All things food and drink.
bottom looks like one of those Tom & Jerry steaks
take the skin off, leave the fat but score it deeply, dry brine overnight, season, and fry or grill them like pork chops, making sure you render the fat
Don't listen to this retard. He has no idea what he is talking about. Just research it instead of asking clueless idiots on here.
i'd make carnitas with those.
trim the fat caps off and cut the meat into manageable chunks.
salt and pepper them.
in a large braising pot:
render out some lard from the fatty cuts.
sear the meat and set aside for a bit.
cook up one diced white onion
add 5 or more garlic cloves, cumin seeds, coriander seeds, several dry chilis, a clove or two, a couple allHispanice berries, and some dry oregano.
add the meat back in, squeeze in the juice of three to four oranges and one to two limes.
get that to a simmer on the stovetop, cover and put into a 400F oven until meat is falling apart, 2-3? hours.
shred the meat in the pot and remove the lid, bake for an additional 20-30 minutes to crisp it up.
Mexicans are so bad at cooking. Holy shit.
that's too high
the method for cooking carnita's is low and slow
if you cook at a high temp for several hours like that the meat will potentially dry out
cook at 225-250F for 2 1/2 hrs and check that meat is at least 200F internal temp
Pork fried rice.
Cut the fat off and render the fat for cooking oil, use rice that's dried out a bit in the fridge if you can.
Pork Katsu. Tenderize it, bread it with egg yolk and panko, then double fry it and you're ready to go.
Basically treat it like the Japanese version of chicken parm.
What do you mean by double fry?
you fry it but twice.
isnt this like shank? so slow cook i guess? no idea, usually it comes like a roast i though.
Its pork shouldesr steaks
Put In an oven tray, garlic, ginger, honey, mustard, anise, pepper, thyme and rosemary
Aluminum foil and bake on low for an hour
Uncover and bake on medium for another hour, I like to fill the pan with chicken stock and wait until it reduces to a sauce
Throw them in your crockpot, 8 hrs on low. Shred and enjoy.
Your email address will not be published. Required fields are marked *
Save name for the next time I post.