Proteins

Ground Pork

Minced pork, the versatile base for dumplings, meatballs, ragùs, and braised rice toppings.

Ground pork is pork meat (often shoulder) run through a mincer, valued for its fat content that keeps dishes juicy. It is the workhorse protein for dumplings, wontons, meatballs, Italian ragù, and Taiwanese lu rou fan (braised minced pork over rice). It browns well and readily absorbs marinades and aromatics.

Ground pork is pork shoulder or butt that has been coarsely or finely minced, and it is one of the most adaptable proteins across global cuisines. The fat-to-meat ratio is paramount—fat carries flavor and keeps the meat juicy during cooking, while lean pork dries out quickly and loses its characteristic richness. Standard ground pork runs 80/20 (meat to fat), but higher fat content (70/30) is essential for juicy dumplings and meatballs where the pork is the centerpiece rather than a background player.

Freshly ground pork from a trusted source with visible fat and a pinkish-red color will outperform pre-packaged varieties, which often contain added water, binding agents, or excess liquid that dilutes flavor and ruins texture in applications like meatball mixtures. The mild, slightly sweet porky flavor absorbs seasonings well, making it the foundation for everything from Italian ragù to Chinese jiaozi to German bratwurst. Control heat carefully when cooking—enough to render the fat and build fond, but not so high that the lean proteins seize before the fat melts.

Measured in: g
Storage: Refrigerate
Shelf life: 2 days

Find it in

Meat Counter

Types & varieties

Regular Ground Pork (80/20)

All-purpose blend for most applications; balanced fat for browning and moisture retention

Lean Ground Pork (85/15 or 90/10)

Lower fat; works in healthier preparations but can dry out if overcooked

Ground Pork Sausage

Pre-seasoned with salt, pepper, and often fennel, sage, or paprika; casings removed or left on

Italian-Style Ground Pork

Coarsely ground with visible fat; seasoned with garlic, fennel, and red pepper flakes

Asian-Style Ground Pork

70/30 or higher fat content; sold at Chinese and Southeast Asian markets for dumplings and stir-fries

Lardo

Cured, very fatty pork back-fat used in Italian cooking; not interchangeable with fresh ground pork

The Fat Question

Fat content determines everything in ground pork. At 80/20, you have enough fat to brown properly, stay juicy in sauces, and bind into meatballs without becoming dense. Leaner blends (85/15 or 90/10) work when the pork is a supporting player—scattered over fried rice, mixed with cabbage in dumplings—but will disappoint in any dish where the meat is the star. For dumplings, meatballs, or meatloaf, specifically request 70/30 fat content from your butcher or Asian market. The fat melts during cooking, keeping the interior succulent and preventing the exterior from overcooking before the center is done.

80/20 is the baseline for versatility
70/30 produces superior dumplings and meatballs
Lean blends work when pork is a supporting ingredient, not the star
Higher fat content forgives overcooking

Sourcing Fresh Ground Pork

The difference between freshly ground pork and pre-packaged is significant. When pork is ground in-house at a butcher shop or supermarket, it has no added water, binding agents, or stabilizers. Pre-packaged ground pork often contains added liquid, which dilutes flavor and causes meatballs to fall apart and dumplings to weep steam and make the wrappers soggy. Always smell the pork before buying—it should smell clean and faintly sweet, never sour, sulfuric, or ammonia-like. If your source doesn't grind daily or you can't smell the pork before purchase, ask when it was ground.

Smell test: clean, faintly sweet, no sourness
Ask your butcher what cut they use and when it was ground
Pre-packaged pork may contain added water and binding agents
Asian markets often carry higher-fat fresh ground pork ideal for dumplings

Common uses

Dumplings and potstickers (jiaozi, gyoza)Meatballs and meatloafPasta sauces (ragù, Bolognese, amatriciana)Spring rolls and lumpiaLettuce wraps and san choy baoBreakfast patties and country-style sausageStir-fries (mapo tofu, twice-cooked pork base)Fried rice and congee toppingsStuffed peppers and cabbage rollsThai larb and Vietnamese bún chả

Tips & pitfalls

Choose 80/20 or higher fat content for dumplings—fat keeps the filling juicy and prevents the wrapper from becoming soggy during steaming or boiling
For meatballs and meatloaf, handle minimally—overworking compresses the proteins and yields dense, tough results
Season with salt 10–15 minutes before cooking (or the night before for large batches) to allow proteins to properly hydrate and bind
When browning for sauces, use medium-high heat and resist stirring too often—contact with the pan surface develops fond for deeper flavor
Partially freeze pork for 30 minutes before grinding at home for cleaner, more consistent results
For fresh sausage-making, cold temperatures are essential—chill meat, equipment, and your hands to prevent fat from smearing
Rest cooked ground pork dishes for 5 minutes before serving to allow carryover cooking and juices to redistribute
Common mistake: adding pork to cold oil and cooking on low—you want the fat to render and the protein to brown, not steam
Common mistake: using pre-packaged ground pork for dumplings without draining excess liquid during assembly

Nutrition

263kcal

Energy

1100 kJ · per 100 g

Where the calories come from

Protein 26%Carbs 0%Fat 74%

Protein

16.9g

34% DV

Carbs

0% DV

Fat

21.2g

27% DV

Fiber

0% DV

Sodium

56mg

2% DV

Notable micronutrients

Thiamin (B1)61% DV

Selenium45% DV

Vitamin B1229% DV

Niacin (B3)27% DV

Vitamin B623% DV

Zinc20% DV

Source · USDA FoodData Central · Pork, fresh, ground, raw

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In the shops

Matched grocery products

Pork Lard
Hacendado · 220 g · Mercadona
€2.20
Pork Stew
BONPREU · ud · Bonpreu
€3.40
Lean Pork
BONPREU DE L'ERA · ud · Bonpreu
€3.45
Pork Spine
300 g · Mercadona
€2.10
Diced Pork
560 g · Mercadona
€3.22
Pork Pluma
300 g · Mercadona
€3.75

Good to know

Typical Source: Pork shoulder or butt, 20–30% fat content standard; fat content determines most cooking properties
Standard Grind Sizes: ⅛ inch (3mm) for general use; ¼ inch (6mm) for chunkier applications like sausage or Bolognese
Color When Fresh: Pinkish-red with white fat flecks; gray-brown when oxidized or past peak
Flavor Profile: Mild, slightly sweet, porky; fat carries the majority of flavor and succulence
USDA Safe Minimum: 160°F (71°C) internal temperature for ground pork; fattier blends are more forgiving than lean proteins
Refrigerated Shelf Life: 1–2 days from purchase date; use-by date starts from packaging, not grinding date
Frozen Shelf Life: 3–4 months at 0°F (-18°C); wrap tightly to prevent freezer burn and flavor transfer
Yield After Cooking: Approximately 70–75% weight retention; fat renders down significantly, reducing volume

Substitutes

Ground Turkey — Leaner (often 93/7); add 1 tablespoon neutral oil per pound and avoid overcooking to prevent dryness; flavor is milder
Ground Chicken Thigh — Similar fat content to pork shoulder; best dark-meat substitute with comparable richness and texture
Ground Beef (80/20) — Different flavor profile (beefy vs. porky); acceptable in most savory applications; cook to 160°F for safety
Italian Sausage (casings removed) — Pre-seasoned with fennel and spices; adds flavor but must account for seasoning when adding to dishes
Ground Lamb — Similar fat content; stronger flavor—use in Mediterranean or Middle Eastern applications rather than Asian or Italian