Lots o' Pork

Carol said:

We went berserk and bought an 11.38 pound package of "Half Fresh Pork
Loin." There are a couple of large things that look like they may be
steaks (I've never had pork steak, so they could be anything), some
that look like pork chops, some that look like prime rib, some that
look like T-bones, and a couple nasty looking things with wood-grain,
streaky looking meat (blade steak??).

Any ideas on the best way to prepare these various cuts? I don't think
Crash would appreciate me cooking all of them in sauerkraut. <G>

Thanks in advance (don't want to respond to each unless there's a
question - when I miss someone, I feel bad).

Okay, one at a time:

Quoted message said:

There are a couple of large things that look like they may be
steaks (I've never had pork steak, so they could be anything)

They could be the so-called "pork porterhouse." A local brewpub in my
vicinity makes a mean pork porterhouse teriyaki. They're good grilled, but
you should brine them first (or marinate in teriyaki sauce, which is salty
enough to be considered a brine anyway). If you don't feel like grilling
them, they're good for making Chinese roast pork. I'll try to dig up the
recipe for that when I get home in a few hours.

Quoted message said:

some that look like pork chops

They probably *are* pork chops! Pan-fry them and serve them with potato
pancakes, steamed shredded cabbage, and applesauce. Or brine them, rub them
with jerk sauce, and either grill or broil them.

Quoted message said:

some that look like prime rib

Sounds like you gotcherself a bone-in pork roast. The classic treatment of
that is the "crown roast of pork," where you make some between-the-bones
incisions at the butt of the roast, then pry the roast into a circle and tie
it in that configuration. If you want to get fancy, you can "french" the
bone ends, i.e., scrape off all the meat and fat from the bone ends so that
it looks pretty and holds those little paper caps that people put on bone
ends of roasts. You roast the meat like that, while you prepare a stuffing
(which is usually fruit-based) to dump into the middle. When the roast and
stuffing are both almost fully cooked, you put the stuffing into the
hole-part of the roast and finish cooking them together.

If that's too much trouble, you can smear the whole thing with a spice rub,
put it into a roasting bag, roast it until it's done, and serve it with
barbecue sauce. You could even do the Bobby Flay thing and make tamales to
go alongside.

Quoted message said:

some that look like T-bones

Just a different variety of chop. THESE you can cook with sauerkraut! Or
you can cut the meat off the bone and make pork vindaloo.

Quoted message said:

a couple nasty looking things with wood-grain, streaky looking meat (blade
steak??).

That sounds like the cut from which back bacon is made. If so, it's
extremely rich, and I'm at something of a loss as to what I'd do with the
whole thing at once. I'd cut it up into chunks somewhere between a
half-pound and a quarter-pound in size and freeze them, using diced-up
chunks of those parcels in things like coq au vin, rillettes, and liver with
onions and bacon.

Bob

Bob Terwilliger said:

Carol wrote:

Okay, one at a time:

Quoted message said:

There are a couple of large things that look like they may be
steaks (I've never had pork steak, so they could be anything)

They could be the so-called "pork porterhouse." A local brewpub in my
vicinity makes a mean pork porterhouse teriyaki. They're good grilled, but
you should brine them first (or marinate in teriyaki sauce, which is salty
enough to be considered a brine anyway). If you don't feel like grilling
them, they're good for making Chinese roast pork. I'll try to dig up the
recipe for that when I get home in a few hours.

* Exported from MasterCook *

Steve Kramer's Teriyaki Sauce

Recipe By :Steve Kramer
Serving Size : 0 Preparation Time :0:00
Categories : brines-rubs-marinades sauces-gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic
1 small knob ginger root
3/4 cup soy sauce -- Kikoman
1/2 cup honey
2/3 cup packed brown sugar
3 cups water

Coarsely chop garlic and ginger. Measure soy sauce, and place a small
amount into food processor. And garlic and ginger. Pulse until garlic
and ginger are in tiny pieces. Combine this mixture with honey and
remaining soy sauce. Add brown sugar and water. Simmer for 1 hour. Cool
and strain.

Cuisine:
"Asian"
Source:
"rec.food.cooking"
Yield:
"3 1/2 cups"

- - - - - - - - - - - - - - - - - -
-

Quoted message said:

Quoted message said:

some that look like pork chops

They probably *are* pork chops! Pan-fry them and serve them with potato
pancakes, steamed shredded cabbage, and applesauce. Or brine them, rub them
with jerk sauce, and either grill or broil them.

I like pork chops best when they're pan-fried with nothing but salt and
pepper. And potato pancakes - ahhhh! And I think someone else has my
Jerk seasoning. 😉

Quoted message said:

Quoted message said:

some that look like prime rib

Sounds like you gotcherself a bone-in pork roast. The classic treatment of
that is the "crown roast of pork," where you make some between-the-bones
incisions at the butt of the roast, then pry the roast into a circle and tie
it in that configuration. If you want to get fancy, you can "french" the
bone ends, i.e., scrape off all the meat and fat from the bone ends so that
it looks pretty and holds those little paper caps that people put on bone
ends of roasts. You roast the meat like that, while you prepare a stuffing
(which is usually fruit-based) to dump into the middle. When the roast and
stuffing are both almost fully cooked, you put the stuffing into the
hole-part of the roast and finish cooking them together.

This isn't a roast. It's two slices of meat that look like slices of
prime rib. We got two of each cut. My pork stuffing is made with
bread cubes, chopped apples, apple juice, and chopped pecans. I
haven't worked out an actual recipe yet.

Quoted message said:

If that's too much trouble, you can smear the whole thing with a spice rub,
put it into a roasting bag, roast it until it's done, and serve it with
barbecue sauce. You could even do the Bobby Flay thing and make tamales to
go alongside.

I was with you until you got to Bobby Flay. 😉 The barbecue sauce
thing sounds very good.

Quoted message said:

Quoted message said:

some that look like T-bones

Just a different variety of chop. THESE you can cook with sauerkraut! Or
you can cut the meat off the bone and make pork vindaloo.

Ariane's husband makes killer pork vindaloo, and I think I have the
recipe somewhere. Good suggestion!

Quoted message said:

Quoted message said:

a couple nasty looking things with wood-grain, streaky looking meat (blade
steak??).

That sounds like the cut from which back bacon is made. If so, it's
extremely rich, and I'm at something of a loss as to what I'd do with the
whole thing at once. I'd cut it up into chunks somewhere between a
half-pound and a quarter-pound in size and freeze them, using diced-up
chunks of those parcels in things like coq au vin, rillettes, and liver with
onions and bacon.

Just use them as you'd use bay leaves? Toss them in for flavor, then
remove them?

Carol

Damsel replied:

Quoted message said:

Quoted message said:

That sounds like the cut from which back bacon is made. If so, it's
extremely rich, and I'm at something of a loss as to what I'd do with the
whole thing at once. I'd cut it up into chunks somewhere between a
half-pound and a quarter-pound in size and freeze them, using diced-up
chunks of those parcels in things like coq au vin, rillettes, and liver
with
onions and bacon.

Just use them as you'd use bay leaves? Toss them in for flavor, then
remove them?

The term I've seen is "lardons" (sometimes spelled "lardoons"😉. They're
little dice of fatty pork. You typically start a recipe by rendering the fat
out of them, but leaving the dice in there. They get all crackly and yummy.
The recipe I have for coq au vin starts out like that. So does the recipe I
have for liver with bacon, onions, and stewed figs with a red wine jus.

Rillettes is a different story; it's basically a pork confit. You slowly
cook pork and pork fat together with seasonings until the pork is done, then
you pour the stuff into a crock and refrigerate. You spread it on crackers
or bread like a pate. The Mexican dish called "carnitas" is a close
relative, though I've never heard of it being made with exactly that cut of
pork.

As I mentioned, if it's the cut I'm thinking of, it's quite fatty and rich.
You *do* use just a little at a time, but you leave it in the dish; you
don't take it back out.

Bob

Damsel wrote on 09 Oct 2005 in rec.food.cooking

Quoted message said:

We went berserk and bought an 11.38 pound package of "Half Fresh Pork
Loin." There are a couple of large things that look like they may be
steaks (I've never had pork steak, so they could be anything), some
that look like pork chops, some that look like prime rib, some that
look like T-bones, and a couple nasty looking things with wood-grain,
streaky looking meat (blade steak??).

Any ideas on the best way to prepare these various cuts? I don't think
Crash would appreciate me cooking all of them in sauerkraut. <G>

Thanks in advance (don't want to respond to each unless there's a
question - when I miss someone, I feel bad).

Carol

I've always used garlic powder and onion salt on any pan fried pork steak
type cuts...or use ozark, trinadad, sunny spain or adobe blends from
penzeys.

For the pork chops
@@@@@ Now You're Cooking! Export Format

Crunchy Coating For Chicken, Fish, Or Pork

fish, pork, poultry, tested

1 cup corn meal
1/2 cup grated parmesan cheese
1/4 cup toasted sesame seeds
1/2 cup fine cereal flake crumbs; corn flake crumbs
1 tablespoon garlic powder
1 tablespoon dry parsley flakes
1 tablespoon dry savory leaves
1 tablespoon crumbled dry sage
1 teaspoon salt
1/2 teaspoon pepper

Mix together well and store in jar with tight lid.

YIELD: about 2 cups of coating mix

For oven-fried chicken:

2 tbsp butter
2 tbsp oil
1 cup coating mix
2 eggs
1 tbsp water
1/4 cup flour

Heat oven to 400F. Put butter and oil in shallow pan (10x15-inch
jelly-roll
pan is ideal) and place in oven until butter melts. meanwhile put coating
mix in a shallow bowl. Mix the eggs and water and put in another shallow
bowl. Put flour in a third bowl. Rinse chicken pieces and pat dry. Roll
each
piece in flour, then dip in egg mixture and then coat thoroughly with
coating mix. Place each piece on baking pan then turn so that buttered
side
is up. Arrange pieces so they do not touch. Bake at 400F for 1 hour (turn
pieces after half-hour).

YIELD: serves 4 (one whole chicken or an assortment of pieces)

For oven-fried fish:

Use firm white fish and cut into serving size pieces. Proceed as above but
bake at 450F for about 10 minutes or until fish flakes easily.

YIELD: serves 4-6 depending on size of fish pieces

For oven-fried pork:

Use thin pork chops. Proceed as for chicken. Bake at 400F for about 30
minutes.

YIELD: serves 6

** Exported from Now You're Cooking! v5.69 **

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Damsel said:

We went berserk and bought an 11.38 pound package of "Half Fresh Pork
Loin." There are a couple of large things that look like they may be
steaks (I've never had pork steak, so they could be anything), some
that look like pork chops, some that look like prime rib, some that
look like T-bones, and a couple nasty looking things with wood-grain,
streaky looking meat (blade steak??).

Any ideas on the best way to prepare these various cuts? I don't think
Crash would appreciate me cooking all of them in sauerkraut. <G>

Vermont Maple Syrup Pork Chops Recipe

6 pork chops
Oil as needed for browning
1/4 cup chopped onion
1 Tbsp vinegar
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 cup maple syrup
1/4 cup water
1 Tbsp Worcester sauce
Salt to taste
Flour as needed to thicken the gravy

Preheat the oven to 400°F. Lightly brown the pork chops in a small
amount of oil, then place them in a flat baking dish with sides.

Combine the other ingredients in a small saucepan and heat until
warm; pour over chops. Cover and bake for 45 minutes, basting
occassionally.

Place the pork chops on a warming platter and pour the sauce into
a saucepan. Thicken it slightly with flour to make a gravy, salt
to taste, and serve it over the chops.

Serves 4 to 6, depending on the size of the pork chops.

and a recipe I posted in adslc some time ago:

Rillettes de porc (French Potted Meat)

1 kg (about 2 lb) lean pork
salt, white pepper
1/2 ts ground cloves
1/2 ts ground ginger
1/2 ts ground nutmeg
250 g (8 oz) lard
1 sprig fresh thyme
1 bay leaf
2 cloves garlic

Rinse the meat and pat dry. Cube (3/4 inch cubes).
Season with salt, pepper, cloves, ginger and nutmeg, rubbing
the spices into the meat.

In a large heavy pan heat the lard. Add pork cubes, thyme and
the bay leaf. Cook over slow heat for abeou 5 hours.
Stir thoroughly every now and then so that the meat will
flake easily. When the meat is a golden brown and the
rillettes are flaky and mushy, discard the thyme and bay leaf.

Let cool, fill into preserving jars or stoneware pots.

May be covered with lard to prolong storage time.

Storage: covered, in the fridge, for at least 3 weeks.

Sometimes I make double or triple batches and fill
some of the rillettes into decorative stoneware pots,
cover with lard and some kitchen wrap and a nice piece
of cloth and a ribbon to give away as gifts.

HTH,

Petra in Hamburg, Germany

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We went berserk and bought an 11.38 pound package of "Half Fresh Pork
Loin." There are a couple of large things that look like they may be
steaks (I've never had pork steak, so they could be anything), some
that look like pork chops, some that look like prime rib, some that
look like T-bones, and a couple nasty looking things with wood-grain,
streaky looking meat (blade steak??).

Any ideas on the best way to prepare these various cuts? I don't think
Crash would appreciate me cooking all of them in sauerkraut. <G>

Thanks in advance (don't want to respond to each unless there's a
question - when I miss someone, I feel bad).

Carol

Carol,

I posted this a few weeks ago from our local news website. I made it and it
was really delicious. The yams and the lime and the butter, oh my! *see
the note at the end about different cut of pork.

Elisa

Pork with Lime
Serves 4
INGREDIENTS:
4 7-ounce portions pork tenderloin
2 large sweet potatoes, peeled and cut into thin, bite size
pieces
1 large onion, peeled and sliced medium thick
6 Tbs butter
salt and pepper to taste
maple syrup for garnish
1-2 limes for juice

PROCEDURE:
Pre-heat the oven to 350 degrees. Put the sweet potatoes and
onions in a baking dish with 6-8 tablespoons of butter and salt and pepper
to taste, and roast them in the oven. After the potatoes roast for 15
minutes or so, season the pork with salt and pepper and sear it on the stove
top to develop a nice crust on all sides. When the pork's nicely browned,
add it to the sweet potatoes and onions and finish roasting it in the oven.
When the meat's done to your liking, (approx. 10-15 minutes depending on the
size of the tenderloin), put the sweet potatoes on the plate, the pork
tenderloin on top and drizzle it with some maple syrup and a good squeeze of
fresh limejuice.

HINTS:
Pork chops will work but they will take less time to cook. Yams
are a fine substitute for the weet potatoes.

Quoted message said:

I think what you bought is the full spectrum of pork chops.

If you feel like reading about it you can look here:

http://www.askthemeatman.com/pork_loin_cuts.htm

Otherwise, the things that look like pork chops, t-bones or prime rib
are the porky equivalents of the beef prime rib, strip steak and
tenderloin. These
chunks o' meat can be tossed in a saute pan or on the grill, can be
cooked quickly and will be tender. Use these in recipes where you would
use a standard pork chop. You can even cut the meat off the bone
and use in stir fry, etc.

Everything else is propably equivalent to a chuck roast or a sirloin
steak, and will be better off cooked under wet heat (200-250 F), like
a pot roast. You can probably be use many pot roast recipes relatively
successfully. You can cook them in sauerkraut. You could probably toss
them into a crockpot with BBQ sauce untill they are fall apart tender,
shred the meat, and make (pseudo) BBQ pork with these.

Alton Brown mode off,

Barb

: We went berserk and bought an 11.38 pound package of "Half Fresh Pork
: Loin." There are a couple of large things that look like they may be

Ewww....I wouldn't have bought them if they were only half fresh, they
don't keep as long that way - I only buy them if they're full fresh.

Perhaps they really should have been marked "Fresh Half Pork Loin" instead?

:-)

Quoted message said:

: We went berserk and bought an 11.38 pound package of "Half Fresh Pork
: Loin." There are a couple of large things that look like they may be

Ewww....I wouldn't have bought them if they were only half fresh, they
don't keep as long that way - I only buy them if they're full fresh.

Perhaps they really should have been marked "Fresh Half Pork Loin" instead?

:-)

ROFLMAO!

Carol