Porker Pig

79K views · 3.2K reactions | Smothered Ribs | By Cooking & Life with Aisha | Hi, everyone. For dinner today, we are making smothered ribs. Now, today, I'm using a pork spare rib and I cut them up and marinated them in the seasonings that you see here and in a pan with some vegetable oil. I'm going to fry my ribs. Now, I'm not coating them with flour but feel free to coat yours but I'm going to fry them on a medium high heat for roughly about four minutes on each side and this is what they look like. We're going to set those aside so we can make our gravy and at same pan. I took out most of that oil and now I'm adding in some butter and I'm going to saute me some mushrooms and onions and if you don't want to use that, just skip this step, okay? Now, I'm just going to cook them for just a few minutes and when they're nice and soft, I'm going to add in my cornstarch and flour mix, okay? It's about two tablespoons of flour, one tablespoon of cornstarch and you just want to blend it well with the liquids in your pan which is your oil, okay? So, get it and blend it and then add in some water or you can use broths, whatever broths you want to use and we just going to stir it and let it sit for a moment while it thickens up. Now, this is what mine look like. If you want yours thicker, just add a little more flour or cornstarch or if you want it thinner, just add in a little more liquid. So, now, we're going to add our meat back into the pan, okay? This is where it's getting good, honey. So, I'm just going to add that back in there and I'm going to cover it. I am going to cook it on a medium heat. I'm going to cover it and I'm going to cook it for 45 minutes, okay? And when that time is up, you are going to have a delicious pan of smothered ribs. They're so tender. They're so delicious and with the ribs, I also made some rice and some green beans. So, I just want to thank you all so much for watching. I hope you have a wonderful blessed day and I hope you try this.

2.4M views · 1.8K comments | My Smothered Pork Chops in Gravy over Rice is what's for dinner! | By Cooking & Life with Aisha | Hi, everyone. For dinner today, I'm making my smothered pork chop recipe and if you have not tried this recipe, I am going to need you to give it a try. So, we're gonna go ahead and check out our ingredients and we're gonna get started. Alright, I have my assorted pork chops. I have my oil. This is vegetable oil. I have my onion and red and green bell peppers. I have some beef broth but you can substitute water. Now, I am going to recommend that you use this particular um pork gravy. The McCormick, you need two packs. I'm gonna use three cuz y'all know I do this recipe often. You need butter. I recommend butter. Uh I'll never recommend you margarine but you can use what you like and then we our seasonings which is what I tell you the base the base seasonings you can use for your meat is the Greek all purpose and the seasoning now I am gonna fry my pork chops for a few minutes to get the coating that coating on them I did go ahead and just cut my pork chop meat off the bone and cut them into smaller pieces but you are welcome to leave yours whole so I just want to show you that I'm going to add my mustard you all know I like to add my mustard coating when I am frying my meats my chicken, my pork, my seafood. I usually coat mine with some mustard. I am going to add some seasonings. We talked about the seasonings. Imma add that in there. To coat my meat with. And then I'm going to toss them in some flour and we're gonna get them fried up. And you just wanna fry your pork chops for just a few minutes so they can get, you know, a little color to em but you may, however, get this step. Okay, so I have all of mine fried and they're ready to go into the oven and what I mean by skipping this step, you just take your pork chops. Um instead of frying them and bread them, you just season them and then you just put them in your baking pan. And now we're just gonna add in everything. If you're using onions and peppers, you can go ahead and add those in. They add so much flavor. Um they really do especially those bell peppers because they carry your flavor. That's why we use them. We're not using them just to use them. They have flavor. So, we're gonna add those on there. If you're able to have butter, go ahead and put you some butter in there. At least three tablespoons. I'm gonna use five. I'm gonna add in my beef broth but you can use water. I have made this recipe with water many times and it comes out really good. And we wanna add in our pork gravy. Now, you wanna take the packet. Let me say this. Take your packet. Open it up. Pour into a cup or a bowl or something where you can blend it up. Do not just pour your uh packet of gravy mix into the, you know, powdery like that. You wanna mix it up with a little water first or broth. So, make sure it's blended. I know you can't really see it but just blend it up and just pour it over and pork chops. And I added that much because that's exactly how much liquid I need. I'm gonna cover this tightly with foil. I have my oven pre set to um 350 and I have a little bit more seasonings. I'm just gonna add in there. I meant to add it in there with my my seasonings, my uh not my seasonings, y'all, my pork gravy but it's okay cuz it'll blend in and cook in there. So, don't worry about that. So, we're gonna add our um put our oil on top. And the wonderful thing about this recipe is once you cover it, you bake it, you let it go. Give it two and a half to three hours. I would say two mmm let's give it two and a half. We'll come back and we'll check the finished product. Alright, it has been two and a half hours on three fifty. And I want you all to see. I have not opened this foil at all cuz you literally can just let it go. And this is what you'll get honey. It looks so good. I gotta bring y'all closer, honey. You gotta see this gravy. Let me bring you so you can see it. So, it makes a wonderful gravy. Got your pork chops. Nice and tender and when I tell you they're tender. Oh, I should have just uh this is dinner so I'm not gonna eat any right now but these pork chops are so nice and tender. Those that have tried this recipe y'all. It's really really good. Omit what you don't want. Add what you want. I would even add in some potatoes in here. Man, oh man. So, I just wanna thank you all so much for watching and you have a wonderful wonderful blessed day. We gonna eat good tonight, honey.

444K views · 2.9K reactions | SECRET to a Delicious PORK that melts in your mouth 💯 Easiest WAY to COOK Pork ❗️ | SECRET to a Delicious PORK that melts in your mouth 💯 Easiest WAY to COOK Pork ❗️ Slice the pork neck Salt, pepper and coriander Frying oil Chop 3... | By Comida de la nevera | Slice the pork neck. Salt, pepper and coriander. Frying oil. Chop 3 garlic cloves. Butter. Soy sauce. 1 teaspoon of honey. Cook the meat for 5-7 minutes. Chop the green onions.

444K views · 2.9K reactions | SECRET to a Delicious PORK that melts in your mouth 💯 Easiest WAY to COOK Pork ❗️ | SECRET to a Delicious PORK that melts in your mouth 💯 Easiest WAY to COOK Pork ❗️ Slice the pork neck Salt, pepper and coriander Frying oil Chop 3... | By Comida de la nevera | Slice the pork neck. Salt, pepper and coriander. Frying oil. Chop 3 garlic cloves. Butter. Soy sauce. 1 teaspoon of honey. Cook the meat for 5-7 minutes. Chop the green onions.

856K views · 9.4K reactions | Marinating my Pernil overnight and cooking it tomorrow! We having a Puerto Rican soul food fusion dinner at | Kimmy and Dophoso | Kimmy and Dophoso · Original audio

79K views · 3.2K reactions | Smothered Ribs | By Cooking & Life with Aisha | Hi, everyone. For dinner today, we are making smothered ribs. Now, today, I'm using a pork spare rib and I cut them up and marinated them in the seasonings that you see here and in a pan with some vegetable oil. I'm going to fry my ribs. Now, I'm not coating them with flour but feel free to coat yours but I'm going to fry them on a medium high heat for roughly about four minutes on each side and this is what they look like. We're going to set those aside so we can make our gravy and at same pan. I took out most of that oil and now I'm adding in some butter and I'm going to saute me some mushrooms and onions and if you don't want to use that, just skip this step, okay? Now, I'm just going to cook them for just a few minutes and when they're nice and soft, I'm going to add in my cornstarch and flour mix, okay? It's about two tablespoons of flour, one tablespoon of cornstarch and you just want to blend it well with the liquids in your pan which is your oil, okay? So, get it and blend it and then add in some water or you can use broths, whatever broths you want to use and we just going to stir it and let it sit for a moment while it thickens up. Now, this is what mine look like. If you want yours thicker, just add a little more flour or cornstarch or if you want it thinner, just add in a little more liquid. So, now, we're going to add our meat back into the pan, okay? This is where it's getting good, honey. So, I'm just going to add that back in there and I'm going to cover it. I am going to cook it on a medium heat. I'm going to cover it and I'm going to cook it for 45 minutes, okay? And when that time is up, you are going to have a delicious pan of smothered ribs. They're so tender. They're so delicious and with the ribs, I also made some rice and some green beans. So, I just want to thank you all so much for watching. I hope you have a wonderful blessed day and I hope you try this.

2.4M views · 1.8K comments | My Smothered Pork Chops in Gravy over Rice is what's for dinner! | By Cooking & Life with Aisha | Hi, everyone. For dinner today, I'm making my smothered pork chop recipe and if you have not tried this recipe, I am going to need you to give it a try. So, we're gonna go ahead and check out our ingredients and we're gonna get started. Alright, I have my assorted pork chops. I have my oil. This is vegetable oil. I have my onion and red and green bell peppers. I have some beef broth but you can substitute water. Now, I am going to recommend that you use this particular um pork gravy. The McCormick, you need two packs. I'm gonna use three cuz y'all know I do this recipe often. You need butter. I recommend butter. Uh I'll never recommend you margarine but you can use what you like and then we our seasonings which is what I tell you the base the base seasonings you can use for your meat is the Greek all purpose and the seasoning now I am gonna fry my pork chops for a few minutes to get the coating that coating on them I did go ahead and just cut my pork chop meat off the bone and cut them into smaller pieces but you are welcome to leave yours whole so I just want to show you that I'm going to add my mustard you all know I like to add my mustard coating when I am frying my meats my chicken, my pork, my seafood. I usually coat mine with some mustard. I am going to add some seasonings. We talked about the seasonings. Imma add that in there. To coat my meat with. And then I'm going to toss them in some flour and we're gonna get them fried up. And you just wanna fry your pork chops for just a few minutes so they can get, you know, a little color to em but you may, however, get this step. Okay, so I have all of mine fried and they're ready to go into the oven and what I mean by skipping this step, you just take your pork chops. Um instead of frying them and bread them, you just season them and then you just put them in your baking pan. And now we're just gonna add in everything. If you're using onions and peppers, you can go ahead and add those in. They add so much flavor. Um they really do especially those bell peppers because they carry your flavor. That's why we use them. We're not using them just to use them. They have flavor. So, we're gonna add those on there. If you're able to have butter, go ahead and put you some butter in there. At least three tablespoons. I'm gonna use five. I'm gonna add in my beef broth but you can use water. I have made this recipe with water many times and it comes out really good. And we wanna add in our pork gravy. Now, you wanna take the packet. Let me say this. Take your packet. Open it up. Pour into a cup or a bowl or something where you can blend it up. Do not just pour your uh packet of gravy mix into the, you know, powdery like that. You wanna mix it up with a little water first or broth. So, make sure it's blended. I know you can't really see it but just blend it up and just pour it over and pork chops. And I added that much because that's exactly how much liquid I need. I'm gonna cover this tightly with foil. I have my oven pre set to um 350 and I have a little bit more seasonings. I'm just gonna add in there. I meant to add it in there with my my seasonings, my uh not my seasonings, y'all, my pork gravy but it's okay cuz it'll blend in and cook in there. So, don't worry about that. So, we're gonna add our um put our oil on top. And the wonderful thing about this recipe is once you cover it, you bake it, you let it go. Give it two and a half to three hours. I would say two mmm let's give it two and a half. We'll come back and we'll check the finished product. Alright, it has been two and a half hours on three fifty. And I want you all to see. I have not opened this foil at all cuz you literally can just let it go. And this is what you'll get honey. It looks so good. I gotta bring y'all closer, honey. You gotta see this gravy. Let me bring you so you can see it. So, it makes a wonderful gravy. Got your pork chops. Nice and tender and when I tell you they're tender. Oh, I should have just uh this is dinner so I'm not gonna eat any right now but these pork chops are so nice and tender. Those that have tried this recipe y'all. It's really really good. Omit what you don't want. Add what you want. I would even add in some potatoes in here. Man, oh man. So, I just wanna thank you all so much for watching and you have a wonderful wonderful blessed day. We gonna eat good tonight, honey.

Martha's Braised Pulled Pork Shoulder | sandwich, pulled pork, meat, barbecue | Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor for your barbecue sandwiches. Here, Martha sears the meat in a Dutch... | By Martha Stewart | This is a pork shoulder. It's the meat from the shoulder of the pig with all the connective tissue around its complex muscle structure and it needs to be cooked long and slowly to break down the muscles while the extra fat will add flavor and melt through the meat making it moist. Now, the first thing we do with a shoulder like this is to dry marinated and I'm making the marina, it is three tablespoons of brown sugar packed, two tablespoons of coarse salt, which doesn't have to be packed, 2 teaspoons of sweet paprika, and use a nice sweet paprika, 1 teaspoon of pepper, a half a teaspoon of dry mustard, and cayenne pepper, a half a teaspoon, and cumin. Cumin oh just a wonderful wonderful flavor and that too is about a half a teaspoon. So, stir that all up and it's quite red. So, I would suggest wear a pair of rubber gloves to rub this into the meat. I keep a box of surgeon gloves right under my kitchen sink because it really does save your hands from peeling beets to chopping very green herbs to rubbing something like a pork shoulder and as you rub it in, you can see the fat assumes the color of the paprika and the cumin and this should stay on the meat for as I said, two hours or overnight in the refrigerator. So I would say that's well coated and now wrap the whole thing with some plastic wrap and put into the refrigerator. The sugar caramelizes as the meat cooks and adds a nice deep color to So, here is our colorful pork butt. It is a little bit wet. So, make sure before you start to brown it and we're going to sear it in a big pan in which it's going to cook. Make sure that you try to dry it as well as you can with paper toweling. Just about three tablespoons of vegetable oil. Canola oil is good. Grapeseed oil is good. You could use peanut oil. Now, the pork butt as you heard Pat La Freda tell us is really not the butt of the pork but the shoulder pork butt like this oh it weighs anywhere from eight to 10 pounds and it will serve a crowd as shredded pork on buns with barbecue sauce. That's how we're going to use it. It is browning nicely. You can see the bone right here. That's the shoulder bone. And remember which side is the fatty side because that side has to be up during the braising process because all that nice fats going to drip down the sides and into the meat itself. Mm see the nice caramelization. That's the sugar. It is helping this meat caramelize and it smells so good. I I can smell the cayenne and I can smell the cumin and the paprika all at once. Then we have one more side to brown. Okay, we're ready to go here. Now, add two cups of water. It might sweater a little bit have your oven preheated to 325 degrees and make sure that you have moved all racks to two inches from the bottom. You have to leave plenty of room for a pot this size. We'll cover the pot. Into the oven. It's going to be staying in there for five to six hours and you're going to baste it every hour for five to six hours. Uh There it is in all its glory. It is a fantastic piece of meat. Oh, it is falling apart as it should. We're going to use two forks to shred it and have the best pork barbecue. And that is a really beautiful pile of pork. Just take two forks and a piece of the meat and shred it like this. So beautiful. Because it's so perfectly cooked. The meat does shred very very nicely. So now would you like a sandwich? A pork sandwich. Yum. And we have a Texas style barbecue sauce which is wet and spicy. A pile of the shredded meat Don't skimp. And maybe another little spoon of sauce right here. That looks like a really good barbecue sandwich. Looks great. Enjoy. It's fit for a crowd.

Martha's Braised Pulled Pork Shoulder | sandwich, pulled pork, meat, barbecue | Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor for your barbecue sandwiches. Here, Martha sears the meat in a Dutch... | By Martha Stewart | This is a pork shoulder. It's the meat from the shoulder of the pig with all the connective tissue around its complex muscle structure and it needs to be cooked long and slowly to break down the muscles while the extra fat will add flavor and melt through the meat making it moist. Now, the first thing we do with a shoulder like this is to dry marinated and I'm making the marina, it is three tablespoons of brown sugar packed, two tablespoons of coarse salt, which doesn't have to be packed, 2 teaspoons of sweet paprika, and use a nice sweet paprika, 1 teaspoon of pepper, a half a teaspoon of dry mustard, and cayenne pepper, a half a teaspoon, and cumin. Cumin oh just a wonderful wonderful flavor and that too is about a half a teaspoon. So, stir that all up and it's quite red. So, I would suggest wear a pair of rubber gloves to rub this into the meat. I keep a box of surgeon gloves right under my kitchen sink because it really does save your hands from peeling beets to chopping very green herbs to rubbing something like a pork shoulder and as you rub it in, you can see the fat assumes the color of the paprika and the cumin and this should stay on the meat for as I said, two hours or overnight in the refrigerator. So I would say that's well coated and now wrap the whole thing with some plastic wrap and put into the refrigerator. The sugar caramelizes as the meat cooks and adds a nice deep color to So, here is our colorful pork butt. It is a little bit wet. So, make sure before you start to brown it and we're going to sear it in a big pan in which it's going to cook. Make sure that you try to dry it as well as you can with paper toweling. Just about three tablespoons of vegetable oil. Canola oil is good. Grapeseed oil is good. You could use peanut oil. Now, the pork butt as you heard Pat La Freda tell us is really not the butt of the pork but the shoulder pork butt like this oh it weighs anywhere from eight to 10 pounds and it will serve a crowd as shredded pork on buns with barbecue sauce. That's how we're going to use it. It is browning nicely. You can see the bone right here. That's the shoulder bone. And remember which side is the fatty side because that side has to be up during the braising process because all that nice fats going to drip down the sides and into the meat itself. Mm see the nice caramelization. That's the sugar. It is helping this meat caramelize and it smells so good. I I can smell the cayenne and I can smell the cumin and the paprika all at once. Then we have one more side to brown. Okay, we're ready to go here. Now, add two cups of water. It might sweater a little bit have your oven preheated to 325 degrees and make sure that you have moved all racks to two inches from the bottom. You have to leave plenty of room for a pot this size. We'll cover the pot. Into the oven. It's going to be staying in there for five to six hours and you're going to baste it every hour for five to six hours. Uh There it is in all its glory. It is a fantastic piece of meat. Oh, it is falling apart as it should. We're going to use two forks to shred it and have the best pork barbecue. And that is a really beautiful pile of pork. Just take two forks and a piece of the meat and shred it like this. So beautiful. Because it's so perfectly cooked. The meat does shred very very nicely. So now would you like a sandwich? A pork sandwich. Yum. And we have a Texas style barbecue sauce which is wet and spicy. A pile of the shredded meat Don't skimp. And maybe another little spoon of sauce right here. That looks like a really good barbecue sandwich. Looks great. Enjoy. It's fit for a crowd.

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