© Denzil Green
Ground Pork is a combination of lean meat and fat from any part of a pig.
It can be ground finely or coarsely, and like ground beef, depending on the amount of fat in it, it can be regular, lean, extra lean, etc. The maximum fat content allowed in America is 30 percent.
It is generally sold at stores with no seasoning added, fresh by the pound or kilo, or in fresh or frozen patties.
It is pinkish-red before cooking. There should be no greenish or brown hues.
You can grind your own from any pork shoulder cut.
Meatloaf aficionados swear that the ground meat for meatloaf should be 1/3 Ground Pork.
To grill or broil patties made from ground pork, cook them about 4 inches (10 cm) from the heat source for 4 minutes per side, flipping once (this assumes 1/2 inch / 1 cm thick patties -- adjust time up or down as needed for other thicknesses.)
Lean ground pork: Per 100g (3.5 oz), raw : 230 calories, 17g fat, 70mg cholesterol, 60mg sodium, 1g carbohydrate, 0g fibre, 0g sugar, 18g protein. 6 Weight Watchers PointsPlus®.
100g (3.5 oz), raw = 1/2 cup, raw
To thaw Ground Pork in the fridge, allow 16 to 20 hours per pound (450g.)
Store cooked Ground Pork in fridge and use up within 4 to 5 days.
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