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Pork mince is a brilliantly versatile ingredient to experiment with in a number of recipes across a multitude of cuisines. From pork mince stir-fry to pork mince meatballs, it’s a delicate-tasting mince that’s high in protein and rich in vitamins and minerals. Read on to find out how to make the most out of pork mince, and get inspired with our top five recipes.
Pork mince stir-fry
4 servings, 30 minutes to make
Ingredients
Sesame oil - 3 tbsp / 1.5 oz
Pork mince - 350g / 12 oz
Egg noodles - 350g / 12 oz
Ginger, chopped - 1 tbsp / 0.5 oz
Garlic, crushed - 3 cloves
Stir-fry vegetables (mangetout, bean sprouts and peppers) - 320g / 11 oz
Soy sauce - 4 tbsp / 2 oz
Cornflour - 2 tsp / 0.3 oz
Sweet chilli sauce - 4 tbsp / 2 oz
How to make a pork mince stir-fry
Step 1
Heat the sesame oil in a pan or wok over a high heat. Add the pork mince, and break it up in the pan with a wooden spoon. Fry for 8-10 minutes until starting to brown.
Step 2
Whilst the pork is cooking, boil a kettle. Place the noodles into a pan and pour the hot water over them, before setting aside to soften for 8-10 minutes.
Step 3
Add the chopped ginger, crushed garlic and stir-fry vegetables to the pan with the pork and stir-fry for 3-4 minutes.
Step 4
Mix ½ of the soy sauce with the cornflour to make a paste. Add the remaining soy sauce and sweet chilli sauce, along with 2 tbsp (1 oz ) water.
Step 5
Drain the noodles, then add to the wok. Add the soy sauce paste, and cook until the noodles are all coated. Serve hot.
Pork mince meatballs
4 servings, 35 minutes to make
Ingredients
Pork mince - 450g / 16 oz
Onion powder - 1 tsp / 0.2 oz
Garlic, finely diced - 1 clove
Sweet paprika - 1 tsp / 0.2 oz
Coriander - 1 tsp / 0.2 oz
Salt - ½ tsp / 0.1 oz
Black pepper - 1/4 tsp / 0.04 oz
How to make pork mince meatballs
Step 1
Preheat the oven to gas 6, 200°C, fan 180°C and line a baking tray with foil.
Step 2
Wash your hands, then mix together the pork mince, onion powder, garlic, sweet paprika, coriander, salt and black pepper in a large bowl.
Step 3
Shape the mixture into around 15-16 meatballs, and arrange on the baking tray. Cook for 20-25 minutes, or until all cooked through (no pink meat in the middle). Serve warm with a plate of pasta.
Vietnamese pork mince
4 servings, 25 minutes to make
Ingredients
Garlic, chopped - 2 cloves
Onion, chopped - 1
Lemongrass, finely chopped - 4 tbsp / 2 oz
Pork mince - 500g / 18 oz
Sugar - 1 tsp / 0.2 oz
Fish sauce - 1 tbsp / 0.5 oz
Salt - To taste
Spring onion, finely chopped - 1
How to make Vietnamese pork mince
Step 1
Heat a wok over a medium to high heat, with a drizzle of vegetable oil. Once warm, add the chopped garlic, onion and lemongrass. Cook for 2-3 minutes, or until fragrant, then transfer into a bowl.
Step 2
Add a little more vegetable oil to the wok, and then add the pork mince, with the sugar, fish sauce and salt to taste. Fry for 8-10 minutes, or until brown, and then add the lemongrass mixture back into the wok.
Step 3
Once the pork mince is cooked through (no pink meat), add the spring onions and cook for a further minute. Serve with a side of rice.
Pork san choy bau
4 servings, 30 minutes to make
Ingredients
Oyster sauce - 2 tbsp / 1 oz
Rapeseed oil - 2 tsp / 0.3 oz
Garlic, crushed - 2 cloves
Onions, finely sliced - 4
Pork mince - 400g / 14 oz
Water chestnuts, drained and chopped - 227g / 8 oz
Green beans, sliced - 100g / 3.5 oz
Iceberg lettuce, trimmed - 8 leaves
How to make pork san choy bau
Step 1
Combine the oyster sauce and 1 tbsp (0.5 oz) cold water in a bowl. Heat the rapeseed oil in a wok over a medium heat, then add the crushed garlic and onion once hot. Stir-fry for 2-3 minutes, until the onion has softened.
Step 2
Increase the heat and then add the pork mince. Stir-fry for 8-10 minutes, or until browned. Then add the water chestnuts, green beans and oyster sauce mix.
Step 3
Stir-fry for a further 2 minutes, and then spoon into the iceberg lettuce leaves to serve. A tasty Asian pork mince recipe to impress friends and family!
Pork mince ragu with rigatoni
4 servings, 45 minutes to make
Ingredients
Olive oil - 2 tbsp / 1 oz
Onion, finely chopped - 1
Garlic, crushed - 2 cloves
Chilli flakes - ½ tsp / 0.1 oz
Thyme, chopped - 1 tbsp / 0.5 oz
Pork mince - 400g / 14 oz
White wine - 250ml / 9 oz
Tomatoes, chopped - 400g can / 14 oz
Chicken stock - 300ml / 10 oz
Salt - To taste
Black pepper - To taste
Pasta, rigatoni - 500g / 18 oz
Parmesan, grated - To taste
How to make pork mince ragu with rigatoni
Step 1
Heat the olive oil in a saucepan over a low to medium heat. Add the chopped onion and cook for 4-5 minutes until the onion starts to soften. Add the crushed garlic, chilli flakes and thyme, and then cook for a further minute until fragrant.
Step 2
Add the pork mince, using a wooden spoon to break it into small pieces. Cook for 8-10 minutes or until browning. Then add the white wine, and cook for a few further minutes.
Step 3
Add the chopped tomatoes, chicken stock and then season to taste. Cover and let simmer for 10-12 minutes until thickened.
Step 4
In a separate pan, cook the rigatoni pasta in boiling water, with the option to add salt, for 10-12 minutes. Drain, and then serve with the sauce poured over the top, and parmesan to taste.
Conclusion
Pork mince is a mouthwateringly, versatile ingredient that appears in a whole host of global recipes. We’ve selected our five favourite ways with pork mince above, but there are many more wonderful dishes to be discovered! If you’re also looking to branch out from pork mince, have a read of our helpful article here, which explains the different pork cuts that are available and what they’re all best used for.
