Pork is pork, right?

[ChrisGreaves]

So I inherited this slab of protein described on the label as "Pork Back Roast"
Ignoring the "best before" date, since I've had this in the freezer until this morning, can I treat it like ham for purposes of ham-and-pea-soup?
I have a sack of split peas (green) and am considering carving all 1.644 Kg of this slab into 1-centimeter cubes and making a vast vat of soup to see me through the winter.

I don't fancy cooking it whole and then having to live on Pork Back Roast for breakfast, lunch and dinner for a week.
Nor do I feel sociable enough to invite six friends over to dinner.

But the soup I can bottle and use a jar at a time ...

Thanks in lip-licking-anticipation ..

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[DaveA]

Ham is pork that has been "Smoked" and is normally fully cooked. The smoking does give the Split pea soup, a bit of different flavor.


I would at least "brown" the fresh pork to give it some extra flavoring and to insure that it was cooked well.

[ChrisGreaves]

I would at least "brown" the fresh pork

Thanks for the response, Dave.
To "brown" is to lightly 920 seconds?) fry to seal the meat, yes?

In this case then I'd chop into cubes, and toss about in the oiled-frying=pan for 20 seconds.
I could add some pureed garlic, or ginger, or molasses to the oil?