Pork Chop (Mangalitsa - Kobe Beef of pork) Fr Quality Chop House Chef Shaun Searley | John Quilter

This how to cook Pork Chop vid is the definitive guide to cooking pork. The pork chop recipe is the best i've ever eaten. Shaun Searley from Quality Chop House cooks the rare breed Mangalitsa Pork Chop (the Kobe Beef of pork) to perfection.
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#JohnQuilter
I'm a British chef, entrepreneur and make films about food on KZbin. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
Pork Chop (Mangalitsa - Kobe Beef of pork) Fr Quality Chop House Chef Shaun Searley | John Quilter
• Pork Chop (Mangalitsa ...
John Quilter
/ foodbusker

[@cdb5001]

This new format is like a refined, educational version of Diners, Drive-ins and Dives. This is a compliment, because while that show is over the top, the cool thing is seeing what different restaurants do. Great content John.

[@cdb5001]

@@jasonrahimzadeh2342 go find a hobby, pal.

[@TheLittleGreenFarmstead]

Thanks for making this video. I raise Mangalitsa pigs. I'm finding it very difficult to market my pigs. Nobody understands why this meat is so special and they complain about the price. Or they tell me they want to buy, then ghost me. I hope this video urged a few people to go try to find this special breed in their area. Hint: if you live in upper midwest USA, look no further!

[@littlefarmer1303]

Our big order of Mangalica just arrived, filled the freezer and left the pork chops in the fridge. Thanks for showing how to make it, the resting is definitely something new for me. Can't wait to taste it tomorrow. And I will keep all the gorgeous, nourishing, healthy mangalica fat 😍 the best

[@2MeatyOwlLegs]

your passion for food makes me watch these eventhough I'm a vegetarian

[@seeingimages]

Nice format. Simple, clear, informative and not too chatty. Thank you for emphasizing the importance of resting the cooked meat.

[@artlovefire]

Wooow mate! This my mentor and head chef. This is the place where I started from ground up and changed my life! This is just awesome! Cheers for the video, it’s great that you’ve been there and had that first hand of “Quality “ 🤩🤯👊🏻🚀

[@lipcsaiify]

I have a friend whos parents grow a couple of these pigs every year for themselves and for their family, It has a much richer taste than regular porc, but they also say that it is harder to grow them as well. I live in romania, it is pretty common around here.

[@HenryDorset]

Really made a point there, for meat lovers. Since I am quite a vegetairian now, I would love some suggestions on where to go in London, because I want to go there again on a my summer holiday this year …😃

[@archerjoii3673]

I love you video but seems that you have hard time getting high views on your video... consider opening patreon or is there anything your fans can do for you, your videos are always in very good production and looks like a lots of effort, i imagine your not making as much as we think you deserve with these videos, I hope to support you in some way. Feel free to ignore this message if your video making is doing well for you, I love your work so much and i want to keep watch it in the future.

[@Energokinetic]

He went away for a long time, the algorithm doesn't like that and it tanks your channel because of it. He has to work his way up again unfortunately

[@archerjoii3673]

Yeah as fans I think there are ways to make him overcome these obstacles easier, something we can do.

[@archerjoii3673]

I'm not talking about change his way of doing thing permanently but something to boost him outta his status quo

[@boester69]

UP!

[@stellaetc7129]

Like, share, subscribe. But most importantly share 👍

[@Burgwyn]

You’ve been knocking these videos out of the park John 👍 keep it up

[@Knightcommander69]

I'm learning so much from your latest videos, Chef! Much thanks

[@grahammurphy1843]

Dude! Love these videos. The love and admiration you have for food and food producers is incredible 🤟🤟

[@ndiekwere6027]

Ok I love British heritage. As a Brit is hard to see. Glad I saw this and I would like to visit a chop house

[@Iskandar64]

I am drooling.

[@okiepita50t-town28]

Makes my mouth water.

[@Napoleon-Blownapart]

Driven past this place a million times, never stopped in. All gonna change after this, that was poetry 👌

[@etherdog]

John, thanks for attending to the audio levels! The sound quality was almost as good as the chop! I loved that you showcased Mangalitsa pigs--they were down to just 800 individuals less than 50 years ago and are now seeing a minor resurgence in popularity due to their fantastic fat quality (still, too many people don't understand fat and its importance in nutrition and flavour). Merci, danke schon, arigato, grazie, gracias, teshekur! Well done, Chef!

[@tglittle3166]

That is one of the most beautiful things I have ever seen. Your series is really making me want to make a trip to the UK to try all of these delicious foods

[@rogeranderson1744]

A study in pork happiness 😉👌

[@frankieh]

Looks incredible

[@Hunnie_B]

Kudos to Chef Shawn, this is one fine looking pork chop........plenty of salt, got it......no pepper, got it!

[@ehtikhet]

One of my all time favourite restaurants!

[@Christophertkf]

It was fantastic,I went there today

[@darrenjoyce7615]

That looks outstanding. I need that tomorrow for Sunday lunch

[@HorseArcherGuy]

Trying this out tonight 😋

[@zimzimma5688]

That looks unfcuking real. Simple food done well, always the best

[@MOOSEDOWNUNDER]

Brilliant. I hope your back is getting there mate, from a bloke who has been waiting 5 years for surgery, I truly feel ya pain. Cheers from Oz.

[@lenswork4]

God bless the pig! Turns feed into bacon and chops. Marvelous!

[@droogii1142]

Beautiful, hard to beat a nicely prepared pork chop.

[@jeffward1106]

Great video JQ. Are we going to see you cook again anytime soon?

[@edj6841]

Great video

[@zoomaboom]

This video is far better than the previous one - better audio and editing. Keep it up!

[@2adillon]

This content is unreal. Thanks bro 🤙

[@wpherigo1]

At least in the US, there aren’t guidelines to cook pork to 180° - well done - anymore. Cooking to medium will work and it will be cooked enough, but not so much it’s dry.

[@WinglessWallaby]

We're very lucky to be alive when we are, haha. 145° pork is life changing instead of life ending. That being said, 160° is well done. 180° is charcoal.

[@kzgc8y3n]

Loving your new content!

[@comain]

Great content! Love your videos.

[@CookinWithSquirrl]

Fantastic brother.

[@AndrewKimbleAj]

As long as you're doing what makes you happy, that's what matters. Cheers mate!

[@sepp540]

Always a pleasure to see you!! Fantastic pork!!

[@sdazzle2460]

That looks like a truly savage dish. Perfection

[@foodbusker]

Savage it is!✌️

[@jeremydennis176]

Mate your a star ... it’s those little tips we learn along the way .. I tip my hat sir 😊

[@ototanase4141]

How is this brother no pulling at least 500k views is beyond me... Top notch quality work Great informative video !! Please keep up the good work

[@biggdaddy202003]

I wish the farmer and the chef were my parents! That says it all right there chef. Simple focus on the product from start to finish means damn good food. Great video

[@annother3350]

haha! Learn how to cook it man!!

[@biggdaddy202003]

@@annother3350 What?

[@annother3350]

@@biggdaddy202003 If you learn to cook like this you wouldnt need a chef as a parent

[@biggdaddy202003]

@@annother3350 First off I am a culinary school grad and have been cooking since I was ten years old. Second the line I used was said by busker in the video when he spoke about the quality of the meat and care taken in cooking it. Did you watch the video or just decide to make a comment without doing so?

[@annother3350]

@@biggdaddy202003 Don't be harsh ricky -- I was only being positive -- for all I knew you were a kid wishing he had parents who were chefs etc -- years ago I taught myself how to cook and can now make pretty much restaurant style food and at a cheap price -- I thought I might inspire you. I did watch the video but my son came home in the middle. Forgive me...

[@drstit]

Thi is the real food it is supposed to be as opposed to those fancy pretentious cuisine that we're crazy about. Just plain and simple. Thank you sir.

[@oscarbenigsen4538]

We raise Mangalitsas on two of my farms. We raise Berkshires on another. The English pig gives the Mangalitsa a run for its money. Both are exceptional. We may try to cross them but may give it up. One can't improve upon perfection.

[@carljones7992]

Cracking content yet again Mr Food Busker

[@s4medlyn]

fat doesn't clog your arteries, sugar does.

[@Nite-owl]

This man gets it ! Technically it's due to inflammation, which is caused by elevated insulin, which is caused by high glucose intake. But sugar is close enough :)

[@adamboulger4465]

David Shenton No it isn’t - it’s due to LDL’s becoming oxidised after permeating the subendothelial space.

[@Nite-owl]

@@adamboulger4465 Tell me more? What oxidised the LDL in the sub-endothelial space?

[@Orcrist]

Internet Phds assemble! Lets get this comment thread going!

[@dpie4859]

Amazing!!

[@mrwarrington94]

Your videos are really well done, i'm surpriseed they have so little views!

[@ColABoxS]

i miss the old food busker series

[@Fishing4Pleasure]

I cannot emphasise how pleased I am with this video! A well cooked quality Pork chop truly is a beautiful thing 👍

[@jngreene33]

Great video! Here in North Carolina, we’re fellow proponents of PPH (Perfect Pork Happiness). Thanks to you, the farmers, and Sean! Putting this place on my list for a (hopeful) London visit later this year.

[@andrewchong3333]

goodness gracious...

[@wutntarnation]

I'm butchering a 500 pound purebred swallowbelly mangalitsa fed a diet of apples ( hundreds of pounds from local apple processing warehouses) tons of sweetcorn on the cob, and distillers grains from a local whiskey maker. I'll let you know how it turns out.

[@marksumby3417]

OMG -- I want one now ...

[@gmart225]

well the chef is quite a snack himself!

[@BR0SE1DON]

Amazing content - thank you 🙏 Absolutely my new favourite food channel 👌🏼 So much genuine passion.

[@Thehipsterplantman]

I agree that the Quality Chop House is fabulous and that the Mangalista chop is a super tasty cut of pork but the finest pork in the world is found on the Iberian peninsula where the iberico pig roams freely in hectares of space eating nothing but acorns with a big smile on its face. This is the true king of porks, the only pig that claim to be the "kobe" of the pork world.

[@martinjones7441]

Simple food - good ingredients cooked properly. I would rather have this than Michelin stuff I must say.

[@elkhunter76]

I wish we could get quality pork like that here. In addition they trim most of the fat here.

[@RaythBane]

Ohhh myyyy

[@foodbusker]

BOOM!

[@78LedHead]

Look ma... it's FOOD BOOOOOOSKAH!

[@basingstokedave4292]

oh yeah baby

[@FlyingJustToFall]

Why cant u just make your good old recipe videos? Thats the reason we all subbed. Discover restaurant secrets has nothing to do with being a Food Busker

[@mixedblood09]

loving your content.

[@googlereviewer1944]

Great video again. Great channel. Love your enthusiasm.

[@canadiantree2000]

Amazing content as always my friend you deserve to hit 1 million subs in 2020!

[@skywalkersounds7020]

Enjoyed the video JQ! :) :)

[@VINCEVAZ27]

Leave the skin on, and either pan fry or deep fry, and it's chuleta can can...a delicacy in Puerto Rico.

[@bumbledout]

Despite London’s many fine establishments I really can’t look past QCH & in turn St John as the best experience’s. Just complete British fare executed perfectly.

[@DominicPannell]

One of my favourite restaurants, especially since the re-launch. Good call. It's actually on a direct bus route from my flat... a decent reason to go again!

[@thanostolo]

spread the loveee and share the taste ... thank you my friend... for nowon i will eat my pork chop different ..

[@roylocke2947]

love it

[@livingcountry]

I raise Mangalisitsa /Kunekune Cross pigs in the pasture. High quality meat and they don’t root to much

[@tinacherry2295]

Culetta....for Puerto Ricans that's what's is called. We cook that section a lot Culetta CanCan

[@eddieaguilar8959]

Beautiful ❤️

[@TheGPel]

Can you also do the foodbusking stuff? those videos were really good. Maybe im asking to much but it would be nice.

[@svrestless3425]

Looks soooo damn good. So does your content, editing and presentation of your channel

[@ricmalone7292]

Genuine question; is 2/3 fat and 1/3 chop like it looked like on the fork better then mainly chop with a little bit of fat? I've never tried it that way but would think its possibly too much fat?

[@TristanBehrens]

Surely it'd be iberico secreto?

[@annother3350]

In theory. It depends what these pigs ate

[@clarky_697]

Yeah boy 👌

[@genesclean1]

What was that brown butter sauce?

[@simonshowell8604]

We have the rare breed Middle White in the UK 🇬🇧 is that not an English breed ? Looks very similar to this 👍

[@jaytlamunch4459]

Now this is my kind of chop, look's so juicy and delicious nice one Busker, :-)

[@MrHullRockers]

No apple sauce?

[@TheBrewersDroop]

Eating the fat... Good lad.

[@ryanqube9132]

Oddly satisfying. Seeing pork fat gets cut.

[@adriftdog]

Hey.

[@johan21mp]

I'd have thought Pata Negra would have been the kobe of pork

[@zimzimma5688]

Either or really they're both considered top class. I suppose the difference is the Mangalica pig just naturally retains more fat and therefore more marbeling than other breeds, where as the Iberian breed becomes marbled but it's more about it's diet of acorns that give it it's unique flavor. For instance there's actually three differenty gradings of Iberico pig in Spain with each being dependent on how much of the pigs diet was acorns, with the most being the best obviously.

[@richardwilliams3048]

What is the sauce?

[@wulfenii64]

I like most meats but I think pork has them all beat simply because of the fat in the meat. Roasted, fried it doesn't matter there's always flavor there.

[@benny2k186]

It's been years and why ur subs are still that less

[@PapaKryptoss]

Mmmmm I love the fat on the meat. It's the tastiest

[@Otharal]

I can feel my arteries clogging just watching that, and I want more!

[@Nite-owl]

It won't touch your arteries. Other than helping them. Saturated animal fat is just about the healthiest fat on the planet. You're welcome 😎 Don't believe me, just do the research.

[@tweakypoppy]

@@Nite-owl Yup. Sugar and vegetable oil clog arteries. Animal fat and our bodies are old friends.

[@excaliburmcc]

As others have stated, the notion that saturated fat clogs the arteries is just propaganda from the sugar and industrial seed oil industries. Rapeseed oil and sunflower oil will damage your arteries a lot more. Don't fear the fat from real food.

[@annother3350]

@@excaliburmcc Very true. It's trans fats you want to avoid

[@marksumby3417]

recipe for the 'beef-sauce' please ... :-)

[@Energokinetic]

Wouldnt the kobe beef of pork be Tokyo-X?

[@zsocavarga6243]

Az angoloknak is izlik a mangalica!

[@annother3350]

In spain they do their pork steaks rare!!

[@kartirnium]

Never rare, Medium at best.

[@annother3350]

@@kartirnium Well, medium-rare cheftalk.com/threads/what-is-the-best-way-to-cook-iberico-pork.81351/

[@nikofernandez3425]

What happened to food busker?

[@zwete]

Now dry age some of that.