with Rick Rodgers
Online Class

Cooking Essentials: All About Pork

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Overview

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!

Details

  • intermediate
  • 8 episodes
  • 2h22m

Included in this Class

1. Introduction
9m

1. Introduction

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.

2. Slow-Cooked Carnitas
13m

2. Slow-Cooked Carnitas

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.

3. Pan-Roasted Pork Chops
21m

3. Pan-Roasted Pork Chops

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.

1. Introduction
9m

1. Introduction

2. Slow-Cooked Carnitas
13m

2. Slow-Cooked Carnitas

3. Pan-Roasted Pork Chops
21m

3. Pan-Roasted Pork Chops

4. Bacon-Wrapped Roasted Pork Loin
24m

4. Bacon-Wrapped Roasted Pork Loin

5. Broiled Pork Tenderloin
19m

5. Broiled Pork Tenderloin

6. Grilled Spare Ribs
16m

6. Grilled Spare Ribs

8. Pan-Seared Ham Steak
18m

8. Pan-Seared Ham Steak

Recommended with this class

    • Dutch oven or large saucepan
    • Gas or charcoal grill
    • Broiling pan or sheet pan with cooling rack
    • Large, resealable plastic bags for marinating and brining
    • Meat thermometer