Pork, ground, 96% lean / 4% fat, raw

Extra-lean ground pork like this works well in meatballs, burger patties, dumpling and stuffed-pepper fillings, meat sauces, and stir-fries, taking on flavors like ginger, garlic, soy, fennel, or sage depending on the cuisine it is used in. Because it is so lean, it can dry out quickly under high heat or long cooking, so it benefits from added moisture such as broth, egg, grated onion, or breadcrumbs in a meatball or patty mix, or from being paired with a fattier ground pork when making sausage, where a blend of lean and fat gives a juicier, more cohesive texture.

Choose pork that looks pink and moist rather than gray or slimy, keep it refrigerated and use it within a couple of days, or freeze it for longer storage, and cook it to a safe internal temperature before eating. With 21.1g protein and just 4g fat per 100g, it is a lean protein to build a meal around when the goal is to control added fat through the oil, sauce, or marinade used in cooking rather than relying on fat already present in the meat itself. At only 121 calories per 100g raw, it also leaves more calorie budget for the rest of the dish, whether that is a starchy side, vegetables, or a flavorful sauce.