4 Levels of Roast Pork: Amateur to Food Scientist | Epicurious

my name is sharif and i am a level one chef i am lorenzo and i am a level two chef hi my name is jamil arzeno everyone calls me jamie and i have been a professional chef for 15 years o kahina i love your

pork

she makes the best

roast

pork

. I think she has a level 10 in

roast

ing pork, so let's hope we can match her. I'm going to make roast pork belly, it's basically suckling pig and I'm going to bake it today. I'm making a pink pork shoulder, also known as pernil, where I'm from, it's Puerto Rico.

I love this cut of meat because it's fatty and I love fat, and this is a bone-in pork butt which makes it even better, it's juicy. You know, I love pork, anything related to pork, but pork belly is basically what you want when you get the crispy texture and fat of a roast pork that I grew up with today. I'm making a roast pork shoulder. Instead, I'm using the paddle cut. of the leg cut because for underneath you can use either of the two, but I prefer to use a shoulder, it has more fat content, it is a little meatier, it has no bone, so I have less cooking time, well, let's start, friends, my pork belly needs to be cooked. a bath, I'm going to salt and pepper just the meat portion and I'm going to put this pork belly in the instant pot.

I'm going to immediately dip this pork belly, so I'm just going to transfer this. beautiful piece of pork here using my garlic powder now I'm adding my onion powder the dark soy sauce what I have here is Chinese five spice we have bay leaves make sure you break them up why you release a little bit of oil what What I'm going for What to do now is put all the ingredients that we will use in the

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processor. I don't use the top green part of the leek for this recipe, what I do use is the white, I'll just add this as a spicy herb. flavor that I love, okay, just throw everything into this bowl, black pepper, oregano, kosher salt, parsley, basically, run your fingers through the time broth and you'll get it out right away.

Let's add the rosemary. Shaoxing wine is a fantastic wine for cooking. to use your taste buds I'll thank you I guarantee we're going to get you going we're going to get you going properly we're going to instapot for about 23 25 minutes you have to rub you have to use your hands don't be afraid don't try be correct because you want that seasoning spread all over the pork and if you grew up in a southern home like I did, you'll learn that early on you peel the skin off the garlic and then we add the cloves and lock it in place so Let's put our

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processor in, grind this up. and then we'll add our olive oil and our apple cider vinegar, okay, that'll do it, first let's get the steam out before hello, okay, here we go, drum roll, please, we need to push. the skin and the fat portion of this pork belly just to help dehydrate in a sense and now I'm going to add a little more help to dehydrate and crisp up by using a cup of salt.

I'm going to take my pork shoulder and I'm going to make some little pockets, you can bring it up to your knuckles, that's good, basically you're just going to massage this marinade like I said into the pockets, we're going to put it in our pyrex dish and then we're going to continue putting the marinade in. . on top of our pork, so I'll wrap it in plastic. I want it covered now. I'm going to put this in the refrigerator to marinate for 24 hours. Okay, we're all seasoned now. This meat is ready to go so I'm going to put this in the oven for about an hour at 350 degrees so people look at the snowiness on the pork belly and this is going to go in the oven.

See you later, all right, so we're going to start with my glaze and we want to boil this apple juice so this is my sauce called lechón sauce. I like the onion to go first because I don't want to burn the garlic. I'm going to use five cloves of garlic. It's always good to add a little bit of salt now I'm going to make my beet sauce and the reason I use gloves is because the beets stain these beets have been roasting for about an hour the skin has been removed from them let's put the beets in our food processor we're going to strain a whole orange into the food processor we're going to add our honey to make it nice and smooth, so now I'm just going to add the brown sugar.

Now I'm adding my soy sauce. for the mustard, I'm going to add the star of this sauce, which is liverwurst, this is actually apple cider vinegar, it's also just old water and now I'm going to add my Worcestershire sauce or whatever we call it. I really don't know how to pronounce it. I'll add the other two ingredients, which may sound a little strange. The first one, not so much brown sugar, and then double the breadcrumbs, Italian breadcrumbs to boo, why not? I've Americanized it a little. Come on. wild and crazy we're going to put this in our pan we're going to add our chicken broth we're going to add a bay fennel seed I'm going to add a little salt now bring it up to temperature and then turn it down and let it simmer for about 30 minutes .

All the juices. Anything goes. This is a great blender because you can gradually increase the speed once the sauce has reduced a bit. What it should look like is that it should be able to cover the dough. back of your spoon and then you're ready, okay, let's get every little bit of this guy in here, here's the pork that I made yesterday with the 24 hour marinade, if you feel more comfortable scraping off a little bit of the marinade before scoring it, please do it so what. What I'm going to do is score it just to create little diamond shapes on top.

Now we're going to go in the opposite direction so we can create a diamond formation. We will put it on our tray so that it looks good. the oven to bake and you can add some marinade back in now okay this has been in the oven for an hour now let's glaze this baby okey dokey funoki we've baked this beautiful pork belly when it breaks like this that tells me the Moisture came from the pork fat to the salt, okay, now I'm going to put this in the oven and every 15 minutes I'm going to take it out and reglaze it so it browns nicely.

What we want, we have to finish browning it and I have to do it by roasting it in the oven for about 15-20 minutes. I'll be back, so now we're going to put our pork shoulder in the oven at 350 degrees and cook it for about four and a half hours until it's golden brown and crispy on the top edges and the juices are coming out nicely, so we have to do something to accompany this pork, so let's put the rice together, always wash the rice because rice has a lot of starch, see how the water gets a little cloudy, that's the starch that goes into the water and that's what you want from your rice , so really easy peas, get a nice little pot and we're going to add two and a half cups of water and then I also add the rice, so today I'm going to make mashed potatoes to start peeling them first, now we're going to make our banana pies, what we're going to start with is a pot. filled with water filled almost to the top and we are going to use ripe bananas we are going to cut the ends and this pot is a little small so we are going to cut them in half so that they cook evenly together add a pinch of salt to your pot we are going to shake our pam spray these are our pie crusts we're going to cover the bottom of them and around the sides with a little bit of raw sugar we're going to pour the excess into the next one and keep going we're coming to a boil put the lid down and cook simmer, tick, tick, leave it alone, you know, I will say that I'm not the best chopper, so I think my knife skills definitely scream level one, but I promise you that my food tastes amazing. you can take the banana out, you're going to want to run your paring knife right along the skin and just peel it and put them really hot right into your food processor so this is a green onion yum yum yum I like to blend it up.

It's almost like making fried rice without cooking anything except the rice. For this, I'm going to go straight down. My potatoes have been boiling for about 15 minutes so I'm going to do a quick test and they are already breaking down. so they're ready to go, okay, now our bananas are in our food processor, we're going to add our other ingredients, brown sugar, our butter and our allspice and puree them. You have to put the back on it, cover it again and press it. now add my milk I'll add a little salt and pepper adding my sour cream look that's done it's been 15 minutes 20 minutes let's see what we have here perfect world I'm going to put this in my bowl and now this is where if you want you can add salt .

The only way I'll judge it now is by adding my fresh, raw green onions. Okay, look at how this little ball forms. You know, you're ready. Now put it in your molds. I'm going to pour a little bit into all of them to make sure I have enough to fill all the molds. Press down so that it takes the shape of the mold that we are going to burst. these in a 400 degree oven for about 15 minutes okay my pork is roasted and now I'm going to place it on the plate. Look, here is our beet sauce, just take a little on your spoon and then you will take the back of your spoon and just play with it now we are going to take out our plantain tarts I am going to cut a little of the skin so that it stands out In the end, on the plate we cut some nice slices of pork that I'm going to rest on top of your seed pie.

Now I have my mashed potatoes. I'm going to add this to the plate. This is a really filling dish. We're not looking at carbs or calories with this one. Okay, let's start serving. I'm really excited, let's put some fluffy rice on, let's do this, you can't serve chun without some liver sauce, I want to dress you up with cilantro, a little lemon and a little bit of lime, so I'm just going to sprinkle some scallions on top of my mashed potatoes, I'm just going to layer them on top, we're going to put some cuerito right on top to finish that look and garnish with some thyme, this is my roast pork. and this is my roast pork and here it is, it's Puerto Rico on a plate, okay, it's cooked on the plate and now the moment of truth here is that wonderful morsel, oh, it makes you want to hit your mom true, this is good, I made it myself.

I don't know why I'm surprised, I knew it would be amazing, absolutely delicious, that crunch and then you get a little bit of fat and then meat again and then crunch again with the sweet and spicy liver sauce and then of course you're supposed to I bring it home with some white rice, do you know why not? I love crispy pork belly. Oh my goodness, you will have more friends after making this dish that is so good, it is such a well balanced dish. I'm going to give myself a pat on the back. I like that.

It's good. The best time to eat this food is when you are hungry and need some comfort food. This is comfort food. Roast pork is wonderful for Sunday dinner or any night of the day. week there are so many options when you prepare this dish, let's see how each of our three chefs made theirs. Pork is pork meat that is usually obtained from young, lean animals, their muscles are less exercised and the collagen in the connective tissue is more easily converted into water. -soluble gelatin when heated, which increases the tender qualities of the meat. sharif roasts a pork butt also called boston butt from the pork shoulder on top of the front leg.

It is rectangular in shape with a layer of fat on one side that adds flavor and richness. As it roasts and the fat drips onto the meat, Lorenzo Roasted Boneless Pork Belly, which comes from the bottom of the pig, is sold sliced ​​or roasted, it is a fatty cut with tender meat, the bacon comes from the pork belly. pork, so you will see striated layers of The fat in Lorenzo's roast has a distinctive layer of fat on top. Pork belly is basically a huge slab of bacon, but it's cut thicker and crispier. Jamil Roasted Pork Shoulder, which is like Sharif's Pork Butt because it's a shoulder cut, but it's from the bottom of the front leg.

It is sometimes called a picnic shoulder and is a little leaner than pork butt and also left the skin on, which is definitely a level three approach to grilling pork. The most important thing about roast pork is the cuerito, which is the skin of the pork. It must be nice and crispy and this cuerito is perfect. Pork skin is mostly protein, but it also has a lot of water and fat. The high concentration of fat produces a very crispy texture after roasting. Sharif roasted his pork with the fat side up so that the fat lubricates the meat as it partially melts and drips.

He also used a rack so the pork doesn't rest in the melted fat at the bottom of the pan. If you put this pork alone on a flat sheet pan, it will not brown underneath. the piece of fat from your pork belly to help the fat settle into the meat and then generously salt the piece of fat. The salt roll here is more than a seasoning, that's why I scraped most of it after roasting the piece of fat. It's mostly fat but contains some water and connective tissue, the salt draws out the moisture, which ensured that the fat became extremely crispy when Lorenzo grilled his meat when it wascracks like that, that tells me that the moisture came from the port fat to the salt.

Jamil roasted his pork for a long time. and slow, about 40 to 50 minutes per pound, which is perfect for breaking down the connective tissue in the shoulder cut. Slow heating allows the conversion of collagen to gelatin under high heat. These proteins curl and coagulate and can become hard. high internal temperatures because people wanted to make sure they eliminated any trickinellosporalis parasites associated with foodborne illnesses. Modern pork has been raised to be leaner under food-safe conditions that nearly eliminate transmission of Trichenella spiralis from commercial pork. It's okay not to overcook the pork, it may be slightly pink in the center and 145 degrees Fahrenheit should be sufficient.

The three chefs rested their pork roasts. This is an important step because, as the meat cools, it becomes firmer and easier to cut, the rest and subsequent cooling also increases the water holding capacity, which makes the meat very juicy for me, This is like a filet mignon to me, every chef cut their pork roasts against the grain of the meat, altering the connective tissue and increasing the tender quality of the meat. The next time you prepare roast pork you can choose various cuts roasting techniques spiced dressings marinades sauces and garnishes we hope you follow some of these tips from our three talented chefs