How to cook minced pork

How to Cook Minced Pork: Our minced pork is made from carefully selected shoulder and belly cuts, giving it the perfect balance of fat. Coarsely minced, it’s wonderfully versatile – ideal to keep in the fridge or freezer, ready to inspire your cooking. Sourced from native breed, outdoor-reared pigs, it has an extra depth of flavour that sets it apart.

Cooking time for pork mince depends on the recipe, but in a simple preparation, 500g of pork mince will take around 6-8 minutes to cook and develop colour in a hot frying pan.”

1. Remove the mince from the fridge and packaging.
2. Set a heavy-bottomed frying pan over high heat and add a couple of tablespoons of oil.
3. Add the mince to the pan, working in batches if needed to avoid overcrowding.
4. Season with sea salt and let it brown undisturbed for 2-minutes. Stir well, breaking up larger clumps, and continue frying for about 6-more minutes, stirring occasionally, until well browned.

• Avoid overcrowding the pan when frying mince; too much meat will release liquid, causing it to poach instead of brown. Fry in batches if necessary.
• Pork mince is an excellent base for stuffing: try chestnuts, sage, and prunes for a festive twist at Christmas, or hazelnuts, fennel seeds, and apricot for a summery option.

Pork mince is incredibly versatile and forms the base for countless delicious dishes. For a Mediterranean twist, mix the mince with fennel seeds, garlic, Parmigiano-Reggiano, and oregano, shaping it into meatballs. Brown the meatballs in a hot pan, then braise them in a rich tomato sauce until tender. Serve over grilled bread with a sprinkle of gremolata for extra freshness and flavour.

Or, take a journey to Southeast Asia with a fragrant pork larb recipe – a spicy, zesty pork salad with fresh herbs, lime, and a hit of chilli. This vibrant dish, wrapped in lettuce leaves or served with sticky rice, is a true thrill for the palate, balancing heat, sweetness, and savoury depth.”