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I've loved watching you grow over the years. Watching this video today I feel so proud how far you've come, not only with cooking but with the production too. The thing that sets you apart for me is how relatable you are to us common folk; there are so many experts out there it's nice to walk the path with a "no expert" 💗
Hi Emily. I found you on Epicurious around the time you made level two chef and found you so relatable and hilarious, someone I would want to be friends with and cook with, and that led me to binge most of your videos. I think this is your best one yet. Keep up the good work! I’ve also made a Thai pork shoulder but I used mint instead of basil and we wrapped it in cabbage leaves with jasmine rice, toasted rice powder, roasted dry chiles, and prik nam pla. It was delicious, reminiscent of laab. 😊😋
Honestly these types of recipes are the best. Understanding how something works and getting the formula from it (X much fat, acid, etc) is the next step in the culinary journey. Not only is a "formula" setup incredibly useful for clearing out the fridge, it's great for experimentation! Learning! It's recipe making with training wheels, but it IS recipe making and it's the best way to start! That's how I do it too. I'll get a bunch of recipes to get the general idea and similarities, then sort of experiment from there :3
The pork looks (and tastes) sooooo good. Nothing beats slow roasted pork when we ourselves, in the heat of summer, are also being slow roasted. Thank you for being the best!
I used fresh pineapple juice on Lamb chops once. They fell apart after the 15 hours of Marinading I gave them. Before even putting them on the barbecue. Always been careful after that.
Yes! This was canned pineapple juice, which is a little less potent, and I definitely recommend only doing this with large, sinewy cuts of meat that need help breaking down - lamb chops are already pretty tender!
Should have crushed the lemongrass to release the flavor. Since it's a "fusion," I can see why you used Modelo, but a Singha would keep it Thai. Please warm the tortillas. Thanks for this recipe. Now I have something to bring to a potluck July 4th.
Hey! Thanks for watching. Lemongrass was broken down into 2 inch pieces and whacked. I agree, doing it again, I’d have added it to the blender to get more out of it, lime leaves too. Modelo was what was already in the fridge, which takes precedence, tbh 😂 And tortillas were warmed! Just not discussed here. I prefer to warm them in a dry pan 2 or 3 at a time, if you want to do the same 👍 they broke apart a little because i added a little of the pork marinade liquid and time from heating to eating allowed them to cool a bit - the great challenge of cooking on video is always timing! Frankly, we shot footage saying all of that, but cut it in editing, haha. can’t fit everything into every video without making them too long, and focus here was the pork marinade, process, and cooking method, so I made the call to trim. Good to know there’s an audience for more detail! Let me know how it goes for that potluck, variations on *the pork* have been a hit in my house for many years!!
Typhur also sends notifications to the Apple Watch, making it even more useful! ... for someone who leaves their phone laying around all the time... I mean, I've been told that...
Good shout! I think if I were making this again, my one note for myself is that I'd add some or all of the lemongrass and lime leaves to the marinade just to infuse more of that flavor
Hi Emily! I watch all your videos and finally had to comment because this pork looks sooooo delicious! The only problem with your videos is I'm so dang hungry afterward. Keep cookin'!
A surprising amount of modern Thai ingredients are of Mesoamerican origin, it’s no surprise that the flavour profiles go together so well. Given that they are also at the same latitude, the same plants are going to thrive as well. 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
