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Pork Mince

Pork Mince

$19.99per kilogram

Dumplings, san choy bau, meatballs and the great bolognese upgrade.

How much, and how long

Per adult
150ga guide, not a rule
A kilo feeds
about 7 adults
Cook it
Pan · Oven
Minutes
8-10, until the pink has gone
Cook it through to
75°C in the thickest part. Poultry, mince and made-up lines have no safe rare.

Sold by weight. Pick the size on the page.

Cooking for the week? Plan the week

Collect from Emu Plains with no minimum, or delivery from $27 on orders of $150 or more. Pay by card, Afterpay or Klarna.

About this cut

Finer in the grain and milder in flavour than beef mince, and it stays soft when it is cooked. It makes dumplings, wontons and san choy bau, and a softer meatball than beef alone. Blended through beef mince it lifts a bolognese. It takes seasoning fast, so taste as you go, and it freezes flat in bags for a quick thaw. This is Australian pork.

Get the pan hot and brown it in batches rather than stewing it in a crowded pan. Eight to ten minutes, broken up as it goes, until the pink has gone. For meatballs and dumplings keep the mix cold and handle it lightly, and they stay tender. Mince is done at 75°C right through. Rest a patty a minute and it holds its juice.

Gluten free.

Best used for

Dumplings, lettuce cups, meatballs, stir fries, burgers.

Not the right choice?

The cuts to buy instead are below, with prices.

Cooking something else?

For slices or steaks

For slow roasting

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