"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-30-2018, 04:18 PM   #1
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,695
Pork smaller cube stew meat?

Posted this elsewhere as well-no idea what to do with pork (not ham meat) cut a tiny bit smaller than beef stew meat.
I know I could grind it and make meat balls but what other choices do I have using this.....hubby deserves something wonderful, but my mind can’t think of anything,
TIA

__________________

LEFSElover is offline   Reply With Quote
Old 12-30-2018, 04:23 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,817
You could make Greek souvlaki - kebabs marinated in olive oil, lemon juice, dried oregano and S&P, skewered with bell peppers and onions. Or Chinese stir-fry with whatever vegetables you like.
__________________

__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 12-30-2018, 04:27 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,621
White chili with tomatillos and green chilies.

Sauté with onions and mushrooms cumin and oregano to make tacos.

Hungarian goulash soup.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-30-2018, 04:48 PM   #4
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,129
Jamaican Jerk Pork Stew
Rocklobster is online now   Reply With Quote
Old 12-30-2018, 05:02 PM   #5
Assistant Cook
 
Join Date: Nov 2018
Location: Rochester WA
Posts: 37
Pork stroganoff
iamvics is offline   Reply With Quote
Old 12-30-2018, 05:17 PM   #6
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,695
thanks folks-my dad loved ham hocks and lima beans cooked really slow all day-wonder if I could season meat overnight soak beans too&start this tomorrow-just a thought
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 12-30-2018, 07:19 PM   #7
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,313
If it's a little fatty, pork is delicious in tomato sauce with bell peppers. Sort of a veal and peppers, but with pork.
__________________
Did they get you to trade your heroes for ghosts?
Hot ashes for trees? Hot air for a cool breeze? Cold comfort for change?
Did you exchange a walk on part in the war for a lead role in a cage?
buckytom is online now   Reply With Quote
Old 12-30-2018, 09:15 PM   #8
Senior Cook
 
Kevin86's Avatar
 
Join Date: Dec 2014
Location: Ontario
Posts: 203
Do you mix this with rice?
__________________
Kevin
Kevin86 is offline   Reply With Quote
Old 12-30-2018, 11:53 PM   #9
Senior Cook
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 134
Here is a favorite pork recipe I have made countless times - probably was Mom's favorite recipe of mine, and she asked for it many times. Today happens to be her birthday, and I almost took a piece of pork butt out of the freezer several days ago to celebrate it, but I wouldn't have had anyone else to eat it with me - maybe another time.

The original recipe I found in the book From Julia Child's Kitchen. It has been tweaked, mainly to use fresh rosemary - the original called for dried thyme. The original recipe called for macerating the meat for "up to" 2 days, but that tenderizes it, and flavors it so well, I don't list that as an option - it's not the same without the 2 days, rubbed down with the salt, garlic, and herbs.

I usually served this with some homemade bread, to sop up the liquid, and some mashed potato/rutabaga combination, that goes great with this.


PORK RAGOUT

2 1/2 lbs boneless pork shoulder; cut in 1 1/2 in. cubes
2 tsp salt
2 tsp fresh rosemary; minced
1/8 tsp allspice
2-3 clove(s) garlic; chopped
2 tb olive oil
2 cup(s) onions; thinly sliced
1/2 cup(s) dry white vermouth (or other dry white wine)
1 1/2-2 cup(s) fresh tomatoes; peeled, seeded, chopped
2 cup(s) cremini or white mushrooms
1 tsp lemon juice
1/4 cup water
1 tb butter
1 pinch salt
1 1/2-2 tb cornstarch
2 tb dry white vermouth
1/4 cup(s) parsley (fresh); chopped
1/4 cup(s) créme frâiche; OR heavy cream

A. Combine the salt, allspice, herbs, and garlic in a mortar and pound to a paste. Combine with the meat in a stainless or ceramic bowl and mix to coat the meat. Press a pieces of plastic wrap onto the surface, cover the bowl, and refrigerate for 2 days.

B. Preheat oven to 300 degrees. If pork has exuded juices pat it dry before browning. Heat a large skillet or saute pan over med-high heat, add oil, and brown the meat on all sides, removing pieces to a casserole as they are browned and adding another, until all are browned. If much fat cooked out, remove most of it (I usually have to add more oil as I go, meat has gotten so lean). When meat is all browned, add the onions and cook several minutes, until lightly browned. Deglaze the pan with the vermouth, and pour into the casserole. Add tomatoes, mix well, and bring to a simmer. Cover and place in oven. Bake 1 1/4-1 1/2 hrs., stirring a few times, until meat is tender.

C. Meanwhile, prepare mushrooms: wash and quarter them - if very large (2" or more) cut into sixths. Place in a small saucepan with the lemon juice, water, butter, and a pinch of salt. Bring to a simmer, cover, and simmer 3 min. Pour liquid into casserole, and set mushrooms aside. Combine the starch and wine and set aside.

When meat is done, skim off any fat (if much cooked off), mix the starch/wine well, and pour most of it in, stirring until thickened, adding the rest if needed. Add mushrooms, and simmer, several minutes, stirring frequently. Off heat, stir in the creme fraiche, and serve, sprinkled with parsley, and with plenty of freshly baked bread, to soak up the sauce.


OPTIONS:

This can also be made using canned tomatoes, drained and chopped. The original herb in the recipe was thyme, which was also good, and I have also made it with a combination of sage and rosemary that was fantastic. If you have no creme fraiche, heavy cream will do, but the creme fraiche makes a difference.
__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 12-31-2018, 12:13 AM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,313
Lol @ no option for the duration of the brine.

Looks Eastern European, or probably closer to the Adriatic, but it could be farther West.

Damn, I need to try this. I love pork shoulder when it's cubed and cooked in/into a gravy.
__________________

__________________
Did they get you to trade your heroes for ghosts?
Hot ashes for trees? Hot air for a cool breeze? Cold comfort for change?
Did you exchange a walk on part in the war for a lead role in a cage?
buckytom is online now   Reply With Quote
Reply

Tags
meat, pork, recipe, stew

Pork smaller cube stew meat? Posted this elsewhere as well-no idea what to do with pork (not ham meat) cut a tiny bit smaller than beef stew meat. I know I could grind it and make meat balls but what other choices do I have using this.....hubby deserves something wonderful, but my mind can’t think of anything, TIA 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.