Uncle Beef

Pork Mince

£4.50
£4.50
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Pork Mince

Full product description

Versatile, juicy and weeknight-easy, our pork mince browns beautifully for everything from meatballs and burgers to ragù, dumplings and stir-fries. Coarsely ground for proper texture, it takes on herbs, garlic and spices like a dream. Cook it through, reduce your sauce until glossy, and dinner’s sorted.

Why you’ll love it

  • Coarse grind for better browning and a meaty bite

  • Balanced fat for juiciness and flavour

  • Flexible: meatballs, Bolognese, dumplings, lettuce wraps, tacos

  • Butcher-prepared for consistent results

Cut & grind details

  • Typically minced from shoulder/leg cuts for flavour and moisture

  • Medium/coarse grind; fat level set for a succulent cook

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

  1. Brown first: Hot pan, little oil; break up and fry until well coloured.

  2. Build flavour: Add onion, garlic, herbs/spices; deglaze with stock, tomatoes or a splash of soy.

  3. Simmer: Reduce until thick and glossy.

  4. Meatballs/burgers: Mix gently with seasonings (and a little crumb/egg if you like); sear, then finish in sauce or the oven.
    Food safety: Cook minced pork thoroughly—aim for 75°C internal or until no pink remains and juices run clear.

Serving ideas

  • Pork & fennel ragù with parmesan over pasta

  • Gyoza or dumplings with ginger, spring onion and soy

  • Sticky Asian-style mince with rice and greens

  • Pork meatballs in tomato sauce with garlic bread

  • Lettuce cups with chilli, lime and herbs

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, use within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and cook within 24 hours

  • Do not refreeze once defrosted

FAQs

Is it seasoned?
No—just pork. Season to taste or add your favourite spice mix.

Can I make burgers with it?
Yes—form gently, chill to firm if needed, and cook through.

How do I avoid a watery sauce?
Brown in a hot pan, don’t overcrowd, and reduce until thick and shiny.

Good substitutes?
Swap into recipes that use beef or turkey mince for a lighter, sweeter flavour.