Not only did the two-time “Top Chef” winner share the importance of pork during this Holidays He also provided useful tips to avoid common cooking mistakes and revealed a recipe inspired by his childhood traditions.
Chef Kah Wai “Buddha” Lo He won two consecutive seasons of “Top Chef” in 2022 and 2023, becoming the show's first two-time winner.
“Pork has a history of being a preserved food, which is a particularly strong tradition Chinese culture“Because the holidays fall in the winter, when it is too cold to access fresh meat, pigs are typically slaughtered in the fall, then processed to preserve the meat, making them a great meal for the winter season,” Lu told Fox News Digital. “
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Born in Australia to a Hong Kong father and a Malaysian mother, Low grew up around cuisine. He first learned to cook at his family's Chinese restaurant, where he started working at the age of twelve.
This is also where Lou, who now lives in New York, learned to master Holiday ham.
Buddha Low, born in Australia to a Hong Kong father and Malaysian mother, is a two-time “Top Chef” winner. “Pork has a history of being a preserved food, which is a particularly strong tradition in Chinese culture,” he said. (David Muir/Bravo via Getty Images)
Pork is a great holiday meat because it is “affordable for most families, feeds a large group and serves as a beautiful centerpiece to share at the table,” Lu said.
but Cooking porkHe said it can be complicated.
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“One of the main challenges of cooking pork, compared to… Other meats“It's that it's not something people cook year-round,” Lu said.
“Pork is commonly associated with the holidays, like pumpkin pie, so many people only cook it once or twice a year and don’t get enough practice to master it,” he said.
“In addition, pork often requires a larger oven than other meats, which can be a challenge.”
“The real goal is to warm the center of the pork to a certain temperature.”
There's a common misconception about how long pork should stay in the oven, Lu said.
“Unlike steak, where you can aim for medium-rare meat, or turkey, which needs to be fully cooked, pork is already fully cooked,” he said. “The real goal is Center heating of pork to a certain temperature.”
Pork glaze can be more complicated, too.
“People often have difficulty achieving the right consistency for the glaze,” Lu said. “Since this technique is not used regularly, it can be difficult to control kiln temperatures and ensure the glaze does not burn.”
This honey-soy-chili-glazed pork is inspired by the flavors of the two-time “Top Chef” winner's youth. (buddha lo)
5 common mistakes when cooking pork
Lu shared five common mistakes when it comes to cooking pork and offered some tips to prevent them from happening.
1. Forgetting to remove the skin before recording
“Make sure to remove the skin from the pork before cutting it and adding the cloves,” he said.
“Scoring allows the glaze to absorb directly into the meat, enhancing its flavor and presentation. Don't throw away the skin; it makes a delicious addition to the stuffing.”
2. Burning glaze
“Caramelizing and searing are two completely different things, but people often end up doing the latter,” Lu said.
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He added: “To avoid this common mistake, I recommend using a sugar thermometer to monitor the temperature of the sugar.” “These thermometers are especially useful because they are designed to read higher temperatures than meat thermometers and are ideal for sugaring and caramelizing.”
3. Apply the glaze too early
“Sugar cooks differently than meat,” he said.
“If you apply the glaze initially, it will burn before the center of the pork reaches the desired temperature. Instead, cook the pork on its own for about 20 minutes, then apply the glaze and return it to the oven.”
4. Do not allow the pork to rest
“Most pork sold in the United States is already cooked, so you don't need to leave it in the oven as long as you think,” Lu said.
“Nobody likes dry meat. Cook the pork until the internal temperature reaches about 140 degrees F, then take it out and let it rest. The residual heat will continue to cook the pork. This also helps the glaze set, creating a nice, solid crust.” .
There's a common misconception about how long pork should stay in the oven, Lu said. (Istock)
5. Overcooking
“Bake the pork at a moderate temperature. Low and slow ensures the internal temperature reaches your target without drying out the meat,” he said.
“If necessary, you can always add more heat at the end to finish caramelizing the glaze.”
Honey Soy Chili Glazed Pork Recipe from Buddha Low
Lo said the secret ingredient in this “amazing, delicious dish” inspired by the flavors he grew up with is the Lee Kum Kee Chili Crisp Oil used to make the glaze.
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“Unlike other spicy potato chips, these have a lot of heat and umami flavor,” he said. “With honey, sugar and premium soy sauce, it creates a sweet and spicy glaze that perfectly complements the richness of the pork, giving it a delicious finish.”
Pork ingredients
4-5 pounds boneless spiral bacon (or bone-in, if preferred)
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1 cup chicken stock (or water, to keep the pork moist while baking)
Ingredients for glazing
1 cup honey
A quarter cup of brown sugar
1 tablespoon Lee Kum Kee chili oil
1 tablespoon of Lee Kum Kee premium soy sauce
30-40 whole cloves for pork stuffing
The honey-soy-chili-glazed pork “packs a lot of heat.” Low said his special ingredient is Lee Kum Kee Chili Crisp Oil. (buddha lo)
Directions
Prepare the pork
1. Preheat the oven to 325 degrees Fahrenheit.
2. Place the pork cut side down in the roasting pan.
Bake pork
3. Insert the cloves into the pork, leaving an inch of space between them.
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4. Add 1 cup chicken broth (or water) to the pan to keep the pork moist.
5. Bake the pork uncovered for 20 minutes.
Prepare the glaze
6. Once the pork is finished baking, transfer the stock to a bowl to prepare the glaze.
7. In a medium-sized saucepan, mix honey and brown sugar. Heat the mixture at 240 degrees Fahrenheit until it reaches a dark caramel color.
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8. Carefully stir the reserved broth, soy sauce and chili oil to reduce the temperature. Leave the sauce on the fire for 5 minutes until it thickens slightly.
Pork glaze
9. Pour the glaze generously over the pork.
10. Place the pork back in the oven and bake for another 30 minutes, brushing with an additional layer of glaze every 10 minutes. The pork is ready when a meat thermometer inserted into the thickest part reads 140°F.
Serve the pork
11. Let the pork rest for a few minutes after removing it from the oven.
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12. Slice the pork and drizzle any remaining glaze over the slices before serving. Enjoy!
This recipe belongs to Buddha Lu and was shared with Fox News Digital.
