1.
ground pork; minced pork
Pork meat that has been finely chopped or passed through a grinder. One of the most commonly used ground meats in Japanese and East Asian cooking.
A compound of 豚 (pork), ひき (ground/minced, from 挽く 'to grind'), and 肉 (meat). The most versatile ground meat in Japanese home cooking.
Common collocations
- 豚ひき肉の炒め物: stir-fried ground pork
- 豚ひき肉の肉みそ: meat miso (ground pork cooked in miso)
- 豚ひき肉の餡: ground pork filling
- 豚ひき肉を炒める: to stir-fry ground pork
Related words
- 鶏ひき肉: ground chicken — leaner alternative
- 牛ひき肉: ground beef — used for Western-style dishes
- 合いびき肉: ground meat blend (usually pork and beef) — popular for ハンバーグ (hamburger steaks)
- ひき肉: ground meat — the general term
Usage
豚ひき肉 is the go-to ground meat for Chinese-Japanese dishes like 麻婆豆腐, 担々麺, 餃子, and 春巻き (spring rolls). It is also essential for 肉味噌, a versatile condiment used as a topping for 冷やし中華 and rice.