The art of braising creates easy and delicious meals. In this clip see how sweetened black vinegar makes a braised pork shoulder absolutley fantastic. More recipes at www.thegardenye...
Woah! Used your recipe tonight and it was amazing! Thanks for the guidance. I sautéed some mushrooms and spinach, with some of the braising liquid and sandwiched that between the polenta and pork. Next level meal!
Great video and a host who is informative yet not annoying. Nice work. I hope you take the time to review these comments and provide feedback as there are some good questions. Thank you for posting.
The reason why it is so cheap is because the meat industry in the USA is retarded. Growing way way way too much meat under really bad conditions, while europe has better regulations and better treatment for the animals, usually. Higher quality higher the price
7 minutes per side is too long unless that meat is ice cold. Right? Its a sear, not a cook. Someone back me up here. Idk what you're braising liquid is and why did you remove fat and then dry roast seasonings? Hate the flute.
Sick flute solo
Woah! Used your recipe tonight and it was amazing! Thanks for the guidance. I sautéed some mushrooms and spinach, with some of the braising liquid and sandwiched that between the polenta and pork. Next level meal!
Great video and a host who is informative yet not annoying. Nice work. I hope you take the time to review these comments and provide feedback as there are some good questions. Thank you for posting.
the vid is great...music kinda lame
It's 2021 and I'm wishing pork shoulder was still $0.99 per pound 😭
I love big hunks of meat😂😂😂
Took 13 years, but I finally made here.
Good dish. instead of Polenta, try chopping cilantro,cabbage and radishes, place all of this on a a sourdough roll. Delicious.
Why you no brown all sides and whats up with the chinese oriental music...
I going to try this... with modification... Creative, fun, show!
hehe love it, tastes good too!
What if you don't have an oven? Can you keep it on the stove top?
I am sure you can. But the texture will be more moist.
I don't understand why ppl ask questions like this 😕...of course u can, as long as it's cooked! doesn't matter how u cook it
What's up with the Chinese melody in the background ?
Because he used an ingredient that is pretty popular in southern China for making braised pig trotters.
Do you leave the skin on ?
No measurement of the seasoning? ?????
Video starts at 1:30
Well done! Subscribing.
i love the recipe...i like the background music too, its very relaxing.
@crazyshoeguy okay there, crazy shoe guy.
Definitely a good time to “get h…” 5:08
You’ll be ready to eat when it’s done
Looks good. I'd cut the liquid back by half. You're braising, not boiling.
Remember when pork was $0.99 a pound?
Every year around Christmas, tamale time. Keep your eye's open for the sale.
is it still 1$ a pound in the US?
Europe is so expensive @@
I paid like $5.50 dollars for a 4.5 lbs
The reason why it is so cheap is because the meat industry in the USA is retarded. Growing way way way too much meat under really bad conditions, while europe has better regulations and better treatment for the animals, usually. Higher quality higher the price
I got whole butt pork on sale this weekend for $1.49
7 minutes per side is too long unless that meat is ice cold. Right? Its a sear, not a cook. Someone back me up here. Idk what you're braising liquid is and why did you remove fat and then dry roast seasonings? Hate the flute.
I like this guy. I think he's funny, but there was no measurements.... how am I supposed to make it meow? Wing it?