This study proposes a kill two birds with one stone strategy to improve the health and safety of pork with high internal phase Pickering emulsions (HIPPEs). HIPPEs improved the pseudoplasticity and viscosity (from 619.3 to 1712 Pa·s at 0.1 s−1) of the pork, favoring smooth extrusion and adhesion of the ink. Shear recovery of pork gel increased from 39.20 % to 77.78 % by addition of HIPPEs. HIPPEs enhanced the pork gel viscoelastic properties (K4 = 341.29, K5 = 453.11) and yield stress (268.55 Pa). HIPPEs-adjusted pork gel (HPG) has favorable 3D printing, pork aroma, safe swallowing (level 5 food), and high digestibility (80.40 %), demonstrating its potential as a dysphagia diet. HPG reduced the cooking loss of pork (from 30.8 % to 1.9 %), which is suitable for dysphagic patients with reduced salivation. HIPPEs adjusts the properties of pork gel by filling and winding gel networks. These results provide new ideas for the development of special formula foods.