Ideas for cooking 2 different Pork cuts
Through some miscommunication I ended up with the wrong cuts of pork. I wanted a 2 Lb pork bone to make eggdrop or wonton soup broth. Instead, I ended up with 3 Lbs of something called “FRESH PORK SHOULDER CHUNK” and about a 1.3 Lb potk tenderloin.
I am feeling very tired and near brainless. I can probably figure out what to do w the 1.3 Lb pork tenderloin. well, maybe ;)
But what might I do with the large chop 3 Lbs. of FRESH PORK SHOULDER CHUNK?
Any ideas? Thanks.
FRESH PORK SHOULDER CHUNK (DH got it from thegroc store this way, so there clearly is a demand.
The other cut he got was a 1.3 Lb pork tenderloin.(below)
Should I make broth from one and char siu from the tenderloin?
Maybe I can make broth AND char siu (Chinese roast pork w soy, sesame oil, hoisin, oyster sauce) from the chunks of shoulder butt?
I spotted these two turkey vultures on the roof then in trees today. I think they are trying to message me. Maybe they are after DH and me or they like pork shoulder chunks.
Thanks for any simple ideas. I am bone tired and brainless today.
Comments (14)
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Comments (6)I suddenly remembered a good dish using thin pork. It is a Japanese dish called Katsu. You don't need to be Japanese to like it. I'm sure it will be liked by the fussiest eater. The pork must be thin get done in the short cooking time, so pound it if necessary. Katsu is served with a dipping sauce. Here is a simple one: * 1/2 cup catsup * 1-1/2 to 2 tablespoons Worcestershire sauce * 1/2 teaspoon dry mustard mixed with a little water There are countless variations on this sauce. The proportions of ingredients and the number of ingredients varies wildly from one recipe to another, so please yourself. Some recipes call for cooking the sauce but most don't. The video linked below explains the simple cooking process, which you likely already know. Don't mind the clowning at the start. The instructions are for real. One important omission in the video is that, prior to plating, each cutlet is cut in one inch strips suitable for eating with chopsticks. The strips are then arranged on the plate in a reassembled fashion. They can be placed on a bed of hot rice, which is attractive and keeps them warm. The cook in the video suggests using prepared sauce, even simpler if it is available. BTW, he is saying "tonkatsu", a variation on "katsu". Also, it may not be clear that he is saying "panko" or Japanese breadcrumbs. This can be made with chicken too. Jim Here is a link that might be useful: How to Make Japanese Katsu Pork Cutlet...See MoreCooking a pork tenderloin help
Comments (6)Hi patricialynn, I posted this recipe from jasdip in the November New Recipes thread. It's easy & VERY flavorful. It's now my go-to recipe. Coriander-Crusted Pork Tenderloin Very quick and easy dinner. Roasted veggies alongside would be perfect. One 1- to 1-1/4-lb. pork tenderloin, trimmed 2 tsp. Dijon mustard 1 Tbsp. coriander seeds, crushed 1 tsp. black peppercorns, crushed 1 tsp. kosher salt 1 Tbs. olive oil Position a rack in the center of the oven and heat the oven to 450F. Spread the mustard evenly over the pork and then sprinkle with the coriander, peppercorns, and salt, pressing so the spices adhere. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Cook the pork, turning it with tongs, until nicely browned on all sides, about 3 minutes per side. Put the skillet in the oven and roast until an instant-read thermometer in the thick end of the pork registers 155F, 18 to 20 minutes. Let rest for at least 5 minutes before slicing thinly....See Moreloves2cook4six - ? about your pull-out cutting board
Comments (12)Thanks for the email with the link to the question. I probably would not have seen it otherwise. Our kitchen is still functioning as new. Got to thank our amazing Amish cabinet craftsmen - a shout out to Ayr Cabinetry in Indiana and yes they ship all over the country :) The cutting board still works perfectly and it is sooooo useful. When closed, you really can't see it's there at all. Pop it open and pull it out. Here it is pulled all the way out which shows the notch cut into the back. Not sure you need it but it does give you a few more inches of leverage when the board is pulled out and that is always a good thing, no? Here I took out the top drawer so I could get the camera in there. You can see the tracks the board sits in as well as the push mechanism in the back. And I'm embarrassed but I have NO idea why it looks dirty. Hope that answers all your questions. The only thing I would add is too keep the board and tracks clean otherwise the board could stick....See MoreHow to cook ground pork safely?
Comments (24)I also agree that 145F is way overcooked for nearly any beef I might consume. Commercially obtained ground beef is my exception to that, I just don't trust the stuff and I eat it well done when I have to consume it, like in a restaurant. The chances of trichinosis from raw pork is minute. There were about 400 cases in the US last year, most from rural areas which grow and slaughter their own pork. The problem came from the producers feeding pigs raw meat scraps, something which is now forbidden by government regulations for commercial operations, although I'm not sure that's enforced very stringently. Anyway, if there are 327 million people in the United States, the chance of getting trichinosis from undercooked pork is about one in 817,000, if my math is correct. Annie...See More- 5 months agolast modified: 5 months ago
Thanks so much, all of you. You gave me some good ideas and motivation for those chunks of pork shoulder — that was, for me, a weird cut. I took your suggestions and slow cooked them. I looked that cut up — aha. They are used a lot for making ”carnitas,” which I was not familiar with. So I looked at images and web pages online and got a sense of the seasonings wanted. I slow cooked in my InstantPot for about 6 hr. but fell asleep, woke after it had been simmering 5 hours and asked DH to check it and taste it. Okay. So he let itcool and put in the fridge. Later today of to orrow I will have to figure out whay to do. I guess use that little bit of meat for enchiladas or that sort of thing.
I couldn’t locate our bay leaves, but approximated the recipe below.
The stuff is in the InstantPot in ”broth” in the fridge. Maybe I will buy some flour tortilla, avocado, enchilada sause…. Oh, and I guess greatly reduce that broth. All this IF there is enough meet there to make it worth while. I have not made enchilads for ages. Forgot. But one of the sites gave some interesting instructions with images.💡Idea! Maybe I will run out to the groc store and buy a bit of pork shoulder/butt (or grab a couple of our frozen loin chops), add those to the broth with a bit more seasoning) and slow cook or pressure cook until tender. That will give me enough cooked meat to make a decent batch of enchiladas.
Here is the site with the interesting looking recipe. I like Mex tasting food, but am only familiar with a couple of entrees.
Link: https://www.mykitchenescapades.com/simple-pork-carnitas-enchiladas/
I think I will ”cheat” and use ready-made sauce (or maybe Lynn’s sauce, yum).
I am always so tired and behind on things thatI like recipes that create leftovers. DH and I are on the same page here.
Thanks also, for the good suggestions for the Pork Tenderloin. Great ideato cook it as cutlets.
I’ll make Char Siu another time.
My garden Rhubarb is maturing quickly. Another 10 days or so. We got afewnights of 27°F weather and it was rough on my may daffodils and the Star Magnolia.
Thanks again.
5 months ago
5 months agolast modified: 5 months ago- 5 months ago
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