Thank God for the movie chef. I'm almost 63 and if not for that movie, I would have never realized that I was eating roasted pork my entire life. Cause when I was eating it, it wasn't popular. Who knew?
Big fan of Chef and wanted to make this. Super easy and the end result was beautiful. That sauce was the boss! Thanks for making this video and I will be making it again for my next get together due to popular demand!
Hey man great variation with the tangerines, I love it! Perfect time-lapse video, you did it right. Liked the sauce, but I would skip the mustard. Just personal preference. Your sauce looked spot on! Delicious bark. Thanks for the recipe, and keep watching Chef! It's a classic!
Have you ever tasted a servile orange "bitter orange"? It's supposed to be used in mojo sauces. I understand that these are difficult to obtain. I've never tasted one myself, which brings me to my question for you. I'm in OK, and there are trifoliate oranges, "asian bitter oranges " are growing wild on my property. It's not fun to be around if your horse is flighty.... Anyway, I'm wondering if I could use these trifoliate oranges in mojo? I'm not sure if these two oranges have similar flavors or not and I hoped that you would know.
Ethan, I am really enjoying your earlier vids and you are making interesting, accessible, and very flavorful dishes. Great props to Roy Choi and Jon Favreau. I notice that you must have had some food training because of the way you touch the food as it is cooking to gauge doneness, and you use your fingers a lot to turn food that to most home cooks would be too hot to handle. And the scope of different cuisines is good. You seem to key in on getting good ingredients, too (like the bulk jasmine rice), however, with the exception of the cumin seeds that you ground in the mortar and pestle, you seem to rely on store bought pre-ground spices rather than whole spices that you roast and then grind. Is this just for the vids or for the ease of demonstration?
I like the TANGERINE juice so much better because it has a more "rounded" flavor and type of sweetness... The Oranges can be VERY acidic, depending on when/where they're picked. Mustard sounds good, I'd love some Dijon!
Problem with recipes like this is no one knows how much juice is exactly in 3-4 oranges or what have you. Please just tell us how much juice to use. Theres so many variables that make people just find a different recipe
how dare you call that MOJO with cilantro in that no self-respecting Cuban has cilantro in their kitchen and you are missing a lot of ingredients for that mojo onion powder, adobo, cumin, black pepper, a pinch of sugar and pineapple juice also next time cover that skin so it doesn't burn again the best part of pork is the crunchy chicharron(skin)
Thank God for the movie chef. I'm almost 63 and if not for that movie, I would have never realized that I was eating roasted pork my entire life. Cause when I was eating it, it wasn't popular. Who knew?
Isn't that afantastic movie?????
Big fan of Chef and wanted to make this. Super easy and the end result was beautiful. That sauce was the boss! Thanks for making this video and I will be making it again for my next get together due to popular demand!
Golden week over here in Japan. This is my project for the next few days!!
Sounds awesome!!!
I'm gonna try the recipe.
Thank You for posting this recipe.
Have a GREAT weekend and be safe out there.
I just ordered a pork shoulder for order pick up...I am so excited to make this with Cuban black beans and rice and maduros!
Coming back to this video after you got majorly successful. Still high quality. Glad I subbed early on.
Hey man great variation with the tangerines, I love it! Perfect time-lapse video, you did it right. Liked the sauce, but I would skip the mustard. Just personal preference. Your sauce looked spot on! Delicious bark. Thanks for the recipe, and keep watching Chef! It's a classic!
Making it now. Looks fantastic! I'll let you know!
Jesus Christ. I like this video but your production value increased so damn much.Jesus. Nice job man
This was a really great video
no cilantro in original recipe, if you can find "naranja agria" sour oranges that is what is typically used but its difficult to find for most people.
I can get bottles of naeanja agria at my local Latin Mercado!
Fantastic work
I really like who you did with the mustard Mojo sauce. Sounds and looks delicious.
One of my favorite things to do is play around with sauces in the kitchen. So many ways to experiment off of more tradition sauces!
Can't wait to try this! Looks amazing!! Thank you!
Leah Hill Awesome, let me know if you try it out!
Have you ever tasted a servile orange "bitter orange"? It's supposed to be used in mojo sauces. I understand that these are difficult to obtain. I've never tasted one myself, which brings me to my question for you. I'm in OK, and there are trifoliate oranges, "asian bitter oranges " are growing wild on my property. It's not fun to be around if your horse is flighty....
Anyway, I'm wondering if I could use these trifoliate oranges in mojo? I'm not sure if these two oranges have similar flavors or not and I hoped that you would know.
Try 235 for 9-10 hours covered next time. Broil for 5-8 mins at the end. Next level. Also, you must use sour oranges.
Quit being an ass. Just enjoy the video and say something nice.
Your technique tips are so helpful to us baby cooks 🙏🏼 Thank you for what you do
5:35 you're killing meee
What kind of serial killer cuts citrus through the poles instead of the equator?!
The same kind of murderer who stabs his pork butt 50 times with a chef knife
The one who lives his own life.
My next dish !
Ever try the method of boiling the chicken first for 20mins so all the meat comes to same temp then roast in oven?
I put all the marinade on my pork and then I add it to a pot to render for sauce afterwards you're cooking it so it's completely safe
The Cubans I know use bitter oranges, but no idea where to even find them.
Ethan, I am really enjoying your earlier vids and you are making interesting, accessible, and very flavorful dishes. Great props to Roy Choi and Jon Favreau. I notice that you must have had some food training because of the way you touch the food as it is cooking to gauge doneness, and you use your fingers a lot to turn food that to most home cooks would be too hot to handle. And the scope of different cuisines is good. You seem to key in on getting good ingredients, too (like the bulk jasmine rice), however, with the exception of the cumin seeds that you ground in the mortar and pestle, you seem to rely on store bought pre-ground spices rather than whole spices that you roast and then grind. Is this just for the vids or for the ease of demonstration?
Have you ever added Cumin? I hear that’s great too
The recipe I'm making has cumin, but I hear there are as many recipes for this, as there are for Filipino adobo, every cook has their own.
For the algorithm ✌️
Here from Reddit. Thanks!
Awesome, glad to have you here!
slashes> scoring
I like the TANGERINE juice so much better because it has a more "rounded" flavor and type of sweetness... The Oranges can be VERY acidic, depending on when/where they're picked. Mustard sounds good, I'd love some Dijon!
Hey! Quit being an ass, and just say something nice about the cooking. Nobody cares about your tangerine dream.
pork is cooked at 145 degrees. why 165?
Because the motherfucking cook wanted to!
Why are you outside
Haha
Hahaja dis epoch
Jet a real knife😀
I can tell by the fat that you didn't cook it long enough. By at least three hours.
I know with your kitchen your rules but where’s the cumin??? I will try it with the cilantro!!? 🌈☝️✝️☝️🌈
Cubans don't use cilantro in mojo
D'hell they don't!
Problem with recipes like this is no one knows how much juice is exactly in 3-4 oranges or what have you.
Please just tell us how much juice to use. Theres so many variables that make people just find a different recipe
Empingao.
Shouldn't it be 195 degrees internal temp? Looks raw in the center.
This recipe is different to the official one on the Chef website
how dare you call that MOJO with cilantro in that no self-respecting Cuban has cilantro in their kitchen and you are missing a lot of ingredients for that mojo onion powder, adobo, cumin, black pepper, a pinch of sugar and pineapple juice also next time cover that skin so it doesn't burn again the best part of pork is the crunchy chicharron(skin)
What's this knockoff binging with babish channel upto
dry
wet
@@EthanChlebowski 👍🏽😂