I have two pieces of pork sirloin that need to be cooked soon
and it's too cold to butterfly and grille them as we did last
summer. Is sirloin too lean for pulled oven-roasted pork?
I'd appreciate any suggestions.

TIA,

gloria p

>Puester wrote:
>
>I have two pieces of pork sirloin that need to be cooked soon
>and it's too cold to butterfly and grille them as we did last
>summer. Is sirloin too lean for pulled oven-roasted pork?
>I'd appreciate any suggestions.

If you can't pull your pork, pound your pork!

Pork Schnitzel

pork
1/2 cup flour
2 cups crushed fine corn flakes
salt and pepper
1 egg
1 large mallet

1) pound the snot out of the pork until it is thin. As thick as your finger.
2) salt and pepper both sides
3) dip in beaten egg and then in flour
4) cover completely with corn flakes and cook in light oil so that it is almost
covering chops.
5) let sit on paper towel in warm oven until ready.
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Puester" > wrote in message
...
>
> I have two pieces of pork sirloin that need to be cooked soon
> and it's too cold to butterfly and grille them as we did last
> summer. Is sirloin too lean for pulled oven-roasted pork?
> I'd appreciate any suggestions.
>
> TIA,
>
> gloria p


About as good as any.

Dimitri


Sweet and Sour Pork


1/2 lb. pork, beef, or chicken

#1:
1 egg yolk
1 tbsp. cornstarch
1/2 tbsp. soy sauce

Also will need:6 tbsp. cornstarch
Oil for frying
1/2 onion, pineapple
1 sm. bell pepper
1/2 tsp. chopped garlic
4 tbsp. oil

#2:
3 tbsp. sugar, water
2 tbsp. pineapple juice, white vinegar
2 tbsp. ketchup
1/2 tsp. salt

#3:
Mix:1 tbsp. water
1 1/2 tsp. cornstarch

1. Cut the meat into 2/3 inch slices. Use the blunt edge of a cleaver
to lightly tenderize the meat. Cut the meat into bite-size pieces. Mix
with #1. Before deep-frying the meat, dredge it in 6 tablespoons
cornstarch. 2. Cut out the meaty part of the pineapple; retain the shell
intact. Cut the pineapple into bite-size pieces (use only 1/2 cup
pineapple). Separately cut the onion and bell pepper (seeds removed)
into bite-size pieces. Separately mix #2 together and #3 together. 3.
Heat the wok then add the oil for frying; deep-fry the meat over medium
heat for 3 minutes; remove and reheat the oil until it is very hot (not
smoking). Refry the meat for 30 seconds. Remove and drain. Remove the
oil from the wok. 4. Reheat the wok and add 1 tablespoon oil. Stir-fry the
bell pepper; add 1 tablespoon water. Remove and drain. Add 3 tablespoons
oil; stir-fry garlic until fragrant. Add the onions and pineapple;
stir-fry briefly then add #2. When the mixture begins to boil add
mixture #3 to thicken; stir. Add the fried meat and toss lightly; remove
to pineapple shell and serve.