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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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12181299 No.12181299 [Reply] [Original]

I can't find anything under the retarded name the store gave it.

>> No.12181303

>>12181299
>pork blade steak
Slow cooker that shit and make some delicious pulled pork. According to google, it's one of those tough cuts that really need long cooks.

>> No.12181304

>>12181299
Grind it up into sausage and make biscuits and gravy.

>> No.12181311

You know what is actually stupid?
A feature that makes a person visibly ignorant and deficient mentally?

Buying meat from safeway.
The only retard here is the one who bought meat not knowing how the cook it.

Also, dont use the word retard, some of us have families. But y'know, you're actually slow in the head.

>> No.12181320

>>12181311
Have sex.

>> No.12181321
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12181321

>>12181311
>>12181299

>> No.12181331
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12181331

>>12181320
"get fucked"?
I will. I will right after I call you a retard again, you retard.

>> No.12181350

>>12181303
It's not really that tough. It makes an ok steak but it is super fatty.

>> No.12181460

>>12181299
Pork blade, what’s a blade,
Shoulder-aka Boston butt.
Takes 18 hrs to smoke it properly.
Crock pot that mess and add store source at the end.

>> No.12181494

It's basically a large pork chop cut from the shoulder.
Per 300ish g of pork steak:
Grate the zest from half a lemon.
Grate a clove of garlic.
Powder a half tsp each peppercorns, flaked chili and dried rosemary.
Combine all above ingredients with 1tbsp olive oil and a pinch of salt; set aside.

Spritz pork with water.
Dust both sides with tenderiser powder and salt.
Heat pan.
Spritz pan with non-stick spray or rub with a little cooking oil.
Cook one side of the pork steak to a bit under desired doneness and do the same for the opposite side. Carryover will bring it to the doneness you want.
Place pork steak into heat-safe container containing the garlic mixture from earlier, lid it and toss to coat.
Let pork steak rest in garlic mixture while you tidy the kitchen and/or wash the still-very-hot pan.
After 2ish minutes of rest, your pork steak and its cast-off juices are ready to eat.
Serve with spinach-and-garlic mashed potatoes and have a tomato salad after.

>> No.12181510

>>12181311
Imagine being this retard.

>> No.12182858

>>12181299
hey op!
Awesome thread!
Did you end up cooking the pork?

>> No.12182868

Brits really hate their food retailers, huh?

>> No.12182894

>>12181311
>"don't use the word retard, some of us have families.
>uses the word retard in sentence above.
Is that retarded or hypocritical?

>> No.12182916

>>12181299
It's umami senpai

>> No.12182933

>>12181299
Pretty sure that's the cut of meat that SPAM is made from.

>> No.12184420

>>12181299
google "carnitas".
Youtube has a bunch of videos too.
Hard to fuck it up, simple directions.

>> No.12184659

>>12181299
Maybe make a nice stew or curry. Freeze what you're not going to use now so it wont go bad.

>> No.12185140

>>12181299
It's just steaks cut from a pork shoulder. Whenever I get a shoulder for making sausage I always cut some steaks off of it and marinate in a thai marinade. Then I grill over direct heat until medium. Serve with a chili sauce on the side.
>soy sauce
>fish sauce
>honey
>sesame oil
>lime juice
>garlic
>galangal
>lemon grass
>cilantro
>thai peppers
Reserve the marinade and baste the pork as it cooks to keep moist.