Rosemary Vinegar Pork: Slice Garlic, Sauté

Video Transcript

"Ok. Now, we're going to start in on the pork. So, we're going to take some garlic. We'll take about two cloves of it. And, we're going to look for the brown ends and we're going to cut those off. So, what we want to do with this garlic is we want to slice it so that it flavors the bottom of the pan. So, we're just going to cut slices like this and we want them big like this. Because, we want to take them out right before we put the pork in. So, anything that's going to be hard to grab a hold of or that will burn really quickly like that we'll just get rid of that. Alright. We're going to add this into our oil. And, this is really just to season the pan. And, then we'll come back and we'll take our rosemary. We'll grab it about sixty percent of the way up and then we'll just pull down. And, then with the top the top is too weak. So, those we'll actually will pull off one by one. And, we'll do the same thing to our other stock. And, we'll put these together and chop."