What to do with this cut of pork? Will it get tender if you do it low and slow? Looks leaner than shoulder (4.5lb slice of bone-in skin-on pork leg)
What to do with this cut of pork? Will it get tender if you do it low and slow? Looks leaner than shoulder (4.5lb slice of bone-in skin-on pork leg)
by dabregret
7 Comments
Flat-Spinach2952
Try a recipe for uncured ham, since that’s kinda what this is. Slow roast
GrouchyName5093
Sous vide. 48 Hours.
dabregret
I should clarify, I only have stovetop and oven right now. Maybe weber kettle in the future but not for this particular batch.
cantonlowlife69
Butcher here! Crockpot! if you can borrow one I would try to
cantonlowlife69
The ONLY way to cook that is low and slow
fezYapu9BrK
I would get the cleaver out and slice it thinly and marinade overnight before making shuizhu rou out of it. Either that or cut into cubes and stick into a clay pot with some ginger, anise, and cassia bark, cover it completely with yellow wine and a dash of each light and soy sauce, bring to a boil, then simmer and reduce for 3 hours.
BrucesTripToMars
If you do it in the oven, see if you can fit a pan on the rack underneath with water or apple juice. This will evaporate and produce moisture while it cooks. If your oven doesn’t go low enough, you can toggle it on and off occasionally. Season it and perhaps consider cutting some of that skin off. You can cook it separately for cracklins if desired.
7 Comments
Try a recipe for uncured ham, since that’s kinda what this is. Slow roast
Sous vide. 48 Hours.
I should clarify, I only have stovetop and oven right now. Maybe weber kettle in the future but not for this particular batch.
Butcher here! Crockpot! if you can borrow one I would try to
The ONLY way to cook that is low and slow
I would get the cleaver out and slice it thinly and marinade overnight before making shuizhu rou out of it. Either that or cut into cubes and stick into a clay pot with some ginger, anise, and cassia bark, cover it completely with yellow wine and a dash of each light and soy sauce, bring to a boil, then simmer and reduce for 3 hours.
If you do it in the oven, see if you can fit a pan on the rack underneath with water or apple juice. This will evaporate and produce moisture while it cooks. If your oven doesn’t go low enough, you can toggle it on and off occasionally. Season it and perhaps consider cutting some of that skin off. You can cook it separately for cracklins if desired.