Placeholder Image

Subtitles section Play video

  • knowledge is crucial, the more you know about where your ingredients come from on how they produced, the better.

  • So asked lots of questions on learn.

  • When it comes to buying pork, you can't do any better than ask a butcher on award winning Master Butcher.

  • Danny Litigate knows everything about the pig from Trotter to tail things.

  • Family has been in the meat business for 150 years, so this man really is on the money in comparison with other meats, ports, really good value.

  • U gets a really good cuts, a really reasonable prices.

  • And you can use everything from the tip of the trotter down to the cheek because he here we got the leg.

  • Leg is about this region really lean, really good for things like Gammons and hams coming down from the leg.

  • We've got the loin.

  • That's where the pork chops come from.

  • If you take the bones out, you can bone and roll it, and you end up with a really nice, easy to cook cylinder of meat.

  • Really easy to carve, carve like a loaf of bread coming away from the line.

  • We've got the belly.

  • You could see what belly is made up of fatty parts and meaty parts.

  • Don't be scared of the amount of fat that's on it.

  • You need that fat to give.

  • Give the flavors coming through.

  • Also, make sure you can possibly buy it with skin on skin.

  • Will crisping up nice and give you good crackling.

  • Also, add flavor into the fat.

  • Lower down from the Betty's.

  • We've got the shoulders, Really.

  • The shoulders are a great meet, their slightly fatter than the rest of the animal you can see with this pork shoulder, that amount of marbling you get in the muscles, the interior marbling.

  • Make sure you look for the marbling is essential for the flavor, and it's gonna make a really good eating experience with a pick.

  • There really is nothing.

  • Toe waste trusses even are really good flavor because they're gelatinous qualities on that meat could be really, really flavors.

  • Um, Also, there's pigs cheeks, which obviously require a little bit more cooking because of the used gets.

  • But the flavors you're going to get you completely different to any other part of the pig.

  • Pork is an incredibly versatile meat, they say.

  • The only part you can't eat is the link.

  • Here's my guide to getting the best out of familiar cuts, smoked or smoked bacon.

  • It's not just for breakfast.

  • It's brilliant.

  • Transforming salads gives a real depth of flavor to stews on his delicious in quick and easy pastor dishes.

  • The leg joint, best known for ham, also makes it inexpensive, delicious.

  • Sunday roast on his great serve with Pease pudding on the tenderloin.

  • Fill it incredibly lean, healthy and faster.

  • Cook.

  • You can stuff it cut into scallops or strips that are perfect for Asian stir fries.

  • Cooking dishes in advance is a brilliant way of taking the stress out of cooking at home on many dishes.

  • Just get better and better with time.

  • First up, my amazing sticky pork ribs.

  • One of the secrets the great cooking is patients.

  • Leaving dishes to marinade for one or two days helps to develop the flavor in your food and the end result.

  • So much more delicious is a method I used in the restaurants.

  • Aled the time.

  • First off, Get your ocean trey, but the tray on the gas pork ribs 6% meat on 35 40% fat.

  • Give him a really good season so and pepper.

  • Nice thing about this.

  • Cut their stay incredibly moist when they're on the bone on, the longer you cook them, more delicious, they become Push all that seasoning in to the pork, all of all in.

  • Make sure that trays nice and hot.

  • I really want that nice sort of caramelization taking place on the pork.

  • That's the nice thing about starting it on top of the stove.

  • Use your roasting tray getting colors on, then the oven, putting the ribs straight in the oven.

  • You don't get a color.

  • It looks sort of boiled, as opposed to a nice caramelized rib.

  • Ginger.

  • You can't beat fresh ginger with sticky pork ribs.

  • Place it down nice and firmly and slice thinner.

  • You slice the ginger, more fragrant ribs.

  • Garlic E was really important before you had anything.

  • Those ribs.

  • Make sure you got the color from the ribs.

  • First Russian Turn them over.

  • That's what I want.

  • That nice, crispy color, a very sort of braised in the oven.

  • All that color just turns into the most amazing flavor.

  • Brazen is just a chef.

  • Turn for cooking something slowly in liquid right ginger and garlic in spread it around on ALS those ribs to sort of roast the ginger and the garlic chili flakes.

  • Chili flakes in next Sichuan pepper citrusy, vibrant the corns.

  • Incredible in next star Denise, that gives it a really nice sort of an SED flavor.

  • Almost like you're roasting the ribs in fennel.

  • And now we got the heat but the spice or sweeten things up a little bit from fresh honey.

  • Honey glaze is the port beautifully.

  • Counter acts against all that spice in there.

  • Look what's happening.

  • A color on the ribs is extraordinary.

  • It's like a really nice chili sweet camel now, so the sauce brings that little bit of sort of saltiness to it.

  • Really generous with the soy sauce, Japanese vinegar, two tablespoons of vinegar in rice wine.

  • It gives you that nice sort of tartness.

  • The ribs.

  • If you can't find rice wine, a dry sherry is a great substitute 300 mil that takes out the heat that Sichuan pepper, those dry chili flakes Make sure they all lay down like a nice tight box of matches.

  • Bring that up to the boil.

  • Cooking is all about learning to develop your own likes and dislikes so always keep tasting to make sure you're happy with a combination of flavors.

  • It's lacking a little touch vinegar.

  • Well, that sharpness.

  • Now I think.

  • What's going on?

  • Tartness.

  • The heat, the camera, the color on the ribs.

  • Amazing E.

  • Want a bit of a sort of onion flavor?

  • Put some springing museum.

  • Whilst these ribs are in the oven, the spring onions will sort of pure give a sharpness.

  • The final taste off that pork in my spring onions when my stock 400 mil of stock.

  • This is just a simple chicken stock.

  • The stock just sits underneath the ribs, absorbs into the rib on the top of the rib glazes underneath the ribs that gets crispy and rich.

  • And that's what makes the ribs nice and moist.

  • Really important into the oven.

  • Mm.

  • Cook at 1 80 for 30 minutes, then turn the ribs over and cook for a further 30 minutes.

  • Now Wow, they spent incredible.

  • Each side has got that really nice.

  • Crispy roasted edge becomes sticky and chewy and sweet sour.

  • The fats disappeared on.

  • The pork just melts in your mouth.

  • I want to take them to the next level.

  • Gas back on.

  • Now, shake the tray.

  • This is the sort of the way that we finish him in the restaurant for every minute they'd lays in that tray.

  • They just get to taste better on better.

  • Now.

  • Look at them.

  • I'm so happy with those ribs Done.

  • Absolutely delicious now, But if you want, you can put them in the fridge and the flavor will keep developing.

  • Then just reheat them when you want to serve.

  • So Peace River has a nice slice of ginger on there.

  • Wow.

  • Look at that delicious sticky ribs with an amazing marinate.

  • Yeah.

knowledge is crucial, the more you know about where your ingredients come from on how they produced, the better.

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B2 pork flavor ginger sort tray delicious

Gordon Ramsay's Shopping Guide For Pork

  • 1 0
    林宜悉 posted on 2020/10/25
Video vocabulary