Ocado British Pork Mince 12% Fat

Ocado British Pork Mince 12% Fat.
Percentage of fat content under 12%.
Collagen/meat protein ratio under 12%.

This British pork mince is a versatile and flavourful foundation for a wide array of home-cooked meals. Made from selected cuts of British pork, this mince has a 12% fat content, ensuring it retains its juiciness and rich flavour while cooking.

The texture is perfect for blending into sauces and shaping into meatballs. It is the perfect choice for creating a hearty Bolognese sauce, a rich lasagne, or flavourful sausage rolls. Its texture allows it to break down beautifully in a sauce, ensuring every spoonful is packed with flavour. It can be easily seasoned to create delicious pork burgers, or used as a versatile filling for tacos, spring rolls, or savoury pies.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our Mini Pork Meatballs with Herby Grains recipe.

Ocado works closely with our producers and processors to ensure the highest of quality. All Ocado pork is sourced from Farm Assured farms in the UK and Ireland, reared to high standards of animal welfare, husbandry and environmental initiatives.

Looking for more midweek meal inspiration? Search 'Ocado meat' for our full range including beef, pork, chicken and lamb.

Packed in the UK using British pork.

Keep refrigerated 0 to 5ºC.
Suitable for freezing. Freeze by date mark shown and use within 1 month. Defrost thoroughly before use. Do not refreeze once defrosted and consume within 1 day.

Cooking Instructions:
Remove all packaging.
Wash hands, all surfaces and utensils after touching raw meat.
Keep raw meat separate from cooked foods.

Pan Fry: Medium heat
8 mins
Gently heat 5ml of oil in a pan. Fry mince for 8 minutes until browned.

All appliances vary. These are guidelines only. Ensure the product is piping hot before serving. Do not reheat.

Plastic Tray & Film

Tray
Recycle

Film
Don't Recycle

Packaged in a protective atmosphere.

Not suitable for microwave cooking.

Although extra care has been taken to remove bones, some may remain.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Mini Pork Meatballs with Herby Grains
Brought to you by Lisa Faulkner
Prep time: 20 mins
Cook time: 30 mins
Serves: 4

These mini pork meatballs with herby grains provides a tasty meal for the whole family. Cumin gives the meatballs an earthy flavour, while the herb-flecked bulgur wheat and couscous mix keeps things fresh and light – and using Ocado Own Range ingredients where you can makes the dish wallet friendly too. If you have any fennel seeds in your spice rack, add 1 tsp to the meatball mix for a subtle herby flavour.

Ingredients:
2 tbsp olive oil
1 red onion, finely chopped
1 garlic clove, crushed or grated
1 red chilli, deseeded and finely chopped
1 heaped tsp ground cumin
500g pork mince
1 egg, yolk only
2 lemons, juiced and zested
150g bulgur wheat & couscous
500ml chicken stock
6 tomatoes, deseeded and finely chopped
2 heaped tbsp mint, chopped
2 heaped tbsp flat-leaf parsley, chopped, plus extra to serve
70g bag wild rocket

Method
Step 1
Heat 1 tbsp of the olive oil in a large ovenproof frying pan over a medium heat. Add the onion and cook for 5-10 mins, stirring, until softened. Add the garlic and chilli, cook for 2 mins, then add the cumin and stir for 1 min. Remove from the heat; leave to cool.

Step 2
Put the cooled onion mixture, pork mince, egg yolk and zest of 1 lemon in a mixing bowl; season well. Mix by hand until well combined, then divide the mince into quarters. Break each quarter into 3 equal-sized clumps and roll each clump into 4 tiny balls – the mixture will make 48 mini meatballs. Chill on a plate for at least 20 mins or until you’re ready to start cooking.

Step 3
Preheat the oven to 200°C/180°C fan/gas 6. For the bulgur wheat and couscous, tip the grains into a large bowl; pour over 400ml of the just-boiled stock. Cover; set aside for 15-20 mins.

Step 4
Meanwhile, wipe the onion pan clean and add the remaining 1 tbsp olive oil over a medium-high heat. Brown the meatballs in 2 batches for 3-5 mins, turning frequently.

Step 5
Return all the meatballs to the pan and add the remaining 100ml chicken stock; heat until bubbling. Transfer the pan to the oven for 5 mins, then remove and add a good squeeze of lemon juice over the meatballs.

Step 6
Pile the bulgur wheat and couscous into a large serving dish and stir through the remaining lemon zest and juice, to taste. Season; toss in the tomatoes, mint, parsley and rocket. Top with the meatballs, garnish with a little extra parsley, and serve.