Minced Pork

Let me tell you something about Minced Pork that too many cooks forget: fat is not a flaw here — fat is the whole point. Pork left to its own marbling, run through the grinder with that fat still in it, tastes juicier and feels richer on the tongue. Lean mince tends to cook up drier and tighter in the pan.

So how do you choose good Minced Pork? Smell it, close, really close: it must smell like nothing much at all, maybe faintly sweet. If you catch any sourness or sharpness, walk away. And touch it if you can — it should feel slightly moist, never slick or sticky.

Now, some people say lean mince is "healthier" and buy it on purpose, trimming away what little fat the butcher left. No! Strip the fat from Minced Pork and your cutlets turn dry. Your vareniki filling turns dense and dull too. This meat carries 17.81 grams of protein and 17.49 grams of fat per 100 grams — respect what the fat gives you in the pan, don't fight it.