Stop Cooking Pork Chops the Wrong Way — This Japanese Trick Keeps Them Juicy
👉 Save $100's Each Month With The Complete Japanese Kitchen Handbook https://frugaljapan.shop/ If keeping your kitchen, your pantry and your grocery bill in order matters to you then this book is for you. A pantry that never goes to waste, a freezer that saves you money every single week, and the Japanese techniques that make cheap ingredients taste expensive. 👉 https://frugaljapan.shop/ ------------------------------------------------------ Welcome to my cooking channel ------------------------------------------------------ You paid good money for a thick piece of pork, you got the pan hot the way you’ve always been told to, and about eight minutes later you are standing over the cutting board watching the juice run out of it and spread across the wood. You cut into it and the whole thing is gray from edge to edge, dry and chalky and stringy, and you are still working on your first bite long after everyone else has stopped talking. In Japan, pork is the meat people eat most, cut two fingers thick and cooked in an ordinary pan on an ordinary stove. It comes out dark brown on the outside and still faintly pink in the middle, and when you press it with the back of a fork the juice comes up instead of running down. The difference comes down to thirteen specific tricks my grandmother showed me, and we're going to count them down from the smallest trick to the one that changes everything. Chapter: 0:00 Why pork chops turn dry 0:55 Choose thick bone-in chops 2:25 Cut the shrinking sinew 4:07 Salt early and dry 5:52 Start in a cold pan 7:36 Leave the pork alone 9:28 Finish gently with steam 11:05 Stop cooking at 145°F 13:50 Make the pan sauce 16:38 Revive leftover pork 19:16 Marinate with shio koji 21:33 The complete juicy pork formula #japan #japanesefood #cooking #porkchoprecipes #pork
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