Pork roast with ratatouille | Jacques Pépin Cooking At Home | KQED

Break out your favorite roasting dish for Jacques Pépin's pork roast with ratatouille recipe. Jacques pushes whole garlic wedges into the pork shoulder before browning. Big chunks of vegetables and the natural liquid from the vegetables and meat make this a moist and satisfying meal.
What you'll need:
2 lbs pork shoulder, 3 garlic cloves, 1 onion, 1 eggplant, 1 zucchini, 1 tomato, 1/2 tsp herb de Provence (or Italian seasoning), salt and pepper, chives or parsley
Jacques Pépin Cooking At Home
Episode 141: Pork roast with ratatouille
Subscribe to watch a new Jacques Pépin video every Wednesday:
www.youtube.co....
#jacquespepin​​​​​​​ #howto​​​​​​ #pork #porkroast #slowcook​​​ #comfortfood​​
About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/​​​
Discover more recipes and fun with food on @KQED Food

[@Ghostdogsurvivalist]

The world needs more of this and less of the other stuff.

[@joshuaeaton6478]

made me joyously laugh out loud

[@faceious2006]

I know right. Gawd damn liberals.

[@frankhoffman3566]

@@faceious2006 ... Your comment is the thing we need less of.

[@faceious2006]

@@frankhoffman3566 Go find your safe space and cry liberal

[@frankhoffman3566]

@@faceious2006 .... It's a shame that people can't just enjoy a cooking video by a master chef, without injecting political propaganda into it.

[@Jeweliedear]

I could watch Chef chop things and talk all day. Relaxing and entertaining

[@exegete55]

It’s always a joy to see & hear Chef Pepin. I’d be happy watching him boil water.

[@iconoclast137]

a watched jacques never boils

[@ot7stan207]

I believe this was the start of ASMR for me in the 90s as a kid watching this on a saturday morning. I was bored out of my mind but had this playing on the TV for background noise.. I always fell asleep on the couch again until my mom came over to yell at me lol

[@gregorye450]

Chef Pépin absolutely maximizing the flavor to effort ratio. This looks so easy! Looking forward to trying it out.

[@inesdelahoya2045]

This recipe is easy yet really makes sense! I will make it! I have done Asian flavours, such as Japanese miso and Chinese doubanjiang (fermented bean paste), using the same straightforward and easy procedures, and the results were phenomenal, so I KNOW this dish from JP will be phenomenal!

[@juanitotucupei]

“Flavor to effort ratio” that is the best description of this cooking at home series. Right on the money.

[@brizio5189]

the best tasty dishes are those that cook together in a pot and in the oven

[@janetm8356]

I made this recipe and it is really good. Making it again this weekend.

[@34muggsy34]

I have it going right now! 😁

[@Shteeeeeeeve]

I wish these videos were longer lol It's okay though it's nice to see him once a week!

[@kqed]

We'll be publishing full episodes of a longer series from the archives later this year.

[@elizabeth.ohmer.pellegrin]

@@kqed, full episodes!!! Ahhhh! Music 🎶 to my ears! This is amazing news & what we all want to hear! Thank you! ♥️ We love Chef Jacques Pepin so much!

[@wyattperp3455]

Stick Around Jaques Pepin. ❤❤❤❤❤❤❤❤❤

[@makelikeatree1696]

The greatest of all time. It’s not just that he makes it look easy, he shows how easy it really is. Good food is usually simple, when crafted with care

[@beegee22]

The beauty of French Provincial cuisine. Easy and flavorful.

[@zrobeast]

Not only that, but he presents them in a way that feels like he’s a good/best friend teaching us the recipe and not talking down to his audience like many celebrity chefs (both on TV and KZbin) do.

[@billb5690]

Monsieur Pepin!

[@timothyszabo3320]

That Pork roast with ratatouille looks really good, especially when you have a piece of bread and a glass of wine with it!

[@marysketch4772]

Boy does that pork look delicious at the end.

[@Samurai78420]

We all know just how screaming hot that roast was. The man took it like a beast and sliced it anyway. What a legend.

[@zezmerelda240]

eddie-- asbestos hands!

[@CerpinTxt87]

You don't have to touch very much/hard if your knife is sharp.

[@jesahnorrin]

I love him.

[@bratticuss]

Good timing with zucchini, eggplant and tomatoes from my garden.

[@Kingfisher1215]

I appreciate comments that don’t slather personal praise on Jacques. Hey, the man is a treasure and a legend, we don’t need to fill the comment section about this on every video of his. I like comments like yours!

[@timothyogden9761]

Chef Jacques Pepin! You probably know this, but there are very many lucky people that have watched you for many years. My first time was in the late 1980's on Ready Set Cook!. Always kind. Always informative. Always eager to teach us home cooks simplicity with elegance. Thank you Sir.

[@jpallen719]

I think for me although very simple and watching this man most of my life, I would have to say these are some of the most comforting and entertaining of all Jacques videos… accept when he was with Julia…..

[@ctwest3601]

Jacques is looking great. Vibrant!

[@deandobbs2727]

That looks gooooood

[@ARIZJOE]

Jack makes a lot of peasant food. This is it. Not that difficult, and so much better than paying three prices for something not-so-good out.

[@jamestimmerman7519]

What a delightful person you are. The best of the best. Please never change. Be safe and happy.

[@SergioKar-h5j]

Just perfect

[@madelinejones9745]

Delicious😋 as always,Pepin makes it look easy! ❤❤❤❤❤❤👍👍👍👍

[@mariescammel5733]

Can't believe I found jacques pepin, he is my favorite chef!

[@daphnepearce9411]

He is awesome. Read his book "The Apprentice" it's pretty fascinating.

[@tomf3150]

Simple, hearty.

[@paulparsons3625]

Legend...❤

[@aaronconnell2152]

Another very easy recipe from the Maestro. Looks great! I could happily watch him just peel onions honestly.

[@63worf]

Merci Chef!

[@wm6549]

Usually I don't like ratatouille, but I think this way might taste better with the pork juices.

[@Kingfisher1215]

Add in some bacon. What the heck.

[@LinkRocks]

The natural juices from the pork and veggies make it taste so good.

[@gravemind3590]

RA TA TOU ILLE

[@bheppes]

Just did this with bone-in Chicken thighs! It was great. Love seeing the Master at work.

[@_Uh_Oh_]

I made one of his ratatouille recipes the other day and it has only veg and some salt & pepper in it, tiny touch of water. No stock. And my god the flavour was gorgeous, really amazed me how much depth it had

[@byronrudrow7938]

Chef……you are a wonderful teacher. And I really appreciate that most of your recipes are great for the single person. Think I might make this on Sunday except I will but at least twice as much garlic in the roast!🤣👍🤣

[@claudia1423]

😋

[@LinkRocks]

What a legend and to think we get all of these videos for free.

[@JTM1809]

When a chef has been around the world and impressed the fancy crowds only to reach the zen moment of escaping the hustle and cooking what his mom and grandmom used to cook, in the simplest way possible.

[@marlenejordan9442]

I grew up basically in the 60's and my mother always did that garlic 'trick' in pork roasts ! Yum, Yum !! Jacques is the BEST !!

[@Newscannet]

I don't even eat pork, but absolutely love watching the man prepare it!

[@hansfranklin5070]

Simple and delicious! I'd love a baguette to mop up the pot with too!

[@frankjamesenglishartist]

YUM!!! Love your show thanks!!

[@georgeneckrock7575]

Just love and respect this man !!!

[@fellspoint9364]

The incomparable Pepin ! Always a pleasure to see and learn.

[@michelleharkness7549]

Greetings from southcentral Texas USA! What an amazing coincidence that I was looking at recipes for the weekend and this is exactly what would work! It looks delicious! Let me plan to use your recipe! It will be delightful! Thank you, Master Chef Pépin! Again, thank you.

[@worldcitizeng6507]

today I learn that herbs de Provence is similar to Italian seasoning! Jacques never stop surprising me!!! I have a small bottle of Italian seasoning and don't know what to do with it! now I know...

[@dustenransom8474]

If I'm not mistaken it just has a few other herbs, one I remember that sticks out is lavender.

[@Liberty-wo2iy]

My God, I swear I can smell this cooking. Makes my mouth water...

[@tims.5085]

Yummy!

[@Wvk5zc]

Even at his age, he still keeps his flair

[@jpallen719]

That look absolutely simply delicious….. Zinfandel for sure…..or jammy Bordeaux blend….

[@robinorhysrhys1562]

Perfect

[@malcontent_1]

Another typical recipe from Jacques -- simple, accessible and brilliant. He's been one of my favorite chefs for decades.

[@rudolfschenker]

Beautiful using a shoulder instead of a loin, which is often to dry and flavorless.

[@DidYaServe]

Wonderful simplicity. You could even do this on a campfire.

[@billb5690]

Viva Pepin! Pure class

[@Poppinwheeeeellllllieeeeez]

Some nice bread and some pickles andccx a glass of wine.

[@sheltiepeas]

Thank you Chef Pepin, all your recipes look so delicious!

[@johncreedon7847]

Jack keeps it simple. No ego. That's what makes him so special

[@Newscannet]

So many great tips!

[@wpl8275]

Deepest respect and affection to Chef Pepin. Merci Jacque.

[@PatriotNerdDad]

We make this once every couple weeks. Excellent dish. The garlic inside the shoulder is gimmicky and ineffective. Makes no difference at all if you just put garlic in with all your other vegetables. Add mushrooms it’s really good.

[@emmanouelpassas5741]

Very good 👍 and easy I do it today thank you chef 👨‍🍳

[@michaelwertzy9808]

I guess I can give my oven a break from my usual baking! The "chunks" of veggies and no added liquid! I've almost always done the same way with garlic for any type of roast (I'm a garlic addict)! Thank you Jacques for enlightening all of us how simple is best!

[@victorha9923]

That's the easiest ratatouille I've seen. Skips a step; just toss them into the oven raw. Jacque approves, so I'll consider it acceptable

[@bigplameuk]

Made this last night. Sensational. Ensure you use pork shoulder. I browned each of the 4 sides 20 minutes, the first side takes the longest. Buttered tagliatelle complemented the dish.

[@vernjay2661]

Chef Pepin made it look so easy and delicious!. I know I can make this.. thanks Chef! You're a blessing!.

[@jrconn0609]

Thank you for the recipe here Mr. Pepin! Just made this last night and it was delicious! So easy and tasty. Next time I will add more tomatoes :)

[@michaelgaskell2031]

Could fall asleep listening to him. What a cook and nice guy

[@mrmac123]

So easy, and so delicious.

[@AntiChris]

These recipes are so easy and simple to learn. Good stuff.

[@drege8510]

Delicious

[@brizio5189]

les plats les plus savoureux sont ceux qui se cuisinent ensemble dans une casserole et au four/ the best tasty dishes are those that cook together in a pot and in the oven

[@gracemadej5564]

Looks delicious 😋 and probably taste delicious, thank you!

[@richardcorsillo9819]

his pepper grinder works 100X better than my peugeots... expensive, but not efficient

[@ninamoler1880]

I envy that grinder--I've never seen one locally.

[@lhansel7584]

I bought one after I saw his.

[@jeffhildreth9244]

@@lhansel7584 Where ?

[@richardcorsillo9819]

@@lhansel7584 What kind of pepper grinder is it? What brand?

[@benderrodriguez142]

I would like to see a live stream with Jacques. During the cooking and waiting times he could tell us some of the thousands of stories from his life. I still love watching these videos though. Edit: autocorrect changes Jacques spelling on me 😠

[@Lifestylecrap]

You should read his book. Read it last summer it was a great read. The Apprentice

[@kqed]

We'll check and see if he has any live events scheduled soon.

[@69bucksfan]

@@Lifestylecrap Thank you for letting folks know about it (for those who didn't). I only recently picked it up myself and could not put it down. Fascinating life of a fascinating man.

[@theoriginalbridgetconnors]

My mom would stud her pork roasts with garlic as well. She would slice the garlic thinner and stud it more.

[@malcontent_1]

Same with my mom and her leg of lamb

[@jamesmedina6015]

Viva la France 🇫🇷 ✝️❤️💯

[@Kingfisher1215]

Carving a hot roast, been there. Too lazy to get something to protect my hands. So nice to see Jacques is like so many of us in this regard. 😂. And that’s the smallest pork shoulder I’ve seen. The ones they sell are usually for pulled pork and are two or three times as large.

[@sogorgeous2257]

Yeah, and it really shrunk a lot after cooking.

[@L.Spencer]

Hot...says the man with asbestos fingers.

[@LinkRocks]

@@L.Spencer Right? If it's hot for Chef Pepin imagine how hot it is for the rest of us. lol

[@lynnstlaurent6789]

I take a large one and cut it down for several meals. One for roast, another pulled and usually two portions for carnitas.

[@sogorgeous2257]

@@lynnstlaurent6789 Nice!

[@ardentdfender4116]

That’s both a good and easy One Pot Meal! Make sure to shop for good Fresh ingredients to use as was shown, including a nice good quality cut of Pork.

[@Kingfisher1215]

Thanks chef.

[@jrthiker9908]

Thank you for this, Chef Pépin! You are such an inspiration with great home everyday cooking...max flavors with beautifully simple classic techniques.

[@ronlove2138]

Great way to start my morning 😊🌄

[@patrickmurray9409]

I miss watching his an Julia's shows they did together. I'll probably binge watch them after this.

[@Lazyeyewitness]

Looks great, especially because I'm on a low carb diet these days:)

[@leemoore9933]

I seen that garlic trick years ago from alton brown I use it with ever type roast.

[@tommyboy2855]

Jacque I love that you use those cheap lightweight knives that sharpen easy and not some 300 dollar beast, thanks for being practical.

[@lesliemackay7853]

Bonjour Chef, ca va, loved instinctively picking up up office knife to deal with the tomato. Not French,🏴󠁧󠁢󠁳󠁣󠁴󠁿, would probably thicken the brae with Fecule. Bon Chance, Bonne Journee. ❤️🏴󠁧󠁢󠁳󠁣󠁴󠁿!🇫🇷!

[@katemorgan4346]

This recipe looks amazing. I was wondering what I could use instead of eggplant? Thanks. :-)

[@jessstuart7495]

Nothing says "Summer", quite like ratatouille. Looks delicious!

[@themidsouthcyclist8880]

How much prep time, how many chefs. and how much screaming would this take in Hell's Kitchen?

[@thelambethrebel3442]

Looks great Jacques. Happy Cooking and Bon Appetit.

[@TheSaneHatter]

In principle, this isn't so different from the way we were taught to oven-roast a chicken: laying it on a bed of vegetables and using the juices to cook them as they flow out. This *is* the first time I've heard of doing it with a ratatouille, though.

[@zrobeast]

It’s also similar to a beef stew recipe my mom got from a friend where you layer the potatoes and veggies, top it with the stew meat, and bake it in a Dutch oven for a couple hours before tossing in a bag of frozen peas right before serving (the heat from the stew and pot warms the peas through in a couple minutes). I was confused the first time we made it, but it became our go-to stew for a while on cold days.

[@robertjasso6673]

No mystery, no histrionics, just the French grandfather I never had showing me I don’t have to buy fast food to feed myself.

[@kavii818]

You are the modern Julia child's. Love your expertise

[@Jeweliedear]

Always a treat! Going to add this to my cooking/ memory book similar to the one Master Chef Jacques makes( only I use colored pencils 😂) ohhh i can and will make this soon!

[@jmason61]

Amazing, I would have expected at least some stock or wine to be added before the oven...love his trusted LeCruset (sp?)

[@buddypuddy837]

The PBS I used to know

[@conscience-commenter]

Jacques Pepin is such a magnificent man who has contributed so much to humanity over time . I wish I could stop the aging process for him so he would be around for another 30 years. People who beautify the world are invaluable. The world treasures you Jacques ! Please stay healthy.

[@inocenciotensygarcia1012]

Hi Chef, I hope you’re doing well. I haven’t written to you lately ever since your dear wife passed, and I’ve been thinking about you. I know it’s not easy.I lost my twenty-four year relationship fifteen years ago, and even with a new relationship years later, I still miss the person.,God Bless You always. Thank you for being so special.

[@konstantinivanov1986]

Best way to do it. I use half a loin. It is very inexpensive at the store.

[@Wheelsanstuff]

You know it’s hot when chef Jacque can barely touch it.

[@jamesjahoda1613]

I'm browning my pork now! I like to cook for family while camping. I think this will be a wonderful dish to make in an iron pot on the fire this October. I'm imagining a touch of smoke will make this very special. I's so simple. It will give me time to make first class mashed potatoes as well. Some kind of salad course... It will be eaten around a fire in the dark, cool forest. Pretty good! Thank You!

[@thegoatest]

I like him. The recipe was below my expectations.

[@koreanstallion]

Another delicious video by my man Jacq. Thank you!

[@tectorgorch8698]

I'm fixing this today, yippee!

[@prophtube]

Jacques is the greatest of all time. Jacques! Jacques! Jacques!

[@100prcntFLcracker]

I'd die if I saw someone using metal utensils on my enameled pots.

[@frankng1212]

He also stabbed his knife into the bottom of the pot 😫