Welcome back to Guga Foods.
I want to thank the National Pork Board for sponsoring this video.
Today we are going to be doing something a little bit different you are going to be the
judge and letting me know which country makes the best dish.
Pork is a staple protein around the world.
No matter you are from food always unite us.
It's an experience that allows us to connect with other people in different cultures.
Believe me when I tell you, pork is the most popular protein around the world.
From Kansas City ribs, to Memphis pulled pork to Mexican carnitas and Cuban sandwiches pork
can introduce us to new regions.
If you are looking for a authentic world flavors pork is the best passport.
At the time when consumers are sticking close to home we can still travel in the sense through
the food we prepare.
I first wrote down all of the countries I would love to visit to eat their food by preparing
and eating different pork dishes is a way for me to fulfill my wonderlust from home.
And because you already saw the thumbnail you already know which countries were picked.
We have Korea, Germany and USA, and to be a little bit more specific Hawaii.
And I'm super pumped to find out which country is gonna cook the best dish.
So let's do it!
And we are going to start off today's cook with Korea and man take a look at this!
That is what I'm talking about.
And everything starts off with the star of the show which are these two beautiful pieces
of pork.
We are always looking for things that are real in today's world authenticity matters.
And pork represents just that.
America's pork comes from real producers and real farms and it provides real nourishment
for you and your family.
By the way just because I choose these every recipe I am making can be used with different cuts.
Pork is incredibly versatile and a big part of our lives.
Weather you are looking for something to indulge like pork belly or something like lean like
pork tenderloin or you are cooking for only one or a large family pork provides the answer.
However for me chose these two inches thick bone in pork chop.
And the first thing I like to do is to season it with the master of all seasoning and I
am talking about salt.
One thing you want to make sure you do is to season well and make sure add enough of it.
Once that's done you want to go ahead and add your marinade.
This one is a hundred percent Korean style.
And to make it is pretty straight forward.
Remember exact amount and ingredients always on the description down below for you.
I started with gochujang paste, followed by soy sauce, mirin, honey, Korean chilli flakes,
sesame oil, let's not forget about garlic and onions, black pepper, and to finish it
off a little bit of strawberry jam.
Now all there's left to do is to mix it well on your food processor and your marinade is
done.
That is as easy as it gets.
Now going back to our pork chop, you want to make sure that you coat every single edge
of this thing with the marinade.
But at the same time you want to reserve it because we are going to be using this marinade
for basting.
You can always use a plastic bag for this but I am just doing it directly on the plate.
You want to let it marinade on your refrigerator for at least two hours or better yet, overnight.
Once the time was up I quickly removed it out of the refrigerator and this is what it
looks like.
As you can see, it seems like the marinade did its job.
Now the only thing left to do is to cook it up.
And for that I'm gonna be using my cast iron gridle.
The one important thing you gotta keep in mind is to keep it under medium low heat because
we want that crust to be developed.
So I first started by adding a little bit of canola oil.
Since it's a neutral oil it will not add any weird flavors.
Then it was time to throw in our pork chop.
Before flipping it you want to give it at least one minute.
And once that minute was up it was time to flip.
As you can see as you do it for the very first time you're not gonna have that color yet.
Caramelization needs time to be developed and since this is a thick cut you must give
it time.
Now here is what that marinade comes in handy, because every single time I flip I also baste it.
And if a little bit flares up just like this do not be alarmed.
As the oils burn it actually produces a very smokey flavor to your pork chop and I actually
enjoy that quite a bit.
Another thing to keep in mind is that as the marinade goes down into the griddle it starts
caramelizing so make sure you do not let that burn, so my advise is to keep flipping it
and every single time you do just baste it a little bit more.
And as you can probably tell my heat is not that strong and that exactly what you are
looking for.
Now a little bit of char in the edges just like this is perfect, but do not take it anything
beyond that.
The flavor contrast of those little char parts should give a wonderful flavor to the pork chop.
And don't forget just keep basting it.
One of the most delicious things about this is actually the edges, so make sure you render
that fat as much as you can.
And as you can see this looks absolutely delicious.
To know when it's done it's very easy just looking for an internal temperature of 145
degrees Fahrenheit, once that's reached all you have to do is to remove it and let it
rest for 3 minutes.
And as it's resting c'mon take a look at this!
Is there any possibility that this is not gonna be amazing?
That right there is my take on Korean pork chop.
Now the only thing left to do is to slice it open and give it a try.
If the smell tells you anything this is gonna be phenomenal.
I am serving it with a little bit of rice.
Enough talking and it's time to give it a try.
Cheers everybody!
Oh lord have mercy.
Ha, ha.
That is crazy good.
I can't stop eating it.
Oh my God.
It's so good.
The little fat that is crusted on the edges Oh my lord.
It's so good.
The marinade is a little bit spicy a little bit savory and at the same time it has a wonderful
flavor that really brings up the Korean style cooking man.
Now give a try with the rice just because I made the rice but, you do not need the rice,
I'm telling you right now.
Just make this amazing pork, um.
Lord have mercy.
This was incredible, definitely give it a try.
Now for the second one we are going all the way to Germany and for that I'm gonna be using
the same exact cut.
And I mean when you take a look at it is a beauty.
Pork really brings flavor to everyday moments.
And if you want to learn more about pork please visit www.pork.org/RealPork but now going
back to our Germany preparation I'm gonna be making something that it's called schnitzel.
And the first thing I need to do is to split them in half.
For that I just got a real sharp knife and went to town.
The next thing to do is to remove the bones.
Now if you think I'm gonna be throwing this away you are absolutely out of your mind.
If you love beans throw these into your beans and let me tell you something you produce
an incredible flavor.
Never let anything go to waste.
As you can see once I was done I was left with two beatifull boneless pork chops.
Now to make schnitzel the first thing we gotta do is to pound this out really thin.
Right now as you can see it is about an inch thick.
So if you have a little bit of clinch plastic just put it right on top cover it and start
going to town.
Now here's the biggest problem with clinch plastic, as you are pounding it everything
just shrinks and is not very user friendly but if you are asking if it does work, yes
it does.
However is not one of the best methods to do it, but as you can see it clearly did its
job.
It pretty much doubled in size.
But here's the best way to do it, if you have a freezer bag available just throw it inside
and start pounding like there's no tomorrow.
Now of course if you don't have a meat mallet you can always use this, or this, anything
will work as long as you get it nice and flat.
As you can see by the time I was done this is what it looks like.
I would say they are now half an inch thick.
The next thing to do is to go ahead and start the seasoning.
And for that I only added a little bit of salt and freshly ground black pepper.
As always you wanna make sure you season both sides including the edges.
Then I like to let it sit on my refrigerator for at least one hour.
As that was happening I started preparing my breading station.
I first started with two eggs and a little bit of lemon.
Mix them well and make sure they are fully combined.
Then I started by dipping them first on all purpose flour, followed by the egg wash we
just made, and finished it off with seasoned bread crumbs.
As you can see by the time I was done I made sure that every single edge was fully covered
with the bread crumbs.
I think that is one of the secrets of a good schnitzel.
Now the next thing to do is to shallow fry it and for that I'm also using canola oil.
And I highly recommend using a cast iron for this that is because it will keep it's heat
nice and even.
I heated my oil to 350 degrees Fahrenheit then I laid down my schnitzel away from me.
Now here's where the magic happens, you really don't wanna touch it for at least a minute
and a half.
You want to give it enough time so that the bread crumbs do not fall off and as soon as
you see the edges start caramelizing it's time to flip.
That right there is exactly what you are looking for.
Once the second side has been fried for at least a minute and a half then you can flip
it once again.
Now if you want your schnitzel to be perfectly cooked you know the temperature that you are
looking for, that is 145 degrees Farenheit.
So the trick is to get the nice golden brown crust without over cooking it.
If you have your oil at 350 degrees Fahrenheit this will take about 4 minutes.
And do not be afraid to keep flipping it so that you have even cooking.
But once my internal temperature was reached was time to pull it out.
To finish it off I added a little bit of lemon, followed by a pinch of parsley.
Now the only thing left to do is to give it a try.
I'll tell you one thing, this has been on my bucket list for quite some time and I hope
one day to visit Germany.
Alright let me take a little piece right here, wow, super crunchy.
I hope you can hear that through the mic.
Cheers everybody!
Dang!
A little squeeze oh lord.
Oh man.
Oh boy!
Cheers everybody.
So good!
A little bit of lemon there, um.
Crunchy, tender, juicy, absolutely delicious.
Oh my God.
What is there not to like?
C'mon man.
And I'm gonna go for the second one.
If you think it's because I pounded it's gonna be dry, you are absolutely out of your mind.
It is so juicy!
The acidity from the lemon balances it out perfectly.
It's just like, it's like a perfect bite man.
My German friends you guys know what's up and this is absolutely delicious.
It is time now for the USA and for that I am going all the way to Hawaii everybody.
But first I'm gonna finish this because it's delicious.
Um, um.
It's so amazing!
It's so good!
Our very last one is gonna be the good ole USA.
And as you already know to be more specific from Hawaii.
The first thing I did was to season it with a little bit of salt, followed by freshly
ground black pepper and garlic powder.
I think for grilling nothing beats these spices, because you can actually taste the meat and
nothing else.
Now as I mentioned previously this is not only gonna be a grilled pork chop, we are
going to be making Hawaiian style and for that I need to make an incredible salsa to
go along with it.
So I first started by removing all of the juices and seeds from the tomato then I chopped
them nice and small to make sure every single piece had the same size.
I also did the same exact thing for my pineapples and every single other vegetable I'm using.
Talking about that, all there's left to do is to put everything together.
So into a bowl I threw in my tomatoes, followed by the pineapple, red onions, a tiny bit of
garlic paste, a good amount of parsley, chilli flakes, the juice of a whole lime, a good
pinch of salt, and freshly ground black pepper and finish it off with a good olive oil.
Now all there's left to do is to mix it well and your Hawaiian style salsa is done.
That right there is as easy as it gets.
But now going back to our beautiful pork chops.
And for that I'm gonna be first putting a beautiful sear on them, then I'll be cooking
them in indirect heat until I reach an internal temperature of 145 degrees Fahrenheit.
So now I say it is enough talking and it is time to cook these beautiful pork chops.
So let's do it!
Alright everybody, here we have the USA and I know what you are thinking, USA, USA, USA!
But, let's taste it to find out how it actually taste before anything.
It is extremely juicy.
I hope it came thru the camera I mean this thing was like a waterfall of juice.
As soon as I squeezed it a little bit, it's just like non-stop juiciness.
Now that's because I cooked it perfectly which is 145 degrees Fahrenheit followed by a 3 minute
rest.
When you do that, the thing is so juicy it's like a waterfall of juice.
Never overcook pork again.
Please everybody.
You know what?
I'm gonna try it first without the salsa so that I can give you guys a fair review.
Cheers everybody!
Umm!
That char flavor is ridiculous!
It is absolutely phenomenal.
The fact that pork is so versatile is absolutely mesmerizing to me.
I mean look at it, the same exact cut done three different ways from three different
countries c'mon man.
Oh man!
I'ts so good!
Honestly I don't need the salsa, just this way right here is perfect.
But to make it Hawaiian right, I have to try it with the salsa.
Let me see.
Um!
A little bit sweet, a little bit savory the contrast of the onions together with the pineapple
is amazing.
So refreshing it's like it just cleaned my entire palate and it's perfect.
If you live in a country that you want to see a recipe made from your country comment
down below I would love to make it because these are absolutely amazing.
Um!
Wow!
Anyway guys these are the results.
I hope you guys enjoy this video if you do enjoy make sure you give it a thumbs up.
If you are not a subscriber be sure to subscribe for future videos.
Remember if you are interested in anything I use, everything is always on the description
down below.
Thanks again National Pork Board for sponsoring this video make sure you guys check them out.
I'll see you guys on the next one.
Take care!