I cut down a pork butt into little cubes. For part of it I will use
for fried rice, low mein, but I was wondering if anyone had a
suggestion of something else I could make with it.

Thanks

Tom

On 12/09/2010 01:19 PM, wrote:
> I cut down a pork butt into little cubes. For part of it I will use
> for fried rice, low mein, but I was wondering if anyone had a
> suggestion of something else I could make with it.

Annie's sausage is awesome:

http://www.houseofannie.com/homemade-breakfast-sausage/

Serene

--
http://www.momfoodproject.com

"tombates" wrote:
>
>I cut down a pork butt into little cubes. For part of it I will use
>for fried rice.

In Chinese cookery the little cubes of pork in fried rice are cut from
previously roasted pork, best added just prior to service.

> wrote in message
...
>I cut down a pork butt into little cubes. For part of it I will use
> for fried rice, low mein, but I was wondering if anyone had a
> suggestion of something else I could make with it.
>
> Thanks
>
> Tom

If they are not teeny tiny cubes, Hungarian Goulash.
-ginny

wrote:
> I cut down a pork butt into little cubes. For part of it I will use
> for fried rice, low mein, but I was wondering if anyone had a
> suggestion of something else I could make with it.
>
> Thanks
>
> Tom

scalloped potatoes

> wrote in message
...
>I cut down a pork butt into little cubes. For part of it I will use
> for fried rice, low mein, but I was wondering if anyone had a
> suggestion of something else I could make with it.

Pork chile verde.



Brian
--
Day 673 of the "no grouchy usenet posts" project.
Current music playing: None.

On Dec 9, 1:19*pm, " >
wrote:
> I cut down a pork butt into little cubes. For part of it I will use
> for fried rice, low mein, but I was wondering if anyone had a
> suggestion of something else *I could make with it.
>
> Thanks
>
> Tom

Here's a recipe I served as a lunch special. It's really yummy and
smple to make.

Russian Winter Pork Stew

http://www.hizzoners.com/recipes/lun...nter-pork-stew

On Thu, 9 Dec 2010 13:19:32 -0800 (PST), "
> wrote:

>I cut down a pork butt into little cubes. For part of it I will use
>for fried rice, low mein, but I was wondering if anyone had a
>suggestion of something else I could make with it.
>
>Thanks
>
>Tom

Bingo! There is a Hungarian dish called Csikos Tokany (Cowboy stew),
that you might like.

Saute the cubes ( I do all this in a wok.) until browned. Add flour
and cook until meat is brown and flour stuck to pan. Remove meat and
reserve. Place in wok/pan chopped onion and green pepper. Postage
stamp size. A little garlic. Saute until tender. Add 1 tbs Hungarian
Sweet Paprika. Add chicken broth to bring up gravy. Add pork back. Add
a bit of marjoram. A 14 oz can of fire roasted diced tomatoes. Black
pepper. Salt to taste. Boil up broad noodles or dumplings.

Assemble all, serve in deep dishes with your choice of artisan bread.
Sprinkle with minced parsley. Serve with sour cream on the side.

HTH

Alex

wrote:
> I cut down a pork butt into little cubes. For part of it I will use
> for fried rice, low mein, but I was wondering if anyone had a
> suggestion of something else I could make with it.
>
> Thanks
>
> Tom


Pork green chile!

gloria p

"tert in seattle" > wrote in message
...
> wrote:
>> I cut down a pork butt into little cubes. For part of it I will use
>> for fried rice, low mein, but I was wondering if anyone had a
>> suggestion of something else I could make with it.
>>
>> Thanks
>>
>> Tom
>
> scalloped potatoes
>

Green Chilli and Green chilli

On Thu, 09 Dec 2010 17:14:44 -0600, Chemiker
> wrote:

> There is a Hungarian dish called Csikos Tokany (Cowboy stew),
> that you might like.
>
> Saute the cubes ( I do all this in a wok.) until browned. Add flour
> and cook until meat is brown and flour stuck to pan. Remove meat and
> reserve. Place in wok/pan chopped onion and green pepper. Postage
> stamp size. A little garlic. Saute until tender. Add 1 tbs Hungarian
> Sweet Paprika. Add chicken broth to bring up gravy. Add pork back. Add
> a bit of marjoram. A 14 oz can of fire roasted diced tomatoes. Black
> pepper. Salt to taste. Boil up broad noodles or dumplings.
>
> Assemble all, serve in deep dishes with your choice of artisan bread.
> Sprinkle with minced parsley. Serve with sour cream on the side.
>

How many pounds of meat is this for 1T paprika? Should the dish be
red in the end?

--

Never trust a dog to watch your food.

On Thu, 9 Dec 2010 13:19:32 -0800 (PST),
wrote:

> I cut down a pork butt into little cubes. For part of it I will use
> for fried rice, low mein, but I was wondering if anyone had a
> suggestion of something else I could make with it.

Carnitas

-sw

On Thu, 9 Dec 2010 13:19:32 -0800 (PST), "
> wrote:

>I cut down a pork butt into little cubes. For part of it I will use
>for fried rice, low mein, but I was wondering if anyone had a
>suggestion of something else I could make with it.
>
>Thanks
>
>Tom

I agree with the green chili pork ideas but dang, Cehmiker's recipe
sounds great also.

Don't envy you your decision, I don't know which one I'd make first.
koko

On 12/9/2010 4:52 PM, Default User wrote:
> > wrote in message
> ...
>> I cut down a pork butt into little cubes. For part of it I will use
>> for fried rice, low mein, but I was wondering if anyone had a
>> suggestion of something else I could make with it.
>
> Pork chile verde.

Yeah, that's what I was going to say. I make that
a lot.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Dec 9, 1:19*pm, " >
wrote:
> I cut down a pork butt into little cubes. For part of it I will use
> for fried rice, low mein, but I was wondering if anyone had a
> suggestion of something else *I could make with it.
>
> Thanks
>
> Tom

OR........have you thought about making sausge? I bet it would make
awesome breakfast sausage.

ImStillMags > wrote:

> Russian Winter Pork Stew
>
> http://www.hizzoners.com/recipes/lun...nter-pork-stew

What makes it Russian?

Victor

On Dec 10, 2:56*pm, (Victor Sack) wrote:
> ImStillMags > wrote:
> > Russian Winter Pork Stew
>
> > *http://www.hizzoners.com/recipes/lun...sian-winter-po...
>
> What makes it Russian?
>
> Victor

it's origin, that is what I was told when I got the recipe.

On 12/09/2010 01:19 PM, wrote:
> I cut down a pork butt into little cubes. For part of it I will use
> for fried rice, low mein, but I was wondering if anyone had a
> suggestion of something else I could make with it.

Chile Verde was my first choice, but others beat me to it. Posole/Pozole
is very good also. Or grind it up and make fresh sausage.

ImStillMags > wrote:

> On Dec 10, 2:56*pm, (Victor Sack) wrote:
> > ImStillMags > wrote:
> > > Russian Winter Pork Stew
> >
> > > *http://www.hizzoners.com/recipes/lun...sian-winter-po...
> >
> > What makes it Russian?
>
> it's origin, that is what I was told when I got the recipe.

Actually, the recipe is from Saveur:
<http://www.saveur.com/article/Recipes/Pork-Stew-with-Dried-Apricots-and-Prunes>

The recipe, in case you care, is not at all typical of anything in
Russian cuisine, not excepting even the eclectic cookbook of
Molokhovets who put there most everything she has ever been told about.
If you replace pork with some kosher meat, the recipe would resemble a
version of the Ashkenazi tzimmes.

Victor