Ground pork

Ground pork is made from boneless, rindless pork—almost any part of the animal can be used.

Tender and very tasty, its fat content must meet the same government grading standards as for other ground meats: extra-lean (less than 10% fat), lean (less than 17%), medium (less than 23%) and regular (less than 30%).
Ground pork is a great alternative to ground beef. Ground pork is less expensive and is produced according to the same strict production rules as ground beef.
It’s important to work the meat quickly while making things like meatballs, burgers, meatloaves and stuffing, as the meat will lose some of its tenderness if you handle it for too long.

You can find ground pork easily at any grocery store. If you cannot find ground pork in the meat section, you can ask the butcher to make it.

Cooking method	Instructions
On the stove	Heat some oil in a skillet set over medium-high heat. Cook patties for about 3 minutes on each side or until browned. Cover and continue cooking for 10 minutes over low heat or until internal temperature reaches 71 °C (160 °F). Turn once during cooking.
In The Oven	Place oven rack in middle position and preheat oven to 200 ^oC (400 ^oF). In a large bowl, combine all meatball ingredients. Season with salt and pepper. Using your hands, shape into meatballs using approximately 15 mL (1 tbsp.) of the meat mixture for each. Arrange meatballs on a parchment-lined baking sheet. Brush meatballs with oil and cook for 10–12 minutes or until cooked through and lightly golden.
On the BBQ	Preheat the BBQ to medium-high. Grill patties over direct heat, lid closed, until nicely browned. Continue cooking over indirect heat, lid closed, for 10–12 minutes, or until internal temperature reaches 71 °C (160 °F). For juicy patties, do not pierce or press down on them. Remove patties from the grill. Let sit for 3 minutes before serving. This resting period allows the meat to settle and the juices to be distributed throughout.

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