Pork for stir-fry

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I pre-cook, slice, divide, vacuum seal and freeze packages of pork for stir-fry, like pork with scallion and broccoli stir-fry and pork with scallions and noodles.

I start out with a pork roast. I used to use a center-cut pork roast which is easier to work with, but I've switched to using a "chef's prime" pork roast. It requires more prep work, but there's both the regular white meat and a darker meat and I like the variety.

This is what I got, 2.36 lbs.

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You can see that it's actually two separate layers of meat, with a layer of fat and tissue in between.

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The trick is to separate the layers and get the stringy tissue and fat layer out.

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Here it is all separated. The pile on the right is the discard pile. If you're roasting it, the pieces with just fat and meat can be cut up and tossed in the bottom of the roasting pan. It will crisp up; drizzle a little soy sauce on it and it's delicious.

Season with salt, freshly ground black pepper and garlic powder.

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Vacuum seal and sous vide for 90 minutes at 152°F.

Or you could roast it until it reaches 152°F, somewhere between 45 and 75 minutes at 350°F.

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Into the sous vide!

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Out of the sous vide, cooled in a sink or bowl of cold water, then drained.

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Slicing in progress.

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All sliced.

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The last step is to divide it into 3.2 oz. portions, vacuum seal, and freeze.

I got 7 servings. So even though the roast was $ 9.89, I got 7 lunches plus a little extra, so it's not a bad deal. It's an even better deal with it's on sale.