flavor retention during cooking, making it particularly suited for applications where moisture and tenderness are essential.
Culinary Uses
Ground pork is widely used across Asian, European, and American cuisines. It is the primary ingredient in Chinese potstickers, dumplings (jiǎozi), and meatballs; serves as the base for many Southeast Asian dishes such as Thai larb and Vietnamese caramelized pork (thịt kho); and is essential in Italian preparations like polpette and ragù. It is also used in sausages, patties, meatloaf, and as a filling for buns and pastries. Ground pork's higher fat content makes it ideal for dishes requiring rich flavor and moisture; it pairs well with aromatics like ginger, garlic, scallions, and soy sauce, as well as Mediterranean herbs such as oregano and thyme.