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Ground Pork

Ground Pork

Ground Pork
© 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.

Cooking Tips

If you come across instructions that have you rinse it under running water after frying it, you may want to think twice about that: with all that flavour being washed away, you may wish to save money and just fry up tofu instead. Or, start with ground ham instead of 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.)


Regular ground pork: Per 85g (3 oz), cooked: 250 calories, 22g protein, 0g carbohydrate, 17.5g fat, 80mg cholesterol. 7 Weight Watchers PointsPlus®. 8 Weight Watchers PointsPlus® per 112g (4oz) raw.

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®.


1 pound (16 oz / 450) g uncooked = 12 oz / 350g cooked

100g (3.5 oz), raw = 1/2 cup, raw

Storage Hints

Store covered in fridge 1 to 2 days, or freeze up to 3 months. The USDA says you can freeze for up to 6 months.

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.

Language Notes

Lean ground pork in French: Porc haché maigre

See also:


Bacon; Barrow Hog; Berkshire Pigs; Butcher Hog; Casertano Pigs; Chitterlings; Crown Roast of Pork Day; Crown Roast of Pork; Fore Hock; Gilt Hog; Ground Pork; Ham; Hog Jowl; Iberian Pigs; Institutional Meat Purchase Specifications; Kurobuta Pork; Lard; Mett; Oreilles de Crisse; Pickled Pork; Pig's Feet; Pork Brawn; Pork Crackling; Pork Cubes; Pork Cuts Illustrated -- British; Pork Cuts Illustrated -- North American; Pork Heart; Pork Hocks; Pork Kidney; Pork Leg; Pork Liver; Pork Loin Roast; Pork Loin; Pork Maw; Pork Pies; Pork Rib Roast; Pork Ribs; Pork Rinds; Pork Souse; Pork; Prime Collar; Pulled Pork; Salt Meat; Sausages; Sow; Stag Hog; Streak of Lean; Tasso; Ventrèche; Zampino

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Also called:

Porc haché (French); Carne molida de puerco, Cerdo picado (Spanish)


Oulton, Randal. "Ground Pork." CooksInfo.com. Published 01 July 2004; revised 18 February 2011. Web. Accessed 06/21/2018. <http://www.cooksinfo.com/ground-pork>.

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