Pork shoulder mince

Around 20 percent fat, which is enough that it needs no oil in the pan and enough that the rendered fat becomes the cooking medium for everything added after it. Leaner mince from loin will not crisp; it dries and stays pale. For a crisp crumb the mince must go in dry and be left undisturbed long enough to build a crust before it is broken up, because stirring early releases water faster than the pan evaporates it and the meat steams. Around 44 g of protein per 250 g portion.