Culinary Notes
The Fat Factor: Do not shy away from the white flecks of fat; this is essential for keeping the meat moist. If you buy 'lean' pork mince, be prepared to add fat (like oil or bacon) or moisture (like milk-soaked bread) to prevent it from becoming sawdust-dry.
The Mixer: It is arguably at its best when widely used as a 'texturiser' alongside other meats. A classic Italian meatball or ragù often uses a 50/50 split of beef (for deep flavour) and pork (for soft, juicy texture).
Cooking: Unlike beef, pork mince generally needs to be cooked thoroughly. However, because of its fat content, it is more forgiving than poultry if slightly overcooked.
Seasoning: Pork loves aromatics. It absorbs the flavours of fennel seeds, sage, garlic, and chilli more readily than red meats, making it a perfect canvas for bold spices.
