Helen Rennie | Pork 3 Ways (How to Use Pork Shoulder Confit) @helenrennie | Uploaded 2 years ago | Updated 13 hours ago
Pork 3 Ways (How to Use Pork Shoulder Confit)
00:00 Intro
01:13 Salad
06:57 Sandwich
09:21 Pork and Beans
How to Make Pork Confit:
youtu.be/aTwNgNh_Ig0
How to Crisp up Pork Confit:
Preheat a non-stick or a well seasoned cast iron pan over medium heat. Cast iron doesn’t preheat very evenly, so you might want to give it 10 min on low heat and then turn up to medium right before adding the pork. No need for oil. The pork has plenty of fat. Add the pork in a single layer (it’s ok if it’s a little crowded). Cook without disturbing until brown, 2-5 min, stir and cook until the other side browns, about 2 min. It’s best to crisp up the pork right before serving.
How to Poach Eggs: youtu.be/hPkrj9yc7-I?t=60
How to Cook Dry Beans in the Instant Pot on the Slow Cook Cycle:
youtu.be/aiUcygy6W_s
How to cook black beans:
Option 1: Open two 15 oz cans of black beans and drain
Option 2: Put 1 Lb of rinsed dry black beans into an instant pot or a pressure cooker. Add 8 cups of cold water and 12g salt or to taste. Pressure cook on high pressure (it’s called “More” on the InstantPot) for 30 min with natural release. Let cool completely before draining and using.
Option 3: Same measurements as Option 2, but use the InstantPot’s Slow Cook “More” function for 12 hours. Here is more about this method: youtu.be/aiUcygy6W_s
Before serving warm up the beans with pork juices and a dollop of pork fat or butter. Season with pomegranate molasses (or balsamic vinegar) and salt.
Roasted Peppers:
4 peppers, sliced
3 garlic cloves smashed, but left whole
¼ cup olive oil
Preheat the oven to 450F (230C).
Toss the peppers and garlic with olive oil and salt. Spread on a baking sheet and roast in the oven until the bottom is brown, about 20 min. Stir and roast for another 10 min or until the peppers are very soft and golden brown.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
INSTAGRAM: instagram.com/helen.rennie
Pork 3 Ways (How to Use Pork Shoulder Confit)
00:00 Intro
01:13 Salad
06:57 Sandwich
09:21 Pork and Beans
How to Make Pork Confit:
youtu.be/aTwNgNh_Ig0
How to Crisp up Pork Confit:
Preheat a non-stick or a well seasoned cast iron pan over medium heat. Cast iron doesn’t preheat very evenly, so you might want to give it 10 min on low heat and then turn up to medium right before adding the pork. No need for oil. The pork has plenty of fat. Add the pork in a single layer (it’s ok if it’s a little crowded). Cook without disturbing until brown, 2-5 min, stir and cook until the other side browns, about 2 min. It’s best to crisp up the pork right before serving.
How to Poach Eggs: youtu.be/hPkrj9yc7-I?t=60
How to Cook Dry Beans in the Instant Pot on the Slow Cook Cycle:
youtu.be/aiUcygy6W_s
How to cook black beans:
Option 1: Open two 15 oz cans of black beans and drain
Option 2: Put 1 Lb of rinsed dry black beans into an instant pot or a pressure cooker. Add 8 cups of cold water and 12g salt or to taste. Pressure cook on high pressure (it’s called “More” on the InstantPot) for 30 min with natural release. Let cool completely before draining and using.
Option 3: Same measurements as Option 2, but use the InstantPot’s Slow Cook “More” function for 12 hours. Here is more about this method: youtu.be/aiUcygy6W_s
Before serving warm up the beans with pork juices and a dollop of pork fat or butter. Season with pomegranate molasses (or balsamic vinegar) and salt.
Roasted Peppers:
4 peppers, sliced
3 garlic cloves smashed, but left whole
¼ cup olive oil
Preheat the oven to 450F (230C).
Toss the peppers and garlic with olive oil and salt. Spread on a baking sheet and roast in the oven until the bottom is brown, about 20 min. Stir and roast for another 10 min or until the peppers are very soft and golden brown.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
INSTAGRAM: instagram.com/helen.rennie
