- [Male Announcer] This is a production of PBS Charlotte.
- [Female Announcer] The following episode
of Charlotte Cooks is brought to you by
Central Piedmont Community College and viewers like you.
Thank you.
- Coming up on this episode of Charlotte Cooks,
we have Chef James Jermyn coming to us from Ilios Noche
and he's gonna be making a recipe that you don't wanna miss.
(upbeat music)
Hi there and welcome to this episode of Charlotte cooks.
James Jermyn!
Welcome to our set today. - Hi.
- Tell us what you're gonna be making.
- So today we're gonna be doing a confit pork shank.
- Yay! (laughs happily)
- When it's the finished product,
we're gonna have a nice crispy skin on the outside
and the meat is gonna be very moist on the inside.
- [Pamela] You know, there's nothing quite like
crispy pork skin, you know, it's just really amazing.
And you also are gonna be treating us
to something called the schug sauce,
some pickled red onions,
and we have so much to do today!
So let's start with the meat.
Show us the cut.
- [James] So basically we have the back part of the leg,
which is the hind shank.
Okay
- It's closer to the thigh.
What they have on here, you can see, when the--
- [Pamela] This ink.
- [James] When the USDA comes in, they'll stamp the pork.
So this is a stamp on the pork.
- [Pamela] It's just a certification that
it's been graded or whatever.
- Absolutely.
You do it to beef, you do it to all of 'em.
And you can see the nice skin on the outside,
so what we're gonna actually do is score the skin
and then we're gonna cure it.
- [Pamela] What's the purpose of scoring the skin?
- So because this is such a large piece of meat,
it would be very difficult to cure it.
And the skin is very rubbery.
So what we'll actually do, we'll score it,
and then in the cooking process it kinda comes together.
So we score it, we cure it for 24 hours,
in the cooking process it comes back together,
and then the finished product, we fry it
and it gets a nice, crispy skin on the outside.
You don't do too much but you're just basically
scoring it with a knife and you can kinda see,
you're not really cutting through into the meat.
- You're just breaking the skin open a little bi--.
- You're just breaking the skin open a little bit.
You can just mark it up as well.
- It doesn't have to be even and perfect, does it?
- It doesn't have to be perfect.
We'll do this one as well.
So we're just kinda scoring that skin a little bit.
And actually sometimes these get delivered to us when
they're frozen so it makes it a lot easier to score these.
- [Pamela] Oh, so you can score them when they're frozen.
- Oh yes, definitely.
So next what we'll do, we'll get a bowl,
and then we're gonna make the cure mix.
So we have-- - Here.
- I've got a little bowl - sugar
- for you.
- and salt.
- Is this big enough?
- That should be big enough.
- Okay.
- [James] It's three part salt to one part sugar,
and we're just basically gonna mix it.
And this curing process, they used to do in France
so this is what they would do to preserve things.
- And confit is a very traditional French way of cooking
and it basically just means that it's been
cooked and preserved in the fat of whatever animal.
And the French usually do duck legs and thighs
as a confit and that's wonderful.
- [James] So I'm gonna put a little bit of thyme in here
just to give it a little bit more flavor.
- Thyme is one of my favorite herbs.
Thyme, tarragon, I love those.
Thyme, there's nothing quite like fresh thyme, either.
And you can grow it so easily.
- [James] Yeah, we have some growin'
in our back yard at home.
- Do you? - Oh yeah.
- [Pamela] Do you have any herbs at your restaurant growing?
- I don't have any herbs but what we do is,
the owner's father, they grow mint.
- [Pamela] Oh nice, yeah!
- [James] They also go down to the market and grab
fresh vegetables and fruits for the restaurant.
So basically you put a decent amount of salt on there
and then this will sit for 24 hours.
- Okay and so after you do this whole process here,
you get all the skin, all this covered,
do you have to rub it in?
Do you have to massage it? - Nope.
- You just put it on there?
- You just put it on there.
And basically the curing process is gonna draw
some of that moisture out and it'll get into the meat
and hold the moisture in there as well as it's cooking.
- And you've got those over there that have already cured.
So that's what it's gonna look like
after they've been cured for 24 hours.
See there's a little bit of a difference.
- There is a difference and you can
see the moisture coming out in it
and you'll have some run-off, some drippage.
- And that's normal. - And then that's normal.
Just make sure it's in a container
that's not gonna overflow.
- That's right, that's a big thing,
is not letting it drip all over your refrigerator.
So yes, a nice, deep container.
What's your next step?
- So our next step, we're gonna be confiting it.
So we're gonna cook it in its own fat.
So basically we have a nice, sturdy pan.
- So we're not gonna rinse this cure off?
- Absolutely not.
- All right.
- No, we're gonna put it in there.
This is a blend of canola and pork fat
and we're gonna put it on over top,
so it just covers
the pork.
We're gonna put the oven at 300 degrees,
so it's nice and low. - Nice and low.
- If you do 275, it'll take a little bit longer,
but it's gonna be a nice product.
And then we're gonna cook it for about three hours.
The meat should be very tender and the outside skin
will be a little dark and gelatinous
and we'll show another product here in a second,
but we just basically--
- Got it? - Yup.
We'll take these...
- [Pamela] This pig would be so proud.
- [James] Oh yes!
- All right, lemme get rid of that for you.
- And then we have the confit liquid.
- [Pamela] Which is, basically,
once again, pork fat and canola oil.
- [James] And then we just do it
just to cover.
- [Pamela] Could you save this oil
and do this again with another one?
- Absolutely, you can save the oil.
After two times, I would get fresh oil.
And like I said, this takes about three hours.
Nice low temperature, 275 to 300--
- [Pamela] Cover it?
- [James] Uh, covered.
- [Pamela] And I betcha it makes your house smell amazing.
- [James] Oh, it smells delicious!
What we're gonna make now is a Middle Eastern sauce,
it's a schug sauce, it's basically a green chili sauce.
It can be spicy if you want it,
this one in particular I don't do as much spice to it.
And I'm gonna show you the process behind it but,
basically it's
jalapenos
and cilantro.
- Okay, easy!
- It's a very easy sauce, everybody can make this.
Even without a recipe, you could just probably
throw it together and make a quick sauce
and it comes out great.
- And the sauce itself, the schug sauce,
the jalapeno cilantro sauce,
you can use it with more than just pork, right?
- Yeah, I mean,
I use this on
chicken, lamb--
- Oh good! - I use it.
Lamb tastes delicious - Oh, I betcha it'd
with it. - be great with lamb.
Pork is great with it,
you can put it on a lot of stuff.
Falafels, it goes really well with falafels.
It's a very,
very unique sauce
because it's very fresh
and this will last a long time in your fridge
and you can just use it as a hot sauce,
and it's refreshing and has a little bit of spice to it.
- A lot of those middle eastern sauces
are fresh and pungent and wonderful, aren't they?
- Oh, they're great.
- They really add a lot to a repertoire, don't they?
- Yeah, they do. - They do.
So tell us about how to make it.
- So basically I got my jalapenos here,
I got three nice sized jalapenos.
And make sure, when you're dealing with peppers,
wear gloves. (James chuckles)
- Definitely always wear gloves 'cause
number one, you never know how hot they are,
and you never wanna use them with your bare hands
and then go touch your baby,
because your baby's gonna be cryin'.
And there's a lotta reasons you're gonna
wanna have peppers protected from your skin
because the oils in them can
cause you to cry in a lotta ways.
And so just use your gloves so that you don't have those.
If you've ever done them with your bare hands,
you feel the tingling in your skin a lot!
- [James] Oh yeah.
- And the worst thing you can do, guys, is put water in it.
Put your hands in milk or something so that milk
will help dissipate that oil that's causing all the--
You gonna leave the seeds in or take 'em out?
- [James] Well, I'm gonna take 'em out.
I'm gonna take 'em out.
You can leave the seeds on, has a little bit more spice.
And also what a lot of people do is put chili,
extra, like, you could use chili flakes,
just a little bit in there to add more spice.
I don't wanna overpower it today, so you know.
- [Pamela] Yes, I've got a delicate palate.
(both chuckle)
- [James] So I basically take the rib out
and take the seeds out.
So I'll just chop it up just a little bit,
that way when we use the processor
it's gonna make it a little bit easier for us.
- And you're gonna need some cilantro as well?
- And I'll use some cilantro.
Usually I put the peppers in first,
it makes it a little bit easier
when we're grinding it to go down.
So next, what we'll do is we'll grab some cilantro back here
and usually I use about three bunches.
- All right, a lot!
- I use a lot.
For three jalapenos, you wanna use about three bunches.
- And do you worry about stems?
- With this one, you don't really
have to worry too much about stems.
- Mmm, cilantro smells so fresh.
You know people love cilantro or they hate cilantro.
And it has something to do with their taste buds.
You know some people can taste a lot of heat
and some people can taste that leather and chocolate
thing in wine going on, you know?
So it all depends on whether you like cilantro or not.
If you don't like cilantro, well then
maybe you could use parsley in this?
- You can use parsley,
it's gonna taste a little bit different, but--
- [Pamela] A lot different, right.
It wouldn't be the same. - Yeah but you could--
We wouldn't call it - You could use--
schug sauce, we'll call it parsley sauce then.
- Parsley.
- Maybe basil if you're gonna go that route.
So what we have is cumin.
- Oh, ground cumin.
- Yeah, I love cumin.
This is about a quarter teaspoon,
so put that in there.
And then, this is very common
in the Middle Eastern is cardamom.
- Cardamom.
- And you'll find that a lot in Indian food as well.
- I just love the smell.
- I think a lot of Americans are familiar with cardamom
in being in baked goods as opposed to in savory food.
- [James] Yes.
- And I love cardamom, it's a wonderful spice, isn't it?
- Yeah, it's great.
- It's a nice spice.
- And that's about a half a teaspoon.
This is about two tablespoons of garlic.
- [Pamela] Okay and you've just chopped up that garlic,
pureed it kinda sorta?
- Pureed it up.
And then basically what we're gonna do next
is we're gonna season it up, just a little bit of salt.
- [Pamela] Gotta have some seasoning.
- Gotta have some seasoning.
And we're gonna put our oil in there.
- [Pamela] Okay and what kind of oil are you using there?
Olive oil? - So I use
extra virgin olive oil.
This is actually a Greek olive oil.
And it has a little bit of that bite to it
that you'll find in extra virgin olive oil.
It's like a peppery bite, kind of almost like an arugula.
Which goes great with this as well.
Then we put it in the blender and we'll turn this on.
Now you see the jalapenos getting ground first?
- [Pamela] Mhmm.
- And then what I usually do
is I leave it running a little bit.
With this blender, it actually heats the bottom.
It gets all the flavor in there a little bit more.
Kinda heats it up just a little bit but not to cook it,
so you get a nice puree out of it.
- And you don't wanna change that bright color green.
- Don't wanna change it.
And that's the good thing - So if they
about these blenders. - didn't have a
- [Pamela] big, high-powered blender
they could just use a regular home-style blender, right?
- Yeah, you can use your regular
blender you make margaritas in.
- There you go!
- Just make sure you clean it out,
cause you're gonna have a spicy margarita.
- You're gonna have a spicy margarita.
Let me find you a bowl for that.
Here you go.
There you go.
- So then we'll just use this right here
and we'll use it for later.
(Pamela gasps)
- [Pamela] Look how beautiful that is!
Oh my goodness, that's gorgeous.
- [James] So next we'll make some pickled red onions.
- So how do you cut those onions for that salad?
- So for these, I use a little bit different--
So I cut 'em in half
and what I usually do
is I take
this core out.
Oops.
- [Pamela] Stay there, little boy.
- [James] So I take the core out, just like this.
- [Pamela] And do you use this?
- [James] I don't.
I mean, you can store it and save it for later.
- [Pamela] Put that in my salad later.
- [James] Yeah.
- [Pamela] No reason you can't use that for something else.
- [James] But what I usually do is
this gets really uniform cuts,
so you can see... - I see, yes.
- As we're cutting-- - That's a really
- [Pamela] good tip, James!
Because yes, these parts get much smaller
and by taking that out, you're getting a very uniform slice.
- [James] Absolutely.
These onions will take 24 hours as well,
so I would suggest, you know, you do 'em
the same day as you're curing your pork.
Leave those in the fridge with the pork.
It takes 24 hours and you can use them
the next day as you're cooking your pork off.
- [Pamela] You can tell he's a pro, guys,
because he plans ahead, all right?
This is something that we do and when we're making
dishes in a restaurant is we wanna make sure
that everything is gonna be ready at the same time.
And that's a lot of problems that home cooks have
is they don't think ahead days in advance.
And so that's why we're doing this ahead
with the same day that we're doing the cured pork.
- hat's why we make it look easy.
- That's why we make it look easy!
- So next I'm gonna put my vinegar in there,
and the amount of vinegar to sugar
is about a four to one, three to one ratio.
If you like it a little bit more sweet,
you can put a little bit more sugar in there,
so it'd be a three to one.
If you like that tartness and everything,
you can do a four to one.
- Now does it have to be sugar?
Could it be honey?
Could it be coconut sugar?
Could it be maple syrup?
- [James] You could use those.
- [Pamela] The flavors are gonna
be different. - I would suggest just--
- [James] The flavors are gonna be totally different.
I suggest just the regular white sugar,
cane sugar, with vinegar, keep it basic.
Your flavors are gonna come out.
The pork's gonna be complex enough
so these flavors are gonna really come out.
- [Pamela] It's gonna be a nice, pure flavor.
- And then what we'll do,
we'll mix it with a little bit of salt.
- Lemme get you a--.
Want a spoon or a--
Want a spoon?
- Uh sure.
- There you go.
- So I put a little bit of salt in there
and then we mix.
Next we're gonna do a stone fruit slaw.
Typically you'll find stone fruits late spring,
summer is a plentiful time.
We have apricots and we have nectarines.
So this is our stone fruit and then
what we're gonna use is a cabbage.
So this is-- - Any kind of cabbage?
This is a green cabbage,
there's savoy cabbages you could use.
This one's just a regular old green cabbage
that you're gonna use at Saint Patrick's Day.
- You can use that for braised cabbage,
you can use that for cole slaw,
you could use that for a lot of things, couldn't you?
- Exactly, and what we're gonna do,
we're gonna cut it.
- [Pamela] I'll hold this so you
have that whole cutting board.
- [James] We're gonna cut the stem and cut this in half.
And then we're gonna take the core out.
Yeah, everybody can see that core.
So we're gonna take this out.
- [Pamela] 'Cause that core literally holds everything
together and once we get that core out,
when you slice it, it's all gonna come apart, right?
- And what I do at this point is I turn it over
and then in the restaurant everything looks nice and neat,
so we just take this part off and we don't use that
'cause it's got that thick piece.
Now using a sharp knife,
and this is a fairly sharp knife,
you're gonna really
get nice and thin. - [Pamela] Nice and thin.
- All right, so while you're doing that,
I want you guys to notice how he's using that knife.
Notice that knife is coming up against his middle finger
and that's how we're able to look around and still cut
and not cut our fingers off,
is because he's actually using the proper technique here
for slicing this stuff.
And when you're doing this in the restaurant,
you go lickity split, right?
- Oh yeah.
- And the faster you go and the more secure you are
with where your finger positions are,
the safer you're going to be.
A lot of times when you're learning your knife cuts,
people are really kind of afraid to put
that knife up against their hand, but you know what, guys?
That's what the safety mechanism,
make sure all your fingers are tucked behind that middle one
like he was doing here.
There you go.
- And you could also work with workable pieces.
- Absolutely!
- You know, I have kids at home
and it's a little daunting trying to cut that big piece,
so what we do is
we cut it into smaller pieces so it's workable for 'em.
And that's what, when you do it at home,
that's what you should do, as well,
is get something that's workable for you.
So you can handle it.
And then that should be enough for our plate today.
- Sure!
And then what we're gonna do,
we're gonna take some of this stone fruit
and then we're using the apricots.
- [Pamela] Now could you use peaches?
- [James] You could use peaches.
The reason I got the nectarine
is it's a little bit more firm.
- And there's no fuzz.
- There's no fuzz but we have fuzz in the apricots.
- That's fine fuzz.
- Fine fuzz, it's a little different.
- Sometimes I've gone to the farmer's market
and picked up some peaches that had been
really, really, really super fuzzy.
I'm like, you guys need to shave these things!
But still they're delicious.
We've got nice peaches this year, too.
- [James] They're delicious.
- [Pamela] And so you're just cutting
right around the stone.
- [James] I'm just cutting right around the stone.
I'm gettin' the meat off,
cutting right around the stone,
just like so.
And then we're gonna take these pieces
and it's basically a julienne.
- Just a nice, thin matchstick cut.
- And then we're gonna mix all this.
- You know, fruit goes really well with pork,
no matter what you're looking at,
but having something like a nice slaw like this,
it has that acid component, it has the crunchy component,
it has so many yummy things.
- [James] And I like using fruit in a lot of stuff
cause it's refreshing, as well.
It cleans your palate, it's not heavy.
A lot of stuff has too much,
it's too heavy when you're eating it.
- And it's not fun to eat a meal that
sits in your stomach like an anvil.
It's nice to have things that are entertaining
and lovely while they're going down
and then you feel good after you eat them, as well.
- 'Cause, you know, I wanna save room for dessert, you know?
- Always, yes, I know!
- So I try not to have too many items that are heavy.
- I was talkin' to someone who was
at a restaurant the other day who said,
"You know, my meal is too big,
"I don't have room for dessert!"
Dessert is like half the fun of going out, right?
Cause the desserts you get out, you don't make at home.
So what's your favorite dessert at the restaurant?
- [James] At the restaurant?
- [Pamela] Now we're gonna talk dessert.
- [James] Well, we make our ice creams
at the restaurant. - Oooh, yum!
They're pretty good, and I'd have to say,
we make a loco matis, which is almost like a donut.
It's not on the menu but I actually like to
stuff those with the nutella ice cream.
- Oooh.
That sounds decadent.
That sounds--
I just might have to come for dessert.
- That's why we put a lot of fruit with stuff,
so we can save room for that.
- Yeah, exactly!
- And then we're gonna use a little bit of mint,
so we have fresh mint here and we've chopped some mint up.
So we use a little bit of mint in there.
And then we're gonna put a little bit of chopped dill.
- [Pamela] Okay, oh dill!
- Dill in there as well.
And we use castelvetrano olives.
- Castelvetrano olives.
- Which, these are a green olive so we're gonna de-pit these
and because we're gonna mix everything up,
we don't have to be pretty about it.
- [Pamela] Okay, so you just smoosh it?
- [James] So you can smoosh it.
- [Pamela] And that'll break that seed out.
- That breaks the seed out
and then you just do a rough dice.
- [Pamela] And these are those bright green olives
when you go to the olive bar in the grocery store.
They're the really bright green ones, aren't they?
- Exactly.
- And you're right, they are buttery.
- So we'll put those in there,
we have some freshly chopped right here,
we're gonna put that in there.
And the olives go really well with this, so don't be shy.
- It's the salt, right?
- It's the salt.
Next, what we'll do,
we'll put a little bit of citrus in there.
I have lemon, lime, and oranges.
What we'll do is just take the bowl
and just put a little bit of citrus in there.
This will just heighten the flavor a little bit.
- [Pamela] And you've got your microplane there,
getting your zest off the outside.
You gonna put any juice in there, too?
- I have a little bit of lemon and oil,
it's a lemon vinaigrette.
Yeah, I find that you get a lot more flavor
off the outside because of all the oils in these.
And this is just basically lemon juice and oil.
This is a vinaigrette
and we're gonna put some of that in there
just like so.
Take a little bit of salt and--
- Why is your salt over here?
- Salt's over there. - Here you go
- And we're gonna put that in there.
A little bit more lemon vinaigrette.
And with the stone fruit,
the color really starts comin' out.
And the nice cuts on it,
you can really start to see everything.
We're gonna fry
the pork shanks. - After we braise
- those pork shanks.
- After we braise the confit,
three hours, they come out of the oven,
you'll see the difference in the color.
And then the last step is to fry it.
That frying it really seals in that juiciness,
that moisture. - Are you ready to do that?
I'm ready to do it.
- All right.
- And this is the finished product right here.
- Oh, look at those!
- So you can see how the colors change,
we've scored it and it's kinda come together,
congealed a little bit.
- [Pamela] Oh my goodness.
Look at all that!
- [James] Yeah, it's ready to fry.
So when we're frying it, what we're gonna do,
we're gonna seal in that moisture
and the skin's gonna be nice and crispy on the outside.
- [Pamela] You can see the scoring,
you can see the crispy skin,
you can see it pulling away.
Oh my goodness.
- This is the part where you really have to be careful.
- Okay, 'cause it's got a lot of hot oil.
- This oil is 360 degrees,
it's just like frying french fries.
Leave the oil on the stove when you're done with it,
let it cool down.
- Yup, don't move it.
- When you're putting it in,
a lot of people have fried turkeys during Thanksgiving,
so they know when you put it in there just be careful.
This is already cooked so we should be good.
And then what we're gonna do,
we're gonna gently put it into the fry oil.
And then you can see it sizzle.
(pot bubbles)
- Now that's music to a cook's ears.
- Oh yeah.
And you can see the fat came up a little bit.
- [Pamela] That's not only weight displacement,
but it's also the action going on with the frying.
So make sure you have lots of head space on this, guys,
and if you have one of those turkey fryers outside,
do it outside if you wanna keep your kitchen safe.
- So what we'll end up doing is,
we'll start plating it up over here.
We're gonna take this slaw
we just made,
just like that.
- [Pamela] We get to eat this, right?
- [James] You get to eat this.
- [Pamela] Oh boy!
How long do you fry them?
- It usually takes about six, eight minutes.
- And how do you tell
when it's done? - You kinda see
- that skin's really starting to get crisp.
You see how crispy that is?
- [Pamela] Yeah.
- [James] So that's just about ready to go.
- [Pamela] That's gonna be good, guys.
(pork sizzles)
Take it out--
Oh, listen to that crispy cracklin'.
Oooh!
That's better than bacon frying!
- [James] Oh yes.
We'll just sit that right there.
- [Pamela] Oh wow.
- [James] And then we turn our fryer off.
- And let it stay there until it's cool!
- It'll take a while to cool down.
- Yes, it will.
It takes a while to heat up,
it's gonna take a while to cool down.
- [James] We have this nice pork.
This is the one we cured.
- [Pamela] Oh, look at that.
- [James] Put it right on top of
the slaw. - We cured, we confited,
- We fried, we get to eat!
- And usually what I do is,
if I have a little bit of the citrus vinaigrette left,
I'll just put a little bit right over top.
- [Pamela] This is the same
vinaigrette you used on the slaw.
- [James] On the slaw.
- And because that rich fattiness of the pork,
it helps cut that and just add that wonderf--
Oh, look at this!
- [James] And then, finishing touch.
- [Pamela] The James Jermyn touch!
- [James] We put the knife in there.
- [Pamela] Oh my goodness.
- So we're gonna be ready to eat this,
and it's gonna be delicious.
You see the skin's nice and crispy?
It's got a good texture on it.
And it's ready to go.
- Look at this, y'all!
This is James' Pork Shank Confit
with a stone fruit slaw
and our beautiful, beautiful schug sauce.
I can't wait to cut that open.
You guys need to grab these recipes at pbscharlotte.org,
try them out for yourself and, oh my ga--
I can't wait to go try this, this is--
delicious! - Oh, it's gonna be delicious.
- James, thank you so much for being here.
- Thank you for having me.
And thank you for sharing that just delicious recipes.
And hopefully we're gonna get people coming in
and eating these things all over your restaurant,
because it just looks so great!
Thank you for being here - Thank you very much.
and thank you for watching Charlotte Cooks
and we'll catch you again next time.
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- [Male Announcer] A production of PBS Charlotte.
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