Description
Minced pork is a great substitute for minced beef or lamb. You can even mix them together for a different flavour. Try dry-frying pork mince – place the meat in a cold non stick pan and cook over a low heat until some fat runs out, then increase the heat and fry for 4-6 mins until totally cooked. Then simmer in your favourite sauce and add lots of veg. Pork mince is great in terrines, burgers and sausages; it also makes a flavoursome bolognese and meatballs, especially when mixed with some beef mince.
