"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 12-08-2017, 08:51 AM   #1
Senior Cook
 
Kevin86's Avatar
 
Join Date: Dec 2014
Location: Ontario
Posts: 335
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

Kevin86 is offline   Reply With Quote
Old 12-08-2017, 08:08 PM   #2
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,482
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
Rocklobster is offline   Reply With Quote
Old 12-08-2017, 10:32 PM   #3
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,637
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
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 12-09-2017, 06:48 AM   #4
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 678
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.
giggler is offline   Reply With Quote
Old 12-09-2017, 01:44 PM   #5
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,736
Boil it up and make Scrapple!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-09-2017, 02:04 PM   #6
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Search for back bone stew recipe. Thank me later.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 12-09-2017, 04:04 PM   #7
Senior Cook
 
Kevin86's Avatar
 
Join Date: Dec 2014
Location: Ontario
Posts: 335
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
Kevin86 is offline   Reply With Quote
Old 12-09-2017, 06:24 PM   #8
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 12-09-2017, 08:19 PM   #9
Senior Cook
 
Kevin86's Avatar
 
Join Date: Dec 2014
Location: Ontario
Posts: 335
Mmm switch wine to rum and it’s a solid plan
Kevin86 is offline   Reply With Quote
Old 12-09-2017, 09:20 PM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,245
Send a message via Skype™ to taxlady
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.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-11-2017, 09:05 PM   #11
Senior Cook
 
Kevin86's Avatar
 
Join Date: Dec 2014
Location: Ontario
Posts: 335
First what’s the recipe?
Second who charges more for scrap fall off than tenderloin? That sounds kinda ridiculous
Kevin86 is offline   Reply With Quote
Old 12-11-2017, 10:29 PM   #12
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,245
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Kevin86 View Post
First what’s the recipe?
Second who charges more for scrap fall off than tenderloin? That sounds kinda ridiculous
Not pork tenderloin, pork loin. I think it's more expensive because it has to be special ordered. Most places don't get whole animals, just parts.
Here's a link to the recipe: http://www.discusscooking.com/forums...tml#post955198
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-12-2017, 08:49 AM   #13
Senior Cook
 
Kevin86's Avatar
 
Join Date: Dec 2014
Location: Ontario
Posts: 335
Fair enough. A large portion of my meat is raised on my parents farm or my sisters. So we get our choice of what cuts st what size we want and they cut it that way.
Kevin86 is offline   Reply With Quote
Old 01-11-2018, 01:21 PM   #14
Assistant Cook
 
Join Date: Jan 2018
Location: Italia
Posts: 8
Good evening!
I have a question for you.
have you ever cooked pork sauce?
If you did it as cooked it?
I think to cook it in this way.
I would like to use different cuts of pork.
I would like to use minced meat to make meatbools. ALSO I would like to use t sausages and ribs.
About the preparation, I think that I will do in this way:
I fry celery, carrots , onion and garlic in olive oli, after pour homemade tomatoes sauce , cover the pot with a lid and simmer for three hours.
WHAT DO YOU THINK ABOUT MY RECIPE AND IT'S PREPARATION?
THERE ARE MISTAKEs?
ADVICES?
THANK YOU!
laura di florio is offline   Reply With Quote
Old 01-11-2018, 01:38 PM   #15
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,424
I have some pork I'm going to cut into chunks and stir in a mesquite mix that McCormack makes in an envelope. I then put the chunks on a cookie sheet and slow cook them for about an hour or more at 200° in the oven and put them in tortillas with cheese, onions, and sour cream. The pork is so tender it's like eating soft bread.
__________________

------------------------
I cook because my pots and pans are the closest thing to a chemistry experiment that I have. So far I haven't blown up the kitchen!
rodentraiser is offline   Reply With Quote
Old 01-13-2018, 05:50 AM   #16
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,424
Quote:
Originally Posted by laura di florio View Post
Good evening!
I have a question for you.
have you ever cooked pork sauce?
If you did it as cooked it?
I think to cook it in this way.
I would like to use different cuts of pork.
I would like to use minced meat to make meatbools. ALSO I would like to use t sausages and ribs.
About the preparation, I think that I will do in this way:
I fry celery, carrots , onion and garlic in olive oli, after pour homemade tomatoes sauce , cover the pot with a lid and simmer for three hours.
WHAT DO YOU THINK ABOUT MY RECIPE AND IT'S PREPARATION?
THERE ARE MISTAKEs?
ADVICES?
THANK YOU!
Sounds like Sunday Gravy. You cook all the meat in the sauce and then remove the meat as one course and serve the sauce over pasta as another course.

I make a one pot dish that my German grandmother taught me. It uses sauerkraut and stock as a base. Then all the pork products, ribs, tenderloin, sausages and the veges get cooked in the base.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 01-13-2018, 10:44 AM   #17
Senior Cook
 
Kevin86's Avatar
 
Join Date: Dec 2014
Location: Ontario
Posts: 335
Quote:
Originally Posted by laura di florio View Post
Good evening!
I have a question for you.
have you ever cooked pork sauce?
If you did it as cooked it?
I think to cook it in this way.
I would like to use different cuts of pork.
I would like to use minced meat to make meatbools. ALSO I would like to use t sausages and ribs.
About the preparation, I think that I will do in this way:
I fry celery, carrots , onion and garlic in olive oli, after pour homemade tomatoes sauce , cover the pot with a lid and simmer for three hours.
WHAT DO YOU THINK ABOUT MY RECIPE AND IT'S PREPARATION?
THERE ARE MISTAKEs?
ADVICES?
THANK YOU!
Hey there, this sounds just fine. I am more of a bbq sauces or sweet and sour, honey garlic, etc better than tomato sauce kinda guy just personally. But yes this sounds like it’d work out fine I do this with beef and chicken more the tomato makes things tender if you have tougher beef.
Kevin86 is offline   Reply With Quote
Old 01-14-2018, 06:11 AM   #18
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,424
Quote:
Originally Posted by Kevin86 View Post
Hey there, this sounds just fine. I am more of a bbq sauces or sweet and sour, honey garlic, etc better than tomato sauce kinda guy just personally. But yes this sounds like it’d work out fine I do this with beef and chicken more the tomato makes things tender if you have tougher beef.
Cooking time is what makes tough cuts tender.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 01-14-2018, 09:27 AM   #19
Senior Cook
 
Kevin86's Avatar
 
Join Date: Dec 2014
Location: Ontario
Posts: 335
Quote:
Originally Posted by CraigC View Post
Cooking time is what makes tough cuts tender.
Very true! I have been told something in the tomato breaking down maybe the acid ? Helps as well. I don’t know for sure but either way I prefer tomato with beef and chicken
Kevin86 is offline   Reply With Quote
Old 01-14-2018, 09:50 AM   #20
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Long cpoking, be it true bbq (low and slow), or a braise as in a tomato sauce is a great way to go.

I often make pork rib ends, or shoulder chops, or even meaty neck bones in tomato sauce with onions and peppers. It's a cheaper but just as tasty version of veal and peppers.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Reply

Tags
pork

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




All times are GMT -5. The time now is 06:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.