This roast pork butt, coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is incredibly easy to make and yields enough to feed a small army. Perfect for Super Bowl, weekend bashes, and weeknight dinners. My personal preference is for grilling it—see the grilled pork butt variation beneath the recipe. As the pork cooks, the fat will prevent the meat from drying out and the bone will flavor the meat nicely. Hey, anyone seen the napkins?!
Quote from: ronbeaux on February 06,pm. Prep Time. And you may find either or both of those Fried pork butt recipes on the label at the store. Fried Chicken. You may also like. And with such an obviously discerning palate!
Slut wife pregnancy. Roast Pork Butt
The Chinese funeral ritual also included offerings of whole roasted pigs and many other food.
- Full of flavor spicy pan-fried pork butt.
- This saying clearly reflects the captivating effects of highly delicious food.
Full of flavor spicy pan-fried pork butt. In Cantonese cuisine, we love to use it to make char siu. I have drawn a picture showing the very basic Chinese cutting. Although char siu is yummy and comforting, I always want to explore some unique and special flavor to cooperate some of my favorite spice and seasonings.
I have made this twice this week. Cut the pork butt into 2 cm thin large pieces and marinate the pork with all of the seasonings. Set aside overnight. Heat oil in a cast iron or a regular pan until really hot, and then fry the pork butt over high fire for 1 minute on both sides until well caramelized.
And then slow down the fire and fry the pork slices for another minutes until you can insert a chop stick in easily. Turn over twice during the process. Sprinkle half of the spices evenly on both sides.
Cut the pork butt into small cubes and mix with the remaining spices. I recommend add some mint leaves, which can add a small faint flavor and work as a decoration. Your email address will not be published. Recipe Rating. Save my name, email, and website in this browser for the next time I comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed. Check this. Elaine, maybe you should add an explanation to the char siu recipe as well. The term pork butt is really quite confusing especially when one comes from an area where just about any part of pork is readily available — like I do.
It would be really cool however if you could publish a picture of Chinese pork cuts on your site and just reference these.
It is quite confusing, even to lots of home cooking in China. I will supplement this part soon. Thanks Elaine! Jump to Recipe Print Recipe. Prep Time. Cook Time. Total Time. Course: Main Course. Cuisine: Chinese. Keyword: pork. Servings : 2. Calories : kcal. Author : Elaine. Marinating seasonings. Drain to remove the extra sauce on the surface. Mix all of the sprinkling spice together in a small bowl. Sprinkle half of the spices evenly on both sides.. Cut the pork butt into small cubes and mix with spices.
Recipe Notes. Nutrition Facts. Calories Calories from Fat Vitamin A 2. Vitamin C Calcium Iron You may also like. Comments Leave a Reply Cancel reply Your email address will not be published. I love Hunan dishes too. They are quite brilliant on using all kinds of chili peppers. Chinese Pantry. Please do not use only images without prior permission.
Lyubomira — September 11, am Reply. To be honest, it took me a while to find out what this particular type of meat is called and where to find it. Also some baking dishes heat faster than others. And yeah, I've even done it to baby backs His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow. I have not used air fryer yet.
Fried pork butt recipes. Post navigation
Or is it something else? I have not used air fryer yet. Air fryer is not a good option for this one because the batter need to be shaped in a short time. I love your recipes so much!
My dad used to make this crispy pork for me. I just have to decide to deep fry. Last time I drop fried was about a month ago, but the time before that was years ago! Denny, Thanks so much for the lovely comment. Oyster sauce is not a traditional Sichuan seasoning. I hope you can try it. Elaine, I spent last night deep frying after my children went to bed. I smelled like frying oil afterwards! I have some questions. Thick or thin. When I was making the batter, I had to use closer to ml water to get the consistency in your video.
Also, after double frying at the 2 temperatures, the meat was closer to a soft crunch than hard and crispy. But the bits of batter fried up very light and crispy. Any suggestions? The flavor was very good. Jump to Recipe Print Recipe. Prep Time. Cook Time. Total Time. Course: Main Course. Cuisine: Sichuan. Keyword: Crispy Fried, pork. Servings : 2. Calories : kcal. Author : Elaine.
Sichuan peppercorn 1 tbsp. Coating Batter. Crack eggs in. Transfer to a bowl and marinate with 1 tablespoon of salt, cooking wine, oyster sauce, white pepper and Sichuan peppercorn.
If you plan a hotter version, you can serve with a dry dip. Recipe Video. Recipe Notes. Nutrition Facts. Calories Calories from Fat Vitamin A Vitamin C 0. Calcium You may also like. Comments Leave a Reply Cancel reply Your email address will not be published. Thank you for sharing this tasty recipe.
Thanks for such a lovely comment, Amir. December edited November -1 in EggHead Forum. Just wanted to say thanks to Little Chef for the advice on deep fried pork butt. I had a butt I was planning on smoking for thanksgiving but didn't have the time. Since I had the turkey fryer going I asked if anyone had ever deep fried pork butt. Little Chef gave me some advice and man was it right on! Cut the butt into small chunks and into the fryer.
They were awesome!!! Obviously very different than smoked, but great none the less. On a side note: I also deep fried a trukey and did a spatchcocked turkey on my XL. They were both great but this year 1st prize has to go the egged bird. I have been deep frying my turkeys for about 12 years and will continue to do so, only from now on there will be a spatchcocked turkey to go along with the fried one. Little Chef Posts: 4, December It's a Latin comfort food. Sounds like Thanksgiving was a hit, so good for you!
Now put on your warm clothes! It's gonna get cold! I like it and you can always count on LC for good ideas! This reminds me of a tailgate a couple of years ago We welded a disk in the center hole where the axle would go and took it to tailgate. The intent was just to have a heavy duty pan for frying so the fries went in and were cooking along when we decided to put hamburger patties around the edge to fry.
Spicy Pan-fried Pork Butt | China Sichuan Food
This roast pork butt, coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is incredibly easy to make and yields enough to feed a small army.
Perfect for Super Bowl, weekend bashes, and weeknight dinners. My personal preference is for grilling it—see the grilled pork butt variation beneath the recipe. As the pork cooks, the fat will prevent the meat from drying out and the bone will flavor the meat nicely. Hey, anyone seen the napkins?! Actually, we take that back. We have learned a thing or three about pork butt giggle…we said butt over the years, and so we want to share those tricks with you.
Pork Butt Truth 1 Pork butt is not actually pork butt. And you may find either or both of those terms on the label at the store. Confusing, right?! The other end is sometimes called the picnic shoulder, and it tends to be gristlier. The Boston butt is the only way to go, according to Grandma Rose. Why mess with a good thing? Pork Butt Truth 2 A lot of folks swear by bone-in as opposed to boneless pork butt for the best flavor. Others prefer the convenience of boneless pork butt.
Suit yourself. We feel the same way our recipe tester, Jackie Gorman does. Not a good thing at all. Because as the pork roasts, the fat sloooooooowly melts, constantly bathing the underlying meat in what we like to think of as essential fatty acids of a different, porkier, yet still healthful sort. Pork Butt Truth 3 Size matters. Although exactly how it matters depends on your personal preference.
Pork Butt Truth 4 Trust thyself. There are hundreds of pork butt recipes out there and each will insist on this cut and that size and this oven temperature and that method. But only you know what works best for you. Oh, and she had also omitted any spice rub and opted instead for just salt and pepper.
She swears it was the best damn pork butt she ever had. But you may feel differently. I rubbed and then refrigerated the pork butt overnight so the flavors would meld properly.
The hands-on time is minimal—about 15 minutes to assemble the spice mixture and rub it all over the pork butt. I served the pork with the classic coleslaw recipe and a bit of barbecue sauce on a soft roll. The pork definitely needs some kind of sauce. Sometimes we either don't have access to a smoker or just can't commit 6 or 8 hours to low and slow cooking on a grill.
When you rub a piece of pork with a spice rub and cook it, low and slow, on a smoker, grill, or in an oven, after several hours, the rub mixes with the hot fat and juices and eventually gets a hard crust called a BARK. Anyone who loves meat surely must LOVE a crisp, spice-rubbed exterior. This bark can be achieved in your oven and, as long as you have a clock and a thermometer, you can create a fine and crusty bark on your pork butt with this recipe.
The rub mentioned here is fine, but if you have your favorite rub on hand, by all means use it. I recommend checking the pork butt at about 5 hours. If the rub still looks wet, check again in about a half hour. Somewhere between 5 and 6 hours, the bark should set and become crusty.
Put it back in your pan and pop it back in the oven. Check it in an hour. From here, shred the roast pork butt by any means necessary two forks works nicely and top it with your favorite sauce, coleslaw, or, as I do, both.
Excellent recipe! I used my old trick of slicing up an entire head of garlic and making slits in the meat and stuffing in the slivers of garlic. Then I simply seasoned the pork with the rub in the recipe with a few minor adjustments e. Big win! I doubt this one will last that long! The best pork butt roast I ever made.
My adult kids could not get enough! A few adaptations. I did not have paprika, but sprinkled an overall seasoning on in addition to the listed ingredients. Also I started it at 4pm at degrees for an hour, then turned it down to , at which point I covered in foil. Left to pick up daughter at airport. Came back and feasted around No need for barbeque sauce and the juices it naturally made were amazing!
Going down as a classic fave for our family. Q: cooked uncovered to an internal temperature of degrees using a convection oven degrees.
I then uncovered it and proceeded to degrees. Did I miss something in the directions? The instructions were written for a conventional oven, which is radiant heat. Convection gets much of its oomph from the hot air. Thank you, David, for your timely response. I will try it using the conventional gas setting.
I have been making sandwiches for my neighbors and not one complaint yet. I use them with any new recipe as my testing ground. What temperature should I reach before I cover the pork with aluminum foil? My husband and parents love it. Just follow the directions. You will not regret. I use 2. I have used it for sandwiches and for nacho chips. Looking to see what else I can do with it. Thank you for the recipe. You are so very welcome, Tammy. So pleased to hear that you like the recipe as much as we do.
I am making it toDAY! I have a small 3. I had no garlic powder but fresh garlic, so I roasted it up and made a paste-y type rub. I mmmmust have garlic! Also added chives as well as onion powder. Used smoked paprika because it is Divinity! This being the end of the month and on disability, sides are scarce, but I found a recipe for Syracuse salt potatoes, as I have a friend who adores potatoes and mine are the small red ones.
Waiting for roast to hit as you said and then will wrap in foil and return to oven till it hits My apt smells heavenly! Thank YOU! Sorry it took so long for me to reply. It was Wonderful!!! Ok, yesterday I made two 8-pound pork butts for family visiting this weekend. But you are correct, it is so delicious that you just want to nosh on it, which it turns out my family, plus a neighbor who just happened to stop by, did last night as I was shredding it!
Thanks for posting such a fantastic recipe!! They were perfect! Oh, and I just ran into said neighbor. He is headed to the store to buy a pork butt and asked me how I did mine! Good recipes spread fast! Julia, yours may be my favorite reader comment EVER! Properly roasted pork butt I love saying it, too tends to have that sort of effect on people.
Thank you, thank you, thank you for taking the time to share your experience. Means the world to us. Appreciate you sharing this recipe and these kind words.