For reasons out of my hands, I have 3 packs of cured pork loin in plastic packaging still with the curing(?) liquid and specks of floating cornmeal from the grocery store.
I've never used anything like this before, nor have I ever ate it either.
Aside from cutting it into slices and pan-frying them into slices of ham(?) which from my quick research is commonly referred to as Canadian bacon or peameal bacon.. I'm hoping to repurpose them freestyle.
How exactly has the curing process affected the meat? Would it be possible for me to just use it as I would a normal piece of pork loin and cut it into thick slices, tenderize them, triple batter it and fry them off as pork katsu?
Cheers!
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