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cut in strips and used in your favorite sweet and sour pork recipe or team them with sauerkraut and apples in a German flavored casserole.
No matter how you decide to cook these thrifty cuts of pork, be sure you cook them right. It is downright sinful to overcook pork, because you rob it of flavor and juiciness. Pork is 100% safe to eat when you cook it to, but no more than an internal temperature of 170 degrees F.
Here’s a delicious dish to add to your collection of pork recipes. Originally, this recipe was developed using chicken and was served to Napoleon after he fasted through his battle at Marengo. He loved it so that he demanded his chef to prepare it after every battle. Cubes of boneless pork are simmered in an herbed tomato sauce to yield an updated version of Napoleon’s favorite victory dinner.
Pork Marengo 2 lbs. boneless pork shoulder, cut in 1inch cubes 1/4 cup vegetable oil 1 lb. mushrooms, sliced 1 large onion, sliced 1 can (16 oz.) tomatoes 1/2 cup dry white wine 2 cloves garlic, crushed 1 teaspoon thyme 1 teaspoon basil 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper
In large skillet, brown pork in hot oil. Set aside. Saute mushrooms and onion in pan drippings until tender.
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