Ground pork has a little more fat than many ground meats, so it stays moist and tastes rich. It browns in minutes and soaks up garlic, ginger, soy sauce, and herbs. It works in meatballs, stuffed vegetables, lettuce wraps, and sauces.

Compared with the other pork cuts, it is the fastest and most flexible. Unlike sausage, it comes unseasoned, so you decide the flavor. Unlike bacon, it is mild and not smoky. Season it well, and do not overwork it when shaping.

Questions folks ask

Can I swap ground pork for ground beef?

Often yes. Pork is a little milder and richer, so adjust the seasoning to taste.

How long does raw ground pork keep?

Keep it in the fridge and cook it within a day or two, or freeze it.

Is ground pork the same as sausage?

No. Sausage is seasoned and often cased. Ground pork is plain.

Kitchen tips

Break it up as it browns so it cooks evenly.
Cook ground pork to 160°F.
Season generously. It is mild on its own.
Mix gently for tender meatballs.
Drain extra fat if the pan looks greasy.