Maybe you mean: 'premium-meats' or 'home-page'
Chef Mario Valdovinos’
passion for food is bar none.
As a guest judge on the Food Network show, “Chopped,” as well as authoring Chef Formulation and Integration: Ensuring that Great Food and Food Science Work Together, Chef Mario brings keen insight into getting the most from your meal.
Here you’ll find Chef Mario’s tips for cooking the perfect cut of
Chairman’s Reserve® Prime or Premium Pork.
The backbone of the Chairman’s Reserve® pork experience. Nothing compares to the sensation you get when firing up a delicious cut over an open flame.
Cook pork chops, tenderloin medallions, pork burgers and the like over direct heat on an electric, gas or charcoal grill. To prevent your pork from sticking to the grill, use clean racks and coat them with vegetable oil or a nonstick vegetable oil spray. Cast iron grates are also an excellent upgrade to any grill.
Preheat the grill to the proper temperature before adding your dinner to ensure the meat surface is seared quickly to give it a flavorful crust.
In a pinch
Is your grill on the fritz? Fear not! Try out a Himalayan salt block on your stovetop for an instant grill indoors! You can find a number of salt blocks online that can be used for a variety of cooking methods, not to mention turning a few heads when you fix up your next dish.
Sometimes the weather doesn’t agree with your grilling plans, but that’s no reason not to enjoy a cut of Chairman’s Reserve® Premium Pork. So break out the skillet and let’s get to work!
Heat a small amount of oil in a large heavy skillet over a medium-high heat. Once heated, place pork in the skillet; do not cover.
Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly. Use tongs or a spatula instead of a fork when placing pieces in the pan or when turning. Piercing meat with a fork allows juices to escape.
in a pinch
Feeling adventurous? Try out sous-vide (water bath) cooking. You can get a professional rig or make your own. The end result? Perfectly cooked meat that doesn’t require supervision. Once it’s cooked to the perfect consistency, simply throw it on a hot skillet to sear and enjoy!
To get the perfect, juicy cut of Chairman’s Reserve® Premium Pork, just turn your oven to the broiler setting, use the pan that comes equipped in most ovens and enjoy!
- Set your oven to broil and preheat for 10 minutes.
- Remove pork from refrigerator and season with herbs or spices.
- Place pork on the rack of the broiler pan.
- Broil until pork is brown on one side; turn and broil the other side until brown.
For cuts of pork 1 1/2 inches thick, broil 3-4 inches from the heat. For cuts more than 1 1/2 inches thick, broil 4-5 inches from the heat.
in a pinch
If you have an electric stove, leave the door of your oven a few inches ajar for the best results. This will keep the temperature from cycling and provide a more even cooking result.
Braising takes time, but the result is worth every minute—delicious, juicy Chairman’s Reserve® Premium Pork on your plate!
For successful browning, pat the pork dry with paper towels. If not dry, the pork will steam, not brown.
Coat meat lightly with seasoned flour, if desired.
In a large, heavy pan with a lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan. Cover meat with desired liquid(s). Feel free to use something like wine, broth or even beer.
When browning, leave a little space between items in your pan so that moisture can escape and give you an evenly browned piece of pork.
Cover pan and simmer over low heat on the stove or in a low to moderate (275ºF to 300ºF) oven for 1 to 3 hours, until tender.
If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.
With a slow cooker, the meal cooks on its own, freeing up your day and ensuring a mouthwatering meal when you get home.
Before starting, always check the manufacturer’s directions for specific cooking information. Cooking times are guidelines; each slow cooker varies, and power fluctuations may occur. Follow recipes to determine whether to cook on low or high setting.
Place chopped vegetables on the bottom of a 4-½ to 5-½-quart slow cooker so they are closer to the heat source because they tend to cook more slowly than meat in the slow cooker.
You can add pork that is cut into 1-inch pieces or you can drop in a whole roast. Place any additional ingredients, liquid and seasonings on top.
Make sure the ingredients fill the slow cooker at least half-full so the foods cook properly and the liquid does not cook away.
Cover and cook on HIGH for 5 to 6 hours or on LOW for 8 to 9 hours, or until pork is fork-tender.
You may be tempted to remove the slow cooker lid during cooking. Don’t do this unless the recipe directs you to add ingredients or stir because the heat loss caused by removing the lid unnecessarily can result in additional cooking time.
in a pinch
If you don’t have a slow cooker, you can use a Dutch Oven for the same results. There are tons of great guides out there, so find your recipe, heat up the oven and go slow!
Roasting pork is a perfect way to serve up large cuts of pork. Not to mention, virtually any spice combination will come out tasting great when you roast with Chairman’s Reserve® Premium Pork cuts!
Roast pork in the oven in an uncovered pan without added liquid. Use the drippings from the roasted meat to make a flavorful stock, gravy or sauce.
When placing a thermometer in the pork to check for doneness, be sure that the stem of it is not touching a bone because this can result in a false reading.
Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use finesse and other utensils, such as wooden spoons and spatulas, for turning the meat.
A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.
For a crisp surface on your roast, be sure the oven is fully preheated before putting in the roast and do not cover while roasting.
in a pinch
No roasting pan? No problem. You can substitute a pan with a cast iron skillet, casserole dish, or a broiler pan (check the bottom of your oven, most come pre-equipped with one).