How to Cut Whole Boneless Pork Sirloin
Stretch your dollars by buying a whole pork loin tip and cutting it yourself. It is simple and takes little time to cut a roast out of the middle and turn the fatty ribeye end into one-inch pork chops. The remaining end is the whole boneless pork sirloin. You can slice it thin or butterfly thicker slices of this lean meat said to have "less fat than a skinless chicken thigh," by the Other White Meat's website. Just inject the chops with a marinade and use a thermometer for a juicy and flavorful main course. Does this Spark an idea?
Instructions
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1
Place the boneless pork sirloin on a cutting board.
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2
Hold the meat with one hand and cut the loin into two-inch chops. Set aside any left over meat.
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3
Hold the round chop on the cutting board with one hand and begin slicing down until the knife is a quarter-inch from the back. Do not cut the meat into two pieces.
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4
Open the piece of meat like a book and press it flat with your hand.
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5
Cut the meat set aside in Step 2 into one-inch chops. Lay the chops flat and cut lengthwise. Cube it by making four horizontal cuts across the two pieces of meat. This is your kebab meat.
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Tips & Warnings
Cut the sirloin into quarter-inch pieces for breakfast chops.
References
- Photo Credit pork chops image by Dawn Williams from Fotolia.com
