The 5 best pork mince recipes

4 servings, 30 minutes to make

Ingredients

Sesame oil - 3 tbsp / 1.5 oz

Pork mince - 350g / 12 oz 

Egg noodles - 350g / 12 oz

Ginger, chopped - 1 tbsp / 0.5 oz

Garlic, crushed - 3 cloves

Stir-fry vegetables (mangetout, bean sprouts and peppers) - 320g / 11 oz

Soy sauce - 4 tbsp / 2 oz

Cornflour - 2 tsp / 0.3 oz

Sweet chilli sauce - 4 tbsp / 2 oz

How to make a pork mince stir-fry

Step 1

Heat the sesame oil in a pan or wok over a high heat. Add the pork mince, and break it up in the pan with a wooden spoon. Fry for 8-10 minutes until starting to brown.

Step 2

Whilst the pork is cooking, boil a kettle. Place the noodles into a pan and pour the hot water over them, before setting aside to soften for 8-10 minutes.

Step 3

Add the chopped ginger, crushed garlic and stir-fry vegetables to the pan with the pork and stir-fry for 3-4 minutes.

Step 4

Mix ½ of the soy sauce with the cornflour to make a paste. Add the remaining soy sauce and sweet chilli sauce, along with 2 tbsp (1 oz ) water.

Step 5

Drain the noodles, then add to the wok. Add the soy sauce paste, and cook until the noodles are all coated. Serve hot.

Pork mince meatballs

4 servings, 35 minutes to make

Ingredients

Pork mince - 450g / 16 oz

Onion powder - 1 tsp / 0.2 oz

Garlic, finely diced - 1 clove

Sweet paprika - 1 tsp / 0.2 oz

Coriander - 1 tsp / 0.2 oz

Salt - ½ tsp / 0.1 oz

Black pepper - 1/4 tsp / 0.04 oz

How to make pork mince meatballs

Step 1

Preheat the oven to gas 6, 200°C, fan 180°C and line a baking tray with foil.

Step 2

Wash your hands, then mix together the pork mince, onion powder, garlic, sweet paprika, coriander, salt and black pepper in a large bowl.

Step 3

Shape the mixture into around 15-16 meatballs, and arrange on the baking tray. Cook for 20-25 minutes, or until all cooked through (no pink meat in the middle). Serve warm with a plate of pasta.

Vietnamese pork mince

4 servings, 25 minutes to make

Ingredients

Garlic, chopped - 2 cloves

Onion, chopped - 1

Lemongrass, finely chopped - 4 tbsp / 2 oz

Pork mince - 500g / 18 oz

Sugar - 1 tsp / 0.2 oz

Fish sauce - 1 tbsp / 0.5 oz

Salt - To taste

Spring onion, finely chopped - 1

How to make Vietnamese pork mince

Step 1

Heat a wok over a medium to high heat, with a drizzle of vegetable oil. Once warm, add the chopped garlic, onion and lemongrass. Cook for 2-3 minutes, or until fragrant, then transfer into a bowl.

Step 2

Add a little more vegetable oil to the wok, and then add the pork mince, with the sugar, fish sauce and salt to taste. Fry for 8-10 minutes, or until brown, and then add the lemongrass mixture back into the wok.

Step 3

Once the pork mince is cooked through (no pink meat), add the spring onions and cook for a further minute. Serve with a side of rice.

Pork san choy bau

4 servings, 30 minutes to make

Ingredients

Oyster sauce - 2 tbsp / 1 oz

Rapeseed oil - 2 tsp / 0.3 oz 

Garlic, crushed - 2 cloves

Onions, finely sliced - 4

Pork mince - 400g / 14 oz

Water chestnuts, drained and chopped - 227g / 8 oz

Green beans, sliced - 100g / 3.5 oz

Iceberg lettuce, trimmed - 8 leaves

How to make pork san choy bau

Step 1

Combine the oyster sauce and 1 tbsp (0.5 oz) cold water in a bowl. Heat the rapeseed oil in a wok over a medium heat, then add the crushed garlic and onion once hot. Stir-fry for 2-3 minutes, until the onion has softened.

Step 2

Increase the heat and then add the pork mince. Stir-fry for 8-10 minutes, or until browned. Then add the water chestnuts, green beans and oyster sauce mix.

Step 3

Stir-fry for a further 2 minutes, and then spoon into the iceberg lettuce leaves to serve. A tasty Asian pork mince recipe to impress friends and family!

Pork mince ragu with rigatoni