Chopped pork

Chopped pork is processed pork made from meat that has been chopped or minced, seasoned and shaped; some versions are sold ready-cooked in a tin or loaf. The ingredients and texture differ between products, so it is not one fixed recipe.

Slice it and fry in a lightly oiled pan over a medium heat for about 2–3 minutes on each side, until browned and hot throughout. It is useful in sandwiches, breakfast plates and fried rice.

Ready-to-eat chopped pork can be eaten cold or warmed; frying adds a crisp, browned edge. If yours is sold raw rather than ready-cooked, cook it thoroughly before eating.

Keep opened chopped pork covered in the fridge and use it within 3–4 days. Freeze portions you will not use in that time; thaw them in the fridge and use promptly.

Use chopped ham for a similar savoury, processed-meat flavour, or cooked minced pork for a less uniform texture. For sandwiches, sliced cooked pork or ham also works well.

The names can describe very similar products, and their recipes may overlap. The listed values are identical for chopped pork and pork luncheon meat: 14 g protein and 27 g fat per 100 g.

It contains 27 g of fat per 100 g, including 9.4 g of saturated fat. A few slices can add up quickly, so use a modest amount in a sandwich or meal.