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
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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
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