CWS4322
Chef Extraordinaire
I picked up two pork loin sirloin halves yesterday. I was wondering about preparing some as if I were making porchetta, but then freezing the pork to bake at a later date? I was thinking of cutting part of it into some thick loin chops and then stuffing those with a combination of swiss chard, mushrooms, onion, garlic. Could I freeze those to make at a later date? Any suggestions of what to do with all this meat (I was thinking cubes for chili/stir fry, satay). I could grind some for sausage--but the meat is lean, so I'd need some fat to balance it....
