[teamfat]

I've only done bulgogi beef, pork could be tasty as well.

mjb.

 

[chefbuba]

Look up Bulgogi. It is a quick cooked, thinly sliced, marinated, Korean, pork butt dish.

Makes killer tacos! Kimchi slaw, bean sprouts, sweet spicy salsa.

 

[cheflayne]

Makes killer tacos! Kimchi slaw, bean sprouts, sweet spicy salsa.

Now you are talking!!!

 

[jake t buds]

http://lmgtfy.com/?q=meat+tenderizer+images

Anyway, tenderizing meat is intended to soften the meat so it's easy to chew, yes? If you poke it with needles all you are doing is cutting up the fibers. May as well just use ground pork?

Even if you cut thin and cook at high heat, you're still getting a chewy piece of meat - especially if you are using pork butt. It's not meant for high and fast cooking. Well. Unless of course you like it that way.

 

[french fries]

Even if you cut thin and cook at high heat, you're still getting a chewy piece of meat - especially if you are using pork butt. It's not meant for high and fast cooking. Well. Unless of course you like it that way.

Have you tried it before? Honestly it's not that chewy at all. Might not be the tenderest piece of meat, but it's not Kalbi either, and I love Kalbi.

As for the skewer preparation, it's not any chewier than with any other cut of pork.

 

[maryb]

Low and slow... or be prepared to chew.

 

[chefedb]

Abe  why do you do it and then ask? You have been doing this for years.

 

[koukouvagia]

It's not uncommon, souvlaki is traditionally made from pork butt but it does marinate overnight.

 

[wartface]

Don't use blade tenderizers and beware of meat that has been mechanically tenderized
Some meat suppliers try to tenderize beef by using a device called a blade tenderizer. It is a series of thin sharp blades or needles that stab the meat and cut through tough fibers and connective tissues, sometimes called a jaccard. Commercial versions are motorized and much larger. They work, but they are also high risk.

Beef pathogens, like dangerous strains of E-coli, are common on the surface of meat, but they are killed almost instantly when cooked. But if the meat has been blade tenderized, these bugs can be pushed down into the center of the meat which often is not cooked enough to kill them.

According to the Centers for Disease Control and Prevention, between 2003 and 2009, blade tenderized beef caused 174 illnesses that we know of, and one person died. It is estimated that for every case reported, there may be 20 or more cases unreported.

You cannot tell by looking at meat if it has been mechanically tenderized so a USDA rule requiring labeling of blade or needle tenderized meat is trying to get on the books but is being held up by the bureaucracy.

Incidentally, meat labeled organic is allowed to be blade tenderized.

 

[mckallidon]

Look up Bulgogi. It is a quick cooked, thinly sliced, marinated, Korean, pork butt dish.

Chef Layne FTW again. Looking that up and seeing if any of the Korean joints in town do it. Thanks bro!

It's not uncommon, souvlaki is traditionally made from pork butt but it does marinate overnight.

Does anyone do pork souvlaki in NYC? No one does it in Rochester. I've always wanted to try it.

What's the best way to tenderize pork butt before cooking?

Stab it with a meat tenderizer? Any particular marinade?

TIA

Be lazy and just cook low and slow instead of messing with that other stuff. The better Mexican food is usually the laziest IMO. I wouldn't worry about a marinade if you just add seasoning to it. What is the dish though? I've just thrown it into a pot with salt, pepper, garlic, onion, lime juice, and spices and very low, very slow, with fantastic results. You won't need marinade for flavor if it breaks down and cooks in your flavors for a while.