How does one mince pork to cook in a wok?

1. Choose Your Pork:

* For Stir-fries: Use lean pork belly, shoulder, or loin.

* For Ground Pork Dishes: Use pork shoulder or butt.

2. Get the Right Tools:

* Sharp Knife: A good chef's knife is essential for mincing pork.

* Cutting Board: Use a sturdy cutting board that won't slip.

* Meat Cleaver (Optional): A meat cleaver can be helpful for larger cuts of pork.

3. Prepare the Pork:

* Cut into Smaller Pieces: Cut the pork into 1-inch cubes or strips. This will make it easier to mince.

* Freeze for 15 Minutes: If you're using a sharp knife, freezing the pork for 15 minutes can help it stay together while you chop.

* Use a Meat Grinder (Optional): For a more consistent mince, you can use a meat grinder.

4. Mincing Techniques:

* Knife:

* Chopping: Place the pork on the cutting board and chop it repeatedly with the knife, using a rocking motion.

* Mincing: Once the pork is chopped into smaller pieces, use the tip of the knife to mince it finely.

* Meat Cleaver:

* Chopping: Place the pork on the cutting board and use the cleaver to chop it into smaller pieces.

* Mincing: Once the pork is chopped into smaller pieces, use the cleaver to mince it finely.

* Meat Grinder:

* Feed the pork through the grinder: Use the appropriate grinding plate for your desired mince size.

5. Consistency:

* Stir-fries: For stir-fries, you want the pork to be minced finely.

* Ground Pork Dishes: For dishes like dumplings, meatballs, or spring rolls, you can use a coarser mince.

Tips:

* Use a sharp knife: A sharp knife will make the process faster and easier.

* Keep your knife angled: When mincing, keep the knife angled to prevent it from slipping.

* Clean as you go: Clean the cutting board and knife frequently to avoid cross-contamination.

* Use a food processor (Optional): A food processor can also be used to mince pork, but it won't give you the same texture as a knife.

Once you've minced the pork, you're ready to cook it in your wok!