Pork Loin has doesn't have good marbling....you have to cook it to medium at most or 145F (USDA minimum if you're safety guidelines oriented) it'll seem dry.badOne wrote: ↑ The pork was 9.4 lbs. After removing only the meat (which still had some fat in or around it), only 4.4 lbs of it could be salvaged, the rest was all fat and bone. I think the fat alone was closer to 2lbs.
I think pork loin at $1.50 which does happen is a better value., but it is a different cut of meat.
You can cut a thin pork shoulder steak and cook it hot and fast and it's phenomenally good. Do the same with a thin pork loin chop. Cover the meat up with some colorful marinade like Gochujang or mexican chili paste and it's no contest which is going to taste better. It's the visual (fat) that ppl don't like to see...but FAT IS FLAVOUR!!!
https://www.bonappetit.com/video/watch/ ... der-steaks
A lot of the internal fat will turn into juicy like goodness...it's what makes things like pulled pork or Bo Saam really good. Save some of that fat in your freezer (separate them into individual balls for freezing) and if you have lean pork scraps/trimmings, you can mince it together to make dumpling fillings, sausage etc. Alternatively made some pork drippings for making tacos or for frying carnitas
We're all bozos on the bus until we find a way to express ourselves...
Failure is always an option...just not the preferred one!
Failure is always an option...just not the preferred one!