Ground Pork

part of: Pig

Pork mince is ground from various cuts of pig, often shoulder or leg, with a proportion of fat that gives it a moist, slightly sweet character distinct from beef or chicken mince. It has a mild flavour that works as a base for a wide range of seasonings and preparations.

It is essential in many cuisines — from Chinese dumplings, mapo tofu, and san choy bau to Italian meatballs, bolognese, and sausage-making. In Australian kitchens, pork mince is popular for stir-fries, Asian-inspired noodle dishes, wontons, and spring rolls. It also combines well with other minces for dishes like meatloaf and burger patties.

Pork mince is readily available at Australian supermarkets and butchers, and is typically one of the more affordable minces on offer.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Pork carcasses are broken down and selected cuts — primarily shoulder (scotch) and leg trimmings — are fed through a mechanical grinder. The lean-to-fat ratio is controlled during grinding to meet the desired specification, usually around 80–85% lean. The mince is packaged fresh or frozen for retail and food service.

Nutrition (per 100g)

Energy 263kcal
Protein 16.9g
Carbs 0g
Fat 21.2g
Fibre 0g Sugar 0g
Mass Distribution

1 oz is about 28.35 g — roughly 70 kcal of this.

What it costs the planet (per kilo)

Carbon 7.59kg
Freshwater 583.92L
Land 11.47m²

Where it comes from

Made from
Pig, muscle

In the kitchen

Used as

minced meat base

Goes well with
ginger garlic scallion cabbage soy sauce chili
Classic dishes
  • Jiaozi Dumplings
  • Mapo Tofu
  • Pork Meatballs
  • Bolognese

Keeping it

In the freezer: 90–120 days (from date of purchase).

In the fridge: 1–2 days (from date of purchase).

Advice from Cubud’s own keeping notes — how to keep it, not a measured number.

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

made fromPig, muscle goes well withginger goes well withgarlic goes well withscallion goes well withcabbage goes well withsoy sauce shares a sourceBacon shares a sourceHam shares a sourceHot Dogs & Frankfurters shares a sourceLuncheon Meats shares a sourcePork Belly shares a sourcePork Chops & Steaks shares a sourcePork Extremities & Odd Bits shares a sourcePork Fats & Lard
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