HOUSE OF KNIVES: FESENJAN PORK CHOPS

Cooking at home with Chef Shaggy Hernandez featuring Wild Fork Foods

AN ORIGINAL SERIES BY THE HUNGRY POST

By: Isabella Nino
PRESENTED BY WILD FORK FOODS
HOW TO COOK LIKE A LOCAL MIAMI CHEF AT HOME
Sometimes you just want to stay home and partake in a cooking project. This might be your hobby, your calling but for us its therapy. We have enlisted the help of some of Miami’s most talented chefs to bring you House of Knives, an original series that lives on The Hungry Post IG TV channel and offers you all the steps to re-creating restaurant-quality recipes in your personal kitchen.

In this episode of House of Knives, Executive Chef Victoriano Hernandez (but you can call him Shaggy) of Fooq’s, a cozy Mediterranean restaurant, located in Downtown Miami is cooking some Fesenjan bone-in Berkshire Pork Thick Ribeye Chop from Wild Fork Foods. Watch the excitement on our IGTV channel as Chef Hernandez, cooks these beautiful porks. Oh and remember, when you’re done, always save a piece for yourself, before serving the rest.

Here’s the recipe:

FESENJAN PORK CHOP 

Ingredients:
– 1 Bone-In Berkshire Pork Thick Ribeye Chop
– 1 tsp Salt

For the Fesenjan Melt:
– 1/4 cup Butter
– 1 cup Butternut squash
– 1 cup White onion
– 1/2 Brown sugar
– 1/4 cup Walnuts
– 1 tbsp Pomegranate Molasses (can be substituted for cranberry juice concentrate)

Directions:

In a hot pan add the butter, onion, butternut squash, and salt to expedite the caramelizing process, deglaze with water once vegetables are nice and golden brown, add brown sugar and walnuts until all vegetables are coated, let it sit on medium heat while you work on the chop.

Take the Berkshire pork thick ribeye chop from Wild Fork Foods out of the package and season with salt. On a hot pan start by grilling the fat until it’s caramelized, then set the pork chop and press to release all its juices. Flip and cook until the chop is golden brown on the other side, 2-3 minutes— make sure no pink juices remain.

Continue with the Fesenjan melt by taking it off the heat and blending it with all the ingredients. Add pom molasses or substitute, and use water to help reach desired consistency.

Remove chop from the heat, cut into slices and prepare for plating. Pour some sauce over your chop and top with walnuts and pomegranate.

THIS EPISODE OF HOUSE OF KNIVES IS PRESENTED BY WILD FOOD FORKS. CLICK HERE TO LEARN MORE ABOUT WILD FOOD FORKS’ AFFORDABLE, HIGH-QUALITY MEATS. WILD FORK FOODS IS CHANGING THE WAY CONSUMERS SHOP AND EAT MEAT AND SEAFOOD. WILD FORK FOODS’ CARRY A SELECTION OF MORE THAN 500 MOUTHWATERING PRODUCTS, SNAP FROZEN, ALL AT A GREAT VALUE. THE PRODUCT OFFERING IS AS DIVERSE AS ANY CONSUMERS PALATE, BEEF, PORK, POULTRY, SEAFOOD, LAMB, FRUITS, VEGETABLES, BREADS, SIDES, DESSERTS AND MORE. WITH A BREADTH OF PROGRAMS, FROM ANTIBIOTIC-FREE, GRASS-FED TO ORGANIC AND EVERYTHING IN-BETWEEN, CONSUMERS WILL FIND WHAT THEY ARE LOOKING FOR EITHER ONLINE OR IN ONE OF THE THREE SOUTH FLORIDA WILD FORK FOODS STORES.