Dave Arnold’s PORK CHILI – A Seriously Indulgent Game Day Recipe | Recipe Club

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!

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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

Hello and welcome to another episode of recipe Club my name is Chris ying and we have a really really special episode today just in time for the coldest most football time of the year we brought in a not cold a very warm special guest Dave Arnold genius Chef inventor knower

Of all things to give us his game day or any day pork chili recipe this thing on paper looks like it might be the richest most decadent most unbelievably fatty and delicious pork chili recipe ever committed to the public record we are going to make that

First and then you’re going to see three variations on it two from me and Dave that take this chili recipe to different parts of the world and then one more absolutely Bonkers thing that Dave Arnold agreed to do for us uh you’ll see that in just a minute but first let me

Walk you through the original version of Dave Arnold’s pork chili Recipe all right so today we’re making what Dave Arnold classifies as a half batch of his pork chili which begins with pork pork shoulder to be exact a bone in skin on piece that weighs about a kilo or you know two 2 and 1/2 lb first things first you need to separate

The skin from the meat and the bone I’m not going to give you a ton of instruction except to say use a sharp knife take your time follow the bone and don’t get too precious about it it’s all going into the same pot once you got your meat and skin and bone separated

Slice the meat into large chunks here I did about 2in cubes and give them all a nice seasoning of salt and pepper and then a little thin dusting of allpurpose flour set a sauté pan over medium heat and coat with a neutral oil then start giving those hunks of meat a nice tan

While the meat is Browning you can start working on the rest of the ingredients for the chili which begin with onion about not about exactly 291 gam according to Dave Arnold which roughly translates I think into one large onion 10 ounces of onion set a pressure cooker

Or Dutch oven if you don’t have a pressure cooker but a pressure cooker is going to make things infinitely faster and easier over a med flame and coat with neutral oil again then start caramelizing those onions take your time it should take at least as long as it

Takes you to caramelize all of that pork chilies chili needs chilies uh 15 gam of paa 23 gam of ancho and 13 grams of waho of course you can mix and match and change those chilies to your liking Dave Arnold specifically says not to toast chilies because he hates the flavor as

We all do of burnt chilies and there’s such a thin line between toasted and burnt especially when when it comes to these dark dried chilies that he says it’s just not worth it what is worth it is destemming and deeding all of your chilies before proceeding to The Next

Step once all that meat is nice and browned you want to put that aside and pour off most of the fat in the pan then de glaze with a negr Modello beer uh we are not sponsored by negr Modello but we do enjoy it quite a bit so de glaze with

Negro Modello beer one bottle or you know half a tall boy here and and 225 mL of chicken stock which is about 1 cup scrape off all that good delicious fond and everything all those tasty bits at the bottom of the pan to that you can

Add 4 g of sugar or a little squirt of agave which I did here just keeping with the you know Mexican theme TexMex theme throw three cloves of garlic in with your onions stir those around season the broth and beer with with salt to taste then the browned meat on top of the

Onions then all the beer and chicken stock and delicious bits then your chilies along with coriander and cumin 7 gam of each to be precise toasted and ground up on top of the meat you are going to place that bone you had been reserving earlier and on top of the bone

You are going to drape that pig skin right on top so that it kind of steams in that cooker as everything else is cooking seal the cooker and bring it to 15 psi or you know whenever the thing starts spitting out Steam and whistling at you and then cook for 25

Minutes after 25 minutes turn off the heat and let the pressure release naturally then open up your pressure cooker to Find perfectly rendered skin gelatinous and fatty perfectly cooked meat now pull the the skin out of the pressure cooker and put it into a blender canister along with the cooking liquid all those rehydrated chilies and oniony bits along with 20 G of lime juice and 94 G of

Tomato paste blend all of that into what I promise is going to be the most over-the-top gelatinous rich delightful chili sauce you’ve ever seen reintroduce the pork to all of that season to taste use a couple of forks to bust up that pork meat and baby you got a

Stew we did it I did it uh Dave Arnold’s game day pork chili three different dried chilies in here and you blend the skin into this I’m going to go ahead and say it pudding like sauce that uh forms the base of this Chili my word Sunshine daisies man pressure cooker is a miracle invention that was 30 minutes in there pork is perfectly tender the sauce is just like I have a coating just like a coating of gelatinous pig pigness all over my lips my God who would have thought pureeing cooked

Pork skin as the basis for your chili sauce would yield an unbelievably Rich fatty opulent gelatinous lip smacking tongue sticking delicious sauce it did and now we are going to push this thing to see how versatile it is up first is going to be Dave Chang with his Caribbean inspired

Fusion version of the recipe right after this quick break welcome back as promised Here Comes Dave Chang’s Caribbean inspired Riff on pork chili hey guys Dave Chang here I decided to uh do Dave’s recipe for pork chili a little bit differently I was originally going to do a microwave but my uh

Restriction is going to try to blend some flavors of the Caribbean which really honest I don’t even have that many ingredients I just wanted to add all I’m going to do is uh I don’t know I don’t know what I’m going to do I’m just going to like make

This well I don’t have a pressure cooker I have cooked pork butt pork shoulder honestly maybe more than anybody in the world I haven’t added any oil or fats to this because there’s so much fat in shoulder that I want it all to render out it’s funny this recipe doesn’t have

Any garlic in it so I’m definitely going to add some garlic one thing I do know is everything Dave does has a purpose and a and uh a reason there’s nothing he does without purpose oh it does oh what do I know again this doesn’t look appealing right

Now looks like it’s steaming it is I’m also doing this to help accelerate the cooking process but I assure you it’s going to get brown and it’s going to get crunchy and delicious so this is where I’m deviating from the recipe I’m going to add like 25 all

Spice berries dried I don’t have any proper cinnamon but I’m going to add a little bit of cinnamon I’m going to add I don’t know 10 G of cumin I’m some dried thyme I have some frozen Scotch Bon habanero I’m going to take just take the top off I got the anro

Guo right that’s what I’m going to roll with I’m going to add like three whole cloves or two very very powerful stuff and as you can see even though it was covered it’s getting beautiful and golden brown right now I’m going to add some fish sauce I don’t know that

Was like maybe like four tablespoons some Maggie seasoning couple tablespoons I’m going to add brown sugar probably like half a cup right there so Dave asked to blend the skin later I’m going to just add it now I really don’t like this box chicken stock but I’ll use a little I mean that looks so good already who that’s awesome I forgot to add coriander I’m going to add that to the onions and I’m going to add ketchup monis so dark soy turning this down this has been cooking on high

Heat I don’t have a pressure cooker but this is going to be pretty fast dish so far I’ve used one negr Modello so I put half of it in the sauce to blend now I added the beer to this because I’m trying to get all all that caramelization into the

Sauce I’m going to add some moerer sauce and I’m going to add some soy so I have some vuon spice I’m going to add a little bit since this says lime I’m going to add some cafir Lime Leaf little goes a long way I’m going to add

Black pepper for that lat heat there’s a lot of heat up front we have some like hatched chilies so I’m going to add that to this I’m really excited about this it’s exactly the consistency I wanted where um it’s thick it’s got some of that fat from the pork that I blended

In it has some of the gelatin from the skin I want to now just reduce this down I realized there’s one thing that I missed and I should have done it earlier I forgot to add tomato paste and I’m just going to add that in now if

Anything it’s going to add that Umami element that I might added uh with MSG I’m going to cook this for about 20 30 minutes and come back to it that’s really good I’m going to juice one lime in there this is spicy without being terribly spicy sometimes you got

To know when to stop a recipe my gut tells me to just stop so I’m not going to add coconut milk I would rather get that Essence from coconut rice and we have some I found in the freezer and I just reheated it I just finished up the recipe Noel

And Chris are eating it I’m really happy with it all right so that was Dave’s Caribbean Jamaican oxtail inspired version of pork chili I will confess I tasted it and it is outrageously good hopefully you were paying attention because man it had the richness of that pork skin sauce but

Just that crazy punch from abanero and all of the spices he added it was ridiculously good I throughout his cooking process was on the other side of the wall and this kitchen working on my variation an Italian variation on pork chili which we can see right

Now hey guys it’s Chris I’m going to be making Dave Arnold’s chili but with a Twist instead of your Bros getting together to watch the pig skin get thrown around the old grid iron you’re going to see Juventus take on AC Milan with this scudetto on the Line uh this is chili game day Chile but for an Italian soccer match so as with Dave Arnold’s original recipe this one starts with a pressure cooker full of onions a little salt and let these cook slowly I did a bad job of slicing those onions all

Right while the onions are doing their thing I’m going to get to work on this pork Dave Arnold wants us to separate this 5 lbs of bone in pork shoulder we’ve got meat skin bone all right while the onions are Browning I’m going to start Brown in this

Pork at the farmers market in South Pasad last night I bought these long Italian frying peppers I think they’re known as frell that’s what these things are called so I’m going to I’m going to stem them I’m going to seed them I’m going to fry them and I’m going to throw them in

There what I’m doing over there is I’m just plucking the stuff out like this por pretty brown same Pan meanwhile in my little cooker I’m going to add garlic I know he says to add this later but I want to add it here some not a lot tomato paste I’m going to add some another Italian chili product just like I don’t want to blow people’s but holes out so maybe

A teaspoon or so of calabrian chili along with a Little Italian chili flake cumin seed fennel seed skipping the coriander it’s really hard to grind this the camera right here honestly this this guy is just snacking on my Mis PL look how messy you are I’m going to clean all this up it’s still frying a little bit of encouragement from my buddy

Dave a little bit of chicken broth in the form of this sugar is important says day marold I actually didn’t have an Italian beer so I’m going to use do some wine I’ll use a little beer non-alcoholic beer all right now into here little oregano too and you Nestle a bone on

There and I guess you drape the skin over the top all right I’m going to put the lid on and we pressure cook it all right so this cooked for about half an hour 25 Minutes get all this skin out of here put it into a blender jar oh my God so my original plan was to leave these chilies whole but they’ve all Fallen apart so I’m going to dump everything into this also going into this blender and lemon instead of lime more Fel seed I’m going to add beans even though I’m not a not a chili bean guy but making this Italian meat back In okay so I just had the pleasure of tasting Chang’s version of this with which he also took in a fusion Direction uh to the Caribbean and it was frankly pretty exceptional it’s really really really delicious uh mine as you can see has more of like a denty mo

Hormel color and consistency it got very very thick which Dave Arnold warn us about uh but Also doesn’t taste too bad it’s a It’s kind kind of a little bit of a of a trip but I can totally see myself watching a an Italian soccer match eating a hot bowl of pork chili uh there you have it never thought about making an Italian chili honestly might make it

Again okay so that was my Italian soccer match inspired version of a game day chili if I had to do it all again I might actually it the pork skin and just do kind of a brothy pork and beans with whole chunks of chili peppers and even

More fennel than I used uh it was very very thick but you live and you learn speaking of learning and living as promised Dave Arnold is about to push this chili recipe his own pork chili recipe to its absolute limits he very graciously agreed to my task I assigned signed him which

Was to make his pork chili into a cocktail so I’m excited for this I hope you’re excited for this we’re going to see this after a quick break welcome back and now the moment you didn’t know you were waiting for Dave Arnold takes his own Rich thick

Pork chili and turns it into a cocktail hey uh Dave Arnold here for recipe Club so uh I thought I was going to be doing my pork chili but instead I was told that I have a complication and that the complication is I’m supposed to reimagine pork chili as a cocktail and I

Have to say when I read this I was bent I was super angry because I really hate the idea of turning a Savory dish like pork chili into a cocktail I think it’s a terrible idea and I think it’s making the world a worse place I’m assuming

That people think I’m going to do something like fat wash bacon to kind of get the pork in there but a there’s no bacon in pork chili It’s not smoked so I’m not going to do any of that uh instead I’m going to do a shaking drink

With some of the flavors of a pork chili all right so let’s see what are we going to do we’re going to take tequila because we’re going to stay in that kind of TexMex kind of zone I’m going to do I’m going to make three drinks worth so this is two four

6 oz of tequila I’m going to put like about 20 or so gram of tomato paste in here and it’s just a I don’t want to dilute it dilute it too much because it’s a shaking drink so I don’t want to put a lot of like uh liquids in and the

Tomato paste is going to give me uh like a tomato flavor which is going to be as close as I want to get to that pork chili and then going to add about a gram of H paa pepper and about 3 G of ancho for the spiciness that’s the

Chili in chili and then I’m just going to blend it all together I’m not going to fully clarify this because I’m just going to be a shaking drink it doesn’t need to be clear but I am going to try to get the solids out of it cuz I hate a

Goopy drink uh so I’m just going to add a little bit of uh pectinex enzyme it’s going to help break down the structure of these make it a little bit thinner so that when I spin it the salads will come out so now it’s all Blended up so I’m

Just going to pour it into my center fuge and I’m going to spin it up and I’m going to come back in 4 Minutes okay so we have take our tequila with tomato paste and the anro and the Paca and we haven’t fully clarified it we’ve just gotten like some of the solids out All right if it’s going to be Savory at all I think a flavor that goes really well with Savory is pineapple uh pineapple juice doesn’t have the same acidity as like a lime juice does so I’m going to take the acids that would be in

Lme and add it back to uh the pineapple juice so for 200 g of pineapple juice I’m going to add uh six gram of citric acid and or 6.94 grams of citric acid 4 G of malic acid and a couple drops of cinic acid stir that together so now this pineapple has the

Same acidity as lime ju this is going to be too strong it’s going to have too much of a tomato flavor if I do more than about an ounce so I’m going to get an ounce of our tequila then I’m going to do like a classic margarita style uh I’m going to

Use an orange lure I’m using Grand marier in this one one and that’s going to tone down some of that tomato and some of the chili pepper heat that’s in there I’m going to add 3/4 of an ounz of my acid adjusted pineapple juice and then it needs a

Little bit of simple syrup but not very much uh because you know the pineapple juice is sweeter than lime and so I’m going to add like a little less than a little less than half oz I tried this a couple of times to try to add Umami I

Tried my favorite kind of umami thing yandu but it made it taste a little bit uh like a little little weird a little soup a little too much like soup so I’m going to hit it with a little bit of coconut aminos instead and now we’re ready to

Shake so when you’re shaking a cocktail and you want to get a nice uh foamy head on it you want to use a large ice cube um I don’t have any large ice cubes but what I do have are fake like large ice cubes I thought I brought it out already

Anyway so I’m going to put my fake light large ice cube in actually just to get a nice texture then and regular ice get my glass which I should have chilled but you know I don’t have the glass Chiller Here there we go pork chili reimagined as a shaking cocktail or at least as close as I’m willing to get it actually actually it’s delicious it tastes good I would order more than one of these so I guess it wasn’t that bad drink well there you have it Dave

Arnold after all his grousing and grumbling and complaining about the task seemed have made a cocktail that he enjoyed quite a bit and if I may say seems like it’ll become a national treasure that people will name after me the guy who made him do it so all jokes

Aside there were three really pretty different pretty interesting variations on what is again the most delectable fatty Rich delicious pork chili recipe I’ve ever come across and you should make it at home thank you as always for watching recipe Club don’t forget to gently caress that subscribe button and smash absolutely pound that

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