Step-by-Step Recipes

Jeremy Potvin Cooking
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Full step-by-step instructions of my most popular recipes. jeremypotvin.substack.com

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

    JAN 25

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

    If you were a fan of my Chicken & 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

    6 min

  2. 11/05/2025

    Coconut Curry Meatballs

    This recipe came to me one night while I was driving my dog to one of his favourite parks. Honestly, I get most of my inspiration while just driving around with that little guy. Did I ever nail this one. It was one of those moments that, while I was eating it, I had to open up my Notes app and quickly jot down everything I put into the recipe before I forgot. Now we can all benefit from that moment of self awareness! One small note: I’m pretty sure I used two cans of coconut milk. So, feel free to use one or two, depending on how much you like coconut milk. Next time, I will definitely use two cans. Also, feel free to use whatever ground meat you have. Below you’ll see I used beef and pork, but next time I’ll be doing lamb meatballs. Oh, I also threw in a litre of shrimp stock, because that’s what I had. It gave it some a real extra kick of flavour. But you can use whatever kind of stock you have or prefer. OK, let’s make some meatballs! Prep: 20 minutesCook: 25 minutesServings: 4-6 Ingredients For the Meatballs: * 2 lbs ground beef and pork mix * 2 eggs (1 per pound of meat) * ½ cup panko breadcrumbs (or soaked bread in cream) * 2 tbsp heavy cream * 1 tbsp Madras curry powder * 2 big pinches kosher salt For the Sauce: * 1 large onion, diced * 1 big knob of ginger (about thumb-sized), diced * 4–5 cloves garlic, smashed and roughly chopped * 3 Yukon Gold potatoes, peeled and cut into chunks (about half the size of the meatballs) * 2 carrots, peeled and cut into similar chunks * 3 tbsp Madras curry powder * 1 L beef stock * 1 L pork or chicken stock (or just use all beef stock) * 2 tbsp soy sauce * 2 tbsp fish sauce * 2 tbsp Shaoxing wine * 2 tbsp butter * 2 tbsp heavy cream * 1 cup fresh parsley stems, chopped * 1–2 cans coconut milk (added near the end) * 2 tbsp cornstarch mixed with a little cold water (for slurry) To Serve: * Steamed Japanese or Thai jasmine rice * Optional greens: gai lan, rapini, or broccoli rabe Method Step 1: Prep Your Aromatics * Dice one onion, peel and dice a large knob of ginger, and smash and roughly chop four or five cloves of garlic. * Have everything ready before you start cooking. Once your meatballs are browned, you’ll want to drop these straight in. Step 2: Prep Your Vegetables * Peel and chop the potatoes and carrots into chunks slightly smaller than your meatballs. * Keep them submerged in water until you’re ready to cook to prevent browning. Step 3: Mix and Brown The Meatballs * In a large bowl, combine the beef and pork mix with eggs, salt, breadcrumbs (or soaked bread), cream, and curry powder. Mix until just combined. * Roll into slightly larger-than-golf-ball-sized meatballs. * Sear them in a large pan or Dutch oven over medium-high heat until browned on all sides. They don’t need to be fully cooked, just get some colour and flavour on them. Step 4: Build the Base * Add all the aromatics directly into the pan with the browned meatballs. Let them settle in and cook gently for a couple of minutes. * Midway through, add 3 tbsp of curry powder to start building the sauce base. Stir everything together. Step 5: Add the Vegetables and Stock * Gently drop in your potatoes and carrots. * Pour in the beef and pork/chicken stock until everything is mostly submerged. * Add the parsley stems here—this gives the sauce its depth and brightness as it cooks. Step 6: Flavour and Simmer * Add soy sauce, fish sauce, Shaoxing wine, cream, and butter. Stir gently to combine. * Let the meatballs simmer gently until cooked through and the vegetables are tender, at least 20–25 minutes. Let simmer for a few hours if you can. Step 7: Add Coconut Milk and Thicken * When there’s about 15 minutes left, pour in the coconut milk and stir. * Mix a quick cornstarch slurry (2 tbsp cornstarch with a splash of water), pour it in, and simmer for a few minutes until the sauce thickens and turns glossy. Step 8: Taste and serve * Check the sauce—it should coat the back of a spoon. * Adjust with more soy, fish sauce, or salt if needed. Serve over rice with your favourite greens and fresh parsley leaves on top. The Holidays Are Coming Fast! And I’m here to take away all the stress. Make the holidays easy.Get both my digital cookbooks, Thanksgiving + Christmas for just $8.🎄 Simple, foolproof, and stress-free recipes for every table.👉 Download now — and if you love the work I do here, please consider picking up my Holiday Bundle. It’s the best way to support what I do. Thank you! Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe

    4 min
  3. Perfect Crispy Pork Belly

    10/30/2025

    Perfect Crispy Pork Belly

    I’ve shared a version of this recipe with you before, but after many requests and lots of DMs, I decided to make a proper step-by-step video showing you how to nail crackling pork belly every time. And while I call this a “fool-proof” method, challenges always arise. I show you how to get that crackling even on those stubborn spots that just don’t want to follow the plan, while saving the edges from burning. Let’s cook! Prep: 20 minutes + 24–48 hours dryingCook: 1 hour 15 minutesServings: 4–6 Ingredients For the Pork Belly Marinade * 2–3 lb pork belly, skin-on * 1 tbsp kosher salt * 1 tsp white pepper * 2 tsp Chinese five-spice powder * 2 tsp sugar * 2 tbsp Shaoxing wine For the Salt Crust * 1 cup kosher salt * 1 egg white, beaten * 1 tbsp white vinegar Equipment * Sharp paring knife or fork for poking * Wire rack and sheet pan * Mixing bowls * Pastry brush * Oven Method Step 1: Prepare the Pork Belly * Pat the skin completely dry using paper towels. * Using the tip of a knife or a sharp fork, poke small holes all over the skin—just enough to pierce through, but not deep enough to hit the meat. * Flip the pork belly over and lightly score the meat side in a crosshatch pattern, about ½-inch apart. * In a small bowl, mix salt, white pepper, five-spice powder, sugar, and Shaoxing wine into a paste. * Rub this paste evenly over the meat side, making sure to work it into the crevices. Keep the skin clean and untouched. * Place the pork belly on a wire rack set over a baking sheet. Refrigerate uncovered for at least 24 hours (48 is even better) to let the skin dry out completely. This is the most important step for crispiness. Step 2: Prepare for Baking * Once the pork belly is dry, preheat your oven to 300°F (150°C). In a small bowl, combine 1 cup kosher salt with the beaten egg white—it should have the texture of damp sand. * Brush the skin with a thin layer of vinegar, then pack the salt mixture over the top, spreading it edge to edge. This forms a seal that allows the meat to cook gently without steaming the skin. Step 3: Bake the Pork Belly * Place the tray in the oven and bake for 30 minutes. The salt crust will harden into a shell. Remove from the oven, carefully lift off the crust, and brush away any remaining salt. At this stage, the skin will look soft and pale—that’s normal. Step 4: Crisp the Skin * Increase the oven temperature to 450°F (230°C). * Using a sharp knife, poke small holes again across the softened skin. Return the pork belly to the oven and roast for 30–45 minutes, or until the skin puffs and turns golden brown. Step 5: Rest and Serve * Let the pork belly rest for 10 minutes. Slice into thick strips, then into squares. Serve it over simple chow mein or alongside steamed rice and greens. Finish with a drizzle of chili oil or a small dish of hoisin on the side. Tips: * Crispy pork belly tastes best when it’s eaten right after slicing. If you need to reheat it later, use an air fryer or oven—not the microwave. 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

    5 min
  4. Homemade Butter in Only 15 Minutes

    09/21/2025

    Homemade Butter in Only 15 Minutes

    I’m back after a couple of weeks off! I hope everyone had a great summer and enjoyed the last few days of it as we roll into fall. I have some great seasonal recipes planned, new partnerships to share with you, and a few big projects (finally) coming to fruition that I’ll be announcing over the coming weeks. I have recently discovered the joy of making your own homemade butter, and I honestly couldn’t wait to share the process with you. This is so simple and makes the greatest tasting butter. At this point, I think everyone is familiar with the joy I get from making really simple dishes and peasant foods. Whether it’s something as simple as Maroulosalata or my 15-year-long obsession with paella, and whether it’s quick or low-and-slow prep, this really is my comfort zone and happy place. Well, making homemade butter might be vying for the top spot. Super simple, one ingredient, and you can pretty much nail it in 15 minutes flat. I love salted butter, but you can leave it unsalted. Flakey sea salt or kosher will do the trick, but feel free to experiment with a variety of combos to impress your guests–I left a few suggestions below after the recipe. Oh and one last thing! This recipe not only produces about 385g of the most delicious butter you’ve ever had, but you also get about 750ml of fantastic buttermilk. Just strain it and store it in a mason jar in the fridge for 7-10 days. I’ve also included a modification to my Simple Baguettes recipe below as a suggestion if you’re wondering what to first make with it. Let’s go! Ingredients * 1 L 35% cream (or 500 ml for a smaller batch) * Kosher salt, to taste Equipment * Stand mixer with whisk and paddle attachments * Clean work surface * Parchment paper Method Step 1: Whip the Cream * Fit the stand mixer with the whisk attachment. * Pour in the cream and whip until it forms stiff peaks. * I typically use speed setting #6 on my KitchenAid, but use your own discretion and whatever your model suggests Step 2: Switch to the Paddle * Change to the paddle attachment so the butter is easier to remove. * Keep mixing (on speed setting #4) until the cream thickens, turns slightly yellow, and separates into butter solids and buttermilk. * As soon as it separates, stop the mixer and set the bowl aside. Step 3: Ice Water Bath * In a mixing bowl or hotel pan, add two trays of ice and enough cold water to cover. * This will act as a clean area to finish working with the butter and will also help firm it up so it’s easier to handle. Step 4: Gather the Butter * Collect all the butter solids from the mixer bowl, squeezing out as much buttermilk as you can directly into the bowl with the rest of the liquid. * Once you’ve pressed out most of the buttermilk, transfer the butter ball into the ice water bath. * Pour all of the buttermilk into a mason jar and refrigerate it for up to a week. * Keep squeezing and folding the butter under the ice water until it firms up and more buttermilk is released. Discard the cloudy ice water. Step 5: Season the Butter * Remove the butter from the ice bath and place it on a clean work surface. Press it out into a flat disc. * Sprinkle lightly with kosher salt. * Working fast, fold it over itself a few times to work the salt in and press out any last liquid. Step 6: Shape and Chill * Form the butter into a log or block. * Wrap tightly in parchment and refrigerate until firm. Enjoy however you want! Will keep in the fridge for a few weeks and in the freezer for a few months. Try it with Buttermilk Baguettes Don’t waste the buttermilk — bake with it. Pancakes and waffles are typically my go-to things to make, but lately I have been changing up my Simple Baguettes recipe by using a bit of buttermilk. Swapping 150 ml of the buttermilk for part of the water (use 150 ml buttermilk + 600 ml water instead of the usual 750 ml water). Everything else stays exactly the same. The result is an extra soft crumb and a super crispy crust that oddly has notes of popcorn. Of course, you want to use some of your freshly made butter and maybe a bit of honey. Get Creative Once you’ve mastered the base recipe, try adding different seasonings: * Fresh rosemary and Himalayan pink salt * Smoked salt (great over roasted potatoes) * Garlic and finely diced dill (roll up and freeze for later) * Cracked black pepper and lemon zest * Chili flakes and a drizzle of honey This is where you can really make it your own. Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe

    2 min
  5. Chinese Fried Rice in a Hurry

    08/31/2025

    Chinese Fried Rice in a Hurry

    Chinese fried rice is one of my favourite last-minute meals for getting dinner on the table fast. With a hot wok and a few key ingredients, you can turn day-old steamed rice into something better than takeout. As long as you’ve got the right aromatics, seasonings, and a protein, you’re set. It’s always better to have some fresh pork, beef, fish, or chicken as your main ingredient, but if all you have is yesterday’s fried chicken, this recipe will turn it into the best leftovers you’ve had all month. Here’s what I like to keep on hand for fried rice at a moment’s notice: * Aromatics – ginger, scallions, garlic * Seasonings – kosher salt, white pepper, sugar, MSG * Flavours – oyster sauce, soy sauce, chili crisp, sesame oil These are affordable and available in almost any grocery store, and they form the foundation of every great fried rice dish. Even if you are missing one or two, as you will see in the video, the whole thing still comes together beautifully. OK, let’s turn some fried chicken into one of the bigger hits we had in my house this week. Let’s cook! Ingredients * 2–4 cups day-old steamed rice * 4 eggs, lightly scrambled * 1-3 tbsp canola oil * 1 thumb-sized piece of ginger, peeled and finely diced * 3–4 garlic cloves, smashed and diced * 3–4 scallions, finely diced * 1 medium white onion, finely diced * 2-4 carrots, peeled and diced * ½ cup peas (optional, frozen) * 1 tbsp soy sauce * 1 tbsp oyster sauce * 4 tbsp water * 1 tsp salt * 1 tsp MSG * 1 tsp white pepper * 1 tsp sugar * 1 tsp fish sauce (optional, to taste) * Sesame oil (optional) * Leftover fried chicken, diced (or any cooked protein: fish, grilled chicken, etc.) For serving: * Ginger–scallion sauce * Chili crisp Equipment * Wok or large skillet * Mixing bowls * Whisk * Wooden spoon or spatula Method Step 1: Prep Everything * In a small bowl, combine salt, sugar, MSG, and white pepper. Set aside. * Prep all vegetables and dice your protein. * Scramble the eggs in a separate bowl and set aside. * In a small bowl, mix soy sauce, oyster sauce, and water. Step 2: Scramble the Eggs * Heat a wok over maximum heat until smoking. Add about 1 tbsp of canola oil and swirl to coat all sides. * Quickly scramble the eggs in the wok, then remove and set back in the mixing bowl. Step 3: Everything Else * Add a little more oil to the wok. Toss in the ginger, garlic, scallions, onion, and carrots. * Stir-fry for about 2 minutes until fragrant and lightly softened. * Add the day-old rice, breaking it apart as you stir. Toss until the rice is fully incorporated with the vegetables and coated in oil. * Return the scrambled eggs to the wok. Sprinkle in the spice mix (salt, sugar, MSG, white pepper). Toss well. * Add your diced protein and continue tossing until heated through. Optional: add your frozen peas if you got ‘em. * Pour the soy/oyster sauce mixture into the wok and stir-fry until everything is evenly coated. * Taste, and add fish sauce or a little extra soy sauce if needed. * Feel free to finish with a little drizzle of sesame oil. Serve hot with ginger–scallion sauce and chili crisp on the side. 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

    2 min

  6. 08/24/2025

    Tinned Fish and a Little Fire

    What started as a little appetizer to the Summer Paella in the Park recipe and photoshoot turned into a viral hit on Instagram and TikTok. Look, it’s fun to go viral, and I couldn’t be happier about it, but it can be distracting. So, almost a month later, I’m finally making good on my promise to teach everyone in the comment section how to do this. The video is fairly self-explanatory, but let’s go through it properly so you can ensure you have everything you need. Ingredients * Tinned fish (sardines, octopus, cod, razor clams, anything works) * Fresh bread or crackers * Manchego cheese * Canned tomatoes * Maldon Salt * Basil * Garlic * Olive oil Equipment * Charcuterie board or cutting board * One sheet of paper towel per tin * Small metal sheet pan to extinguish the flames, or something similar * Lighter * Tongs * Cheese knife * Spoons Method Step 1: Prep the Board * Arrange the bread, cheese, and whatever else you have on the board. * For the tomato spread: * Place 3-4 canned tomatoes in a small bowl. * Add some pressed garlic, a big pinch of Maldon salt, a generous glug of olive oil, and a few torn-up basil leaves. I like to mix everything up by snipping a pair of scissors through the tomatoes and kind of stirring it around. Leave it to rest for at least 10 minutes. Step 2: For the Tins * Open your tinned fish. Make sure that you remove the lids completely. The first time I left them on for the photoshoot, but nope, get rid of them. * Take a piece of paper towel, fold it in half, and rip it so that about 1” hangs over every side of the tins. * Press them down into the tins so they soak up a bit of the oil. * Once they look ready, carefully light the edge of the paper and let them burn down until the middle of the oil-soaked paper starts to blacken. * This process is heating the oil, crisping up the skin on the fish, and amplifying any herbs, spices, citrus, or other flavours that are in your tins. * Once it looks ready, carefully place the small pan on top of the tins to snuff them out. That’s it! Pop some cava, open a bottle of chilled white wine, or crack a beer. We’ve still got three solid weeks of summer ahead of us – let’s make them count! 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

    3 min

  7. 08/18/2025

    Simple Baguettes

    I’ve been making this simple baguette recipe for over a year now, and it’s finally time to share it with you. Seriously, this one is wildly simple. The toughest part is remembering you want it the day before you want it. Even if you only remember the night before, a 12-hour ferment in the fridge still works pretty great. So, mark it in your calendar this Friday morning. Get up about 10 minutes earlier than normal, prep the dough, get it in the fridge, and you’ll have fresh mini baguettes to enjoy all weekend long. Grab some great butter and cheese, prepare your favourite soft-scrambled eggs, or maybe even pick up some tinned fish to enjoy this with. Let’s bake! Prep: 15 minutesBake: 18 minutesServings: 8 mini baguettes *Note: You can cut this recipe in half if you need to feed one or two people Ingredients * 900 g wheat flour * 100 g whole wheat flour * 8 g active dry yeast * 750 g water * 20 g kosher salt Equipment * Large mixing bowl * Dough scraper * Bench knife * Parchment paper * Pizza stone or baking sheet * Small cast-iron pan (for steam) * Razor blade or sharp knife (for scoring) * Kitchen scale Method Step 1: Make the Dough * In a large bowl, mix all ingredients until well combined. Let the dough sit for 30 minutes. * Perform 3 sets of stretch and folds, resting the dough for 20 minutes between sets. * One set = with a wet hand, grab a corner of the dough, pull up, and fold it over onto itself. Rotate and repeat for 3–4 corners. * Wrap the bowl with cellophane and place it in the fridge to ferment for 24 hours. Step 2: Shape the Baguettes * Preheat your oven to 485°F with either a pizza stone or a baking sheet inside. Place a small cast-iron pan on the rack below to preheat as well. * Using a dough scraper, knock the dough out of the bowl and place it on a clean work surface. * Using a bench knife or a dough scraper, cut the dough in half down the middle, and then cut each half into approximately four equal pieces (doesn’t have to be exact). * Clear a spot in the middle of your workstation and generously dust it with flour. Dust your hands lightly to start, and add more if you find the dough sticking too much. * For each of the eight pieces, shape the baguette by folding small edges of the dough over onto itself towards the middle from each side. Then roll the dough gently, making sure to taper the ends. This gives the baguette its signature shape. * Place each baguette on a sheet of parchment paper and cover with a clean cloth to let proof for ~20 minutes. Step 3: Score and Bake * Score the baguettes with a razor blade or sharp knife. * Using a pizza peel, slide them (with the parchment) onto the hot pizza stone or baking sheet. If you don’t have a peel, use the back of a baking sheet — lay the parchment on it and slide the whole thing onto the stone or tray. * Just before baking, pour ¾ cup of water into the preheated cast-iron pan to create steam. This should make about ~8 minutes of steam. * Bake for 18 minutes until golden brown. Step 4: Cool & Serve * Let the baguettes cool for at least 10 minutes before slicing. I should say 30 minutes, but who are we kidding? You’re barely going to wait 10. Enjoy!! 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

    1 min

  8. 07/16/2025

    My Best Ribs Yet—Thanks to Coffee and MSG

    Everyone loves ribs night, and I’m not gonna lie—I nail it every time. That confidence comes from years of watching and listening to the best. It was Adam Perry Lang who taught me the secret of coffee in a BBQ rub, and several chefs I look up to helped form my consensus around the 3-2-1 method. Of course, I’ve put my own spin on both. I add a little MSG to the rub and I treat the 3-2-1 as a ratio, not a rule. The 3-2-1 method is straightforward: cook the ribs low and slow for 3 hours uncovered over indirect heat, 2 hours wrapped tightly in foil over that same heat, and finish with 1 hour unwrapped over low direct heat with sauce. My spin is this: if you don’t have six hours, scale it down and use the 3-2-1 rule as a ratio. If you’ve only got 4 hours, go 2 hours uncovered, 1 hour and 20 minutes wrapped, and 40 minutes unwrapped. Just work with the time you’ve got, and adjust the temperature as needed. When I’m rushing it, I usually bump the heat slightly during the wrapped phase. Grab the best ribs you can find, and let’s cook! (If you click that link, you get 10% off from The Butcher Shoppe) Ingredients For the meat: * 2 racks of baby back ribs, membrane removed * Optional: 4–6 bone-in, skin-on chicken legs For the rub: * 3 tbsp light brown sugar * 3 tbsp kosher salt * 1 tbsp smoked paprika * 1 tbsp Spanish or hot paprika * 1 tbsp Kashmiri chili powder * 1 tbsp MSG * 1 tbsp garlic powder * 1 tbsp onion powder * 1 tbsp Korean chili flakes * 2–3 tbsp freshly ground coffee For the finish: * Your favourite BBQ sauce Equipment * Grill with lid (set up for indirect heat) * Paper towels (to remove membrane) * Wire rack and sheet tray * Aluminum foil * Small mixing bowl (for the rub) * Basting brush (for BBQ sauce) * Tongs Method Step 1: Prep the Ribs * Remove the membrane from the back of each rib rack. Use a paper towel to get a good grip and peel it off. This helps the rub penetrate the meat. Step 2: Prep the Rub * In a small bowl, mix all rub ingredients by hand. * Apply generously to both sides of the ribs. Don’t be afraid to overapply and really grind it in–you can brush off the excess later. * Place the ribs on a wire rack set over a tray and refrigerate uncovered for at least 2 hours–overnight is best. Step 3: Grill Time! * Preheat your grill to 220°F (indirect heat). Use the 3-2-1 method: * 3 hours uncovered on the grill. Lay the ribs flat on the grill, bone side down. * 2 hours wrapped in foil. Remove the ribs from the grill and tighly wrap them in at least one layer of foil. I always do two, but if you have a super-duty BBQ foil, that works great. * If you're adding chicken, about halfway through this step is the time to place the rubbed chicken legs on the grill, alongside the wrapped ribs. Let them cook low and slow during this phase. * 1 hour unwrapped with your favourite BBQ sauce brushed over both ribs and chicken. * This stage is done over direct heat! So, depending on the type of grill you are using you may have to remove the grill to adjust things. I’ll trust you know what you are doing. Step 4: Make Your Sides * Keep flipping the chicken and ribs, and coating with any remaining BBQ sauce, while you prep any sides. * I highly recommend some grilled asparagus, a salad, and maybe some butter steamed potatoes. Serve outside with some ice-cold beer or chilled wine and let the good times roll. Cheers! Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe

    2 min
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Full step-by-step instructions of my most popular recipes. jeremypotvin.substack.com

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  • Creator
    Jeremy Potvin Cooking
  • Years Active
    2025 - 2026
  • Episodes
    45
  • Rating
    Explicit
  • Copyright
    © Jeremy Potvin
  • Show Website
    Step-by-Step Recipes