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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, a variation on lean pork shoulder. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Considerable variation exits in the color, texture, water-holding ability and marbling of pork lean. The primary defects in lean quality are varying degrees of the pale, soft and exudative (PSE) and dark, firm and dry (DFD) conditions. Lean pork shoulder with sweet and sour sauce is incredibly tasty! (contributed by Thanh Ngan MC) A Variation on Lean Pork Shoulder Howdy everybody, this time we gives you a variation on lean pork shoulder recipes of dishes which can be straightforward to know. We are going to share with you the recipes that you're searching for.

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

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

Considerable variation exits in the color, texture, water-holding ability and marbling of pork lean. The primary defects in lean quality are varying degrees of the pale, soft and exudative (PSE) and dark, firm and dry (DFD) conditions. Traditionally, cuts labeled pork shoulder (including picnic shoulder) are from the thinner, triangle-shaped end of the shoulder whereas the pork butt or Boston butt is from the thicker, more intensely marbled end above it. Note that both are from the front limbs, not the hindquarters.

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.

Traditionally, cuts labeled pork shoulder (including picnic shoulder) are from the thinner, triangle-shaped end of the shoulder whereas the pork butt or Boston butt is from the thicker, more intensely marbled end above it. Note that both are from the front limbs, not the hindquarters. Pork shoulder is cut from the thinner end of the shoulder, contains slightly less fat, and can be better for cooking and slicing whole. Pork butt, on the other hand, is cut from the thicker, fattier end of the shoulder, and excels in recipes like pulled pork where the meat is meant to be shredded. Choose a pork shoulder with pinkish-red color.

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