It’s quick and easy to make, and the flavor is great thanks to the minced pork, tomatoes, garlic, and Italian herbs and spices. Ideal for feeding a crowd or a midweek meal!.
It’s a family favorite, but sometimes I want to make something a little lighter than the beef bolognese I usually make in the crock pot.
This pork mince bolognese is perfect! It’s really simple to make and great for weeknights when you don’t have much time but still want something homey to eat.
Pork mince is a wonderfully versatile meat that can be used in everything from quick weekday meals to impressive weekend creations. But to enjoy it safely, it’s important to know exactly how long to cook pork mince. Undercooked pork poses health risks, while overcooking leaves it dry and tough.
After cooking my fair share of pork mince, I’ve learned how to nail the timing and temperature every single time for tender, juicy, flavorful results Follow these tips and you’ll be a pork mince pro in no time!
What is Pork Mince?
First, let’s look at what pork mince actually is:
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Pork mince is ground or finely chopped pork, usually from the shoulder.
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It has a higher fat content than beef mince, keeping it moist during cooking.
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The coarse texture eagerly absorbs flavors and sauces.
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It’s often a blend of cuts for the best consistency.
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Butchers use trimmings and odd cuts to make affordable mince.
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With more surface area exposed, it browns faster than larger cuts.
These qualities make pork mince perfect for quick, boldly flavored dishes.
Why Thorough Cooking is Essential
Raw and undercooked pork can contain harmful bacteria, parasites and viruses. So proper cooking is a must for food safety:
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Main risks are trichinosis, salmonella, listeria and E. coli.
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Can cause nasty food poisoning with vomiting, diarrhea, fever.
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Cooking to 160°F/71°C kills any dangerous organisms present.
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Take extra care with high-risk groups like children, elderly and pregnant women.
Following the recommended guidelines prevents any problems. Get in the habit of using a meat thermometer for confidence and perfect results every time.
How Long Should You Cook Pork Mince?
The exact cooking time depends on a few factors:
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Thickness – Larger batches take longer than a thin patty.
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Cooking method – Grilling, baking etc. all require different times.
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Temperature – Needs to reach 160°F/71°C internally.
As a general guide, minimum cooking times are:
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Pan-frying: 5-7 minutes, turning occasionally, until browned.
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Baking: 25-30 minutes at 375°F/190°C.
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Casseroles/stews: 45-60 minutes simmering or baking.
For guaranteed safety and doneness, always use a meat thermometer rather than relying on timings alone.
Cooking Methods
Pork mince suits an array of quick and easy cooking techniques:
Pan-Frying
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Ideal for patties, small batches, skillet meals. Crispy exterior.
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Use medium-high heat and cook in batches to prevent steaming.
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Fry 5-7 minutes per side until browned and 160°F/71°C.
Baking
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Great for baking meatballs, meatloaf or casserole dishes.
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Bake at 375°F/190°C for 25-30 minutes in a tray or dish.
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Covering helps seal in moisture beautifully.
Grilling
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Adds delicious smoky barbecue flavor to patties and skewers.
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Cook over direct high heat, flipping occasionally, for 6-8 minutes until browned and 160°F/71°C.
Braising and Stewing
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Slow cooking in liquid leaves pork mince fall-apart tender and infused with richness.
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Brown first, then gently simmer in sauce for 45-60 minutes until extremely tender.
Stir-Frying
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Quick weeknight option for Asian recipes like sweet and sour pork.
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Stir-fry over very high heat just until browned, 2-4 minutes.
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Toss through sauce and veggies at the end.
No matter the method, always use a meat thermometer to guarantee the pork mince reaches 160°F/71°C and cooks through fully.
Cooking Time Tips
Keep these factors in mind when judging cooking times:
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Thicker, larger batches need longer cooking than thinner, smaller amounts.
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Oven baking takes longer than pan frying or grilling.
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Pre-browning adds extra time but boosts flavor.
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Adjust times up or down based on recipe guidelines.
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Cook longer for well-done, less for pinker pork.
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Use a meat thermometer for guaranteed perfect doneness.
Paying attention to these will help you accurately determine the best cooking times for different dishes.
Tricks for Perfect Results
Follow these easy tips for tender, juicy pork mince every time:
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Use medium-high heat to brown without burning.
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Cook in smaller batches to avoid steaming.
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Break up lumps as it cooks for even cooking.
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Season before cooking to infuse flavor throughout.
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Always use a meat thermometer until 160°F/71°C.
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Let rest 5 minutes after cooking to reabsorb juices.
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Add a splash of broth or wine if drying out.
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Avoid overcooking and follow recipe guidelines.
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Mix in a little flour when browning for extra thick, rich gravy.
Mastering these simple tricks guarantees the best, safest results whenever you cook with pork mince.
Inspiring Pork Mince Recipes
From fast weeknight dinners to leisurely weekend cooking, pork mince is endlessly versatile. Some delicious recipes to try:
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Pork mince tacos – Spiced mince, salsa, guacamole, cheese, hot sauce.
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Lasagna – Rich meaty ragu and béchamel sauce between pasta sheets.
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Oven-baked meatballs – In tomato sauce, perfect with pasta or sub rolls.
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Sweet and sour stir-fry – With pineapple, bell peppers and sticky sauce.
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Cottage pie – Beef and pork mince topped with creamy mashed potatoes.
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Stuffed peppers – Filled with mince cooked with rice, tomatoes and herbs.
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Bolognese pasta – A meaty ragu served over spaghetti.
The options are endless! Pork mince is affordable, flavorful and suited to any recipe.
With the proper techniques for temperature and cook times, you’ll be cooking pork mince like a pro in no time. Enjoy this versatile meat in all your favorite dishes!
✔️ Why should you try it?
- It’s not as heavy as beef bolognese, so it’s a healthier choice without giving up taste.
- This recipe is easy and takes less than 40 minutes to make, which makes it great for busy weeknights or when you don’t have much time.
- On a cold night, pork spaghetti bolognese is a hearty and warming dish that will keep you warm.
- It’s easy to double or triple this recipe to feed a lot of people.
- The bolognese can be frozen, which makes it a great choice for cooking a lot at once.
“I usually make beef bolognese, but this was my first time making it with pork, and it was so tasty! My whole family loved it, and we will definitely make it again!” ⭐ Emily
“Made today and was easy and very tasty. Everyone loved it. Will certainly be cooking again, thanks a lot!” ⭐⭐⭐⭐⭐ Catherine.
“Hi Beth, I sometimes make pork bolognese but always end up with something bland and too acidic.” I would never, ever think to put milk in tomato sauce, so I was very skeptical when I saw your recipe. This turned out to be probably the best bolognese I have ever made. Thank you, thank you. I am definitely making this again. ” ⭐⭐⭐⭐⭐ Alvin.
Pork Mince – 500g of lean pork mince.
Streaky Bacon – Adds a delicious salty flavour to the dish.
Onion, Garlic, Celery & Carrot – Chopped finely, the vegetables form the base of the bolognese sauce.
A Passata
One stock pot or stock cube for chicken (you don’t need to mix it with water because the milk and passata already add a lot of liquid to the recipe).
Herbs – Bay leaves and fresh thyme (swap for dried thyme is thats all you have.
Milk – Italians often simmer their bolognese sauce in milk, which helps to tenderise the meat. Use full-fat milk if you can.
Parmesan – For added flavour.
Spices: A good grind of black pepper, but don’t add salt because the bacon and ground pork are already pretty salty.
Spaghetti – To serve, but other pasta shapes can be used such as tagliatelle or fettucine.
To cut the onion, garlic, carrot, and celery into small pieces, you will need a knife and chopping board (or a mini chopper!). To cook the pork bolognese, you will need a heavy cast-iron casserole or pan.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
First, heat a tablespoon of oil in a large casserole. Add the onion, garlic, carrots, and celery, and cook them slowly over low heat for 5 minutes, until they are soft.
Two: Raise the heat and add the bacon and pork mince. Fry for two to three minutes, until the pork turns a different color.
Three: Add the passata, tomato puree, stock pot (or cube), milk and herbs. Season with pepper. Simmer for 15-20 minutes on a medium heat.
Four: Serve the bolognese with grated Parmesan and pasta.
- Adding milk to bolognese sauce makes the meat more tender and gives the sauce a great richness and depth of flavor.
- Not your kids will know, but you can add more vegetables to the bolognese by chopping them up very small. If you have picky eaters in the house, this works well for them. You could also add fresh spinach at the end of the cooking time. It will quickly wilt into the sauce.
- If you have an open bottle of wine, adding 200ml of white wine before the passata and milk really makes the taste better.
- To make it vegetarian, swap out the pork mince and bacon for lentils. It will also be lower in calories too.
Serve the pork bolognese with spaghetti and freshly grated Parmesan. Air fryer garlic bread or focaccia are great options too, and help fill the kids tummies up.
You can put the extra on jacket potatoes, mix it into macaroni and cheese, or use it instead of the beef ragu in this easy cheats lasagne.
The recipe can also be made in your slow cooker. You’ll need to cut the passata and milk by about a third and cook on low for 6 hours. If the sauce is still a bit thin, use a cornflour slurry to thicken it up.
Store – Allow the pork bolognese sauce to cool to room temperature before storing it. This should ideally be done within two hours of cooking. Transfer to an airtight container and refrigerate. It will remain fresh for up to 3-4 days in the fridge.
Heat the pork bolognese again by putting it in the microwave or a saucepan over medium-low heat until it’s steaming hot.
Suitable for freezing?
For longer storage, you can freeze the sauce. Place it in an airtight container or a freezer-safe bag, leaving some space for expansion, and freeze. It can be stored in the freezer for up to 3-4 months.
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FAQ
How long does it take minced pork to cook?
How long should you cook mince for?
Does pork mince need to be cooked through?