We challenged chefs of three different skill levels – amateur Shariff, home cook Lorenzo, and professional chef Jameeale Arzeno – to wow us with their best roast pork recipe. Once each level of chef had presented their final product, we asked food scientist Rose to explain their choices from an expert’s perspective. Which pork would be first for your fork?
Keep up with Shariff at @mrshariffsinclair
Lorenzo is on social at @rollinabenzo
Follow Chef Jameeale at @chicpeasnyc
Rose is on Instagram at @rosemarytrout_foodscience
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I wish there was a link to Sharriff's recipe!
I love the level 1 chef
I have to say I hate the science part, its never sciencey enough. They're like "they used corn starch to thicken the mixture" perfect missed opportunity to say science stuff
I’m Puerto Rican too Jamie. I was really happy for her to make Pernil because that’s one of my favorite dishes.
The temperature's of bacteria dies at a specific temperature.
An apple glaze pork roast, loin, almost any cut grilled in some cases apple wood smoked.
This is one of my favorite pork videos of this series.
Level One looked best to me. Down home cooking; yum-yum.
i wanna make those plantains but i don't have any pans like that 🙁
garnish with thyme? lol … wtf
This might be the first video that I'd pick Level 1's work over Level 3, and Lorenzo's by far looks the most desirable.
Shariff: "I love this cut of the meat, because it's fatty and I love the fat, and this is a bone-in pork butt, which makes it even better"
Me: "Wow, that's some Level 2 understanding there, finally someone who knows what's really tasty"
Also I'm amazed how good he is at cooking, and how confident he is!
Chef Proto would be proud of you Lorenzo!!!
Twenty-four hours to marinate, and four-and-a-half hours in the oven — "comfort food." Yes, all right.
Where’s the drum roll ???? for lorenzo ?
Where in Puerto Rico do we use beets? Lowkey dissapointed
Porko Rico?
Level 3 cook is so pretty and awesome! And her headband????????????????
9:58 I'm tickled ????????
I'm taking Shariff home with me to teach me his sauce! And the lovely pork that Jameeale made looks wonderful. Pork belly just isn't my speed, sorry Lorenzo.
It's pronounced "Wuster Sauce". Take the word for cat or wimp – "wuss" – and stick on the "ter" from the word "rooster". The English got tired of pronouncing "Worcestershire" hundreds of years ago… Wuster sauce, Wuster sauce, Wuster sauce…:)
Lorezo's pork and Sharrif's sides, though I would cook everything differently. Roast pork needs pork belly, salt, pepper, garlic (fresh), heat and time. Then you also have the gravy from the rendered met juices. And if you let the leftover gravy cool it makes for a great bread-spread we call Batlfett in Austria…
Soul food vs food truck vs restaurant
all of them did a good job
Can someone please sharpen the professional chef knife, seen a spoon cut pork easier
Rosemary , you're the best
Shariff's roast pork looks best to me, looks so good and with mashed potatoes too……im getting hungry
Shariff's is pretty much exactly how I make roast pork, though I usually add a green vegetable for color.
I was always wondering, is that amount of sauce in level 3 ever enough to eat your meat and it's not dry?