An Expert Butcher Discovers Rare KBBQ Pork Cuts — Brent Meats World
Brent Young heads to Don Don, a Korean barbecue spot in NYC specializing in pork. Brent gets his hands dirty with chef Sungchul Shim and his team, learning about the Korean style of pig butchery and the restaurant's extensive dry-aging program. At the table, Brent starts with the banchan (side dishes), showcasing the blood sausage and pig head cheese. The barbecue tasting menu is a feast of pork hanger, jowl, and a generous sampling of dry-aged cuts of coppa, pork chop, and belly. 00:00 Intro 01:39 Butchering The Pig 03:23 Portioning The Coppa 03:53 Dry-Aging Pork Bellies 05:06 Dry-Aged Pork Shoulder 05:18 Making the Head Cheese 05:51 Korean Blood Sausage 07:39 The Rare Pork Hanger Cut 08:02 Building The KBBQ Tasting Menu 08:47 Banchan: The Unsung Hero of Korean BBQ 09:02 Tasting the Menu (Brent's Order) 12:08 Brent's Tips Download our new Eater app here: https://apple.co/401kzls Credits: Host: Brent Young Senior Producer/Director: Connor Reid Senior Video Director: Murilo Ferreira Associate Producer: Julia Hess Camera: Murilo Ferreira, Carla Francescutti Editor: Howie Burbidge Assistant Editor: Christine Ring Executive Producer: Stephen Pelletteri Director of Production: Stefania Orrù Supervising Producer, Development: Gabriella Lewis Post-Production Supervisor: Lucy Morales Carlisle Audience Engagement: Frances Dumlao ---------------------------------------------------------------------------------------------------------- Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
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