Pork 3 Ways (How to Use Pork Shoulder Confit)

Pork 3 Ways (How to Use Pork Shoulder Confit)
00:00 Intro
01:13 Salad
06:57 Sandwich
09:21 Pork and Beans
How to Make Pork Confit:
• The Best Way to Cook P...
How to Crisp up Pork Confit:
Preheat a non-stick or a well seasoned cast iron pan over medium heat. Cast iron doesn’t preheat very evenly, so you might want to give it 10 min on low heat and then turn up to medium right before adding the pork. No need for oil. The pork has plenty of fat. Add the pork in a single layer (it’s ok if it’s a little crowded). Cook without disturbing until brown, 2-5 min, stir and cook until the other side browns, about 2 min. It’s best to crisp up the pork right before serving.
How to Poach Eggs: • Eggs Benedict with Cre...
How to Cook Dry Beans in the Instant Pot on the Slow Cook Cycle:
• Instant Pot and Slow C...
How to cook black beans:
Option 1: Open two 15 oz cans of black beans and drain
Option 2: Put 1 Lb of rinsed dry black beans into an instant pot or a pressure cooker. Add 8 cups of cold water and 12g salt or to taste. Pressure cook on high pressure (it’s called “More” on the InstantPot) for 30 min with natural release. Let cool completely before draining and using.
Option 3: Same measurements as Option 2, but use the InstantPot’s Slow Cook “More” function for 12 hours. Here is more about this method: • Instant Pot and Slow C...
Before serving warm up the beans with pork juices and a dollop of pork fat or butter. Season with pomegranate molasses (or balsamic vinegar) and salt.
Roasted Peppers:
4 peppers, sliced
3 garlic cloves smashed, but left whole
¼ cup olive oil
Preheat the oven to 450F (230C).
Toss the peppers and garlic with olive oil and salt. Spread on a baking sheet and roast in the oven until the bottom is brown, about 20 min. Stir and roast for another 10 min or until the peppers are very soft and golden brown.
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[@angelus656]

Helen, you must be exhausted on getting the same old question about your accent, but I have to say that I love to listen to it every time!

[@BigJonkulous]

Maybe they are in her other videos, but it see zero comments about her accent on this one, aside from people saying her voice is soothing.

[@angelus656]

Yeah! I actually saw her mentioning about it in an old Q&A. But I couldn't agree more, I also find her voice soothing.

[@BigJonkulous]

@@angelus656 Same. I watched that video. Turns out it's a Boston accent ;)

[@ignominia]

@@BigJonkulous you know that she is Russian first, Bostonian second, right? The Russian language has so many different sounds that for those who have a talent for languages their very slight accent is almost impossible to place, like in her case. Anyway agreed that she has a beautiful voice

[@BigJonkulous]

@@ignominia Ahh, I thought it was the other way around. Thanks for the clarification. My IQ is so incredibly low that I get confused on a fairly regular basis!

[@Cyberdactyl]

Helen is probably in the top 10 best cooks on KZbin,

[@rachaelhoffman-dachelet2763]

I did indeed make the pork confit and rillette! We had it as tacos last night, and crisped with eggs for breakfast today. Looking forward to rillette as an after work snack.

[@palestalemale8831]

We didnt do the Rillette but we made the pork and omg was it good. So diverse too. You can really make a bunch of it and use it in so many different ways.

[@melissas7589]

Wow good for you. I will eventually try this as well.

[@safahmie]

One of the many things I've learned by watching Helen Rennie is the restaurants I've worked at don't give you poached eggs when ordered, they give you coddled eggs. Cooked in a dish over boiling water. I've never worked at a place that does poached like this. Neat

[@unamericano]

Love these recipes and the food education! As a cuban-american I can give a few tips on making these dishes more authentically Cuban tasting. For the black beans your peppers should be green bell peppers and should be cooked in the beans themselves to impart their flavor, along with onions and garlic, pinch of cumin and acid of your choice (most Cubans I know use plain white vinegar, I opt for apple cider vinegar). Culantro or cilantro are optional but recommended. As for the sandwich, Swiss cheeses are preferred rather than the tang of cheddar, but I imagine some gruyere or Emmantiel style cheeses would work just as nicely. Sadly authentic Cuban bread is incredibly difficult to master and I've never had a good loaf outside of Miami, but ideally you want something light and squishy. Most American baguettes and even ciabatta are too crusty and dense to imitate Cuban breads internal texture and I would actually recommend Shokupan as a good alternative, albeit in baguette shape.

[@darojos]

3 down, one to go. The Pork n Beans were really good. My confit did not have much gravy so I had to wet the beans some with broth and such, so I am guessing yours was better. Everyone like it though. The Sandwich was amazing. I was worried that the bread would be too dry, but it turned out great. Truly exceptional. Salad tomorrow!

[@tomhomunculus]

I get dehydrated from how much I'm salivating when I watch your videos! It's not just the recipes that sound amazing, the cinematography is excellent too (๑♡⌓♡๑)

[@MapleDaze]

just recently subscribed - been watching through your videos and i love them. This crunchy salad is right up my alley =D I wanted to let you know that eskimo is not a term used really any more due to its derogatory origins. Instead, use Inuit!

[@juliecortelezzi1776]

The salad is so amazing I’ve made it twice this week!! I wanted to post a picture because it looks just gorgeous!

[@counsellor_718]

Subscribing to this channel is one of the best decisions I've made this year. Thank you Helen, love your content and the way you present these recipes, techniques & methods

[@mmps18]

Omg that salad 😍

[@peensezpibble1801]

I made the pork confit AND chicken legs confit (and rillets of both). Then, I also made my best cassoulet ever using both confits!! Thanks sooo much for all of your fantastic recipes!!

[@RobinP556]

If I didn’t like any of your recipes, and that’s certainly not the case, the tip on cutting round vegetables is worth watching all of your videos. 👍

[@hazelinthewoods9966]

Amazing! I recently read some recipes about confit so I was happy to see your video pop up. And when you said pork and beans I didn’t imagine that beautiful concoction! Thank you!

[@karena6905]

Fabulous salad. Used what was on hand, tarragon, parsley, red onion, radish sprouts and a crisp tart apple. 😋

[@szvetlana1000]

My confit meat is marinating in the fridge now. Some of it will be rilette for sure but these are absolutely irresistible as well. Cannot wait! ❤ I was born in the Soviet Union as well and I feel my food preferences are very similar to yours 😊

[@lyndaster46]

Holy cow!! I learned so much flavor tips. Wooosha!!! Thank you.

[@Chtorr1988]

i do infact have a heap of pork confit, i think im gonna make this salad as soon as i get home! looks so good

[@anafindlay4036]

Dear Helen In Mexico we call this Carnitas and use them in loads of dishes. Love your new refreshing recipes Thank you 🤗❤️ 😉

[@derekkee5588]

Mmmm carnitas 🤤

[@anafindlay4036]

@@derekkee5588 My dad used to make the best Carnitas he used a huge copper kettle❤️🥰😋

[@rq1264]

I love your in depth explanations.... I don't say that enough... thank you...(p.s. my rillette is delicious but too much homemade barbecue sauce used on my pulled pork buns. Live and learn...

[@maggiewing1604]

Oh. My. Goodness. The rillettes and the salad were SO GOOD! I added a handful of chopped arugula with the herbs in the salad and it added another layer of peppery/bitter goodness. The crispy pork bits in the salad were insanely tasty, and I have now committed to making my carnitas this way at least once (I've been making carnitas in the Instant Pot and then crisping the meat under the broiler, but the pork in your recipe/method is just head and shoulders above the Instant Pot product). Okay -- who am I kidding? I will always do pork shoulder confit now, no matter what, for this salad (IT'S A DESTINATION SALAD), for the rillettes (which I'd happily live on), and for the carnitas, which I know will be superior. Thank you SO much!

[@evanpc7002]

Okay but I actually made the pork confit and it is SO GOOD

[@mamamommy42]

your videos are so wonderful, thank you so much!

[@mamamommy42]

i usually preheat my cast iron in the oven, by the way! i have an electric coil cooktop so the burners come up to temperature fast - i'm able to tranfer the hot pan to the stove at the same time that i turn the stove on and the evenly distributed heat from the oven carries over into the cooktime! i just have to watch out and not forget that the handle is hot while i'm cooking :)

[@ignominia]

Happy New Year Helen! I have not gotten around to thanking you for the recommendation/videos regarding pans and knives. For my birthday We bought a stainless steel Misen pan and knife and now cutting (me) and cooking breakfast (hubby) are such a pleasure! We have dozens of cheap utensils but only use the good ones now, such a change in our kitchen life. Thank you again and thanks for your sharing your expertise. Niki from Tuscany

[@helenrennie]

Happy New Year to you too! Enjoy your new tools :)

[@Hullj]

OMG. That's what's wrong with croutons! I feel so dumb! 👍❤️ I make a ciabatta {sp} with Jarlsberg and ham. I use the weight and a griddle to do it all on stovetop.

[@SakuraMorandi]

Her voice is so soothing

[@meregaming1770]

Isn't it though, beautiful.

[@achaley4186]

The best! 🎄🙏🏼❤️😊⭐️

[@afiqazaibi3547]

Great video on how to use up all that meat.

[@colin101981]

Thank you Helen. Enjoy your holidays too. 😊😊

[@lxc7548]

Looks amazing!

[@spinningbackspin]

Can't wait to try this. All from a little pork shoulder.

[@andrastituszbalogh7583]

Dear Helen, thank you for videos! Happy Xmas!

[@branislavhatala3067]

I made the pork n beans, unfortunately I had to use red beans, but it worked charm.

[@raymondjensen4603]

Sorry that your broiler is out. Consider using a handheld propane torch to melt the cheese on your sandwich in the meantime. I have spent many hours cooking pork butt on a wood fired offset smoker and never had pork come out as succulent as your confit. Thank you for what you do.

[@deborahnarendorf7106]

Oh yum!

[@chain3519]

Gotta make some pork sholder now

[@TheArcSet]

Thanks for this.

[@jassonjasson7418]

Very nice recipes chef 👍👌👏. Thank you for your effort, MARRY CHRISTMAS AND A HAPPY NEW YEAR TO YOU AND YOUR FAMILY 🎄☃️🎅🎁🤗🌹🍾😎

[@tinathorne8355]

Thx looks delicious!

[@deoxyplasmic]

Brilliant!

[@luisacuevas3345]

Waoooo Bravo 💪💪⛄⛄⛄⛄🌺🙏🙏

[@peterheinzo515]

that salad looks so great. gonna make it tomorrow with baacon instead of the pork. my first confit will be a lamb shoulder next weekend. thinking of adding coriander seed to reduce the lamb fat oxidizing. any other tips?

[@pstark4]

yum!

[@cnobillbradley9673]

Omg I’m in love

[@stefand1614]

I got myself a Scanpan Fusion 5 aluminium skillet. I love it!! A question about frying a lot of food. When you fry a lot of hamburgers (or in Sweden: meat balls!!!). Do you clean the skillet between batches or just keep on frying on the sticky stuff?

[@nateb2715]

I confit my pork shoulder with cumin and lime and then crisp it for tacos. Its my wifes favorite

[@juliemendoza7911]

❤❤❤

[@dumblewhoree]

The word “Eskimo” isn’t used anymore, FYI

[@DavidGalvanwiz]

What happened to the second episode of cookware therapy?

[@helenrennie]

It's probably the one on how to season a cast iron skillet: kzbin.info/www/bejne/i3OmiWVvmtRskMU

[@YindiOfficial]

I wonder if it would be good to heat up the cast iron before pressing the sandwich with it 🤔

[@helenrennie]

You certainly could, but if you'll be flipping the sandwich, it's not necessary.

[@YindiOfficial]

@@helenrennie makes sense, thanks!

[@topfeedcoco]

How dare you Helen... You need a smooch on the cheek!!! 😘. God bless ya, you're one of my FAVS!!

[@sagestrings869]

Firrrst

[@Tremmor500]

Croot'ns

[@waltersickinger263]

Your channel assumes your viewers are reasonably intelligent. Congratulations.

[@jewellevy]

With the massive pork recall you are offering 3 pork recipes?

[@johnkozup9959]

Bargains bargains bargains