Pork recipe suggestions?

Quoted message said:

Puester wrote:

I have two pieces of pork sirloin that need to be cooked soon and it's too cold to butterfly and
grille them as we did last summer. Is sirloin too lean for pulled oven-roasted pork? I'd appreciate
any suggestions.

If you can't pull your pork, pound your pork!

Pork Schnitzel

pork
1/2 cup flour 2 cups crushed fine corn flakes salt and pepper 1 egg 1 large mallet

2) pound the snot out of the pork until it is thin. As thick as your finger.
3) salt and pepper both sides
4) dip in beaten egg and then in flour
5) cover completely with corn flakes and cook in light oil so that it is almost covering chops.
6) let sit on paper towel in warm oven until ready.
---

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

On Sat, 03 Jan 2004 23:02:28 GMT, Puester <[email hidden]>

Quoted message said:

I have two pieces of pork sirloin that need to be cooked soon and it's too cold to butterfly and
grille them as we did last summer. Is sirloin too lean for pulled oven-roasted pork? I'd appreciate
any suggestions.

Sirloin is very lean. Brine it, rub it, and roast it until 140 as a roast (I assume they're dome-
shaped chunks, not slices).

-sw

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

Quoted message said:

I have two pieces of pork sirloin that need to be cooked soon and it's too cold to butterfly and
grille them as we did last summer. Is sirloin too lean for pulled oven-roasted pork? I'd
appreciate any suggestions.

TIA,

gloria p

About as good as any.

Dimitri

Sweet and Sour Pork

1/2 lb. pork, beef, or chicken

#1:
1 egg yolk 1 tbsp. cornstarch
2/2 tbsp. soy sauce

Also will need:6 tbsp. cornstarch Oil for frying
3/2 onion, pineapple 1 sm. bell pepper
4/2 tsp. chopped garlic 4 tbsp. oil

#2:
3 tbsp. sugar, water 2 tbsp. pineapple juice, white vinegar 2 tbsp. ketchup
5/2 tsp. salt

#3:
Mix:1 tbsp. water 1 1/2 tsp. cornstarch

1. Cut the meat into 2/3 inch slices. Use the blunt edge of a cleaver to lightly tenderize the
meat. Cut the meat into bite-size pieces. Mix with #1. Before deep-frying the meat, dredge it
in 6 tablespoons cornstarch. 2. Cut out the meaty part of the pineapple; retain the shell
intact. Cut the pineapple into bite-size pieces (use only 1/2 cup pineapple). Separately cut
the onion and bell pepper (seeds removed) into bite-size pieces. Separately mix #2 together and
#3 together. 3. Heat the wok then add the oil for frying; deep-fry the meat over medium heat
for 3 minutes; remove and reheat the oil until it is very hot (not smoking). Refry the meat for
30 seconds. Remove and drain. Remove the oil from the wok. 4. Reheat the wok and add 1
tablespoon oil. Stir-fry the bell pepper; add 1 tablespoon water. Remove and drain. Add 3
tablespoons oil; stir-fry garlic until fragrant. Add the onions and pineapple; stir-fry briefly
then add #2. When the mixture begins to boil add mixture #3 to thicken; stir. Add the fried
meat and toss lightly; remove to pineapple shell and serve.