Class

Cooking Essentials: All About Pork

$39.99

At a Glance:

In-depth Instruction; over 143 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A

Item: W00555E

Description

Description

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!

Class Sessions

Introduction

9:06

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.

Slow-Cooked Carnitas

Slow-Cooked Carnitas

13:14

Bring an authentic Mexican dish to your table with tender pork carnitas served in soft corn tortillas. Discover how to select the best cut of pork before prepping, simmering, seasoning and shredding the meat. You'll learn how to make the pork flavors sing as you season and brown your carnitas, caramelizing it as you work. Finally, pair the meat's smoky flavors with the perfect amount of sweet and tangy pineapple salsa and crumbles of creamy Mexican cheese.

Pan-Roasted Pork Chops

Pan-Roasted Pork Chops

20:45

Discover Rick's secrets for brining and pan-roasting! Learn the difference between pork-chop cuts as you pick up tips for reading labels and assessing the cut for nutritional value and meat-to-fat ratios. Next, brine your chops in a savory mixture before pan-roasting and serving them atop a bed of roasted root vegetables and apple hash. The result is a meal that brings the earthy flavors of fall straight to your dinner table.

Bacon-Wrapped Roasted Pork Loin

Bacon-Wrapped Roasted Pork Loin

24:01

The only thing better than pork loin is a roasted pork loin enveloped in bacon. Work alongside Rick as you trim a loin roast, wrap it in high-quality bacon and secure it with twine. You'll find yourself chasing friends and family away from the oven as the intoxicating smells of pork and gently roasted Brussels sprouts fill the kitchen, resulting in a tender, moist dish that will take center stage every time it's served.

Broiled Pork Tenderloin

Broiled Pork Tenderloin

18:31

Pork tenderloin is lean, easy to prepare and wonderfully simple, and can be easily dressed down for a quick meal or dressed up as an elegant dish. Rick shows you how to trim and prepare the tenderloin to ensure that it cooks evenly without drying out before sharing professional tips for marinating, broiling and browning the meat. You'll also learn how to create a quick, beautiful Greek salad on the side for a meal that's packed with flavor and healthy nutrients.

Grilled Spare Ribs

Grilled Spare Ribs

15:32

Pork ribs can seem intimidating, but are wonderfully easy to make at home! Discover the different types of ribs that are available before mixing a complex smoky rub that conjures up the enticing flavors of Southern cuisine. Rick shows you how to seal in the flavors and juices before throwing your ribs on the grill and creating a barbecue feast that will be hard to forget.

Braised Pork Belly

Braised Pork Belly

23:27

Try your hand at Rick's versatile, Asian-inspired recipe that pairs a delectable braised pork belly with a sophisticated, crisp Napa cabbage slaw. You'll learn how to shop for specialty ingredients, braise the meat, strain the fat and reduce the leftover juices to create an incredible sauce. Plate your finished meal with flavor-rich pork belly coins atop a bed of slaw, add a drizzle of sauce, and offer delicate Asian buns to serve up sliders that will melt in your mouth.

Pan-Seared Ham Steak

Pan-Seared Ham Steak

17:47

Bring the country flavors of ham back to the breakfast table with Rick's hearty recipe for pan-seared ham steak with biscuits and gravy that stars a surprise ingredient. You'll learn the difference between country and city ham and discover the secrets of incorporating lard for incredible flavor. Rick wraps up the meal with fall-apart biscuits, pairing them with a slab of ham and a serving of his famous red-eye gravy.

Your Instructor

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.

Rick Rodgers

Bonus Material

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