Ground pork
Milder and fattier than ground beef, with a subtle sweetness. Common in dumplings, meatballs, and Asian dishes where it's often mixed with aromatics like ginger and scallion.
Used for
- dumplings
- meatballs
- stir-fries
- meat sauce
In the kitchen
- Brown in a hot pan, breaking it up.
- Mix with aromatics before shaping.
- Combine with ground beef for extra richness.
Picking it at the store
- Check the fat percentage on the label. Leaner grinds (like 'loin') dry out faster in dumpling filling than a standard blend.
- Cook to 160°F (71°C). Pork doesn't need the well-done treatment of decades past, but it does need to be fully cooked.
Related terms
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