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Old 12-08-2017, 07:51 AM   #1
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Pork Breast

I like to play around and use very cheap cuts of meat to make something super tasty. Just last night I found pork breasts for about $0.70/lbs so I got some.
So I know it’s the cut off spare rib tip lots of bones,etc but I think if I melt the meat down low and slow and make them like ribs they’ll be good. As well it’ll more or less be pulled pork for casseroles, stirfrys, etc.
I’m not expecting them to be a big thick meaty bite but yummy nonetheless.

Wondering if you guys have experience, thoughts or ideas on how to experiment with these.

Thanks

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Old 12-08-2017, 07:08 PM   #2
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Check out some Korean recipes for pork neck bone soup..Gamjatang...depending on your area, you can make it spicy or not..you may not be able to find all of the authentic ingredients, but it may give you some inspiration to try your own flavors using the same technique
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Old 12-08-2017, 09:32 PM   #3
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I like to use rib-tip meat that I've smoked to dice up and cook into things like beans.

Low and slow sounds like a good plan, as you would cook ribs. Smoking would be one way to do that.

CD
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Old 12-09-2017, 05:48 AM   #4
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I would Braise that cut. Don't pull it! I like to sort of Knaw it off the bones!

Mit SaurKruat is good, or go Cagun on it!

Eric, Austin Tx.
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Old 12-09-2017, 12:44 PM   #5
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Boil it up and make Scrapple!
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Old 12-09-2017, 01:04 PM   #6
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Search for back bone stew recipe. Thank me later.
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Old 12-09-2017, 03:04 PM   #7
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Thanks guys. Never thought of Cajun. Stews stirfrys etc was a goal but I’ll check into those ideas.

I don’t usually do pork soup I usually do chicken or beef but maybe we’ll take a spin on it
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Old 12-09-2017, 05:24 PM   #8
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Oh man, fatty, tough pork screams for a long slow cook in a garlic tomato sauce with diced onions, oregano, parsley, and a bit of fresh basil at the end.
Serve with a thick pasta like bucatini or rigatoni, top it with grated Locatelli, and a glass of cold white zin.
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Old 12-09-2017, 07:19 PM   #9
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Mmm switch wine to rum and it’s a solid plan
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Old 12-09-2017, 08:20 PM   #10
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Oh man, I'm envious. I have Danish recipes that would work better with pork breast, but it's more expensive than pork loin around here.
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