How to guide: Pork mince

Should I fry pork mince without fat?

This is down to personal preference, however, if you are watching the calories or want to adopt a healthier lifestyle, you can dry-fry mince in a hot pan or use a little spray oil.  After cooking, skim or spoon off any excess fat before continuing your recipe with the addition of any remaining ingredients.

Step 1

The most important piece of equipment for frying mince is the type of pan.  Use a heavy-based frying pan (not a saucepan) or skillet, as the wider surface area of the pan allows any steam to escape, which would otherwise accumulate in the pan and `stew’ the mince. The secret to really good, seared pork mince is to get the pan really hot beforehand.  If using oil, ensure the oil used has a high smoke point such as rapeseed, vegetable or groundnut oil.

Step 2

For large quantities of mince, fry in batches (never overcrowd the pan as this reduces the overall temperature and the mince in the pan starts to `stew’.  If preferred, you can dry fry the mince in a dry, hot pan too. Press the mince down with a spatula or fish slice and leave to cook over high heat for a few minutes, undisturbed. At this stage, avoid stirring to enable the caramelisation and browning process to take effect.

Step 3

Turn the mince over with a spatula or fish slice and brown the mince for a few minutes on the other side. When completely brown, stir and separate or break up any large clumps of mince. When completely cooked, any meat juices in the pan should run clear with no signs of pink mince.

 Step 4

At this stage, if required, drain off any excess fat from the pan with a large spoon and continue cooking the mince in your preferred recipe.