Meat

Minced Pork

Minced Pork is the official market preparation; 豬肉碎 remains a search alias; appearance is supporting evidence only, so confirm the original label or counter sign.

繁體中文: 免治豬肉（豬肉碎）
English: Minced Pork
Bahasa Indonesia: Daging babi cincang
Tagalog: Giniling na baboy

What is it?

Minced Pork is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.

How to identify it

loose raw mince or a small mound; pink-red meat with variable white fat; label must identify pork.

loose raw mince or a small mound
pink-red meat with variable white fat
label must identify pork

Common confusion

Minced Beef

Minced pork and minced beef can overlap in colour; the species must come from the label.

Common Hong Kong household uses

Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.

Preparation or handling

Use separate boards and knives for raw meat, then wash hands and clean work surfaces; cook the centre to at least 75°C for 30 seconds.

Storage

Keep raw meat covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.

Helper tip

Minced pork and minced beef can overlap in colour; the species must come from the label.

What Ma’am or Sir may say

買免治豬肉，睇清楚牌仔，返嚟分開生熟處理。

The employer asks for Minced Pork, with the label checked and raw food kept separate from cooked food at home.

Useful market phrase

唔該要免治豬肉，要原裝標籤或檔口牌清楚嗰款。

Does the image look correct?

Last reviewed

2026-08-24