Love this video. I think every high school child in the UK should watch half a dozen of the guides by these guys. They make it so relatable, and the advice is always excellent
Just wanted to say I took some inspiration from this video and had made the best pork chop dinner in my life. Who woulda guessed a top tier restaurant could give good advice huh
you guys are genuinely awesome I'm 17yrs old thinking about adventuring into the food industry and not only have you guys shown me what it has to offer but also put out awesome videos like this that help me any many like me to get our feet wet and start trying to cook amazing food at home.
Do it while you can, I’m 18 currently and trying to become a personal chef you’ll come along a lot of struggles but you’ll have the knowledge and experiences for life
Don't do it it's a terrible job long hours on a salary so you don't get paid for the hours you work you come home stinking of grease everyday and by the time you have cleaned down and arrived home the last thing you can be botherd to do is cook its pushes you toward alcohol as its always around and you need one after a long shift its the worst paid job iv ever had also the hours were so long it caused arguments between me and my partner who was at home all day and night woth the kids stay well clear if I could go back in time and put my energy into construction I'd be alot further ahead in life right now but if your a guy who likes to spend all day working for crap money with no time for a partner or kids then go for it some people are suited to the lifestyle but it wasn't for me
@@craigdawson3450 Yeah, I learned quick it wasn't for me. I love cooking but working in the food industry, doubt I'd ever go back. I only ever was on the bottom rung so never a head or sous but even when I did my chef course the chef said it's not an industry to get into if you want to make proper money. You can live comfortable on the higher ends but you'll never be rich. Also, it robs you of a social life. You're going to work while everyone else is going home. You have to be a certain type of person to work in kitchens.
Thank you soo much for this recipe, just cooked ate this, magnificent, the sauce is amazing, much comes down to the pork chop, seek out a good free range chop with deep fat and you will be in heaven.
I could not care about this career path but I fell inlove with this channel as i enjoy cooking and there's a level of standard and experience apllied to every dish ❤😊
How do restaurants deal with cross contamination risks? I always see these videos and they're handling raw meat along with other things that presumable don't get washed much...or like at 4:41 the pork chop is put down on the cutting board that was used to slice the skin off. Not judging, just genuinely curious, because not cross contaminating drives me nuts in my kitchen.
I mean I'm not gonna deny the possibility of cross contamination but I'm a home kitchen, frankly it's not all that relevant, especially if it all end up cooked in the pan.
He cleaned the board in between to chop the sage etc, restaurant kitchens are constantly cleaning and wiping, they keep sanitation sinks/buckets/ towels in various places around the kitchen for just this purpose. So rather than presumably not washed much, they are assuredly washed often.
Another great video from the team at Fallow. May I ask a technical question? You cook your pork to medium 56c, how do you guarantee there will be no bacteria specifically Trichinella Spiralis? I have been taught to cook pork to 71.2c to be sure I've killed any trichinella bacteria. I agree it seems overcooked at this temperature. Are you freezing the pork first? Any response would be greatly appreciated. Thanks
@@nesamark yes I know it's a tapeworm, it can be found when the food is raw. This video they are cooking with a thick piece of raw pork, none of what you listed is raw. It has all been prepared to be eaten.
The chances of finding trichinella in modern pork is vanishingly small. Unless you're eating organic pork which isn't allowed be dewormed and isnt kept in controlled environments etc then you're pretty much safe because of modern controls.
This is the best channel about food on TH-cam. Every recipe they show it top notch, really want to visit the restaurant. I really love that they cook properly, not the sous vide crap, while they both have trained in top restaurants.
We eat a lot of pork in my state in India. To me, pork oil itself with some herbs/garlic is the best and it doesn't need butter and better off without it. But to each their own. 🙌🏻
When rendering fat from meat try adding some water a few times (like 20-30 ml) to the pan, it will help to distribute the heat to the pan evenly and prevent hot spots from developing (water equalizes temperature very quickly). Best way to render.
They are probably using very good quality cast iron pans that distribute the heat excellently thus reducing or - if they have excellent quality pans as I think they do - eliminating the problem of hot spots
Depends on country from what I've heard. Basically it should be fine but if you know your meat comes from suspicious farms with bad hygiene then a bit higher temp is prefered. I could be wrong though but I saw no one else answered you.
I can have steak tartare but can't enjoy a pink pork chop. Feel like the pork is best when it just turns white from pink (very fine line) because its still juicy as hell but the fat is a little more cooked so it bursts more when you bite into it
My 11 year old daughters favorite food is bone on Pork Chops. If she doesn't get the bone to gnaw on after, she gets upset. That's where all the flavor is.
Yeah, when I was growing up I used to dread pork chops - blasted under the grill for about 20 minutes. I think it's the history of bad pork and parasites - modern pork that's raised properly doesn't have any parasites, so it's no longer an issue. Just slightly beyond medium rare is perfect - moist, but not so pink that it puts people off :) And that chop looked absolutely delicious!
I think he mentioned it had something to do with reducing cider down and adding apples after, maybe that has something to do with it? I agree though, this whole dish is superb.
question for the pro's .. I'm always intrigued by the continued handing of raw meat during the cooking process. I guess there could be lots of hand washing off camera but continuing to touch the meat in the first stage of pan frying? Also I assume the board is washed down after cutting the rind ? but then at 5.35 looks like the raw rind is on the board with the cooked chop. I am not being critical just curious about how these protocols work in a pro kitchen...
I personally wouldn't go raw pork - pepper grinder - raw pork - pepper grinder. Better to grind the pepper into a small bowl ahead of time and then just use your fingers!
When you deal with meat in such great numbers daily you lose the paranoia of getting salmonella and whatever other fear. You’d be surprised how the top chefs seem to fondle meat, I personally don’t do it.
If you watch different parts of the video, you can see the board moved around. Now, food safety guidelines are just guidelines. They do not replace actual awareness and making intelligent decisions in a kitchen. Of course, it isn't optimal to have the raw rind on the same cutting board as the cooked pork. And that's a good point. However, something like that probably wouldn't happen during service. All the trimmed pork they need for the night would probably be prepped beforehand and stored in the fridge. This is just a quick demo for TH-cam after all. And he's doing this between and around people that are actually working their shift, so you wouldn't have time to make things proper and perfect for the camera. That's difficult and hats off to them lol. What he did at 5:35 was he kept the cooked pork and the raw pork totally separated. They did not touch. This is not cross contamination. Even if he didn't wash the cutting board, any chef would be painfully aware of what surface touched what. Your hands. Your tools. The food. You just gotta think and be aware - even moreso doing service. Some people don't, and that's what guidelines are for!
Great channel! One can learn so much about cooking from watching your videos (I know I have). I will try a version of that pan sauce the next time I get a pork chop, but can anyone suggest an alternative to the mustard that would still add some tang and slightly thicken? I am cooking for someone who really dislikes mustard, wasabi, sauerkraut, etc. and those strong flavors are hard to ignore when added. I could leave it out altogether, or just use very little, but I would love more ideas if anyone has any.
The mustard adds a bit of acidity and thickening. You could replace the acidity with lemon juice or a splash of vinegar. For thickening maybe a bit of cornstarch or rice flour slurry - make sure to get it bubbling hot after adding so the thickening actually occurs
Around my parts many people thicken the sauce with a little slurry of either potato starch or wheat flour and then simply squeeze over some lemon juice at the end. Alternatively a tiny splash of white wine vinegar to cook out along with the other liquid
Hey guys thanks for the vids! I've seen a few restaurants serve with presliced steaks, like a tomahawk for example. Is this to control the temperature? I always like getting a whole cut then slicing it as i eat. Cheers 👉👉
It’s just a presentation thing (and a way for the chef to check its amount of doneness). They think people like the look of sliced steak next to the bone with a sprinkle of salt or a butter sauce
What thermometer do you use? Been looking for a good one for work Also for who doesnt have the perfect feeling in the fingers for steaks do you think its alright for me to cut the steak down to the middle to fully make it sure its medium or etc. And serve it on the uncut side up? All of my kitchen thermometers are broken and since ive been only cooking for 4 years as a Chef in busted down kitchens now where i got promoted to station chef where i need to teach apprentices i need some tips.
Can toxoplasmosis change personality? gondii has been linked to behavioural changes in humans. Toxoplasma infection is classically associated with the frequency of schizophrenia, suicide attempts or "road rage".Jan 21, 2020
Agreed. ... My son calls them "Bronson Chops". Because every time I make pork chops, we eat them while watching any movie with Charles Bronson in it. 🙂
I always go to my local butcher and order my pork chops special cut about 3 to 4 cm thick. I don't like those thin pre cut meat under coasters. A perfectly cooked pink and juicy chop just taste so much better, especially with mashed creamy potatoes and apple jam.
Do you guys dry age any of your pork? I've been hanging my bodies for a week, sometimes even two if I've got the space and then dry aging the belly+loin for a further week or two depending on time/space. It's a game changer but I've not come across many others doing it.
Looks very delicious. One thing I have in mind, maybe its just I am paranoid, he put the raw meat on the chopping board which was later used for cutting the cooked meat, wouldn't this cross contaminate the meat? He also touched the raw meat with his hand, and then his hand touched the pan handle, the spoons and the cooked meat when he cut it. Wouldn't this contaminate everything?
Bah just seen if there was a table for 2 on my birthday weekend evening, but guess left it a bit late! Hope to get there soon, be following and salivating for a while now!
Not just English folk who overcooks pork, but also Americans as well. Food & Drug Administration lowered the temp requirements a while back so we're slowly getting the hang of it.
pork should be cooked properly or so I have been led to believe by many many chefs in the past and this in my opinion is too rare as goes for poultry also.
Can we have the actual recipe for pork crackling please?! I've just made a pork ragu and i have a huge amount of rind left - I was going to just put it in a hot oven for a while but apparently I should boil it for 2 hours first?
Not sure if the chef will chime in but yeah, you will get better results by boiling it first. You will also get a bunch of pork fat you can save. I suppose the boiling cooks the skin but the rendering out of the excess fat is also important. I have also heard of people pressure cooking to achieve similar quicker but in my experience pork skin becomes very fragile when pressure cooked. The step about drying out the boiled skin overnight is important, warm oven turned off with the fan still running should do it or can do in the fridge. They'll fry up the next day much better if they're dry, better texture and this is basically how pork scratchings are made.
ahahah I love the comments from all the experts (temperature is too low!? he touched the meat!? and so on). Anyway I'm just curious: here in Italy we cannot use wooden boards due to HACCP regulations and we have those coloured "plastic" ones, I guess in the UK rules are different?
Is medium rare pork safe to eat like beef, or you gotta be extra careful about your source of meat? I thought it was a universal opinion that you always have to cook tha pork all the way through.
What temperature kills toxoplasmosis? Cook to at least 145° F (63° C) as measured with a food thermometer placed in the thickest part of the meat, then allow the meat to rest for three minutes before carving or consuming.
Awesome dish i so want to cook that , why does everyone cook there pork to death? i've always had my pork pink and never had a problem so juicy. love the channel your on my bucket list when i can get out of Tenby. Thanks guy's ;-)
Glad he describes the perfect doneness. People have been indoctrinated into thinking steak and pork need to be totally grey to be considered properly cooked 😂
That raw pork chop is the most perfect looking chop Ive ever seen. The ones in my grocery shop are all watery and WAY too lean. They have no flavor. Might as well feed it to the dogs.
@@FallowLondon Oh I know, I really do. But I'm a long way away from a decent butcher and the farmer markets are only once a month. Definitely worth buying there but when I fancy a pork chop (and I frequently do..) I surely can't trust a supermarket pork chop at 56c???
@@sambomcl i usually try and stick to around 60C for pork, I googled it and apparently that's the safe pork temperature in the US (62.7C). Mostly supermarket pork cuts, I've never felt sick afterwards.
Love this video. I think every high school child in the UK should watch half a dozen of the guides by these guys. They make it so relatable, and the advice is always excellent
Just wanted to say I took some inspiration from this video and had made the best pork chop dinner in my life. Who woulda guessed a top tier restaurant could give good advice huh
I loved the way you sauced the bone and the edges of the pork to highlight the caramelization and the meat itself. You don’t see that in a cook book.
you guys are genuinely awesome I'm 17yrs old thinking about adventuring into the food industry and not only have you guys shown me what it has to offer but also put out awesome videos like this that help me any many like me to get our feet wet and start trying to cook amazing food at home.
Do it while you can, I’m 18 currently and trying to become a personal chef you’ll come along a lot of struggles but you’ll have the knowledge and experiences for life
Don't do it it's a terrible job long hours on a salary so you don't get paid for the hours you work you come home stinking of grease everyday and by the time you have cleaned down and arrived home the last thing you can be botherd to do is cook its pushes you toward alcohol as its always around and you need one after a long shift its the worst paid job iv ever had also the hours were so long it caused arguments between me and my partner who was at home all day and night woth the kids stay well clear if I could go back in time and put my energy into construction I'd be alot further ahead in life right now but if your a guy who likes to spend all day working for crap money with no time for a partner or kids then go for it some people are suited to the lifestyle but it wasn't for me
@@craigdawson3450 Yeah, I learned quick it wasn't for me. I love cooking but working in the food industry, doubt I'd ever go back. I only ever was on the bottom rung so never a head or sous but even when I did my chef course the chef said it's not an industry to get into if you want to make proper money. You can live comfortable on the higher ends but you'll never be rich.
Also, it robs you of a social life. You're going to work while everyone else is going home.
You have to be a certain type of person to work in kitchens.
Always nice to see a chef cook their own meal
Can we get a cook off between Jack and Will????
brilliant idea
Will you Jack off a cook?
A Sorted Food style battle
Id prefer a beach off!
Yes
Thank you soo much for this recipe, just cooked ate this, magnificent, the sauce is amazing, much comes down to the pork chop, seek out a good free range chop with deep fat and you will be in heaven.
I love you guys! I've learned so much. You already taught me how to make a steak, pork is next!
I had the very same cutting board, it´s now a guitar !! Have a good one !!
I could not care about this career path but I fell inlove with this channel as i enjoy cooking and there's a level of standard and experience apllied to every dish ❤😊
Great practical and inspiring vid as always, love the content lads
How do restaurants deal with cross contamination risks? I always see these videos and they're handling raw meat along with other things that presumable don't get washed much...or like at 4:41 the pork chop is put down on the cutting board that was used to slice the skin off. Not judging, just genuinely curious, because not cross contaminating drives me nuts in my kitchen.
I mean I'm not gonna deny the possibility of cross contamination but I'm a home kitchen, frankly it's not all that relevant, especially if it all end up cooked in the pan.
He cleaned the board in between to chop the sage etc, restaurant kitchens are constantly cleaning and wiping, they keep sanitation sinks/buckets/ towels in various places around the kitchen for just this purpose. So rather than presumably not washed much, they are assuredly washed often.
The amount of butter they use is astounding
Another great video from the team at Fallow. May I ask a technical question? You cook your pork to medium 56c, how do you guarantee there will be no bacteria specifically Trichinella Spiralis? I have been taught to cook pork to 71.2c to be sure I've killed any trichinella bacteria. I agree it seems overcooked at this temperature. Are you freezing the pork first? Any response would be greatly appreciated. Thanks
The same guarantee as for air dried or smoked charkuterier: sausages, hams, proschiutto, bressaola, jamon.... Trichinella is tapeworm
@@nesamark yes I know it's a tapeworm, it can be found when the food is raw. This video they are cooking with a thick piece of raw pork, none of what you listed is raw. It has all been prepared to be eaten.
Sausages are raw, but you dont serve sausages medium rare.
are you ill@@matthewburden5664
The chances of finding trichinella in modern pork is vanishingly small. Unless you're eating organic pork which isn't allowed be dewormed and isnt kept in controlled environments etc then you're pretty much safe because of modern controls.
Your channel is amazing!!!! Any chance you could do a video on prep for service and station set up?
This is the best channel about food on TH-cam. Every recipe they show it top notch, really want to visit the restaurant. I really love that they cook properly, not the sous vide crap, while they both have trained in top restaurants.
We eat a lot of pork in my state in India. To me, pork oil itself with some herbs/garlic is the best and it doesn't need butter and better off without it. But to each their own. 🙌🏻
🐷I agree with you. Can I ask what state in India? I live in Europe and I didn't even know pork was eaten in India (I'm not very educated🤣).
What cut is this specifically? Just a sirlion wirh the bits? Plz help
If you rested the pork on a plate you could have added the resting juices to the sauce?
please do a video on your kitchen equipment/knifes/pan and pots!
When rendering fat from meat try adding some water a few times (like 20-30 ml) to the pan, it will help to distribute the heat to the pan evenly and prevent hot spots from developing (water equalizes temperature very quickly). Best way to render.
Yes, that fat didn't look rendered properly to me.
what's the point in rendering in when you can just cut it off?
@@dariusftw3378fat is flavour
They are probably using very good quality cast iron pans that distribute the heat excellently thus reducing or - if they have excellent quality pans as I think they do - eliminating the problem of hot spots
The pan is quality cast iron so hot spots are not relevant
You guys are the pros, but I'm reading online that 56C is quite low in comparison to recommended internal temp. Is this really safe to eat?
Depends on country from what I've heard. Basically it should be fine but if you know your meat comes from suspicious farms with bad hygiene then a bit higher temp is prefered. I could be wrong though but I saw no one else answered you.
I can have steak tartare but can't enjoy a pink pork chop. Feel like the pork is best when it just turns white from pink (very fine line) because its still juicy as hell but the fat is a little more cooked so it bursts more when you bite into it
No , 160°F or 71°C
Recommended by who, lol?
You can eat pork raw.
throw in about 5 ish carry over cooking and that should be better
if using a stalk cube do you need to use water with it?
Love this. Always so easy to accidentally make it too tough.
My 11 year old daughters favorite food is bone on Pork Chops. If she doesn't get the bone to gnaw on after, she gets upset. That's where all the flavor is.
Yeah, when I was growing up I used to dread pork chops - blasted under the grill for about 20 minutes.
I think it's the history of bad pork and parasites - modern pork that's raised properly doesn't have any parasites, so it's no longer an issue.
Just slightly beyond medium rare is perfect - moist, but not so pink that it puts people off :)
And that chop looked absolutely delicious!
Anyone know what kind of pan that is?
Fell in love with this guy ever since the full English breakfast video 😂❤ bangin!
Would love to see the apple purée recipe as have seen it a few times on the vids and looks so good
I think he mentioned it had something to do with reducing cider down and adding apples after, maybe that has something to do with it? I agree though, this whole dish is superb.
@@WhiteGussy ah yeah would make sense, would have to have xantham in or something to to hold it
question for the pro's .. I'm always intrigued by the continued handing of raw meat during the cooking process. I guess there could be lots of hand washing off camera but continuing to touch the meat in the first stage of pan frying? Also I assume the board is washed down after cutting the rind ? but then at 5.35 looks like the raw rind is on the board with the cooked chop. I am not being critical just curious about how these protocols work in a pro kitchen...
I personally wouldn't go raw pork - pepper grinder - raw pork - pepper grinder. Better to grind the pepper into a small bowl ahead of time and then just use your fingers!
You can eat pork raw, so it doesn't matter at all.
The chops will be prepared for service in advance and kept in the fridge
When you deal with meat in such great numbers daily you lose the paranoia of getting salmonella and whatever other fear. You’d be surprised how the top chefs seem to fondle meat, I personally don’t do it.
If you watch different parts of the video, you can see the board moved around.
Now, food safety guidelines are just guidelines. They do not replace actual awareness and making intelligent decisions in a kitchen.
Of course, it isn't optimal to have the raw rind on the same cutting board as the cooked pork. And that's a good point. However, something like that probably wouldn't happen during service. All the trimmed pork they need for the night would probably be prepped beforehand and stored in the fridge. This is just a quick demo for TH-cam after all. And he's doing this between and around people that are actually working their shift, so you wouldn't have time to make things proper and perfect for the camera. That's difficult and hats off to them lol.
What he did at 5:35 was he kept the cooked pork and the raw pork totally separated. They did not touch. This is not cross contamination. Even if he didn't wash the cutting board, any chef would be painfully aware of what surface touched what. Your hands. Your tools. The food. You just gotta think and be aware - even moreso doing service. Some people don't, and that's what guidelines are for!
Great channel! One can learn so much about cooking from watching your videos (I know I have). I will try a version of that pan sauce the next time I get a pork chop, but can anyone suggest an alternative to the mustard that would still add some tang and slightly thicken? I am cooking for someone who really dislikes mustard, wasabi, sauerkraut, etc. and those strong flavors are hard to ignore when added. I could leave it out altogether, or just use very little, but I would love more ideas if anyone has any.
Add about a teaspoon of flour to a bowl and add apple cider vinegar until it forms a paste. Whisk into the sauce and it'll add a tang while thickening
The mustard adds a bit of acidity and thickening. You could replace the acidity with lemon juice or a splash of vinegar. For thickening maybe a bit of cornstarch or rice flour slurry - make sure to get it bubbling hot after adding so the thickening actually occurs
Around my parts many people thicken the sauce with a little slurry of either potato starch or wheat flour and then simply squeeze over some lemon juice at the end. Alternatively a tiny splash of white wine vinegar to cook out along with the other liquid
if you can find crab apples, if they're stewed down they can make an amazing sauce - terrible raw - butter, crab apples, sage, and you're golden
@@thebiglimey I second this. The amount of free crab apples we let rot on the ground in the UK seems insane once you've tried crab apple sauce.
Hey guys thanks for the vids!
I've seen a few restaurants serve with presliced steaks, like a tomahawk for example. Is this to control the temperature? I always like getting a whole cut then slicing it as i eat.
Cheers 👉👉
It’s just a presentation thing (and a way for the chef to check its amount of doneness). They think people like the look of sliced steak next to the bone with a sprinkle of salt or a butter sauce
What thermometer do you use? Been looking for a good one for work
Also for who doesnt have the perfect feeling in the fingers for steaks do you think its alright for me to cut the steak down to the middle to fully make it sure its medium or etc. And serve it on the uncut side up? All of my kitchen thermometers are broken and since ive been only cooking for 4 years as a Chef in busted down kitchens now where i got promoted to station chef where i need to teach apprentices i need some tips.
thermapen is really good
Looks like a Thermapen Classic (+ custom band-aid repair job fitted to it)
Like the other guy suggested. You can't go wrong with a thermapen.
Can toxoplasmosis change personality?
gondii has been linked to behavioural changes in humans. Toxoplasma infection is classically associated with the frequency of schizophrenia, suicide attempts or "road rage".Jan 21, 2020
Would this be reheated before serving?
Great stuff bro keep cooking
What equipment do u use for filming?
I like it this way to film
Is shallots good in there too when basting the pork?
Hoped you rested the cooked pork on something other than the same cutting board you used to prep it when it was raw....
Nice. I like a good pork chop every bit as much as a steak.
Agreed. ... My son calls them "Bronson Chops". Because every time I make pork chops, we eat them while watching any movie with Charles Bronson in it. 🙂
@@chirholabarum1171 😂
I always go to my local butcher and order my pork chops special cut about 3 to 4 cm thick. I don't like those thin pre cut meat under coasters.
A perfectly cooked pink and juicy chop just taste so much better, especially with mashed creamy potatoes and apple jam.
Do you guys dry age any of your pork? I've been hanging my bodies for a week, sometimes even two if I've got the space and then dry aging the belly+loin for a further week or two depending on time/space. It's a game changer but I've not come across many others doing it.
Yep, ours is dry aged in house! However it shouldn't make too much of a difference in the way you cook it, just enhances the flavour.
@@FallowLondon yeah I haven't found much of a difference in how it cooks but the fat when it's cooked out properly is 🤌
Looks very delicious. One thing I have in mind, maybe its just I am paranoid, he put the raw meat on the chopping board which was later used for cutting the cooked meat, wouldn't this cross contaminate the meat? He also touched the raw meat with his hand, and then his hand touched the pan handle, the spoons and the cooked meat when he cut it. Wouldn't this contaminate everything?
You can eat pork raw man...
@@michaelbohm5160 you cannot eat pork raw man...
@@totalChris LOL.
Whats the knife you use please
Misono UX10 Santoku
Bah just seen if there was a table for 2 on my birthday weekend evening, but guess left it a bit late! Hope to get there soon, be following and salivating for a while now!
Not just English folk who overcooks pork, but also Americans as well. Food & Drug Administration lowered the temp requirements a while back so we're slowly getting the hang of it.
Which brand of pan is he using ?
de Buyer
As a guy from suffolk aspells was bought by Molson Coors a us/candiAn company
genuine question: is it actually okay to eat pork around 56 degrees celsuis because I thought the recommended was 63.
pork should be cooked properly or so I have been led to believe by many many chefs in the past and this in my opinion is too rare as goes for poultry also.
Mett.
if it’s quality pork 56 is great - i’m told the standard supermarket stuff should be around 65 …but don’t quote me 😊
To be safe it's good to good it well done but modern pork with high health standards, it's perfectly safe if proper procedures are applied.
Gorgeous - 100% something I'd order in a restaurant.
Would love to see the recipe for that apple jam!
Looks delicious!🤙🤙
Can we have the actual recipe for pork crackling please?! I've just made a pork ragu and i have a huge amount of rind left - I was going to just put it in a hot oven for a while but apparently I should boil it for 2 hours first?
Not sure if the chef will chime in but yeah, you will get better results by boiling it first. You will also get a bunch of pork fat you can save. I suppose the boiling cooks the skin but the rendering out of the excess fat is also important. I have also heard of people pressure cooking to achieve similar quicker but in my experience pork skin becomes very fragile when pressure cooked.
The step about drying out the boiled skin overnight is important, warm oven turned off with the fan still running should do it or can do in the fridge. They'll fry up the next day much better if they're dry, better texture and this is basically how pork scratchings are made.
@@lemagreengreen thank you for taking the time to respond I appreciate it very much
is the pan carbon steel ?
yes, it's a debuyer
thats just an insane amount of herbs
ahahah I love the comments from all the experts (temperature is too low!? he touched the meat!? and so on). Anyway I'm just curious: here in Italy we cannot use wooden boards due to HACCP regulations and we have those coloured "plastic" ones, I guess in the UK rules are different?
So the technique is pretty similar to steak minus the heat. I wonder if that fat cap can be crisped up.
Those 4 thermomixes casually sitting under the table
Beautiful! Thank you …
Very nice. Thanks for the great videos.
Fantastic Chef 👌
Uff tengo ganas de probarlo ya
When I finally make a trip to London, I will spend all my money at Fallow!
That's a proper pork chop, good luck buying something that thick from a UK supermarket!
You guys are just smashing it
Thank u chef
I love this channel.
Do you have any tips for microwave pork chops?
What always amazes me in these restaurant quality videos is the insane amount of salt and butter that is being used
Can we have a Barnsley chop
Unreal can taste it from here 👌
As an asian we are pork masters.....by just look we know if its cook or jot we dont need that temp tool.. But thats a nice pork chop cut.....
Yep u as a member of a group of near 3 billion people are imbued with this magical ability just by being a member of said group.
when he is using the sauce on the meat why does he sauce only the edges instead of the whole thing?
Looks great!
Is medium rare pork safe to eat like beef, or you gotta be extra careful about your source of meat? I thought it was a universal opinion that you always have to cook tha pork all the way through.
A bit pink is perfectly fine. People have been led astray by the "well-done"/overcooked to shit cult 😂
The USDA recommends cooking American pork to 145f (about 62c) for food safety.
isn't that meat going to be cold when finally served to the customer after the needed rest? seems really hard to serve this & do this a la carte
still waiting for "POV: Eating Dinner at a Top London Restaurant"
Would love to see how to do this for 4 people at home?
Awesome 👍
What temperature kills toxoplasmosis?
Cook to at least 145° F (63° C) as measured with a food thermometer placed in the thickest part of the meat, then allow the meat to rest for three minutes before carving or consuming.
I'm totally onboard with medium pork, my other half however wouldn't touch it.
Wow 👌 👏
perfectly cooked but one of my pet peeves is when chefs cut the steak into strips :D
Better for seasoning though
Awesome dish i so want to cook that , why does everyone cook there pork to death? i've always had my pork pink and never had a problem so juicy.
love the channel your on my bucket list when i can get out of Tenby.
Thanks guy's ;-)
Glad he describes the perfect doneness. People have been indoctrinated into thinking steak and pork need to be totally grey to be considered properly cooked 😂
2:38 nice cut...too early bro😂
Awesome chops will definitely try this at home. Yum
Que delicioso
That raw pork chop is the most perfect looking chop Ive ever seen. The ones in my grocery shop are all watery and WAY too lean. They have no flavor. Might as well feed it to the dogs.
Wow! ♥
Next restaurant name bone marrow, beef tallow?
Looks amazing but not sure I'd trust a supermarket pork chop cooked to 56c.
Oh blimey, get yourself to the butchers Sam and it'll be ace! You know it will, it really will.
@@FallowLondon Oh I know, I really do. But I'm a long way away from a decent butcher and the farmer markets are only once a month. Definitely worth buying there but when I fancy a pork chop (and I frequently do..) I surely can't trust a supermarket pork chop at 56c???
@@sambomcl i usually try and stick to around 60C for pork, I googled it and apparently that's the safe pork temperature in the US (62.7C). Mostly supermarket pork cuts, I've never felt sick afterwards.
@@FallowLondonGenius comment!!!
IMO, the best for pork chop is by charcoal grill.
Do all these guys have high blood pressure with the massive amounts of salt they use?
The patina in my de buyer committed suicide watching you pour the cider in. Jokes aside, great stuff.
Pork you need to cook in water first before browning in a pan.
MISONO UX10's stay UNDEFEATED IN THE KITCHEN BABY
carbon steel, what a great pan
I cooked this tonight for my supper exactly how you did this and, Fuck Me Chef, that was the best pork chop I've ever cooked. Thank you.
Yes people way over cook pork growing up in a country house in Texas my first cooking job i wasscared to eat the pork tenderloin