what to do with pork strips?

I love to make twice-cooked pork with leftover pork loin. Just cut the
pork into bite sized pieces, chop up some green peppers and some onion,
stir-fry it up and add some Hoison saunce (available at most grocery
stores these days. If not, any Asian market). Serve over rice! Yummy!
It always gets raves from my friends.

Stir fry would work, but you could also marinate then cook and serve
fajita style.

Also, you could put a bit of garlic and sage on them and grill them.

How big are the strips, and how much do you have ?

If they are small, and you don't have a lot, then stir fry, or make a
pasta sauce with them.
If small and a lot : try the fajita idea, or make a pork chili.
If big, grill them with sage and garlic.

Dean G.

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

Quoted message said:

I recently bought a pork loin roast and i sliced into chops..but i had a
chunk left so i just chopped into strips..I was wondering if anyone as any
ideas of how i can cook this?..Maybe a stir-fry recipe or something?
Thanx
MJ

Honey, lime and warm spice blend, cover the meat, cook until sticky and
partly dry - gorgeous ',;~}~

Shaun aRe

Just curious, Shaun. What is "warm spice blend"?

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

Quoted message said:

Just curious, Shaun. What is "warm spice blend"?

Sorry! OK, I just meant whatever blend of 'warm' (not HOT) spices you
prefer - warm as in cinamon, clove, star anise, coriander seed, fennel,
cardamom etc. I suppose some would refer to most of these as 'sweet' spices!
I make it differently every time, so I don't keep measurements - I just put
it together how I feel until I like the taste.

Hope that helps!

Shaun aRe
--
Life is the dream you wake up to.

Shaun aRe said:

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

Quoted message said:

Just curious, Shaun. What is "warm spice blend"?

Sorry! OK, I just meant whatever blend of 'warm' (not HOT) spices you
prefer - warm as in cinamon, clove, star anise, coriander seed, fennel,
cardamom etc. I suppose some would refer to most of these as 'sweet' spices!
I make it differently every time, so I don't keep measurements - I just put
it together how I feel until I like the taste.

Hope that helps!

Shaun aRe
--
Life is the dream you wake up to.

Do you ever use Mrs. Dash? I gave up using salt in most recipes
in favour if this blend. It's met our needs.....Sharon

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

Quoted message said:

Shaun aRe said:

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

Quoted message said:

Just curious, Shaun. What is "warm spice blend"?

Sorry! OK, I just meant whatever blend of 'warm' (not HOT) spices you
prefer - warm as in cinamon, clove, star anise, coriander seed, fennel,
cardamom etc. I suppose some would refer to most of these as 'sweet'

spices!

Quoted message said:

Quoted message said:

I make it differently every time, so I don't keep measurements - I just

put

Quoted message said:

Quoted message said:

it together how I feel until I like the taste.

Hope that helps!

Shaun aRe
--
Life is the dream you wake up to.

Do you ever use Mrs. Dash? I gave up using salt in most recipes
in favour if this blend. It's met our needs.....Sharon

Sorry, never heard of it! What's in there?

Shaun aRe

Gotcha! I do a lot of that mixing spices with homemade salad dressings
and rubs for meat. Don't measure them either, and, unfortunately,
usually can't reproduce them either!

Shaun aRe said:

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

Quoted message said:

Shaun aRe said:

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

> Just curious, Shaun. What is "warm spice blend"?

Sorry! OK, I just meant whatever blend of 'warm' (not HOT) spices you
prefer - warm as in cinamon, clove, star anise, coriander seed, fennel,
cardamom etc. I suppose some would refer to most of these as 'sweet'

spices!

Quoted message said:

Quoted message said:

I make it differently every time, so I don't keep measurements - I just

put

Quoted message said:

Quoted message said:

it together how I feel until I like the taste.

Hope that helps!

Shaun aRe
--
Life is the dream you wake up to.

Do you ever use Mrs. Dash? I gave up using salt in most recipes
in favour if this blend. It's met our needs.....Sharon

Sorry, never heard of it! What's in there?

Shaun aRe

It's a spice blend, which I'm out of right now, but it comes in
different flavours. Right now I have McCormick's No Salt Added Table
Blend that can be shaken onto plated food because it's grated finer. It
has dehydrated onion, garlic, carrot, tomato,red bell pepper, parsley,
orange peel. ...Sharon in SW Ontario Caada

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

Quoted message said:

Gotcha! I do a lot of that mixing spices with homemade salad dressings
and rubs for meat. Don't measure them either, and, unfortunately,
usually can't reproduce them either!

Yeah, I had that problem, but, I solved it by saying each time, 'this one's
a new one!' ',;~}~

Shaun aRe