Step-by-Step Recipes

About Step-by-Step Recipes

Full step-by-step instructions of my most popular recipes. jeremypotvin.substack.com (https://jeremypotvin.substack.com/s/step-by-step-videos?utm_medium=podcast)

Publisher

Jeremy Potvin Cooking

Category

arts · leisure

Language

en

Explicit

No

First episode

30 May 2024

Latest episode

3 May 2026

Latest episodes

47 episodes in the feed.

1. 

   3 May 2026

   Butter Braised Napa Cabbage Discs with Pan Seared Pork Chops and Lardon Sage Gravy

   This was the surprise hit of the last month or so around here. So simple, but so much flavour. And honestly, you could pair this with chicken thighs or lamb chops just as easily as the pork chops I chose to cook this evening. There’s a visual trick at the heart of this dish. You take a whole napa cabbage, tie it off with butcher twine in two places, and cut it into two discs. This let’s you create a gorgeous sear on each side while keeping the whole thing together. Baste it with butter, garlic, and herbs like you would a steak. Serve it with pork chops, or again, with whatever, and drizzled in a sage and cream gravy. Perfection. Let’s cook. Prep: 20 minutesCook: 20 minutesServinges: 4 Ingredients * 2 pork chops, about 1.5 inches thick * 1 whole napa cabbage, medium * 200g lardons, cut into small cubes * 1 large white onion, halved * 4 cloves garlic, sliced * 1 large red chili, halved lengthwise, seeds and pith removed * 1.5 cups chicken stock * 1 cup heavy cream * 2 large handfuls fresh sage * 3 tablespoons butter, divided * 2 tablespoons olive oil * 2 sprigs fresh thyme * Salt and pepper to taste * Butcher twine Equipment * Carbon steel or cast iron pan * Medium saucepan * Shallow serving bowls Method Step 1: Render the Lardons * Cube the lardons and place in a medium saucepan over low heat. * Allow them to render slowly, releasing their fat, while you prepare the remaining ingredients. * This should take about 5 to 10 minutes. Step 2: Prepare the Cabbage and Pork * Tie the whole napa cabbage with butcher twine in two places. * Cut off the top and bottom, then slice through the middle to create two discs. * Season your pork chops generously with salt and pepper and set aside. Step 3: Build the Gravy * Once the lardons have rendered, add the halved onion flesh side down, sliced garlic, and halved chili to the pan. * Sauté for about two minutes. * Pour in the chicken stock and heavy cream, then add a large handful of fresh sage. * Bring to a quick simmer, then reduce heat to low. * Let the gravy gently reduce until it coats the back of a spoon, allowing the flavours to meld. Keep warm on the side. Step 4: Sear the Pork Chops * Heat your carbon steel or cast iron pan over medium-high heat. * Sear the pork chops for about two and a half minutes per side until golden and still slightly pink in the middle. * Transfer to a plate and rest. Step 5: Braise the Cabbage * In the same pan, add the olive oil and heat until shimmering. * Place both cabbage discs flat-side down and sear until golden and crusted on the first side. Flip carefully and repeat on the other side. * Add butter, garlic, and thyme sprigs. Baste the cabbage continuously, tilting the pan to gather the butter and juices. * Flip gently as needed, being careful not to split the cabbage as it shrinks. * Continue until deeply golden and tender, about 8 to 10 minutes total. Step 6: Finish and Serve * Remove the cabbage from heat and carefully snip away the butcher twine. * Using the tip of a knife or scissors, gently cut each disc in half. * Ladle a generous amount of sage gravy into the bottom of a shallow bowl. * Place one half of a cabbage disc in the centre, then lay three or four slices of pork chop alongside. * Spoon a little more gravy over the top and serve immediately. Personal Update I want to also apologize for being a little light on the recipes lately. As many of you know, my dog and best friend of the last 16 years has been battling illnesses that come up at this stage of their lives. He’s still with us and doing the best he can – he has great days and not so great days, but he always seems to be enjoying life. So, as long as he’s going I’m there to give him a ton of my time. Which is why I have been struggling to write! I’m getting back into the swing of things and promise to try and not only catch up, but deliver on a more consistent basis. You’re the best. Thanks for being here. :) Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe (https://jeremypotvin.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_4)

2. 

   8 Apr 2026

   Vlog 01 – Walking Angus, a Korean Grocery Run and Japanese Oden

   Welcome to the first episode of my new vlog series. I’ve wanted to do something like this for a while where I share a slower, longer format and I take you through what a full day actually looks like around here. It kind of began when I started sharing little stories about me and my dog, Angus, on Instagram. I realized my community was interested in far more than just the recipes. So, let’s see if that’s true! 🤷🏻♂️ Today started the way most of mine do: stumbling into the kitchen half-awake and reaching for the coffee grinder as another late night with Angus needing to go out every two hours had pretty much wiped me out. I had a morning remote meeting with the team at Authenticom (my day job, more on that later), and once that wrapped I headed out to P.A.T. Central Market on Bloor — one of my favourite Korean grocery stores in Toronto — to pick up what I needed for tonight’s dinner. From there, Angus and I hit the road for his daily drive and his ever shortening walks. Watch the video to see how he selects what park we hit on any particular day. Back home, I made Japanese Oden for the first time. Well, a version of it anyhow. It’s a brothy, slow-simmered one-pot dish that I amped up with some great chicken and trotter stock I made, plus with the addition of ginger which is essential for asian soups in my opinion. This soup is just fantastic. I’ve made it twice since filming this video if that’s any indication as to how much the fam loves it. The recipe is below (including a recipe-only version of the video). Thanks for being here for the start of this. Let’s cook! Prep: 10 minutesCook: 20 MinutesServings: 6 Ingredients * 800 ml chicken stock * 1 tsp Hondashi (or 1 dashi packet) * 4 tbsp cooking sake or shaoxin wine * 4 tbsp mirin * 4 tbsp soy sauce * 1 large knob of ginger, peeled and thinly sliced * 1 daikon, peeled and cut into thick rounds * 1 block konnyaku, cut into triangles * 4 boiled eggs, peeled * Assorted Japanese fish cakes (pre-packaged from a Japanese grocer) * Optional: artificial crab * To serve: karashi (Japanese hot mustard) * Optional base: blanched udon or chow mein noodles Equipment * Large pot or donabe * Cutting board and sharp knife * Vegetable peeler * Slotted spoon * Ladle Method Step 1: Prep The Ingredients * Cut everything into bite-size pieces. * Peel the daikon and slice it into thick rounds. * Score the konnyaku lightly on both sides and cut into triangles. * Peel and thinly slice the ginger. Step 2: Blanch The Konnyaku * Boil the konnyaku for a few minutes, then drain. * This step removes its natural odour and helps it absorb the broth. Step 3: Build The Broth * In a large pot, combine the chicken stock and Hondashi. * Add the sake, mirin, soy sauce, and sliced ginger. * Bring to a gentle simmer. Step 4: Add The Firm Ingredients * Add the daikon, konnyaku, and boiled eggs to the pot. * Simmer gently until the daikon is tender for at least 20 minutes to really let the flavours develop. * Add the assorted fish cakes (and artificial crab, if using) last. * Simmer gently for another 10 minutes. Step 5: Serve * Place a portion of blanched udon or chow mein noodles in the bottom of each bowl. * Ladle the oden and broth over top. Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe (https://jeremypotvin.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_4)

3. 

   25 Jan 2026

   Milk-Braised Pork Shoulder Full Step-by-Step Instructions

   If you were a fan of my Chicken & Lentils (https://jeremypotvin.substack.com/p/chicken-legs-and-french-lentils) recipe, you are going to love this one. Tons of fibre, resting on a bed of greens (I always use gai lan), and coated in a milk/stock sauce that leaves you feeling warm and toasty. Drop the butter and cream if you want to make it a bit healthier. You can find the original publication here: Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe (https://jeremypotvin.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_4)

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