FINAL FW Tasting Notes v2

FW Tasting Notes v2

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We're gonna make a pork loin baked in salt. Here we have a big bowl of salt. Do you want to add the water? All the water. And all the herbs. Herbs do like this. So you see, we put herbs, yes? And take a look what I'm doing. Another pat. Are you with me? Here. We put the loin on top. And we cover it with more of these, water with salt. And this is going to go in the oven roughly around 30 minutes, 400 degrees. Let's go. [APPLAUSE] In the oven. Ladies and gentlemen, the pork. [APPLAUSE] What we do is we are gonna crack it. Hit it harder. Harder. Harder. Alright, stop it. [LAUGH] And then we take the crust. [APPLAUSE] Alright, are you ready for this? So, oh my God, take a look at this, guys! [SOUND] [APPLAUSE] So we slice it, yes? It's nice, it's [UNKNOWN], it's beautiful. Oh my God. And don't worry for the salt, because the salt doesn't have time to penetrate into the pork. The salt only is helping us to cook it. So you get the beautiful ham, the beautiful Iberico or Serrano from Spain. You get and you put the slices in between the pork. What's happening, that because the pork is very warm, the fat in the ham is melting. You open it up, you get some of your more beautiful chives. Or some of your more beautiful rosemary. And you put the beautiful olive oil on top. Ladies and gentlemen, pork with ham. [APPLAUSE]
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FINAL FW Tasting Notes v2