Minced pork

Pat it dry if it looks wet, then cook it in a hot frying pan in a loose layer; work in batches if needed so the pan is not crowded. Leave it undisturbed for a couple of minutes before breaking it up and stirring until browned and cooked through.

Cook it until the centre reaches 75 °C, checking the thickest part with a food thermometer. This is especially useful for meatballs, burgers and stuffed dishes, where the middle can cook more slowly than loose mince.

Keep it covered on the bottom shelf of the fridge and cook it within 1–2 days of buying. Freeze it if you will not use it in that time.

Yes. Freeze it in meal-sized portions, pressed flat in sealed packaging so it freezes and thaws more quickly; thaw it in the fridge and cook it promptly once thawed.

Use it for meatballs, dumpling fillings, pork ragu, stuffed peppers or a quick stir-fry. Ginger, garlic, spring onions and soy sauce work well in Asian-inspired fillings; sage, fennel and onion suit meatballs and pasta sauces.

Yes, in dishes such as meatballs, burgers, pasta sauce and cottage pie, though its flavour is milder and the result can be less rich. Minced beef has 208 kcal and 14.6 g fat per 100 g, compared with 159 kcal and 8.5 g fat in minced pork.

Allow about 125–150 g raw mince per person for a main dish such as meatballs or pasta sauce, with a smaller amount if the dish includes plenty of beans or vegetables.