Ben Greenfield demonstrates two recipes using TJ Robinson’s artisanal vinegars: a sous-vide bone-in pork chop marinated with pear balsamic (then seared and deglazed to make a glaze) and a shrub-style cocktail made with calamansi vinegar, rum, sparkling water, and shisho leaf. He references a companion podcast episode (available at BenGreenfieldLife.com) where he and TJ discuss the vinegars and usage ideas, and points listeners to greenfieldpantry.com to purchase the vinegars. The video focuses on ingredient choices, cooking technique (sous-vide, sear, deglaze), and pairing the savory dish with a vinegar-based cocktail.
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All right, Prepare yourself for some culinary adventure. I just recently did a podcast with TJ Robinson, who you might know as the olive oil hunter, but he just launched this new artisanal vinegar company and these vinegars are off the charts. Good. During our podcast we basically went full on, kind of like food porn esque in terms of the ingredients and the methods and the ways you can use vinegar. So, so I decided, what the heck. So after recording the podcast, I got out the vinegars and I'm doing two of the recipes that we actually talk about in the podcast. The podcast, by the way, is going to be@BenGreenfieldLife.com vinegar podcast. And if you want to check out these vinegars, go to greenfieldpantry.com alright, so anyways, let me show you what I got going. Okay, so in here is big old US wellness meats bone in pork chop. It's been in this stasher bag. Don't worry, it's a pretty heat resistant plastic, 145 degrees for about the past two and a half hours. And, and that's with shisho leaf and dijon, a little bit of salt, a little bit of black pepper, technically grains of paradise pepper, which is like the pepper that burns fat. And then I've got this fantastic pear balsamic vinegar. We talked about this one in the podcast. It's an Austrian vinegar that has this amazing, well, pear flavor, 5% acidity, perfect for this sous vide recipe. So this is in there and I'll be using the juices after I sear the pork chop to make a deglaze, which you'll see shortly. I've also got besides my carrot fries in the oven right there. That's got no vinegar on it, that's just carrot fries. That's in my boundless cookbook. But what I've got over here is a different vinegar. This is a calamasi. This thing is absolutely amazing. Calamansi is some kind of like a Filipino fruit. They make a pulp and brandy vinegar from it. And TJ discussed shrub cocktails and how to make a cocktail. So I took some more of my Japanese shisho leaf and what I did was I let this sit all day with a little bit of rum, a little bit of sparkling water, a touch of salt and then about 2 ounces of this vinegar. And so this is going to get strained and poured over ice as like a cocktail to go with the carrots and the pork chop. The cool thing is got a lot of kind of like bitters in it and components that will lower the glycemic index and allow for a little bit better digestion of the meal. So here we go. Okay, so what I got right now is the pork chop is out of the sous vide bag. The juices are still in there. So that's a lot of the vinegar and the mustard sauce. A little bit of olive oil in there, too. And then I've got these onions cooking down and caramelizing a little bit of butter. And I'll be adding that to the pan as part of the deglaze. That'll make them from all the brown bits of the pork chop. And again, TJ and I go over the whole strategy behind this and how to use the vinegar for it. In the podcast, you can see that as this pork chop's cooking, I'm just using a little bit of a base from the vinegar that's in here, and the rest is going to be used to reduce down to deglaze. After I give this pork chop about four minutes per side. Again, like, I could eat it right out of the bag, but we're going to get that nice sear with the brown bits and the deglazing sauce. Okay, so the pork chop continues to sear. I've now got all the contents of the stasher bag poured over the onions and the butter. So we got some shisho leaf. You can see this is cooking down real nice. And again, this will go into the pan with all these browned bits of the pork once that finishes. Now, one key as I work on this pork chop, See this nice fatty pad on the side? If you really have a thick pork chop like this to work with, you want to use your tongs and just basically get a nice sear on that fat also. Okay, my pork chop is plated. And over here. Now, I've transferred all my onions and shisho leaf and vinegar and butter into the pan where all the little bits of the pork from having cooked our settling is this. This is called deglazing. You can do this with broth, wine, different periods of time, etc. But this one's gonna make a nice, thick, super nice sauce. It's gonna have a lot of this pear balsamic vinegar flavor to it. It's gonna go great with the shrub cocktail waiting over there, which I'll show you shortly. Okay, so for my shrub cocktail, I've got my copper style mug, which I thought would be a good one. For this, got my mason glass jar where the vinegar and the rum, along with a little bit of soda water and a little bit of salt has been going for a little bit here for about six hours. And then I'm going to top that off with sparkling water after I get it in here. So here we go.
Oh, my gosh, it's really good. And this glaze. Oh, my goodness.
This glaze. Amazing. There's the final result. That's dinner, baby. Got that glaze. Nicely plated over the pork chop. Some carrot fries. Oh, my goodness, my mouth is watering. Wash that down with some shrub cocktail. That's a good dinner.
