Uao! Mahalo a nui loa for this delicious, ʻono ʻono ʻono recipe. I started this yesterday and finished it this morning. Incredibly moist, wonderfully seasoned, and balanced. I have to go shopping for ingrdients to make this again for the ʻohana tomorrow. This is being added to our ʻohana holiday traditions!
My mouth is watering! After a sweltering hot summer running out of things to BBQ outside or cold entrees - to not heat up the house - we've looked forward to fall & winter so we can COOK. Can't wait to make this!
I'm sure I've seen other videos/illustrations about the differences between pork shoulder and Boston butt, but I've never heard it explained more clearly, and in a way that will stick in my head forever. Can't wait to try this recipe! Thanks for another great vid. 😍
Made this last week to test and it turned out absolute perfection. Planning to make it for Christmas. Thank you so much for the recipe. I used freshly squeezed apple juice which we call cider. It is the brown unfiltered one.
That looks absolutely delicious. Perfect thing to make for a family gathering, when you're not really used to cooking for more than 2 people. Bonus points for the fact, that it can be prepared the day before! And I'm glad to hear, those gloopy pockets of fat in a pork roast are normal, btw. I was kinda, sorta wondering, if maybe I wasn't cooking mine for long enough or something.
Thank you Helen. I have been making your pork confit (and pork rillett!) for several times now. This is nice to have as a variation. Plus I actually like the firmer drier bits in with the tender oil braised pork. That "bark" enhances it, imo. Now days I buy more pork butt than any other cut of meat. Or maybe all other cuts combined. Prior to that I only used it in my mamas cabbage roll recipe, which was baked pork butt shredded & added to rice mixture for the filling. Then lots of cabbage and some of the rest of the pork in a huge pot. She'd nestle the cabbage rolls down in the cabbage & cook in apple juice, water snd a little vinegar (kinda sweet & sour, but subtle.). The extra pork in with the cabbage was more of a seasoning than a substantial part of the dish, which got most of its flavor from the cabbage rolls. She never used many herbs, but I do. Sometimes she eliminated the apple juice & vinegar & just used lemon juice/water. To this day I don't like tomato sauce type cabbage rolls. It just isn't "right" to me.
BTW, thank you for interpreting Chef John's Ideas in your videos. I love many of his ideas, but his sing-song manner of speaking gets on my very last nerve. Im sure hes a very nice person & I keep chiding myself that it annoys me so much. But you always give him credit and that's good. If I think of it I go to his video covering similar dishes and like them even if I dont actually watch.
If you cover a pot with foil, remember to push it down lower than the edge of the pot inside. That way the condensation drips inside rather than outside the pot.
Thank you, Helen, for another great video on the braising of a splendid pork shoulder! I’m alway hesitant to cook pork for fear of it drying out, only to become a disappointment.
My fav pork should preparation is similar to this. Braised with apples, fennel, and leek, with a blend of warm fall spices (cinnamon, nutmeg, cloves, allspice, cardamom, star anise, etc.), with mead as the braising liquid. (There's a mead maker in Portland--Maine Meadworks--and they ship.)
Hmmm, yummy!!! I love pork shoulder cooked up in a variety of ways. ..Slow cooked, BBQ smoked and then shredded. Pork carnitas. Store 'ban saw' sliced pork shoulder steak, then grill it up hot 'n fast. Slow cooked Pork Green Chile.
For anyone not from US here. In case you don’t know it. I almost certain cider here is cloudy apple juice, not the alcoholic drink which they call it “hard cider” in US.
beurre manie could work, just simmer it for a few minutes after the sauce comes to a simmer. I am working on a really fun video about roux and beurre manie :)
You could simmer very gently on the stove top, flipping it half way through, but the top won't get all toasty. It requires more attention and doesn't come out quite as well, so the only way it's a good idea is if you don't have an oven at all.
ive heard americans call apple juice cider. i wonder is this apple juice or cider. i would just assume it was apple juice but then i realised, i don’t know what they call cider. any american speakers out there can disambiguate for me? :) and of course, thanks for another great vid! :)
Cider is unsweetened processed apple fluids. In North America, apple juice is exclusively that ultra clear golden fluid with lots of sugars. Cider can have pulp, cloudiness, and particulate matter. And is usually sweetened less or not at all.
it's like "x" in a math equation. It's a variable. I don't know how many cups of meat juice you'll end up with. that's why I call is J for "Juice". This is just like algebra 1 :)
videos go on about how great marbling and fat are...but they don't warn about the "blubber like" fat that "most people don't enjoy". that's why most of my life i've always looked for cuts of meat that look very lean because i'm more used to unpleasant experiences with fat in meat (though probably because i buy inexpensive cuts of meat where the fat isn't the heavenly fat...) similarly i hear good things about heat breaking down "connective tissue" as a good thing...but i think the horrible sinewy stuff that's hard to chew is also called "connective tissue"? maybe we need different names for the good versions of things and the bad versions of things instead of lumping them together. it would make my world make more sense at the least...
Mmmmmm. Thanks for the video, Helen! I also am not usually a fan of star anise but I do use it in my white rice. 1/2 star anise, and 3 to 4 green cardamom pods to every 1 cup uncooked rice. They all sit on top of the rice and are easy to remove at the end, and leave the rice with a great but subtle perfume that doesn't get in the way of most dishes.
Made this yesterday and it tastes just like Christmas. It is good. 100% recommend
I have worked in restaurants my whole life and I never saw that colander trick with thyme. Genius.
I learned it from one of my students :)
Helen, you didn't warn us to wear a bib before viewing, and I drooled on my shirt. 🙃
Uao! Mahalo a nui loa for this delicious, ʻono ʻono ʻono recipe. I started this yesterday and finished it this morning. Incredibly moist, wonderfully seasoned, and balanced. I have to go shopping for ingrdients to make this again for the ʻohana tomorrow. This is being added to our ʻohana holiday traditions!
My mouth is watering! After a sweltering hot summer running out of things to BBQ outside or cold entrees - to not heat up the house - we've looked forward to fall & winter so we can COOK. Can't wait to make this!
I'm sure I've seen other videos/illustrations about the differences between pork shoulder and Boston butt, but I've never heard it explained more clearly, and in a way that will stick in my head forever. Can't wait to try this recipe! Thanks for another great vid. 😍
Made this last week to test and it turned out absolute perfection. Planning to make it for Christmas. Thank you so much for the recipe. I used freshly squeezed apple juice which we call cider. It is the brown unfiltered one.
Thank you, Helen! Your pork confit has become a staple in my home, and I am sure this braise will become a favorite too.
Helen, finally had the opportunity to get to this recipe this weekend, outstanding! Added to my rotation 👨🍳
I live far from my family so I don’t make it to thanksgiving anymore. I will make this for me and some close friends who also live far from home.
That looks absolutely delicious.
Perfect thing to make for a family gathering, when you're not really used to cooking for more than 2 people. Bonus points for the fact, that it can be prepared the day before!
And I'm glad to hear, those gloopy pockets of fat in a pork roast are normal, btw. I was kinda, sorta wondering, if maybe I wasn't cooking mine for long enough or something.
I'm going to enjoy making this - thanks Helen!
Thank you Helen. I have been making your pork confit (and pork rillett!) for several times now. This is nice to have as a variation. Plus I actually like the firmer drier bits in with the tender oil braised pork. That "bark" enhances it, imo. Now days I buy more pork butt than any other cut of meat. Or maybe all other cuts combined. Prior to that I only used it in my mamas cabbage roll recipe, which was baked pork butt shredded & added to rice mixture for the filling. Then lots of cabbage and some of the rest of the pork in a huge pot. She'd nestle the cabbage rolls down in the cabbage & cook in apple juice, water snd a little vinegar (kinda sweet & sour, but subtle.). The extra pork in with the cabbage was more of a seasoning than a substantial part of the dish, which got most of its flavor from the cabbage rolls. She never used many herbs, but I do. Sometimes she eliminated the apple juice & vinegar & just used lemon juice/water. To this day I don't like tomato sauce type cabbage rolls. It just isn't "right" to me.
BTW, thank you for interpreting Chef John's Ideas in your videos. I love many of his ideas, but his sing-song manner of speaking gets on my very last nerve. Im sure hes a very nice person & I keep chiding myself that it annoys me so much. But you always give him credit and that's good. If I think of it I go to his video covering similar dishes and like them even if I dont actually watch.
Oh my! That looks SO good!
Making this for Friendsgiving this year for sure, looks absolutely delicious!
If you cover a pot with foil, remember to push it down lower than the edge of the pot inside. That way the condensation drips inside rather than outside the pot.
Great idea!
Absolutely. I learned that the hard way.
This would be glorious w rice 😍
Looks delicious! Helen also seemed more chipper than usual in this recipe which was very nice to see! ❤
Thank you, Helen, for another great video on the braising of a splendid pork shoulder! I’m alway hesitant to cook pork for fear of it drying out, only to become a disappointment.
😋 Thank you Helen....will tried this.
Looks fantastic! On my 2nd rewatch. Love this type of entree style, so will definitely try this.
thank you helen! i love your recipes
My fav pork should preparation is similar to this. Braised with apples, fennel, and leek, with a blend of warm fall spices (cinnamon, nutmeg, cloves, allspice, cardamom, star anise, etc.), with mead as the braising liquid. (There's a mead maker in Portland--Maine Meadworks--and they ship.)
Looks delicious.
Dang, that's a pretty good recipe
Debe saber muy bien!
Hmmm, yummy!!! I love pork shoulder cooked up in a variety of ways.
..Slow cooked, BBQ smoked and then shredded. Pork carnitas. Store 'ban saw' sliced pork shoulder steak, then grill it up hot 'n fast. Slow cooked Pork Green Chile.
Perfect! THY!
For anyone not from US here. In case you don’t know it. I almost certain cider here is cloudy apple juice, not the alcoholic drink which they call it “hard cider” in US.
Yeah this is spiced apple cider. It’s often sold in bottles or as a powder in stores but you can also make your own from fresh apples.
love the new thumbnail style!!!
yum
Would fennel work as a substitute for both the star anis and celery?
Can this be done on a pressure cooker?
yes, about 1 hour on high pressure with natural release, but the top won't be toasty.
Could you simply add beurre manié to thicken the sauce? Or would the uncooked flour taste too raw?
beurre manie could work, just simmer it for a few minutes after the sauce comes to a simmer. I am working on a really fun video about roux and beurre manie :)
cider is fermented apple juice and has alcohol in it. Is that what is wanted? or is it apple juice pressed from cider apples, but no alcohol?
apple juice that's not filtered (no alcohol)
@@helenrennie thanks for the info. we don't grow apples where I live in East Texas so I was not abreast with the terms.
Can i make this without an oven?
You could simmer very gently on the stove top, flipping it half way through, but the top won't get all toasty. It requires more attention and doesn't come out quite as well, so the only way it's a good idea is if you don't have an oven at all.
i've already eaten lunch, but my stomach is growling.
ive heard americans call apple juice cider. i wonder is this apple juice or cider. i would just assume it was apple juice but then i realised, i don’t know what they call cider. any american speakers out there can disambiguate for me? :) and of course, thanks for another great vid! :)
Cider is unsweetened processed apple fluids. In North America, apple juice is exclusively that ultra clear golden fluid with lots of sugars. Cider can have pulp, cloudiness, and particulate matter. And is usually sweetened less or not at all.
So this isnt booze to be clear?
@@willsoeIn the US, cider is not alcoholic, hard cider is.
@@thomasleathrum7156 perfect, thank you!
You will find recipes on how to make cider on line.
what the hell is "J"
it's like "x" in a math equation. It's a variable. I don't know how many cups of meat juice you'll end up with. that's why I call is J for "Juice". This is just like algebra 1 :)
videos go on about how great marbling and fat are...but they don't warn about the "blubber like" fat that "most people don't enjoy". that's why most of my life i've always looked for cuts of meat that look very lean because i'm more used to unpleasant experiences with fat in meat (though probably because i buy inexpensive cuts of meat where the fat isn't the heavenly fat...)
similarly i hear good things about heat breaking down "connective tissue" as a good thing...but i think the horrible sinewy stuff that's hard to chew is also called "connective tissue"? maybe we need different names for the good versions of things and the bad versions of things instead of lumping them together. it would make my world make more sense at the least...
Mmmmmm. Thanks for the video, Helen! I also am not usually a fan of star anise but I do use it in my white rice. 1/2 star anise, and 3 to 4 green cardamom pods to every 1 cup uncooked rice. They all sit on top of the rice and are easy to remove at the end, and leave the rice with a great but subtle perfume that doesn't get in the way of most dishes.