Dave Arnold's PORK CHILI - A Seriously Indulgent Game Day Recipe | Recipe Club

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Special guest Dave Arnold joins David Chang and Chris Ying to share his incredibly opulent recipe for PORK CHILI. This is one of those recipes that you can make a huge batch of and be everyone's favorite tailgate buddy (or have it on the stove at home!). As usual, the Recipe Club isn't going to take the easy way out, so David Chang takes a Caribbean-inspired spin on the recipe, based on the true story of Jamaican oxtail; Chris tries an Italian-style fusion; and the guys ask Dave Arnold to turn his own pork chili recipe into...a cocktail?!?! Full recipe below! Subscribe to our YT channel! 👉 https://www.youtube.com/c/MajordomoMedia?sub_confirmation=1 Get the new Anyday IO microwave cookware and take 10% off with code DAVE 👉 https://cookanyday.com/products/io-collection Check out all of the gear we use in the Majordomo Media studio! https://www.amazon.com/shop/davidchang/list/PZA5J8A005N9?ref_=cm_sw_r_cp_ud_aipsflist_aipsfdavidchang_KDJKECRZG6GCF45JVG9C PORK CHILI by Dave Arnold INGREDIENTS: [INGREDIENT - WHOLE RECIPE AMOUNT / HALF RECIPE AMOUNT] *All units “grams” unless otherwise noted meat - 1822 / 1061 bone - 609 / 355 skin - 308 / 179 pork - 2741 / 1596 oil - 100 / 58 onion - 500 / 291 salt - 9 / 5 ap flour - 27 / 16 Negra Modelo beer - 1 bottle / most of the bottle pasilla - 26 / 15 ancho - 39 / 23 guajillo - 22 / 13 garlic - 27 / 16 coriander - 12 / 7 cumin - 12 / 7 chicken stock - 387 / 225 tomato paste - 162 / 94 lime - 35 / 20 sugar - 7 / 4 black pepper - 2.5 / 1.5 METHOD: Serve this with all the normal chili fixins. Please don't skip the cotija. OK this recipe is for a pressure cooker. If you don't have one just cook a lot longer and reduce the amount of onion. The amount of onion seems ridiculous because pressure cooking knocks down onion flavor so hard. The fun thing for me about this chili is I blend the cooked skin into the sauce. When it cools in the fridge it goes ping-pong ball. Whenever I buy chilis I seed them, break them into pieces, and store them in mason jars. This speeds up my time when I am cooking. For this recipe I usually use a mix of pasilla, guajillo, and ancho peppers. You do you. I like to remove the seeds and whatnot because they add heat without flavor. To build heat I'd rather add more chili flesbh. I also don't toast the chilis because I think it often does more harm than good. I grind my cumin and coriander fresh, so my numbers reflect that. If your stuff is old you might have to jack it. First buy a pork shoulder. I wrote down some numbers for a full and a half that I measured. Those are the two sets of numbers below. First slice your onions and start them sweating in oil in your pressure cooker. You can salt a bit if you like. Keep the heat gentle, you are going for caramelization. Separate the shoulder into meat, bone, and skin. Slice the meat into slabs about 3/4 inch thick. Coat with salt, pepper, and AP flour and brown in batches in a pan with oil at high heat on all sides. When you are done browning, pour off the majority of the oil and deglaze the pan with a Negra Modelo beer. You can use other beer, but please do not use a hoppy one. You could also use tequila, or if you don't cook with alcohol just choose what you like. Then add some chicken stock and reduce it down a bit. Remember that in a pressure cooker, there is very little reduction, so you have to ride a thin line between the end result being soupy and the stuff being so thick it burns before it comes up to pressure. Add the sugar to the mix. Taste it. The sugar is there to balance the bitterness in the beer, but even if you don't use beer you should add at least a bit. By now your onions should be ok. Toss your crushed garlic on the onions, then add the browned meat, then the liquid then the chilis, coriander, cumin, and black pepper on top. I have recently started adding a bit of oregano as well. Up to you. If the chicken broth you used is commercial, or if you used a bouillon cube, there is enough salt already. If you are French and use unsalted chicken stock (i.e. it tastes bad on its own), add some salt now. Do not stir. You want the stuff at the bottom to stay as liquid as possible to prevent scorching. Now put the bone on the top and lastly drape in the skin. Seal the cooker, bring it to 15 psi and cook for 25 minutes. Let the pressure come down naturally. Carefully remove the meat and bone from the pot and put it in a covered bowl. Blend the skin and broth together with the tomato paste and lime juice into an unctuous sauce. I usually have a lot of fresh cilantro lying around so I often throw some in here (although it isn't in the recipe). Chop/shred the meat, and pick and chop the good parts of meat off the bone and return them to the sauce. Now is your last chance to correct it with salt, pepper, chili, and lime. Do not hesitate to do so. #DavidChang #chili #recipe