Braised Pork with Homemade Sweet Pickles
Вставка
- Опубліковано 3 кві 2019
- **RECIPE, SERVES 6-8**
For the pickles:
1-2 pounds of vegetables (I recommend some kind of cabbage, some kind of onion, and a carrot or two, OR just buy pre-cut slaw mix)
A cup and a half (a whole 12-ounce bottle) of rice wine vinegar
Half a cup of sugar (or less if you don’t like your pickles so sweet)
Pinch of salt
For the pork:
A 5-pound (or larger) piece of pork shoulder
4-5 cloves of garlic, chopped
1-2 tablespoons ground cumin
1-2 tablespoons dried oregano
1 teaspoon dried chili flakes (optional, if you want it spicy)
Water
Salt
Pepper
1 bunch of cilantro leaves for garnish
Directions:
Thinly slice your vegetables of choice. Pour the vinegar and sugar into a large stainless steel or glass bowl - not aluminum. Add a pinch of salt and stir to combine. Don’t worry if the sugar doesn’t dissolve.
Add in the vegetables and toss thoroughly in the pickling liquid. Cover the bowl and leave in the refrigerator. Stir the pickles once a day. They’ll be good after a day, but great after 4 or 5 days. Again, don't do this in aluminum - it would react with the acid and leach into your pickles.
Preheat oven to 325 F.
Salt the pork liberally and brown it on all sides in an oven-safe pot that is, ideally, not much bigger than the meat. Add the garlic, cumin, oregano, chili flakes (if using), pepper, and enough water to come halfway up the meat.
Cover the pot and put it in oven. Braise 3-3.5 hours, checking every hour to flip the meat and to replenish the water if it’s evaporated. Cook until the meat pulls off the bone easily.
Remove the meat to a plate to cool. If you want to, remove and discard the rendered fat from the braising liquid with a gravy separator or by skimming. Boil the remaining liquid until it reduces to a thick glaze. Pull the meat off the bone in chunks and add to the glaze, leaving behind any unwanted bits of fat or gristle. Shred the meat with two forks and toss it around in the glaze. Taste for seasoning, and add salt if needed. It should be a bit too salty, so it will balance with the pickles.
(You could make the pork days in advance when you make your pickles and just reheat it before you eat.)
Lay a pile of pork on a plate and lay a large pile of pickles on top. Garnish with cilantro leaves and some of the pickle juice. Eat it with rice, if you’re into that.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things - it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce. - Навчання та стиль
Looking good. Instead of pork I used toast and instead of pickles I used some tinned raviolis but it still turned out great.
Lol
Alright Karen, slow your roll
Mad lad
Not sure but that might not be the same thing but good job!
@@jimmyjohn2128 lol?
The next big cooking channel for sure
Sammy Ame amen
Yep
Hope so for him
Sammy Ame he is very creative and explains well... I also trie but us hard!
Binging with babish is like a new challenger approaches
"Rather than sacrificing minutes, I just sacrifice the outer layer, I call it priority"
Damn, quote of the year right there xD
*shrek would like to know your location
This guy is going to hit 100.000 subscribers in less than 2 months, count on it!
I hope so man I love his videos!
Definitely will!!! I love these food videos! Straight and to the point, everything he does is backed with a reason!
And deservedly too! I've loved all his videos so far, even though I've only been subscribed for a couple weeks.
This channel has been growing incredibly fast. It's pretty cool to see.
More like less than a week
You spilling the braising liquid all over the stovetop made me clench my cheeks enough to make diamond out of coal, 10/10
russianbadboy I am so glad I had to read that
@@AP2brolic thanks bro
@@DuckOnQuack47 there's a possibility
chaotic-nuetral it’s called a coal briquette lmao
Good comment 👍
Honestly, I appreciate that you live in the clips like when you struggle to flip the pork and when you pour the braising liquid everywhere. It comes across as more genuine, and makes me feel better when my kitchen looks like a war zone after cooking.
definitely
You should have a million subs dude. This is exactly what people want when cooking.
EDIT: yes, i know.
preach
He's gonna get there. Give it some time...
He’s pretty close and growing exponentially. At this point (June 9, 2020) he’s at 804k subs.
@@maxazoff9824 almost a mill now
Brandon W not really...
I forget that pickles can also refer to, yknow, things OTHER than cucumbers
You mean rick?
Random Boi NOT ALLOWED.
Yeah but this is just a modified sauerkraut, that's what i would call it at least.
Bike Bikeson isn’t sauerkraut fermented not pickled?
@@doggyrusev627 it's about the same either way imo
Soooo excited for this. The pickles are the best pickles I've ever had tbh, the pork came out beautifully so tender and moist, now just reducing the liquid. People keep coming in to smell it lol.
This reminds me of a Chinese dish that's pretty similar. It's called 梅菜猪肉 and it's basically the same but it uses preserved vegetables and instead of sweet pickled cabbages and different seasoning. Pretty cool to see a different recipe with a similar concept. 👍
What is it called again?
@@lognature2428 Méi Cái Zhū Ròu/Kòu Ròu for phonetic notation
OH MY GOD THAT STUFF IS SO GOOD
and usually made with pork belly i think
Isn't preserved vegetables just pickled vegetables with extra steps?
"Sweet and sour, no better combination on Earth"
I CALL BS!
Sweet Sour and Spicy for life!
varris_ sweet and salty
Sweet and spicy is great. Use some spice (or spicy sausage) in a frittata with half an onion. It's great.
swear sour and spicy is the best lol
Sweet Sour Spice For LIFE
Need Evidence, ASAIN FOOD
Add siriracha to the pickles then.
Making this for like the 10th time a week from now. I always use lemon juice for the pickled slaw and it comes out amazing. I also like to use the slaw when I make chicken salad as well. This is a recipe I will make until I die and everyone I make it for loves it!
I always just peel off the first layer of the onion as well.
Aside from saving time, it's also better since most of the times, the first layer kinda fuses with the skin or have patches on it as well.
Sanga Ralte This. I don’t trust the first layer of a onion.
Same, I find that the first layer is half dry and tends to be burnt and inedible by the time the other onions brown.
Why normally fall sleep when you can fall asleep to this?
I've been falling asleep to Marco Pierre White for the last 10 years.
Adam Ragusea the man with the thousand-yard stare
@@aragusea no but seriously though, your videos are so relaxing
Adam Ragusea 🤣👏🏻👌🏻
@@aragusea I love that guy.....lol, you too 😃
I don’t love cooking but do it often for my family and people always seem to like my cooking and I DO enjoy having yummy healthy home-cooked food for me & my family to eat. I really enjoy your videos because you don’t measure (which is how I roll) and you’re no nonsense with time saving tricks (like the onion peeling - which I do, too!). I really enjoy learning from you (and this is coming from someone who typically refuses to watch cooking videos because the instructions are too complex and the end result isn’t enough of a return on my time investment). I also really enjoy your narration - I can see why you’re in the radio industry. Great voice. Thanks for making these! Looking forward to more!! 🙌
You're going to explode. The confidence in your tone, the simplicity of your videos, how easy they are to do at home, and of course, the great cooking!
“Sweet and sour, there’s no better combination on Earth.” **cough cough** chocolate and peanut butter **cough cough**
Sweet n Salty
Bovril and peanut butter.
@@paxillusinvolutus5213 Ok no offense but what the fuck
Ghiaccio honestly, chocolate and peanut butter is overrated
@@charlie_mario6292 Yeah
This is the cooking channel I never knew I wanted, but needed all along. The way you present every video makes me feel confident that I could do the same thing with my limited cooking experience. Keep it up Adam, your channel is going to get huge
Easily my fav channel on UA-cam
Dude, your content is amazing! It’s gonna be so weird when your channel becomes so huge that I don’t know where the time’s flown to. Count on it.
Tell you friends!
Minimenko was on the ball
This could go great in a sandwich! Using unsalted homemade chicken stock instead of water and maybe a pint of beer would make this phenomenal for the braising liquid.
David Piteo you are speaking my language my man! I agree. I love this pickling method too. I like to ferment things more because I find it to be less work, but I just love pickled veggies too.
Don’t throw away the bone! It’s great for broth.
Just binged all your videos. I don't even eat pork or like pickles, but figured I might as well watch this one too. A+
Lauren Chen hey Lauren fancy to see you here :)
Fuck off, nazi
I'm learning to cook to help my parents with my younger siblings and this channel has been a big help with how informal it is without being boring! Definitely subbed!
You make the most straight to the point and sincere cooking videos, I love it!!!
I love that you are also adding pieces of your personal life too! I think seeing your wife and the bar you like really enhances the experience. Thank you!
It's summertime, coming back to this recipe again. The rice vinegar pickles have become a staple year-round in my house. Maybe the most influential recipe I've gotten from this channel.
You have such nice recipes wow
John you’re a horrible person.
@@menacingmorris9150 comedy king
Please dont stop making these. I love the fast pace!
I love these videos, they are simple and to the point but at the same time funny.
Literally love this guy. So simple. Straight to the point. No weird iMovie music. Just wholesome content 👌👌
Your channel is amazing! I’m preparing to go to college in New York where I’ll have to cook for myself, and your videos are crazy helpful. Thanks!!
love how much fun you're having when you record these voice overs. keep it up
4:46 - THIS IS THE CONTENT WE CAME FOR
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the production value on these videos is amazing
Adam is killing it! Thanks for all your hard work. These videos make my day
Most underrated cooking channel on UA-cam 100%
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Adam you remind me so much of Alton brown. I’m learning things as I watch you cook, not just about the food but the science behind it. Keep up the amazing work 🤟🏻
Loving these videos! This is the type of content I'll show to my friends who are getting into cooking. You are to the point, what are we doing and why are we doing it. Keep it up.
Tip for the outer onion layer and the skin is throw it in a plastic bag, put it in the freezer and use it to make vegetable stock! Same goes for carrot cuttings.
Your recipes are excellent and simple. For once, I might actually try to make them. Thank you so much for sharing.
This is the most underrated channel I've ever seen.
Love your channel man, informative and straight to the point. I wanted to make the pound cake but now I must make this, it looks so good.
Your content is awesome!
I'm just barely learning how to cook, so watching your stuff is really helpful in learning how to do things, so thank you!
Honestly one of my favorite channels I've found recently.
I love this channel way to much.
Like I don’t even like pork but I watched this like 10 times already.
How doesn't this channel have 100K subs yet?!
Give him 1 month, he'll have 500k by then.
It will before long!
Hasn't existed for long enough.
MEME WARRIOR I’d say 3 or 4 if lucky but I do want him too cause his videos are really well edited and informative
Oh fuck he did it
I watch you whenever I feel sad and it helps. You are a really cool dude and you deserve 1 million subscribers. Congrats on 50,000
I found your channel yesterday and watched all of your recipes, and subsequently was disappointed that there were no others to watch. Queue feeling of pleasant surprise seeing a new video in my subscriptions!
Absolutely my favourite new cooking channel! Then voice and style of speech reminds me of Alton Brown at times. You make me want to cook again!!
Loving those quick interesting facts you include in the videos, great video
I love your videos, I kind of feel some Good Eats vibes from them
Can't wait to watch more of your videos
This is actually my favorite recipe yet
I made this and it was absolutely delicious. thank you!
I cut onions in half as you did, but then cut the stem end off, then peel each half. The root holds it together for slicing. I like the red theme, looks are everything.
I still live in my mom and dads house I am that young and I don’t cook ,but man do I love this videos!
I love your videos they make me happy
I made this this past weekend. Incredible.
I love your style of balancing quality with convenience. It's so helpful for ordinary folk who just want good food without having to perform a ritual. Thank you so much for these videos! Oh, and 'aluminium' has an 'i' after the n ;)
I love these pickles vegetables and always have them on hand. Thanks Adam! I usually add some sliced jalapenos or serranos to the mix.
Dude i love your videos!!!. i did your bolognese sauce the other day and now im hooked on your recipes
Currently reducing my braising liquid for this. This will be the third recipe of yours that I've tried, and the other two were fantastic. I love that you make things stupid simple with as few dishes as possible. We did the pot roast with mashed potatoes, the whole turkey (which was a smash hit and was totally cooked in our oven in 3 hours), and now this. If you're ever in north Georgia, come on by and cook me something! 😂
Edit: HOLY CRAP IT'S SO GOOD
Definitely my favourite channel atm 💯
Your videos are seriously SO good.
Best food channel ever...
Thank u sir for the knowledge .
the voice over is just amazing
I'll surely try this one next. Thanks, Adam!
Greetings from Bloomington, Adam! I am going to start the pickles today--this looks nice and tasty, simple, and cheap!
Love you’re videos
This is amazing! I tried it but replace the pork and pickles with air! It tasted great!
Maybe one day I’ll cook this but for know I’m just going to stare enviously at your delicious meals.
Yessss thank you for all of these cooking videos. Making this tonight.
Another great video, love how you do things your own way and don’t just follow a cool book. you’ll be at 100k+ subs in a month or two. Keep up the great content
I like to play these videos while I do my makeup- your voice is perfect for narrating! Reminds me of Bill Nye is he was a chef
This channel will have 1 million subs by the end of the year
I can’t eat pork but I’m still watching
make it with a large beef chuck roast!
@@aragusea Thanks!
Same
I don't eat beef but I still watch those videos too lol
Well, I mean one can dream
Once visited a friend in Macon (she was at Mercer) and I am fucking loving how loud and proud you are about your town and its businesses
This might be the best cooking channel on youtube right now
I love this channel so much!
best cooking channel ever
I am enjoying all of your videos
Not a single wrong was boring or uninteresting
Keep up the good work!
These videos are fantastic!
Yummmm great work as always Adam
I put all your videos in my "Dinner" playlist
This is the best channel to watch at 2am
Never. Change. Ever.
This channel is going places! Can't wait to see more from you :)
Glad I found this channel, great videos mate
i love this channel, keep it up my man!
My favorite food videos 💖
I need those pickles so badly
Your videos are very informative, reminds me of watching an episode of Good Eats. Keep up the great work!
Great stuff!
Really quality content, thanks for the upload Adam
this looks so good and simple! almost 50k subscribers
This guy is legendary
Love your videos
3:09 This is me when I get my test results.
Hah! I may have not been the first to like the video, but I am the first to like my comment!
If you had used 4:48 it’d be more accurate for me😂
more like 3:41
youre such a messy cooker, i love it!! it makes me feel not alone hahahah. subscribing cos hot damn your recipe looks good.
this looks delicious