Cooking with Pork
From nose to tail is a phrase traditionally associated with using pork in the kitchen. In this course, we will employ tradition alongside culinary innovation and special techniques for getting the most out of this animal.
Owner and Chef at Andreu Genestra, 1 Michelin Star (Illes Balears, Spain)
In this course, we will learn how the pig offers endless possibilities in the kitchen, from its more succulent meat, offal and more recognisable parts, all accompanied by chef Andreu Genestra.
In the culinary world, pork meat is used to elaborate a huge number of different styles of cuisine. This is a universal product, with butchering providing different parts for stewing, roasting, frying, smoking and even making sausage.
In this online course, the Michelin-starred chef Andreu Genestra will illustrate via various recipes a multitude of techniques using every part of the pig, enabling the student to replicate a range of different cuisines and flavors.
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Course Syllabus
Course Content
Chapter 2 - Pig theory
Chapter 3 - Tomato pork rinds snack
Chapter 4 - Iberian bacon tartare with pickle Hollandaise and lemon balm
Chapter 5 - Spice meringue with suckling pig rillettes, lemon in brine and brandy
Chapter 6 - Suckling pig broth cannelloni with Mallorcan fried brains
Chapter 7 - Tongue with capers, consommé and sweet caper
Chapter 8 - Chocolate, date and bacon
Before you go
Butchering, parts and essential techniques required for elaborating infinite recipes with this incredibly versatile animal
What you'll learn
In this online course you will learn how to bone, separate out and cook the parts of a pig.
With the pig you can use absolutely everything. Michelin starred chef, Andreu Genestra, will cook using almost every part of this animal. He will cook a translucent cannelloni stuffed with offal, a bacon tartare, a dry meringue stuffed with rillette (a soft pâté from French charcuterie, typical of Le Mans) and even a dessert where the chocolate is delicately flavored with bacon and the doughy part will be an ensaimada (a typical Mediterranean pastry made with “Saim”, or lard, hence the name “en-saim-ada”).
Who is it for?
Both lovers of cooking and professionals who want to learn or improve their knowledge about the traditional pork-based cuisine, and who also want to discover new techniques to use with this meat.
Necessary Materials
Instruments or materials recommended in some recipes (not essential for the course):
- Steam and convection ovens
- Blender
- Kitchen aid type mixer
- Microwave
Course recipes
In this course you will learn
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Meet your Instructor
Owner and Chef at Andreu Genestra, 1 Michelin Star (Illes Balears, Spain)
Trained among the best national and international chefs, Andreu Genestra has always had the desire to learn and venture into great gastronomic projects.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
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Perfect title
Very interesting content. Different, but better, from what I was expecting.