21 Ground Pork Recipes You'll Want to Make ASAP (2024)

FAQs

21 Ground Pork Recipes You'll Want to Make ASAP? ›

The United States Department of Agriculture recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F (71.1 °C) as measured with a food thermometer. Cook all organ and variety meats (such as heart, kidney, liver, tongue, and chitterlings) to 160 °F (71.1 °C).

The United States Department of Agriculture recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F (71.1 °C) as measured with a food thermometer. Cook all organ and variety meats (such as heart, kidney, liver, tongue, and chitterlings) to 160 °F (71.1 °C).

Fresh ground pork is also best from the shoulder. The loin is the animal's back muscle from the hip to the shoulder. The loin includes some of the most tender and popular cuts. Center cut chops are from the middle of the loin and include rib and loin cuts.

Ground pork is fresh pork that has been pre-ground and packaged for easy preparation in a variety of dishes — including patties, meatballs, or crumbles. Ground pork sausage looks almost identical to ground pork. But it's been pre-seasoned prior to packaging.

Regular ground pork has a 70/30 meat to fat ratio while lean ground pork has a 90/10 meat to fat ratio.

Heat 2 tablespoons of vegetable oil over high heat. Place patty in pan and cook for approximately 10 to 12 minutes or until the meat thermometer inserted in the centre reads 70 °C (160 °F). Turn regularly.

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

WebMD explains that pork still contains high amounts of zinc and iron, as well as niacin, vitamin B6, vitamin B12, selenium, and phosphorus. While both types of meat offer rich amounts of vitamins and minerals, if you compare them side by side, ground beef wins almost every category, except one – sodium levels.

Fresh, uncooked pork can be refrigerated about as long as other meats: three to five days. This is regardless of whether it's a roast or pork chops. Raw ground pork should also only be kept in the fridge for one to two days. Once cooked, pork dishes should be kept for two to three days in the fridge before tossing.

Heat a non-stick skillet over medium-high heat and add a drizzle of oil. Add the seasoned ground pork to the skillet, breaking it up with a spatula. Cook for about 8-10 minutes, stirring occasionally, until the meat is fully cooked and nicely browned. Use the cooked ground pork in various dishes or enjoy it on its own!

Which is healthier ground turkey or ground pork? ›

As you can see, the most significant difference between these two meat sources is their fat content. Otherwise, they contain many of the same vitamins and minerals in comparable quantities. The main exception is that turkey usually has a much higher concentration of B vitamins.

Ground Beef Nutrition and Taste: Ground pork boasts a unique flavor profile that is slightly sweet and tender, making it a versatile protein choice for bright and acidic dishes. From a nutritional perspective, ground pork is a valuable source of protein, vitamins B6 and B12, zinc, and selenium.

Nutritionally, pork possesses a wide range of essential nutrients like energizing B vitamins, choline for developing babies, and iron for healthy red blood cells. A 3-ounce serving of lean pork is loaded with protein and low in fat. Eating lean pork daily can be a part of a well-balanced, high-nutrient diet.

The Bottom Line

If you're eating for a healthy heart, lean ground turkey—which is lower in saturated fat—is the better pick for you. Of course, you can still enjoy ground beef from time to time, but choosing lean ground turkey more often will help your heart in the long run.

In addition, pigs' lower transportation costs contribute to the lower price. Pork is also cheaper because the majority of the carcass can be used. All parts of pigs can be converted to different kinds of meat, such as ham, bacon and sausage.

Your dog can eat pork as long as there is no seasoning, sauces, condiments, onions or other ingredients that can be potentially toxic. Pork has a high fat content, which is why it's better suited for treat time every once in a while than added to your dog's diet as a staple.

Ground pork should always be cooked to 160° F. Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts that cook slowly at low temperatures, is designated as “tender.”

As we said above, the new recommendation for pork is 145°F (63°C) internal temperature, followed by a recommended 3-minute rest. This change might find you resurrecting some of Grandma's old recipes with a new, more juicy result.

Because of this, the USDA suggests cooking it to an internal temperature of 145 degrees Fahrenheit. This is the same temperature for every variation of pork you might choose from pork tenderloin to shoulder.

The USDA now recommends cooking pork chops, steaks, ham, and roasts to at least 145°F (63°C), which allows the meat to maintain its moisture and flavor without drying it out (7). Organ meats, ground pork, and mixtures made using ground pork, such as sausage, should still be cooked to at least 160°F (71°C) (7).