Online Class

Cooking Essentials: All About Pork

$24.99$40.00

Cook pork to perfection! From chops and ribs to succulent roasts, master versatile dishes for all occasions.

Skill Level

Intermediate

What You Get

  • 9 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Rick Rodgers
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Discover the secrets to quick, easy and satisfying pork, with award-winning cooking instructor Rick Rodgers. Start by learning about a variety of popular cuts. Then, Rick will walk you through slow-cooked pork carnitas with pineapple salsa, pan-roasted pork chops with tender root vegetables and even bacon-wrapped roasted pork loin! Looking for a lighter weeknight option? Try a lean pork tenderloin that's ready when you are. Then, learn about three different types of ribs and master a quick and easy way to cook them. You'll draw rave reviews with braised pork belly served on soft Asian buns, and finish up your class with pan-seared ham steak, melt-in-your-mouth biscuits and classic red-eye gravy. Learn all the techniques you need to keep your meat tender, juicy and always flavorful for pork dishes that always please!

Lesson Breakdown

1. Introduction
09:05
Meet your instructor, award-winning culinary teacher and cookbook author Rick Rodgers. Your mouth will start to water as you see a sneak preview of the recipes you'll make in class, and learn about the most common breeds of pigs that are used for various cuts of pork.
2. Slow-Cooked Carnitas
13:13
3. Pan-Roasted Pork Chops
20:43
4. Bacon-Wrapped Roasted Pork Loin
23:59
5. Broiled Pork Tenderloin
18:30
6. Grilled Spare Ribs
15:31
7. Braised Pork Belly
23:25
8. Pan-Seared Ham Steak
17:45

Recommended with this class

  • Dutch oven or large saucepan
  • Gas or charcoal grill
  • Broiling pan or sheet pan with cooling rack

Taught by

Rick Rodgers
Rick Rodgers
Rick Rodgers is an award-winning cookbook author and cooking instructor. He has authored more than 40 cookbooks, including James Beard award nominee From My Hands to Yours and IACP award winner The Chelsea Market Cookbook. He also has written and edited an additional 30 cookbooks for celebrities including Patti LaBelle and Art Smith, and makes television appearances on shows, including Today and Good Morning America.

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