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What to do with 1-lb piece of pork butt?

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I'm thawing this piece that was the result of some trimming for a long-ago recipe I made. I was thinking of making some sort of stew ( obviously a small amount, but that's okay since I only want a couple of servings-- get tired of leftovers ad nauseum!). Would love some hound suggestions.

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  1. Green chili, or meat for tacos/enchiladas.

    1. I second the green chili/roast for taco idea but I'd also consider making a stew by seasoning with ancho chili powder/salt, etc, dreding in flour and searing in oil then simmering in apple juice or cider, a little balsamic vinegar, carrots & onions. When nearly tender, toss in some peeled & quartered apples & thicken the sauce for something a little different. Add a good crusty bread and a simple salad

      1. Salt and fry. Just had it last night. Salt the pork generously and let it sit for 10-15 minutes. Pan fry the pork until crispy outside over low heat. Serve with rice and beans. Squeeze lime juice over the pork. Yum!

        1. I agree with Natty. Stirfry. Cut it up into small pieces and stirfry it with either noodles or rice and asian veggies with a nice soy sauce based stirfry sauce.

          I always save and freeze pork trimmings in small bags for stirfry.

          1 Reply
          1. re: Hank Hanover

            Make a pulled pork sandwich. There was a Charlie Palmer recipe in the WSJ that I used which turned out well. The recipe calls for 8lbs but that was way too much. You can easily adapt the recipe to the 1lb and if you prefer not to make the sauce you can substitute barbecue sauce out of a jar. No need to stir it in sauce either. I had some of the pork stewed in the sauce per the recipe and some I just topped with the sauce. Also, the mango salsa can be omitted.

            http://online.wsj.com/article/SB11704...

          2. Make a very small batch of Shanghai-style sweet and sour pork. Cube the pork into 1" pieces. Put in a baking pan in a single layer, and roast at 450F for about 30 minutes (until well browned), stirring once or twice for even browning. Drain on paper towels.

            Combine 1/2C sugar, 1/3C black vinegar, and 1t soy sauce in a 10-12" frying pan and reduce to a thick syrupy glaze (approx 1/2 cup), about 8 minutes.

            Dump the pork pieces in the glaze and toss to coat evenly, and arrange on serving platter. Sprinkle a little salt to taste, and serve.

            1. Make a pork version of frikadellen. Cut into small cubes, then grind it up in a grinder or food processor. Make a panade with cider, beer, or apple juice and a couple of slices of rye or pumpernickel bread. Add a large egg, half cup each of coleslaw (or steamed shredded cabbage)
              and minced onion. Season with garlic, salt, pepper, and an optional teaspoon of caraway seed.
              Form into eight patties and saute in a small amount of bacon fat or oil, on med-low, about 10 minutes per side. Deglaze pan juices with water, cider, or beer. Stir in a dollop of mustard and a splash of milk/cream for a pan sauce. You'll get 4 dinner or 8 sandwich bun portions.