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  • - Oh god.

  • Okay.

  • BA Home Pork Chop.

  • BA Home Pork Chop.

  • Okay.

  • Yeah, so what are we doing?

  • [upbeat music]

  • All right, cool guys.

  • So hey, I'm gonna be making a little pork chop,

  • a fun little recipe,

  • something I've been experimenting around with,

  • I always riff around a little bit.

  • I got this cool little propane flattop burner.

  • But you could do this in a cast iron,

  • in any kind of skillet.

  • But I'm gonna do a nice little

  • vegetable slaw number too,

  • and then I got some fermented goodies,

  • a little fermented relish pickle,

  • and we're gonna do that with a little green cabbage,

  • little tossy-toss.

  • Little saute.

  • It's a beautiful day.

  • I'm very fortunate to have a little bit

  • of a backyard space,

  • and quiet, son.

  • All right, cool.

  • So I got all my stuff set out here real nice,

  • I preheated the griddle, okay.

  • I got my brick wall, my neighbor's brick wall real nice.

  • And now we're just gonna get cooking, all right?

  • I'm gonna change the camera for you guys,

  • we're gonna get right in here.

  • We're gonna have some fun,

  • and let's get going.

  • [upbeat music]

  • Pork chops, take two.

  • Okay, here we go.

  • - [Producer] Wait, no way.

  • - [Brad] That didn't record.

  • - [Producer] Are you serious?

  • - [Brad] I swear to god.

  • - [Producer] Are you serious?

  • [upbeat music]

  • - [Producer] That's the jigger--

  • - Oh guys, you're not gonna believe this.

  • You're not gonna believe this.

  • - [Producer] Again?

  • - [Brad] Well yeah, right it has to be

  • plugged into the phone?

  • - [Producer] Absolutely.

  • [upbeat music]

  • - Hopefully this will be the last one.

  • Take six, take two.

  • Numbers are rolling, audio levels are bouncing.

  • All right, if this doesn't work

  • then [beeping] it.

  • Okay?

  • Yeah, you know we're shooting from home now.

  • We got these little rigs set up,

  • I'm the sound guy, I'm the camera guy,

  • you know, we got a good team over here on the Zoom,

  • they're troubleshooting with me.

  • We're shooting on our iPhones here.

  • It kept turning it off,

  • so we lost, like, half the video,

  • like five times.

  • [laughing]

  • - [Producer] Are you serious?

  • - Now we flipped it, I'm looking at the numbers rolling,

  • so I know it's happening.

  • So here we are.

  • Thankfully, my folks, my friends,

  • my buddies over at The Meat Hook,

  • set us up with a couple of real, real nice,

  • real nice beauts here, okay?

  • If you're not a pork fan, a pork chop fan,

  • you could do this with steak or with chicken,

  • or with anything, really.

  • I like a nice bone-in pork chop.

  • These are about an inch and a half thick,

  • and instead of a big marinade,

  • I like to just rub them with a little bit of fish sauce,

  • about a teaspoon each, and then I crush

  • a couple cloves of garlic, and I just shove them on there

  • and let them hang out with it.

  • And that's it.

  • I let it go overnight, 24 hours,

  • two days, maybe three days.

  • You know, maybe that's a different show.

  • I don't know.

  • But I like to let it hang out

  • for a little bit, and let that salt penetrate

  • all the way down to the bone,

  • and then I got some real nice green cabbage.

  • I got some chopped up onions, some scallions,

  • and some mushrooms, and then I'm just gonna do that

  • up on the flattop, nice.

  • And right at the end, I'm gonna add

  • a little bit of fermented cucumbers

  • that I do, a little cucumber, Brussels sprout,

  • got some scallions, some garlic in there.

  • Nice.

  • And then this is just some onion, ginger, and garlic

  • that I ferment with a little olive oil.

  • Nice.

  • And right at the end, we'll add that in to the veg,

  • and just make it a nice little thing.

  • Nice.

  • So I had these going, just overnight,

  • in the fish sauce, a little salt

  • and that garlic.

  • Something about pork and fish sauce,

  • in my opinion, it just goes together so nicely.

  • I'm just gonna add a little bit of olive oil.

  • And then I'll throw the garlic

  • onto the cooler side, I'll put the veg on that.

  • And then I'll just slap that bad boy right there.

  • And voila.

  • And then this, again, the veg, put that right on.

  • Stir fry it, saute it, in another skillet.

  • And if you're not a pork person, okay.

  • Whatever.

  • I love pork.

  • But if you're not a pork person,

  • you can do this with chicken,

  • I like a nice meaty bone-in pork chop, you know?

  • It's kind of like the rib eye of pork.

  • And I'm gonna move this veg right over

  • to underneath the pork,

  • so that it drips into it.

  • Beautiful.

  • So these pork chops are about an inch and a half thick.

  • I like to do, say, five minutes each side.

  • And then I'll flip it over, and I'll heat it

  • on the bone.

  • And like I said, there's just salt on here

  • and fish sauce.

  • What I do have is a little,

  • I put it on at the end, okay?

  • Because I don't want it to burn.

  • Little bit of black and pink peppercorn.

  • Nice.

  • And then yeah, so with my veg, again.

  • I just got a little bit of green cabbage

  • that I put on, I'll throw in in a few minutes,

  • but right now I just got some onions,

  • some scallions, some mixed mushrooms,

  • I got a little, the white button mushrooms.

  • All right, don't sleep on the white button mushrooms.

  • I love them.

  • I got some shiitake, and then I got some king trumpet.

  • But you could really use anything.

  • String beans, okay?

  • Kale.

  • Okay?

  • It's ramp season.

  • Okay?

  • This is looking real good.

  • And then when this is all done,

  • I'll move it over to the cooler side, okay?

  • And then I got a frozen pizza dough,

  • I defrosted it last night.

  • We'll whip that together and make a little flatbread.

  • I think that'll go real nice with this.

  • I'm gonna go for the flip here.

  • Oh my god, look at that beauty.

  • This is a risky move.

  • Oh my god, risky move.

  • I almost wanna cut a piece of this belly.

  • It's kind of stretching.

  • Yeah, a little relief cut.

  • That's all.

  • So that top cap of the rib, there,

  • that belly that comes and wraps around the eye.

  • Coming around the eye, and it was causing it

  • to cup a little, you see?

  • So I made a little relief cut.

  • You know, it doesn't make for the best picture.

  • All right, food stylists are cringing.

  • But that's not what this is about.

  • Now add the cabbage.

  • So I'm gonna try to lean them

  • on that fat cap for a minute or two,

  • just to get a little render on it,

  • a little color on the fat cap.

  • All that fat rendering right down into my veg.

  • If you've got a problem with that,

  • I can't help you.

  • Someone was just walking their bike by

  • and they were laughing at me.

  • Out here, oh look at this guy,

  • he thinks he's some kind of vlogger.

  • I'm out here talking to Stiff Steve, here.

  • For those of you who don't know,

  • I named my tripod Stiff Steve.

  • He's good, he's reliable.

  • He's a nice guy.

  • He's always on time.

  • I like that.

  • - [Producer] Do you blame Stiff Steve

  • for your technical difficulties?

  • - No, this one wasn't on Stiff Steve.

  • The technical, Steve,

  • I know Steve, okay.

  • That's just how you are.

  • Okay?

  • But I'm not gonna let you take the blame for this, Steve.

  • This one's on me, bud.

  • All right?

  • I'll go on the way to the bobs with that.

  • This one's on me.

  • Oh, happy things are happening right there.

  • Look at that.

  • And the veg goes right in there

  • for a little support.

  • Ain't that nice?

  • Everybody's working together.

  • Everybody.

  • All right now.

  • I'm gonna add in my little bit

  • of fermented mystery pickle.

  • Voila.

  • And then I got, I'm gonna do

  • about a tablespoon of the onion garlic ginger.

  • Oh.

  • Wa-bam.

  • And then we just mix it up.

  • Okay?

  • And then I'm gonna cook it over to the cool side,

  • just like that.

  • Nice.

  • Got our pork chops.

  • All right, coming right up.

  • Why don't you hang out there?

  • And then you pull up right next to him, okay?

  • You guys hang out.

  • Great.

  • So we got our pork chops hanging out nice, resting.

  • Seared all sides, even on the bone a little bit.

  • Nice.

  • Okay, then we got our veg.

  • That's all just hanging out.

  • I threw that garlic ginger and the fermented pickle in

  • just at the end.

  • Just want to warm it up real nice.

  • That doesn't need to be hammered.

  • Especially the garlic and ginger.

  • That will burn.

  • I got this flattop still on a little hot.

  • I'm gonna make a little flat bed, bread.

  • On the flattop, perfect.

  • You kind of cook it like a steak, you know?

  • Turn it a bunch of times,

  • little salt and pepper, real simple.

  • If you don't have a flattop, obviously you could do this

  • inside on a cast iron, or in the oven,

  • or any way you would make pizza.

  • Et cetera.

  • Take three.

  • Oh my goodness.