In order to detect the ingredients of pork, beef, mutton, chicken in food, a rapid and sensitive polymerase chain reaction (PCR) method was developed for the specie identification of meat ingredients in food. In this method, the DNA in the samples was extracted by microwave irradiation to simplify the pretreatment step and shorten the extraction time of DNA from different kinds of meat and meat products. To evaluate the method, pork and food spiked with different concentrations of pork together with unknown food samples were analyzed by PCR using the new set of porcine specific primers. The detection results showed that the lowest detectable limit (LOD) of pork ingredient by this method was 0.5%. In 50 random samples tested, 5 samples contained pork ingredient and 7 samples contained beef ingredient. Another 5 samples contained mutton ingredient. This method can be widely used in specie identification of meat ingredients in food.