How to Make Pork Two Ways: Pan-Seared Pork Tenderloin Steaks and Crispy Slow-Roasted Pork Belly
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- Опубліковано 3 кві 2020
- Test cook Becky Hays makes host Bridget Lancaster Perfect Pan-Seared Pork Tenderloin Steaks. Then, equipment expert Adam Ried reveals his top pick for air fryers, and test cook Dan Souza makes a showstopping Crispy Slow-Roasted Pork Belly for Julia.
Get the recipe for Pan-Seared Pork Tenderloin Steaks: cooks.io/3dM1pFm
Get the recipe for Crispy Slow-Roasted Pork Belly: cooks.io/2WX78Co
Buy our winning air fryer: cooks.io/2VxxXNr
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I'm disabled and I love my air fryer! I can cook almost everything I want in it and it comes out deliciously. :-) I would never be without an air fryer again.
When Becky Hays cooks I listen. She always delivers. Thank her for us.
Ya got to love Julia and Dan together. Julia always appears sincerely impressed by what Dan can do. It's very sweet.
Lovely Becky with that beautiful smile. Always so friendly. Thank you for that recipe.
Dan, always handsome as usual, thank you for doing pork belly. I always wondered, “What’s the big deal, and why would anyone want to eat pork belly?” You, my friend, have answered all those questions. Man did that look good. I can hardly wait to try it. I hope mine looks as good as yours. I think I’ll be o’ding on pork belly.
I love Becky. Seriously impressive professional chef and a very natural presenter. Just says what she knows but makes it friendly and accessible... she knows the other two are the main ‘presenter’ chefs/cooks, and doesn’t try to make herself into a “personality” or something she’s not. But her training and attention to detail shines through and she banters with Bridget & Julia on camera in a way that makes us non-chef viewers feel like pros. She’s as terrific and as valuable as Lisa. The four of them make such a great team.
That pork belly recipe seems so much simpler than the Asian style ones out there that require some to boil or blanching, and even marinating overnight before roasting and even better not having to deep fry. Thanks!
Asian recipes often call for boiling or blanching because their pork has a much stronger "pork smell" that the boiling/blanching helps to remove. Pork in the US doesn't have nearly as strong of a smell. Not necessarily the reason why it might be in the recipes you've read, but it's a common reason.
I havent searched for ATK in years on YT. They never had any free content. You had to buy a subscription for videos.
Thank you to whomever decided to change that! ATK is the best!!
That's why Chis went elsewhere. He didn't want there to be any free content at all. Most of us really appreciate it.
Thanks i've always been nervous about cooking pork those two recipes look amazing I'm gonna have to try them.
Been wanting to try pork belly, so I've been looking for a not-so complicated recipe. The barbecued style belly looks too complex but the recipe that Dan uses looks easy. Love that he even showed us how to shop for it. Gonna try this SOON. Thanks, Dan!
There's a version that I learned when studying abroad in China. It was the first one I had ever seen. It's called braised pork belly, or hongshao zhu rou. I'm sure a search on youtube will bring it up so you can check it out. That one is really good too ^~^ It's easy to find strips of pork belly in an asian grocery store too, in case you can't find it in a normal supermarket.
we love becky
you guys are THE best! I just ruined a beautiful pork belly a few months back, so let’s try this again!
The production quality of this video is really good. Excellent editing. Great job!
Lol of course it is. It’s an actual tv show. They just happen to also post some of their episodes on UA-cam.
I'm looking forward to trying both of those pork recipes. And I'd like to see more recipes using the air fryer for stuff other than frozen french fries 😁
Dan is awesome 👍👏! Cooking is both a science and an art. If you don't get the science part right, the dish will not turn out well. Dan is very good at mastering both.
Not to forget one of the most important ingredients: Love
@@artistaloca4
Also lust😯
@@ellengregory8002 😲😊👍👍 Indeed 🤤😛😋
Can we talk about Becky's gorgeous wedding band and ring? Damn Beck. I don't even remember what you're cooking. It's so sparkly!
When you cook like that you earn one.
Oh my, I hadn't noticed that! Becky is doing something right.
It looks gaudy, but most women have "over board" rings like this, with a "daddy's little princess" complex. (Probably trash quality diamonds with inclusions, from a "blood diamond" mine. LOL)
@@batboy3746 - ooh, you’re a bitter behind-the-keyboard warrior for some reason. That’s just a gorgeous engagement ring, nothing gaudy. Go and solve your own issues through therapy rather than bitching?
Becky seems like she would make the best mum. She radiates mum energy
Love both of these recipes, thanks. Great product review.
You can get crisp pork skin in the oven if you make sure the salt also goes between the cuts in the skin. Look for Danish style pork roast known as Flæskesteg for common samples of this.
Thank u looks delicious must try. Can't wait for new episodes..👍👏
Becky and Dan wow!!! Best pork tenderloin and pork belly ever!!! I am so hungry right now!!!!
THANK YOU ❣️❣️
That clear, rendered pork fat can be used to make confits, rillettes, and pâtés -- pure porcine gold 😋.
Or just use it as a spread (cooled down) - on brown bread, with fresh chives or thin slices of garlic
@@idnwiw Good idea! I would rub some garlic over slightly toasted slices of artisanal bread. Then, I would top it with *very thin* slices some of the following: ripe tomato, cucumber (removed of excess moisture), my favorite charcuterie meat, etc. At the end, I would drizzle a little of that delicious pork fat over it -- a little goes a long way. One can even add egg salad to the whole topping to render extra richness. But again, I would never overdo anything 😊. Prost 🥂!
I have been looking for decent pork belly recipe that I can make in a few hours. Well, today I searched your archives and found the answer. Thank you...
Mmkay, I now understand what I did wrong last time I made some pork belly like this. it was delicious but the skin wouldn't crisp up the way I wanted, once lockdown is lifted I'll have to head over to the butcher and give this another shot. Becky's tenderloin steaks also looked amazing, i'll have to try that one too.
Sunday lunch when I lived in the UK twice a month with pork belly it comes rolled and tied and is considered a joint of meat just like any other roast. It is cooked differently though than a regular roast.
ATK,Hello,Idid NOT expect to see my frier, here Originally it was from an ‘informinational’ but I got mine from QVC, for less, it has a rotisserie ,in it the unit has built in temp/time,for various items,but I use an immersion temp probe so I can really get internal temps, cleanup is a breeze , my late wife loved ANYTHING I COOKED IN IT , XL POWER FRYER. 🇺🇸🇺🇸🇺🇸🇺🇸
I absolutely LOVE my Ninja Foodi Flip. In addition to air frying it even toasts up to 9 slices of toast at a time.... and it FLIPS up out of the way when you're not using it. It only takes up about 6" of your countertop when not in use.
in the 70's we didn't cure Bacon we removed the skin and salt cured that part I always heard it called Midlin meat . It was used for seasoning. But we grilled some It was awesome.The grill char and flavor was soooo good.
Nat Lite in France we never cure it with sugar, just salt and smoke. Generally when cooking pork we don’t add sugar, it comes from what we cook it with, apples are a must, slow cooked onions as well. You put both when you cook it with red cabbage, yummy. 😋
In the 70s the only bacon we ate was Oscar Meyer.
amazing, keep it up
Perfect Recipe...
I love my simpler Philips airfryer with classic dial, I snatched mine for ca. USD 40 on sale. It's so simple to use. :)
Hi are there any openings for chefs who have sensory and product development experience at America’s Test Kitchen?
ATK,Hello,DAN,I RECENTLY GOT SOME NICE PORK BELLY,BUT THEY WERE PRE CUT,I HAD SOME MANY YEARS AGO, BUT ILL TRY YOUR WAY AS A NICE WAY TO TRY IT ,SO I WILL THANKS 🇺🇸🇺🇸🇺🇸🇺🇸
Becky is the best one there. I think its funny like this is her first taste- yeah right!
For &75 and a bit, I might give it a go.:)
I need that pork belly in my belly!
Can I do that with pork chops also?
I am thinking of trying that tonight Jack Johnson
Two great recipes. I love the air fryer review but it is a bit wasted as you do not have many recipes to back it up. Would love to see you take some of the favourites here and convert them to the air fryer technique!
What in the world do you pair this with to make a meal? Just starch and vegetables?
Is it good to cook on gas stove
Would the pork belly pair well with ramen? 🤔
Anni Suarez it’s called charshu
So essentially a sous-vide recipe in the oven for pork loin. I wonder if this method could be used for any other type of meat?
it's called reverse-searing!
O, Dan.
Checkout a Colombian place for fried pork belly in strips.
Did they not put any seasoning on those tenderloins at all? They didn’t show it if they did.
Edit: in the recipe recap she said season it well and it showed them salting them. But they didn’t show that as they were cooking it. I thought man that’s gonna be bland. Lol
How can I know if the pork tenderloins are "Un Enhanced"? Does it show on a label? How can I know about other foods also?
Non-enhanced meat contains no added salt, solutions or flavorings. You should not see the phrase, “Contains up to X% of a solution to enhance tenderness and juiciness” on the label. If you see this, it's been enhanced.
If you got a butcher, ask them directly, but if you don't, enhanced meat usually has a fairly lengthy ingredients list beyond just the meat, such as water, sodium phosphates, salt, sodium lactate, potassium lactate, sodium diacetate and varying flavoring agents.
ThePointblank Glad I live in Europe where all that rubbish is banned. People here wouldn't tolerate all that crap being added to our food.
I want that pork belly.
Are both sides of the pork steaks seasoned? It sure seems like a lot of salt on the side, both sides would, I'd think, be too much.
The kicker is that they're using diamond Crystal kosher salt, which for the same volume contains less than half of the actual salt mass as table salt. If you think in table salt amounts, think of this as half the amount it looks like.
FYI: those air fryers shown to have high levels of acrylamide in your food. Still arguments if this bad for you or not. Take it however you like
脆皮燒肉.....
Is Cubing the pork acceptable .
I've never had a problem cooking juicy pork tenderloin. Also, if I wanted pork belly made to taste like bacon, I would cook bacon. I will say pre-slicing the belly is a good idea.
Bacon gets flavor from being smoked too. This pork belly is not going to taste too much like regular bacon.
Ellen Gregory Not all bacon is smoked. In Europe we eat just as much unsmoked bacon as we do smoked.
The tenderloin steaks looked 👍 I like bacon, but I don't care for all of the fat.
My air fryer Cooks 5.8 lb.
Reverse Maillard reaction.
What about air-frying the pork skin?
Oh My 😋 Let's go Brandon 😂❤❤
ATK: "You can now find pork belly at your local supermarket"
Me: Laughs in Asian
Seriously though, how could pork belly not be readily available in the US? Do you like turn it all into bacon there?
Central Europe agrees, pork belly is traditional here. We are however very opposed to putting sugar on our meat; don't leave out the caraway though.
@@idnwiw
Why are you opposed? Have you tried it...its delivcious.
@@ellengregory8002 Yes, I find sweetnes in savoury food really off-putting. A small pinch of sugar in a tomato sauce is ok, but sugar-rub on meat, or cooking it in a fruit juice tasts really off to me.
@@idnwiw
Interesting. A lot of Europeans seem to get weirded out by sweet & savoury together. I don't understand it because I grew up eating these sorts of combinations. The idea that people find like things like cider braised pork or sweet & sour sauce repulsive is baffling to me.
@@carowells1607 " I grew up eating these sorts of combinations" A "combination" - as having pieces of mango or other fruit in a curry is no issue, but having the meat or the whole savoury dish tastes sweet is what we don't like.
It's for sure what you are used to. To us, your bread tastes desert-level sweet. It doesn't take long to get used to changes though - after just 2 months of drinking lactose-free milk that sweet milk tasted normal to me, and my first liter of normal milk tasted strange. - But generally I'm glad that I'm not used to putting extra sugar-calories into my savoury food. When watching american recipies I'll just have to adjust by leaving sugar out. With all those imperial units that mean nothing to me, they are anyways just guestimation-inspiratins.
Cynic. Sure. But just brilliant.
Why is it that in every video, it looks like they are using brand new pans? That fry pan used for the pork tenderloin had no scratches or browning. I need a lesson on how to clean my pans because they dont look anything like that.
Hi David, This is just a guess: Scratched and battered pans don't have the look this TV show strives and achieves to produce. I enjoy the kitchen shows where everything looks well loved as much as the next cook, but that's not the look of this show.
Try entering "Maintaining kitchen equipment" in the YT search bar and see what you come up with... And if I come across any video that you could use I'll post it here. There's definitely advice on how to keep your stuff clean; and unless you're serving 300+ people per day, just clean and store properly.
Hope this helps. ✌️
I have the same brand of cookware that they use and have had them for years. A little Bar Keeper's Friend helps keep them looking super good.
@@rmknicks This. Bar Keeper's Friend is truly your friend in the kitchen for cleaning pots and pans.
Didn't your other girls already do this review? Skeptical, now.
Does anybody else notice that Bridget clearly doesn't like Becky? I totally understand, but just put Julia back on instead.
Oh my God! I thought that it was just me. It was tense!
Was surprised to see the pork being pounded but not covered to prevent cross contamination of meat juices etc?
I didn't see any juices flying across the room. Presumably they cleaned the cutting board and pounder afterward. That should do the trick
I think pork and sweet is more an American thing. I would never use sugar with pork belly.
It's also Asian, and some Europeans (Germans for instance) have pork recipes that include apples or dried fruit. Pork just goes well with things that are at least slightly sweet.
Pigs are intelligent, sensitive creatures that we should no longer be exploiting for food we don't need. Unnecessary violence towards animals is animal cruelty and abuse and it's completely driven by consumer demand. Please consider plant based foods Test Kitchen.
This review is very disappointing ! It only features small air fryers that cannot dry a pizza or use to air dry fish fillets or large veggie "steaks" like eggplant etc. You need a rectangle shaped air fryer to do this not a little "dish/tray or bowl" used in these dome shaped air fryers. I desperately want to air dry fish cutlets, not one or two pieces at a time. Thank you.
The tenderloin looked good but the belly looked like pure fat that was fried. Not appetizing to look at.
Pork is a no... does not look appealing