A Variation on Lean Pork Shoulder
A Variation on Lean Pork Shoulder

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, a variation on lean pork shoulder. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pork shoulder is a relatively tough and inexpensive cut of meat layered with fat that comes from the pig's shoulder region. You may also see this cut labeled as Pork shoulder might start out as a fatty, tough cut of meat, but cook it low and slow for a few hours and it will be transformed into tender, juicy. Pork shoulder chops, sometimes sold as pork blade chops, are from the blade roast and are fattier and a bit tougher than other "chops." Pork cutlets are usually lean steaks similar to sirloin chops, but meatier and boneless.

A Variation on Lean Pork Shoulder is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. A Variation on Lean Pork Shoulder is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have a variation on lean pork shoulder using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make A Variation on Lean Pork Shoulder:
  1. Make ready 1/2 kg lean pork shoulder
  2. Take 100 gr tapioca or corn starch
  3. Get 1/2 onion
  4. Get 1/2 ripe pineapple
  5. Make ready 1/2 green bell pepper
  6. Get 1/2 red bell pepper
  7. Make ready 4 -5 cloves garlic
  8. Prepare 2 tomatoes
  9. Make ready 1 shallot
  10. Prepare 2 eggs
  11. Get Spices: seasoning powder, salt, black pepper, oyster sauce, sugar, vinegar

Slow cooking at a low temperature for a long period of time brings out the best of both. Yet there are differences in the cuts of this lean protein. Desirable lean quality in fresh pork is described as reddish-pink in color, firm in texture and free of surface wateriness (nonexudative). Such high quality lean is identified as RFN.

Instructions to make A Variation on Lean Pork Shoulder:
  1. Prepare the ingredients
  2. Rinse the lean pork shoulder then pound until tender then dice and season to taste: 1/2 teaspoon of seasoning powder, 1/2 teaspoon of salt, a pinch of ground black pepper, 1 teaspoon of oyster sauce, squeeze shallot and garlic to get liquid. Set aside to marinate in 30 minutes.
  3. Coat lean pork shoulder with eggs, roll over corn starch and fry until crunchy.
  4. Transfer the fried lean pork shoulder to a plate.
  5. To mix the sauce: Finely chop the tomatoes and pineapple. Add some cooking oil and sauté tomatoes and pineapple until cooked. Add sugar, salt and vinegar to taste and set aside.
  6. Add 2 tablespoons of cooking oil in a skillet and heat until hot, fry garlic until fragrant. Add sliced green bell pepper, red bell pepper and onion in skillet to stir-fry. Add fried lean pork shoulder to toss well and add sauce mixture. Finally, add some corn starch just to stick to meat. Add scallions, remove from heat.

Quality variations from this ideal result in the less desirable quality extremes of pale, soft and exudative (PSE) lean, and. Detailed nutritional values of Pork, shoulder, petite tender, boneless, separable lean plus fat, cooked, broiled. Pork shoulder is from only part of the shoulder. We'll clear up the difference between these two cuts. Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down.

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