Sauce Rob is a sauce around smoked bacon. So I have a beautiful Iberico pork chop here. I’m just going to season that liberally. Fat side down into the pan on a low heat. Obviously this chopper has got a lot of fat to render out. We have a lovely bayon ham here. You could just buy smoked streaky bacon from the supermarket and that will work just as well. Then I’m just going to lay these up nicely. Cut some nice lardon bayon ham into the pan. Caramelize and crisp that up on the side of the chop. So that’s about right. So it’s been about 2 minutes caramelizing on the ham there. Going to finally slice the onion so we have a little bit of texture in our finished sauce. Try and get them nice and even as possible so you get an even caramelization. The next thing I’m going to add in is a little bit of sliced garlic or knob of butter as well. Cool. So, my chop is now resting 8 to 10 minutes, about four minutes on each side with the pork. So, my onions are about ready now. And then we’re going to go in with a large glass of white wine. And then turn up the heat to reduce that down. Next, we’re going to go in with our stock. About a spoon and a half of mustard. I’m going to add our lemon juice to the mustard just to make a little slurry. The lemon juice, the red wine vinegar, the mustard is going to help to assigulate. Take a few spoons of sauce into the slurry, effectively tempering it. And then pour that mixture back into the sauce. Just ensures you don’t get any lumps with the mustard. Not going to add any salt. The crispy ham will add salt. Scatter that over. And then the last thing going to be my parsley. Pork with Robert sauce. Very rich, very meaty. Nice one, Rob. Mason.
35 Comments
Any chance of opening a 2nd location in the colonies?
I cannot decide wheter id fsck or adopt this guy.
Thank you chef
That looks like something from a Indian street market 🙂 bet it tastes deadly good too.
Is that a masamoto?
I love making fun pan sauces … gonna try this one
It fucking sucks how much food costs now.
Ah the old commis cuts blue plaster 😅
Didn't they skip the stock bit?
Wow incredible guys ❤
Wonderful
Oh yeah. I do this everyday 🤭🤔. psst: nice nice 😋
That iberico makes an insane amount of difference, trust me
Love his hair transplant 🙏🏻
Those were the palest caramelised onions I’ve ever seen
I would eat that sauce like a stew
I don’t feel so bad with a bandaid now, seeing you with one thank you chef!❤
Good ol tape bandage.
Isn't it "acidify" and not "acidulate"?
So many recipes require alcohol – while I personally don’t like the taste, I have a lot of friends and family who are sober religious and personal reasons…. Sometimes I wish they would suggest an alternative.
Everything on this channel looks delicious and I keep coming back like a stalker
surely that would be so intense, would have to add cream myself
"Nice one Rob"
He's definitely made that joke every time he's made that sauce
I love the different guys in this kitchen but I wish this guy was a little more direct with temperatures and what he's doing. I know what he's doing but this channel is so great for learning if he could just explain to people to cuts he's doing and then also what temperature to cook the pork to in their restaurant. Very great channel, this dish looks amazing. Just guys are so incredibly gifted and serious about their work
Keep this content coming lads – love it
Nice one Rob ! 😂
Jambon de Bayonne isn't smoked but that sauce looks wonderful
Respectfully I do NOT believe that bacon will work "just as well" as Iberian ham
A blue fucking plaster
Another one Mom would adore. Dad might come back from the grave for some.
Best sauce for pork is the trashcan
I prefer a fruit sauce for pork, the same kind you’d use for duck. I like a blackberry or raspberry sauce. Butter, shallots, garlic, herbs, balsamic, fig jam and of course, the berries of your choice. I pass it though a sieve to catch all of the seeds, but you don’t have to.
Adding 'acidulate' and 'caremelise' to my list of banned cookery words
Sauce robert is a classic for french bistrots.
Usually goes with pork and offals.
Pork kidneys in sauce robert used to be a cheap bistrot meal.
Nice one, Rob! 😂
[100] pork-on-pork !!!