A pork steak traditionally is from the shoulder of the hog and is where the bone-in and boneless Western ribs, as well as the shoulder roasts come from. They have the "Y" bone in them and have more internal fat marbling. This cut is what your pulled pork is made from. The shoulder meat. Then you have ham "steaks" from the rear leg of the hog. The rear leg of the hog is your "ham". This cut seen in the video is your center loin chop and is boneless. Very tender and delicious, but low internal marbling. However, there can be a thick rind of fat as seen in this video. Regardless of the cut, all are delicious when properly prepared. Ex-meat cutter.
Greetings from Redondo Beach CA 🇺🇸. The tiger prawns look delicious.😊 the pork steak looks mouth watering. You are making me hungry. Nice work. I enjoyed watching how you cook both dishes. Thanks 🌷🌷
I have not lived in Japan, correct me if I am wrong, but in my opinion, the price of these pieces of pork is as if this pig itself has been eating from this restaurant all its life))
А что им есть остается, коровам и овцам пастись негде,кругом вода и рыба,а свиньи они все едят и рыбу тоже ,поэтому питаются рыбой и иногда свининой.у нас степи , поэтому мы не видим рыбу,а едим овец коров и лошадей😅
I don't like that they only give you half a cherry tomatoe 😢 Also some of those pork pieces look too white for my liking, bet it does taste great though don't get me wrong, a nice salad to help with the richness of the fat is great.
@@Ruiso7 Pork is suppose to turn white when cooked, just like chicken. But with pork, and the new FDA Guideline, pork can be a little pink now as long as the internal temp reach its optimal safe to eat temp.
I'm not quite understanding why he cooked the pork the way he did. When he came with the torch I was looking like 😮 WHOOOAAA NELLY!! All he had to do was season and cover it and let it seer on both sides and then pop it in the oven 375-400° for about 30 mins. No...while cooking he makes slices for the pork to continue cooking. The constant mashing + flipping is what non-cooks do. I did like the presentations of the meals.
its due to the type of pork used. kurobuta is a very high quality cut that is almost as tender as lamb, as a result if its cooked to long and too hot it dries out and burns
Нешвидко готує повар,нікуди не спішить...а куди ж йому спішити,як він на роботі?Обслужив за день 10 клієнтів,та й досить,він же майстер,нехай всі чекають,поки він закінчить маятися,зупиніть всю планету Земля,аби чекали його всі!А ось клієнт чекає довго... напевно, теж нікуди не спішить... В моїй країні при такій "швидкості" поварів,клієнтів вже не було б взагалі,всі розбіглись на 15 хвилині чекання!🙄
Dude! Tell us what you are doing! Ingredients, portions, sauces. What's the point of displaying your cooking talents if you don't tell your audience what the hell you're doing.
That prawn looks so good 🤤
I love this channel so much!
The pork and prawn look really good…👍
Delicious food video. send a shout out to Brazil
Very beautifl ☺👍
The giant tiger prawn and black pork steak looks delicious, I want to try it 👍
特別な豚肉とエビのスティックを作るこのビデオを見てとてもうれしいです。
とても素晴らしいシェフで、👍
Looks delicious
من اصلا غذاهای دریایی دوست ندارم، اما از تماشای آشپزی غذاهای دریایی لذت می برم، درود از ایران❤
Tiger prawns are the besttt🎉🎉🎉
🦐
Woow, I loved your video!
Tiger prawns is so big but I love it !!
Hmmmmmm great 😋😋😋👌😍
A pork steak traditionally is from the shoulder of the hog and is where the bone-in and boneless Western ribs, as well as the shoulder roasts come from. They have the "Y" bone in them and have more internal fat marbling. This cut is what your pulled pork is made from. The shoulder meat. Then you have ham "steaks" from the rear leg of the hog. The rear leg of the hog is your "ham".
This cut seen in the video is your center loin chop and is boneless. Very tender and delicious, but low internal marbling. However, there can be a thick rind of fat as seen in this video.
Regardless of the cut, all are delicious when properly prepared.
Ex-meat cutter.
Japanese food is amazing🤩💛
Looks very tasty, I want to try it!
Greetings from Redondo Beach CA 🇺🇸. The tiger prawns look delicious.😊 the pork steak looks mouth watering. You are making me hungry. Nice work. I enjoyed watching how you cook both dishes. Thanks 🌷🌷
Pork chop nobody calls pork steak. Pork and lamb chops, only beef are called steak.
Вкусно и качественно. Но можно дома сделать !
美味しそう
Look absolutely delicious.
海老🦐はシンプルな味付けが
1番いい！
Конечно же это вкусно 👌
Ага! Жареное сало,вот удивил,мы никогда этого не пробовали!
nhìn hấp dẫn quá ❤❤ủng hộ hết mình
So big 🤩 tasty dish 😋 amazing 😋😍
Wonderful video dear. I enjoyed watching. Hope to see you soon...
apparently the japanese are starting to eat more like americans--not just flavoring with meat.
meat is the star of the meal
Muito bom.
Yummy 😋 😋 😋 😋 😋 😋 😋 😋 😋
Have your emoji addiction treated.
Delicious ❤️👍
Was there a butane taste to the meat after scorching the fat rine??
fat is our friend
看到我都餓了
The price tag was 3700 Japanese Yen. That's equal to approximately $25.50 US for a single pork chop. Hover, I have no doubt it would taste great!
it was all fat
Pork looks delicious! Although I wouldn’t eat the fatty bit.
Fantastic
That pork looked divine!
Damn that knife is sharp as hell 🔪
مساء الخير ❤ اجمل الوصفات 👌🏻تم 🔔 ويدوم التواصل
É serio isso? MEIO TOMATE CEREJA
こんな日本料理があるかーｗ
Креветка вкусно выглядит 😋👍
now im hungry 😭
안녕하세요!
Sgoi
PLEASE READ ABOUT UNIT 731 😭😭😭😭😭😭
A) How do you make a connection from contemporary cooking to WW2 atrocities? B) You're emoji addicted, seek help.
What is that hot metal surface called?
Udang yang lezat.🇮🇩🇮🇩👍
Nahhhhhh
Neither raw nor cooked,The gloves for the pork chops and the tomatoes.
🥰🥰🤤
🇧🇷😋😍
Văn bẻ nấu tất lên mà húp cho nhanh
The pork looks very yummy, but a bit too oily for me
厳しいことを言うようだけど、都内の鉄板焼き屋は所作が全然違う。
この動画を上げてしまうと、所詮沖縄レベルだなって感じてしまう…
鉄板焼きってある意味パフォーマンスも含めてだから、ほんとにもう少し気を配ればいいのにって歯痒く感じる…
Πόσο ωραία θα είναι φανταζωμε;
Pressed all the juice out of that pork
Что за оранжевая штука в креветке?
waw
I have not lived in Japan, correct me if I am wrong, but in my opinion, the price of these pieces of pork is as if this pig itself has been eating from this restaurant all its life))
♥♥♥ ♥♥♥♥♥♥♥
Why use black pork? Should have used Agu pork if you are in Okinawa.
Wouldn't have had that WHITE center if he had pressed the pork at first.........
А что им есть остается, коровам и овцам пастись негде,кругом вода и рыба,а свиньи они все едят и рыбу тоже ,поэтому питаются рыбой и иногда свининой.у нас степи , поэтому мы не видим рыбу,а едим овец коров и лошадей😅
That's a lot of sodium!
He used same glove to hold the raw shrimp and separate the shrimp meat when it was cooked WTH ????
Unit 731 had nothing to do with cooking.
First we use a torch on it.. then we press all of the juices out of it.. ugh...
Why burning? To remove bristle?
@skiddow No, just to give extra heat and cooking to the skin and get slight charring for more flavour.
All that pork doesn't look cooked thoroughly.
1500円なら
Raw meat for a 100$ smdh
Nice show, still I would have washed de meat before cooking, here .. strait from plastic to cooking 🤔
3700円の肉
どれだけボッタクリするのかな?（笑）
1?1.5?2倍以上にはするだろうな
That meat deserve a better cooking
small shrimp no need skin peeling and chicken liver gizzard and intestines tasty for me Sir also cow tripe and intestines
Japanese eat very salty food with tons of MSG. You get very thirsty after eating Japanese.
You mix up Japanese and Chinese food. Japanese hardly ever use MSG.
They dont take the poo vein outta the prawn?
Looks delicious, but who's going to be fed up with that little bit?
Pork looks overcooked.
The pork steak presentation doesn't seem right 😅
The pork with the salad looks delicious.
I don't like that they only give you half a cherry tomatoe 😢
Also some of those pork pieces look too white for my liking, bet it does taste great though don't get me wrong, a nice salad to help with the richness of the fat is great.
Let the meat drain on a plate with a napkin first
@@Ruiso7 Pork is suppose to turn white when cooked, just like chicken. But with pork, and the new FDA Guideline, pork can be a little pink now as long as the internal temp reach its optimal safe to eat temp.
I agree. It looks too dry and underseasoned. Even the channel owner seems to have struggled.
I'm not quite understanding why he cooked the pork the way he did. When he came with the torch I was looking like 😮 WHOOOAAA NELLY!! All he had to do was season and cover it and let it seer on both sides and then pop it in the oven 375-400° for about 30 mins. No...while cooking he makes slices for the pork to continue cooking. The constant mashing + flipping is what non-cooks do.
I did like the presentations of the meals.
its due to the type of pork used. kurobuta is a very high quality cut that is almost as tender as lamb, as a result if its cooked to long and too hot it dries out and burns
Videonun yarıdan çoğu boş içerik. Eskisi gibi değil. Daha iyi olması gerekirken daha da beter içerikler oluyor. Byee
Нешвидко готує повар,нікуди не спішить...а куди ж йому спішити,як він на роботі?Обслужив за день 10 клієнтів,та й досить,він же майстер,нехай всі чекають,поки він закінчить маятися,зупиніть всю планету Земля,аби чекали його всі!А ось клієнт чекає довго... напевно, теж нікуди не спішить...
В моїй країні при такій "швидкості" поварів,клієнтів вже не було б взагалі,всі розбіглись на 15 хвилині чекання!🙄
豚は、知識が無いからわからないけど、海老はほんまか?
WHY ON GODS EARTH DID THEY LEAVE THE MASSIVE POOP LINE AND THE GUTS IN THE SHRIMP??? EWWWW
los japoneses no saben hacer cane
Жаренный свиной жир в горелых специях и с капустой... ну не очень креветки да красиво , но это уровень "у меня большая сковорода" и на этом все
豚さん可哀そう....
豚肉はパサパサな印象で美味しそうには見えない
Dude! Tell us what you are doing! Ingredients, portions, sauces. What's the point of displaying your cooking talents if you don't tell your audience what the hell you're doing.
You are simply stupid
What kind of chef smashes meat on a griddle like that? Squeezing out all the juice and flavor. Srsly?
🤡 with your microwave ramen
腕毛…
当たり前だけど、料理人ならその辺りも気を遣って処理しようよ。