National Pork Board
Varieties
Ground pork may be made from the muscle meat and fat of any part of the animal. It is often labeled according to the percentage of fat it contains and is considered lean if it is less than 17% fat. Ground pork, like ground beef, is an easy-to-prepare, quick-cooking meat that can be used by itself or in an endless variety of casseroles, meat loaves, or other specialty dishes such as meatballs.
Preparation, uses, and tips
The parasite that causes trichinosis has been virtually eliminated from commercially grown pork, but because bacteria tend to live on cut surfaces of meat, all ground meat, pork included, should be thoroughly cooked.
Pan-fry
Form ground pork into patties or meatballs. Fry in a skillet over medium high heat five minutes per side or until the surface of the meat is golden brown and the internal temperature reaches 160°F (70°C).
Broil
Form ground pork into patties and place them on a pan so they are 5 to 7 inches (12.7–17.7cm) from the heat source. Turn when patties are golden brown and cook on the other side. Ground pork patties are done when both sides are brown and the internal temperature reaches 160°F (70°C).
Grill
Combine ground pork and herbs and spices in a bowl and mix to blend. Mould the ground-pork mixture around skewers, forming logs 3/4 inch (2cm) in diameter. Cook on the grill over medium high heat for about 10 minutes, turning several times during cooking.
Bake
Combine ground pork with cut vegetables, herbs, spices, salt, and pepper. Form into a loaf and place in an ovenproof dish. Cook at 350°F (180°C) for 1 1/2 hours, or until the internal temperature reaches 160°F (70°C). When combined with vegetables, onions, grains, herbs, spices, salt, and pepper, ground pork can also be stuffed in cabbage leaves or green peppers, then baked or braised in a sauce.
Nutritional Highlights
Ground pork (cooked), 3 oz. (85.05g)
Calories: 252.4
Protein: 21.8g
Carbohydrate: 0.0g
Total Fat: 17.6g
Fiber: 0.0g
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
