Pork loin strips are cut from the larger pork loin, the cut of meat that runs from the pig's shoulder to hip. Boneless pork strips can be used in dishes ranging from exotic Asian entrees to light and refreshing salads. Their mild taste makes them extremely versatile. Because the strips cook quickly, stir-frying or sauteing them produces tender, juicy slices quickly.
Things You'll Need
- Sharp knife
- Frying pan
- Herbs and spices (optional)
Slice a boneless pork loin roast into 1/4-inch strips. For bite-sized morsels, cut the strips into chunks before cooking.
Heat a few tablespoons of vegetable oil in a large frying pan over medium-high heat. Allow the oil to get hot before adding the pork.
Season the pork with your choice of spices or herbs.
Add the pork chunks or strips to the hot oil. Leave room between pieces to ensure they cook evenly. Cook each slice for three to four minutes, turning once halfway through, until the meat is no longer pink. Check the internal temperature with a meat thermometer to ensure it has reached 145 degrees Fahrenheit.
Tips & Warnings
- If you're using pork strips for a stir fry, add the pork just before the vegetables are done and cook for four to five minutes.
- If you're using pork for other recipes, such as pastas or salads, stir fry the pork then set it aside before adding it to your sauces or salad.
- Boneless pork loin strips can also be baked, braised or stewed. Because boneless pork strips cook quickly, these methods can result in overcooked, tough meat.
- Do not heat the oil too hot. Very hot oil will burn the outside of the pork and leave the inside undercooked. The inside of the pork must reach 145 F to kill harmful microorganisms.
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