Carla Makes Pork Shoulder Steaks | From the Test Kitchen | Bon Appétit

  • Published: 19 June 2019
  • Join Carla Music in the Bon Appétit Test Kitchen as she makes pork shoulder steaks. The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.
    Check out the recipe here:

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    Carla Makes Pork Shoulder Steaks | From the Test Kitchen | Bon Appétit
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Comments • 1 028

  • Scott Summers
    Scott Summers  4 days back

    Can you use soju instead of sake?

    • Kenny Du Ren
      Kenny Du Ren  1 weeks back

      Honestly, you guys have some of the best editors!

      • Sam Pullen
        Sam Pullen  1 weeks back

        She’s burnt it again, this women had actually burnt the food yet again. How does she keep her job ?

        • Car Free KC
          Car Free KC  1 weeks back

          *puts stand mixer on the floor*

          • chefsu11715
            chefsu11715  1 weeks back

            What SESAME are they talking about in the opening bit?!?! Was NOT in recipe! Can someone help?

            • Annaleebie
              Annaleebie  2 weeks back

              I wonder if I could change the pork shoulders to chicken thighs, to accommodate someone I know who doesn't eat pork

              • Nathaniel van den Berg
                Nathaniel van den Berg  4 weeks back

                Recipe For anyone interested:
                Pork Shoulder Marinade
                8 garlic cloves, peeled, crushed
                1 2” piece ginger, peeled, sliced
                ½ cup dry sake
                ½ cup gochujang (Korean hot pepper paste)
                ½ cup mirin (sweet Japanese rice wine)
                ¼ cup vegetable oil, plus more for grilling
                1” thick Pork Shoulder Steaks

                Perilla Leaves/ Lettuce
                thin sliced green onions-the long way
                Shredded Radish
                shredded carrot
                Thinly sliced Garlic & Jalapeno
                sesame oil with salt and pepper

                Ssam Sauce:
                Shallots- Minced
                Finely chopped Jalapeno
                Mix & add a little water

                Purée garlic, ginger, sake, gochujang, mirin, and ¼ cup oil in a blender. Set ¼ cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours.
                Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8–10 minutes for medium-rare.
                Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.

                Sides included the ssam sauce, sesame oil with salt and pepper, thin sliced green onions-the long way, radish and shredded carrot

                • Juliet Blue
                  Juliet Blue  4 weeks back

                  The food party at the end is so cute

                  • Annie Cs
                    Annie Cs  1 months back

                    oh what memories, I ate that in Korea two month ago. Wonderful.

                    • ni
                      ni  1 months back

                      you’re supposed to put the whole wrap into your mouth

                      • Delta Deann
                        Delta Deann  1 months back

                        Watching those two eat was the best part of my day

                        • JSHEN
                          JSHEN  1 months back

                          Andy putting that extra steak in his wrap to get his protein😂💪🏼

                          • Yuniko Yato
                            Yuniko Yato  1 months back

                            it was in then out and then back in; no 1 ever said

                            • Matt Foley
                              Matt Foley  1 months back

                              Ah yes......this lie again......"just talk to your butcher"......never lived in a place where you could take advantage that. All the goodies are reserved for people. The guy laughed that I even asked.

                              • Chemeleon15
                                Chemeleon15  1 months back

                                Matt Foley
                                Where were you? Even at a food Lion you can ask them to debone an existing cut, if they don’t have the exact cut already. If you buy a whole pork shoulder, they’re more than happy to do it.

                            • TheWerewolf
                              TheWerewolf  1 months back

                              these 삼 need a lot more 삼장

                              • Znapaznarf
                                Znapaznarf  1 months back

                                That intro felt like Chris and Carla trying to psych each other out to make the first in-depth flavor analysis of the dish.

                                • Chemeleon15
                                  Chemeleon15  1 months back

                                  Carla(through telepathy):
                                  “Are you going to make the analysis or should I?”
                                  Chris: “mmmmmmm!”

                              • Lourenz Oviedo
                                Lourenz Oviedo  1 months back

                                It is always a great recipe if Chris approves!! 🤣😋🤤

                                • Kathy Allman
                                  Kathy Allman  1 months back

                                  I made this recipe the day it was posted. I’d never tried pork shoulder on the grill and now it’s my go-to. The flavor is spot on except I thought it lacked salt - there is none in the marinade. You can add it as a condiment like in the video, but if you want the meat to stand on it’s own, it needs salt. The leftover meat makes an amazing rice bowl.

                                  • Fetty Spice
                                    Fetty Spice  1 months back

                                    Can someone tell me what the grass looking stuff is? Lemon grass im not sure looks good and I want to make this whole thing.

                                    • Jonathan Terhaar
                                      Jonathan Terhaar  2 months back

                                      I didn't believe that Carla's reactions were sincere and that this dish couldn't be THAT good, so I decided to make it. It was THAT good. Thanks Carla.

                                      • N.B. Kristjansson
                                        N.B. Kristjansson  2 months back

                                        Loved the gospel music ending. It made me say Amen with jazz hands when it finished

                                        • Glorimar Morales
                                          Glorimar Morales  2 months back

                                          Carla, I want to be your BFF. She makes the audience so familiar with her methods it’s amazing!

                                          • Sarah Song
                                            Sarah Song  2 months back

                                            korean food is the best!!!!!

                                            • Podus81
                                              Podus81  2 months back

                                              BA is my safespace

                                              • Thomas Degroat
                                                Thomas Degroat  2 months back

                                                “It’s so much sesame”
                                                “So much sesame”

                                                • pablo emanuel
                                                  pablo emanuel  2 months back

                                                  Who's that cute Ginger at the end?

                                                  • Marvy_Me
                                                    Marvy_Me  2 months back

                                                    Ooooh, I think I still have that Grilling issue! I’m making this for my next BBQ!

                                                    • Mark Cinco
                                                      Mark Cinco  2 months back

                                                      The gal in the background playing with her phone, and then her hair, then the guy with the fluffy beard stirring something, then pointing out the mini-floorstand mixer...

                                                      • Avery Cee
                                                        Avery Cee  2 months back

                                                        I don’t even eat pork. Why am I watching this?

                                                        • no i suck
                                                          no i suck  2 months back

                                                          I think each person should donate $1 to help Andy buy some new shirts. I have not seen Andy's shirts without holes on them

                                                          • Mike B
                                                            Mike B  2 months back

                                                            In Saint Louis we call them Pork Steaks. You can buy them anywhere.

                                                            • David Elligott
                                                              David Elligott  2 months back

                                                              11:37 Oh dear Lawd!

                                                              • David Elligott
                                                                David Elligott  2 months back

                                                                11:03 Anyone who loves Korean food is intimately familiar with this noise

                                                                • David Elligott
                                                                  David Elligott  2 months back

                                                                  Brad should go to Korea... One of the best places in the world for fermentation related foods and Korean food deserves more widespread recognition.

                                                                  • Henning Grabbert
                                                                    Henning Grabbert  2 months back

                                                                    Yay, Carla is burning stuff again!

                                                                    • Mallory Lord-Kear
                                                                      Mallory Lord-Kear  2 months back

                                                                      9:10 Alittledaballdoya

                                                                      • Nicole Haratine
                                                                        Nicole Haratine  2 months back

                                                                        Haven't even made it past the intro and my mouth is watering because of all of the "mmmhhh"s

                                                                        • Eunbi Lee
                                                                          Eunbi Lee  2 months back

                                                                          Pork shoulder is an amazing cut...definitely my favorite cut. We just casually salt and pepper it and throw it in the hot pan. It is a thick cut but not so greasy, and very juicy no matter how long you cook it. I thank Carla for introducing this.

                                                                          • Robert Marshall
                                                                            Robert Marshall  2 months back

                                                                            been cooking pork steaks on the grill for years, just never marinaded it first. why are people so wimping on tossing the marinade when they could bring it to a simmer for thirty minutes and use it on the food.

                                                                            • Andrea Bel
                                                                              Andrea Bel  2 months back

                                                                              the redhead guy is beyond cute *.*

                                                                              • Annika P
                                                                                Annika P  2 months back

                                                                                That goddamn holy shirt

                                                                                • Melanie
                                                                                  Melanie  2 months back

                                                                                  *MATT!!!!!* 😍😍😍😍😍 editing legend

                                                                                  • Melanie
                                                                                    Melanie  2 months back

                                                                                    omg so Bon appetit DO hire black people, I was worried lol. I think Jesse is the first black person we've seen working for them!

                                                                                    • Kat in Japan
                                                                                      Kat in Japan  2 months back

                                                                                      So type making a Korean style sauce, why no sesame oil. That's so important in Korean food, I'd use that over normal oil.

                                                                                      • Kat in Japan
                                                                                        Kat in Japan  2 months back

                                                                                        And I've always pieces of meat bite size but not thinly cut.

                                                                                      • Kat in Japan
                                                                                        Kat in Japan  2 months back

                                                                                        And your should be cutting it up as it cooks, especially with good food scissors into smaller pieces to shorten cooking time as well.

                                                                                    • Nate Masterson
                                                                                      Nate Masterson  2 months back

                                                                                      Y’all should ask Claire why she didn’t tell you about these being from St. Louis! We eat pork steaks basically every time we grill!

                                                                                      • zimThuet
                                                                                        zimThuet  2 months back

                                                                                        i don't cook, but i'll definitely try this. hell i'll even buy a blender for this.

                                                                                        • dlghwns
                                                                                          dlghwns  2 months back

                                                                                          as a korean i loved this episode

                                                                                          • Jacob
                                                                                            Jacob  2 months back

                                                                                            You guys should make Peking duck.