Carnitas are Easy, Inexpensive, and Delicious | Kenji’s Cooking Show
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- Опубліковано 12 вер 2021
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Find my books, including The Food Lab and my upcoming book The Wok here: www.kenjilopezalt.com/
Get the full recipe here: www.seriouseats.com/no-waste-...
Here's my pickled red onion recipe: www.seriouseats.com/pickled-r...
Here's Ethan Chlebowski's Pickled Red Onion Video: • Why I always have Pick... - Навчання та стиль
Nobody ever knows what to do with the 'L'!
In my family, we don't pronounce the L, and the che is just like check so it's pronounced "Che - bowski". Anyway, I sincerely appreciate the shoutout Kenji. As I've said before, you are a big inspiration to how I approach and think about cooking, especially in applying it for home cooks. I made a similar carnitas video using Diana Kennedy's method earlier this year discussing some of the benefits. I'll have to hold you to that phone call so we can chat sometime!
Was grinning ear to ear when he gave you the shout-out. Love the content my guy. Was actually thinking about your carnitas video when watching this!
I’ll look for that video, and thanks for the pronunciation guide. DM me on Instagram and we can figure out that call!
Wait… your name is pronounced ‘Ethan Big Ebowski”?
@@JKenjiLopezAlt link to the carnitas video ua-cam.com/video/dQw4w9WgXcQ/v-deo.html
Collab between you guys would be amazing, you're both awesome
Ethan confused between choosing what makes him happier: getting a shout-out from Kenji or being called Ethan The Big Lebowski. He's literally the Dude now.
I've been calling him The Big Chlebowski ever since I found his channel.
It’s curious to see a guy with half Asian half Latin last name making fun of a foreign surname. I guess it’s overcompensation.
@@rafiki4444 I think you're reading the tone of his message wrong - I don't think he was making fun of Ethan's last name.
@@rafiki4444 people who are members of a minority group very often jokingly make fun of each other for traits they share, it’s understood that it’s being done in good faith and with the full context of having the same experiences re: being a part of that minority. You should see how us gays talk to each other, lol
@@karlastormborn5467 not sure what you are basing your generalization on. I, for one, don’t find it amusing nor did it sound to me in good faith. And it seems later in the video Kenji himself realized how does it sound and kind of apologized.
Kenji is always a class act. I appreciate how he always gives credit to other cooks, chefs and recipe writers. Not all chefs do this.
Ethan is really good about doing it too
@@gbird5000 yep! Appreciate that about him too.
@@gbird5000 I've followed a lot of other chefs and cooks based on both of their recommendations.
Some definitely don't as much as I wish they did.
Ethan is great about citing his sources, too and credits you with being a huge influence in his approach to cooking.
Hey Kenji, I'd love to hear about how you do your weekly(?) grocery shopping for your family - and how you plan meals.
I'm sure he mentioned somewhere that he doesn't really plan his meals.
there’s a section about zero-waste/planning in his book “The Food Lab” i totally recommend it.
I love that in all of Kenji's videos there is the sound of anticipatory doggie paws.
My absolute favorite is the pups coming over for their taste test. =D
@@CamilleGarriga I love how big they've gotten!
Lol 16:03
Kenji: "sit"
(Dog doesn't sit...gives a piece anyway)
Kenji: "good boy"
Jamon has mobility issues, so K rewards him without having to perform a “sit”.
Kenji, my man, super close to what I do with Carnitas, but if you'll allow me one small suggestion: Once you strain out the braising liquid, put it on high heat until it reduces to a thick syrup. Toss the meat in the reduced meat-syrup before going in the broiler. This creates an incredible, pure meaty-oniony caramelization layer on the meat and literally turns the carnitas up to 11.
I tried this tonight and OMG thank you!! Definitely a game-changer to reduce the braising liquid(some of which I used to make corn tortillas). Makes the most delicious pork ever
100% agree. I added that glaze to the (red in my case) salsa. Ton of flavor that can’t go to waste!
I think it's great that all these cooking channels, whether professional chefs or home cooks, all seem to watch each other's channels. It's awesome that there's a community like that.
Three things I love about you
1) You're very educational in a natural way which shows you genuinely care about your passion
2) You always feed your dogs what you make
3) Recognizing the non-binary portion of your viewers!
claps to you all around, I love your content!
Absolutely loving the frequency of uploads. Getting spoiled here.
Really appreciate it. Ty kenji.
Oh you shoulda been around back in April of last year. Multiple uploads a day sometimes. It was truly the golden age of Kenji on UA-cam. Perfect quarantine entertainment.
Camera crap out music was the best thing I've heard all day. Almost makes up for the missed dad jokes.
Love the Ethan shout out, love that guy! He’s the reason I always have pickled onions in my fridge now
I love that there are so many ways to prep and cook. It makes me realize that in life it isn't about A or B(right or wrong) but the journey to get things right is a balance of what makes you happy and learning how stuff works. Food and cooking not only taught me life lessons but also brought me closer to many people and cultures.
Your fridge always looks so well stocked with fresh goodies. Have you made a video previously on how to manage your fridge to avoid spoilage and waste? If not, I'd love to see one. Love from the UK.
+1 for the fridge guide please!!!
Probably my favorite and most often made Kenji recipe, as carnitas were my favorite filling at my local burrito joint growing up. I make them with his sous vide recipe most of the time now, because I can make huge batches and freeze them for the future.
I think this is true in our house, as well, and we also do sous vide now. The salsa is so delicious.
Would you happen to have a recipe on the ready that you could point me to for sous vide carnitas?
Hah this is my favorite Kenji recipe as well, and was on heavy rotation in my household for a long while. I haven't made it in a while, I think I'll cook it this week.
I wrote that probably 6-7 years ago!
@@JKenjiLopezAlt the new site update has made it impossible to tell when an article/recipe was posted for the most part.
Kenji you’re the best! So humble and so so talented. Thanks for all that you do/create!
Awesome cooking skills Kenji, I always watch your videos after I come back from College, its almost as if I'm the one cooking, perspective is awesome! Keep it up, looks delicious
Man Kenji, those carnitas looks awesome and the overall cook with the salsa and onions looked pretty straight forward. This maybe a very soon cook for me my friend! Thanks for the great content. I love how down to earth your videos are and are relatable.
I've always made the carnitas similiarly in a dutch oven. Let them cool. Put them in the fridge. Next day drain the water- the rendered fat will float to the top and solidify like a big disc. separate the meat and other ingredients. Heat up just the fat to 375f.
Then in the same dutch oven deep fry the hunks of meat in it's own rendered fat. 2 day process but makes tender pieces with super crispy outsides.
Thanks Kenji I always learn new tricks and techniques from your videos
Wow this sounds incredible as well. I did something similar, but broiled the chunks on a rack in a sheet tray. I’m going to try this!
That sounds amazing!
Gonna try your method with Kenji's! I think Kenji sometimes considers the home cook in his approach (and he is busy too but I know, for example, recipes on Serious Eats and other food entities have rules/guidelines to make cooking easier for home cooks) - most home cooks would not want to do two days. But as Flavor Chasers out here we all know we will spends weeks to get the perfect bite.
Do you let the carnitas in the dutch oven overnight or do you put them in a different container? Are they not going to make collecting the fat the next day harder if you let them in? On the other hand they will lose a ton of flavor so I guess it's worth it. Anyway, I'm 100% trying this it sounds amazing.
@@hannibot either way won't make much of a difference in my experience. I usually just leave them and separate them the next day out of laziness and one less container to clean
Kenji, with the most respect, you give both instruction and pleasure from your videos. I’ve seen the growth over the years and am glad you have stayed with the sharing.
Best to you.
I made this last night and everybody loved it. My son said it was the best thing I'd ever cooked. He even loved the pickled onions on it (he hates vinegar). So, thanks for the recipe!
This is my favorite recipe of yours. Just so simple, cost-effective and tasty. Thank you!
Yo i absolutely love these videos, thank you so much Chef!
This has to be my favorite recipe of yours. It is truly amazing
4:04 Shabu sensed a disturbance when something kinda edible hit the floor.
Thanks for another great video Chef! Hope you and the family are well. I've bought a couple items through your recommendation over the past 2 years of watching you and I love each and every one of them. Excited to try this out! Really appreciate you taking the time to share your cooking knowledge with us, it means a lot! (and makes my wife happy)
I’ve tried quite a few carnitas recipes and this, by far, was my favorite. My freezer supply just ran out, time for some more! (I freeze them uncrisped vacuum packed in portions and crisp/reheat)
Your kitchen is so organised! would love a video on some kitchen organisation tips or even a video on some of your favourite kitchen utensils
Looks so delicious 😱Can't wait to try this! ❤️❤️
This is one of my favorite recipes of yours!!! So freaking good... especially during the holidays with the cinnamon!
Kenji this is by far my favorite recipe of yours. The cost/effort:taste ratio is off the goddamn charts.
Love love love this recipe! I have been making it for several years from the Serious Eats article. I use this method for my pork for tamales and also carnitas. I food saver the leftovers as the reheat is perfect with the coating of fat already on the meat. I have made the salsa with roasting and not, prefer the roasted with added carnitas rendering liquid in the blender. I ALWAYS receive compliments on this dish with friends. Im glad to see you made a video of it. I will have to add the pickled onion to this. Kenji, you are my food spirit guide!
I've made this recipe many times, I love it
This is by far one of my favorite recipes. I've never tried broiling the tomatillos, so now I'm excited to try that. I also always end up making a fresh corn salsa to go with these using corn, poblanos, jalapeños, red onion, lemon juice and lime juice. Such a crowd pleaser.
Thank you for putting the video up anyway. It's encouraging to struggling new youtubers to see the pros make mistakes and keep going!!!
Made this for my family this weekend. it was a huge hit, thanks for the recipe!
Just made this recipe and it came out f***ing amazing. Thank you🙌🏽
I literally made basically this over the weekend. Super awesome.
Made this for the fam tonight. Scary easy and it came out perfect. Huge hit. Thanks!!!
Thanks for the video Kenji! Will try it tomorrow :)
This was amazing-- dredging and frying the tortillas is a master stroke. Definitely going into my dinner rotation.
I made these today. they were so good. Thanks Kenji!!
I learn so much from each of your videos. Can’t wait to make this dish! Thank you!
Just made these last night, always amazing!
I also agree to keeping pickled onions in my refrigerator at all times as I have been converted by Ethan as well. I always use it for my sandwiches and salads
Made this tonight and they came out amazing! Thanks Kenji
Ok Kenji, made these tonight and WOW. Absolute fire 🔥
Following Kenji’s recipes is the new ‘trying new restaurants’ in my life
Hi Kenji! Thanks for the recipe
Thank you SO much for the heads up on Kan Knives. This Santoku ROCKS. Thanks for this recipe too, btw.
I was literally just looking at this recipe on the SeriousEats site for dinner tonight and then I see you've come out with a video! What timing.
Great - now I’m hungry again.
This is going on my “to cook” list for sure 👍
Kenji uploading frequently makes me so happy
Made this this weekend and it was amazing. Still eating the tacos for lunch. It was pretty easy to prep and then I just did yard work while the pork cooked in the oven for 3 hours. I now know how to cook Boston Butt 2 different ways. Thanks for the video!!
It even sounds crunchy & delicious
I love this recipe. I've made it countless times since you posted this (or at least a version of this) on Serious Eats ages ago.
Have learned so much from you. So many little bits of knowledge. Your really good beef stew video had to much info that informed my other recipes. Thank you so much.
fav part of this channel, is even though its in mils for subs, it feels like a vid from a small channel. I don't mean this in a bad way I mean this in an authentic way. I get alittle tired of all these big YT'r that have fancy equipment or weird ingredients that aren't practical. Ive been searching for a carntis recipe for a while now ( like 10-15) and this is the most simple, straight forward, authentic, and applicable to all home chefs. thank you
Re: your daughter & The Claw...I was teaching my daughter about knives & cutting etc. She watched me and told me, " Dad you're moving your hand like spider !!" Good stuff. She nailed it!. She hates spiders but her perspective was exceptionally clear, concise & appreciated. I utilize it in all basic culinary skills demos and instruction.
Thank you much Sir.
made these last night. tons of leftovers, one of the best sunday-night-with-a-beer meals ive ever made
That looks so good omg
I got this recipe on Serious Eats. I made this yesterday and it was awesome! Green sauce turned out awesome! Easily the best tacos I’ve ever made. Also, after 51 years, I finally figured out how to heat corn tortillas properly. Picked onions would have been a perfect finishing touch. Next time I will make that a reality. Thanks man, you’re the best!
Congratulations on the big 1 million!
❤the 'claw' story! I grew up in the restaurant & catering business-with both parents as CCC CPC. I was taught the 'claw' technique at a very early age as well. I'm gonna make these for Canada Day
Anyone wondering if this can be done in a crockpot- YES. I cooked in crockpot yesterday & refrigerated overnight and crisped up under broiler tonight. They were divine.
Super simple, won’t forget it
Kenji is my hero.
this gives me an idea to adapt this for my instant pot under the slowcook setting.
Nothing better than getting a notification for a new Kenji video.
Made these last night. Super easy. Family enjoyed them. Definitely a repeater.
I have made this recipe many time through out the years and it's always a massive hit 😊 Also most probably the first recipe I made from you!
Great recipe, video! Thanks for keeping it real and giving Ethan a shoutout. Pickled onions are a go to for me as well. I usually toss in some pickled jalapenos and carrots in the jar as well. :)
Those carrots get ZESTY after a little while couped up with those onions and peppers. My local taco joint had carrots in their pickled mix and I was confused at first but am a huge fan of it now.
at the taqueria i worked at we used big tilt skillet with 1 gallon of milk and orange juice some water, garlic, onions, salt and then we crisped it on flat top whenever they need it for order
Oh, man, I made this the day I watched it and it was so good even though I didn’t have any pork and used a chuck roast instead! Thank you, Kenji!!! 💕💕💕😋
Let’s go Kenji! ❤️
What a treat this was 🤌🏻
Both you and Ethan do my peoples cooking proud
I just made this last night in a cast iron skillet. SUPER flavorful for so little effort. AND it keeps well in the fridge. In fact, the leftovers tasted even better in the burrito I just made with it.
I have to make this. I need it in my life.
This recipe is so easy and delicious. We also tried this same recipe in our Instant Pot pressure cooker and it turned out just as delicious, if not more, in half the time!
Hi Kenji,
I read the section in your book on cooking meat to temperature and collagen breakdown.
Have you considered doing something in depth there or know a resource that shows the temp and time to cook to to hold something (eg chuck roast) to get the best texture?
Thanks love all your content
I'm sitting here with my head tilted back, drooling while hearing you describe carnitas. It so true and so...so good.
One of the amazing things about Kenji and what makes him an original character is his spontaneous down to earth qualities that he doesn’t even realize that he is one of the top if not the top cooking content creator. For me when it comes to cooking there is pre and post the food lab era. Cooking used to be seen as that snotty out of reach purely technical profession that you must have a European accent and a shitty attitude to master. But Kenji made me and many many more people fell in love with it (one of them is def Ethan BTW who is an absolutely magnificent home cooking content creator) anyway I think what I meant to say is Thank you Kenji, I know you don’t get it and you probably never will because of how humble you are but you are for sure on of our generation’s heroes when it comes to cooking. All the best to you ❤️
Those oven sounds are so happy, I love it. (4:56)
Just made some carnitas for my wife last night! They came out so good. For my salsa I boiled the ingredients, and it came out delicious 😋. Thanks for the video!
I’ve made this with the same spices as tortierre. So good!
Thanks for this video.
FYI, this is hands down Kenji’s best recipe.
You’ve gotta do this video again Kenji. Hubby and I were very into it as we are making carnitas today. What a tease not seeing you do this entires recipe!! Please do again!! Many thanks for all the fabulous recipes you share!
Made these today and marinated the red onions too! Yummy! I added kimchi to my tacos…it’s a fabulous combo!
What's also really good is to put it on a hot skillet. You can do it dry (the meat is fatty enough), or you can pour some of the liquid in for extra flavor. You can keep it loose, which makes a lot of brown bits, or you can make a rough patty of sorts and flip it. Put it on a taco, eat it plain, put it on top of instant ramen, make a sandwich, etc. Lots of possibilities!
I made this for dinner..started at 4:00PM we at 7:00/PM but totally worth it.Thank you very much for the recipe . I used canned tomatillo but nonetheless the salsa verde was deliciosu and the pickled onions a perfect addition to the overall dish🎉
my man, you just earned a subscriber
Perfect timing i was just about to look for carnitas recipe
those channels one is finding at 5:30 am are the best =)). great stuff! love the head cam. gives me good and detailed feedback of ur craftsmanship. bon apetit
In a recent trip to Mexico, my compadre made some and all he used for a whole pig was; a head and a half of garlic, salt, small can of sweetened condensed milk, and a few oranges. Served soft and moist. Very delicious :)
I've made this four or five times since first viewing the video. It's become a staple lazy weekend dish. Thanks!
I love watching your cooking videos. It has inspired me to cook more for myself I love your style! Thank you!
This is my go to carnitas recipe (with the lime as well as orange). Have a glass jar that the recovered fat goes in to that's stored in the freezer for the next time I make it. Each batch is better and better.