on sale for 1.99 how can I turn these into tacos or something bomb easily and cheaply.

>>21467443 (OP)
Slice them really thin, season them up with taco seasoning or whatever you like and just cook it fast and hot

>>21467443 (OP)
Cut them in half, fill them with beef, lettuce, cheese, onions

>>21467443 (OP)
Wait until you find out you can buy pork loin for half that price and cut them into chops yourself.

If they're boneless like that, either slice up for stir fry, cube up for pork stew or curry, flatten for schnitzel or leave as they are to pan-fry in olive oil with garlic, rosemary, chilli and lemon zest for chops.
The stir fry, stew/curry and chops can be had with rice (mushroom or other risotto for the chops, plain white for the rest) while the schnitzel is best with chips/fries, boiled potato or as a sandwich.
>>21467450
Yeah? It's the same price in my area, weirdly. Shoulder is very, very cheap, though, and I can get belly for $3/lb. I've actual got three trimmed bellies in the freezer right now and keep putting off cooking one as a curry.

>>21467443 (OP)
https://warosu.org/ck/thread/21353080#p21361357

>>21467460
>I've actual got three trimmed bellies in the freezer
How decadent. I enjoy roasting a pork belly on special occasions but having 3 ready to go? You must be a hedonist.

Yeah shoulder is my go to cheap cut too it's just so easy to put it in an instapot but in my area loin goes on sale every few months and I stock up on them.

Cut off the white part. Beat them thin real good, I'm talking smacking the shit out of them so loud your neighbour starts complaining. Then take two plates put beaten eggs in one bread crumbs in other, soak the beaten porkchops in egg then breadcrumb then drop them onto a pan with some lard. Takes like 15 min and it's peak cuisine.

>>21467448
so stupid

>>21467447
I need to sharpen my knives otherwise I'll just get pork slime all over myself and accidentally gash myself in the chest. Might need some alcohol for such a project.

>>21467483
I only ever use belly in this South Indian picked mango curry my family and I like as well as on the rare occasions I make tonkotsu.
That curry is great. It's just onion, spices and pickled mango. Also a little stock and a cut up pork belly, obvs.
Shoulder, I usually buy a big motherfucker and break It down to freeze, boneless. The bone itself goes towards making pork stock but not white stock. I use split trotters for that. I make the stock plain so I can use it in both Asian and European dishes without the dissonance that might come from lemongrass and star anise in sertespörkölt or celery and carrot in rendang.

>>21467493
I'm in.