Description
A flavorful and versatile homemade ground pork mixture made from fresh pork shoulder and aromatic spices. Perfect for sausages, meatballs, dumplings, pasta fillings, and more. Freshly ground meat gives you better taste, texture, and full control over quality.
Introduction
Making your own ground pork at home is easier than you think, and the result is far superior to store-bought versions. You control the fat level, the seasoning, and the freshness of every ingredient. This ground pork base is seasoned lightly so it can be used in many different recipes, from Italian-style meatballs to dumplings and sausages.
Whether you have a meat grinder or only a food processor, this recipe will give you perfectly seasoned, flavorful ground pork every time.
Why You’ll Love This Recipe
• Fresh, clean flavor
• Versatile—works in many dishes
• Better texture than packaged ground pork
• Adjustable seasonings
• Easy to store and freeze
• Budget-friendly and healthier than store-bought
Ingredients
- 1 kg pork shoulder, cubed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4–5 garlic cloves, minced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Cut the pork shoulder into medium-sized cubes, trimming only large pieces of connective tissue while keeping some fat for juiciness.
- Place the pork cubes in the freezer for 20–25 minutes until firm but not frozen. This gives you cleaner grinding and better texture.
- Heat olive oil in a small pan over medium heat. Sauté the chopped onion and garlic for 3–4 minutes until soft and fragrant. Let them cool completely.
- Mix the cold pork cubes with the cooled onion-garlic mixture and all seasonings until evenly combined.
- Attach the medium or coarse plate to your meat grinder (or use a food processor if you don’t have one).
- Grind the pork mixture once for coarser ground meat, or twice for a smoother sausage-style texture.
- Use immediately or store according to the storage instructions below.
Variations
Spicy Sausage Mix
Add 1–2 teaspoons chili flakes or cayenne.
Sweet Italian Style
Add 1 teaspoon fennel seeds and 1 tablespoon brown sugar.
Breakfast-Style
Add 1 teaspoon sage and a pinch of nutmeg.
Asian-Style
Add 1 tablespoon soy sauce and 1 teaspoon ginger powder (reduce salt slightly).
Tips for the Best Results
• Always chill the meat before grinding—it prevents smearing.
• Do not skip cooling the sautéed onion and garlic; hot ingredients can affect texture.
• Mix gently to keep the meat tender.
• Taste-test by frying a tiny piece before using the whole batch.
• For a juicier blend, add a bit of extra pork fat.
Storage Tips
• Refrigerate in an airtight container for up to 2 days.
• Freeze in portioned bags for up to 2–3 months.
• Flatten freezer bags to save space and speed up thawing.
• Defrost in the fridge overnight before cooking.
Serving Suggestions
This homemade ground pork is perfect for:
• Meatballs (Italian, Asian, or spicy)
• Homemade sausages or patties
• Dumplings, gyoza, or wontons
• Pork Bolognese sauce
• Stir-fries
• Stuffed vegetables (peppers, zucchini, potatoes)
• Pork tacos or quesadillas
• Sandwich fillings
FAQ
1. Do I need a meat grinder?
No. A food processor works—pulse carefully in small batches.
2. What cut of pork is best?
Pork shoulder, because it has the perfect fat-to-meat ratio.
3. Can I make this mixture spicier?
Absolutely. Add chili flakes, cayenne, or hot paprika.
4. Can I reduce the salt?
Yes—season according to your recipe’s needs.
5. Can I use fresh herbs?
Yes! Use double the amount of fresh herbs for stronger flavor.
Conclusion
Homemade ground pork is simple, flavorful, and far better than anything pre-packaged. With full control over seasoning and freshness, this recipe becomes the perfect base for countless delicious meals. Once you try it, you’ll never go back to store-bought again.