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649

Came out a little too well, but flavorful. Some parts more tender but it's round steak.

Pounded steak, not too thin, salt pepper and adobo rubbed each side. Fried in vegetable oil 2 minutes each side (maybe gave it less than a minute longer). Reduced to low , threw in slab of a butter, sprig of rosemary, few sprigs of thyme, 2 cloves crushed garlic and basted for 3-4 minutes.

Removed and rested (pic8.co) 5 minutes before cutting strips.

Came out a little too well, but flavorful. Some parts more tender but it's round steak. Pounded steak, not too thin, salt pepper and adobo rubbed each side. Fried in vegetable oil 2 minutes each side (maybe gave it less than a minute longer). Reduced to low , threw in slab of a butter, sprig of rosemary, few sprigs of thyme, 2 cloves crushed garlic and basted for 3-4 minutes. Removed and [rested](https://pic8.co/sh/PpPkLV.jpg) 5 minutes before cutting strips.

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[–] • 1 pt

This. 100%, this.

[–] • 1 pt

We have so much to relearn and reclaim don’t we.

[–] • 1 pt

I went to the larder/Armageddon pantry this afternoon and discovered I'm down to 3 pints of pastured piggie lard. On the plus side, there is plenty of fat in the freezer. Rendering just made this weekend's hit parade agenda.

[–] • 1 pt

Oh Lord! The best part of that there business is them tasty ol’ porky pork pork rinds! Oh my, hell yeah!