I learned this trick from a butcher! I've never eaten more delicious meat

Presenter / Channel

• Not specified in the subtitles (title indicates a “butcher trick”).

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Ingredients (with quantities where given)

Meat + marinating

• Pork (amount not specified)
• Beer (enough to pour over/for marinating)
• Ice (for the tray; used twice—before beer, and again before water/cooling)
• Vegetable oil (for frying and later for seasoning/roasting)

Garlic butter / filling

• Butter (amount not specified)
• Garlic (grated in butter; plus a few cloves chopped for the filling)
• Ham (cut into cubes; amount not specified)
• Finely chopped tomato
• Cheese cut into cubes
  • Mozzarella (listed separately)
• Boiled potatoes (cut into cubes for filling)
• Salt and black pepper (to season filling)
• Optional / variation: filling can be changed to mushrooms, bacon, boiled eggs, or vegetables

Stuffed-meat bake + potato seasoning

• Parmesan (grated; added to the tray)
• Potatoes (with skin), cut into halves
• Herbs de Provence
• Sweet paprika
• Salt and black pepper (again, for potatoes)
• Vegetable oil (for seasoning/roasting)

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Equipment / prep

• Tray / baking tray (ice placed in it; later used for cooling and baking)
• Bowls (for garlic butter and for mixing the filling)
• Pan (for browning meat)
• Toothpicks (to secure stuffed pocket edges)
• String (to tie/secure meat)
• Garlic grater (fine grate mentioned for Parmesan and garlic)
• Baking tray / oven
• Knife (to cut pocket and cube ingredients)

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Step-by-step method (technique + timings/temps as stated)

1. Marinate (with chilling via ice tray)

   • Put ice in the tray.
   • Pour beer.
   • Marinate the pork for 30 minutes.
   • Remove the meat from the beer.

2. Sear / brown

   • Fry the pork in a pan with vegetable oil.
   • Cook until it browns on both sides.

3. Cool briefly

   • Put ice in the tray again.
   • Pour water.
   • Cool the meat for 5 minutes.

4. Prepare for stuffing

   • Place meat on the table.
   • Cut a large pocket in the meat.
   • Turn it over to the other side (implying access on both sides or pocketing on both sides for stuffing).

5. Make garlic butter

   • In a bowl, mix butter and grated garlic.
   • Mix well.
   • Brush the meat with the garlic butter.

6. Make the filling

   • Cut ham into cubes and add to the bowl.
   • Add finely chopped tomato.
   • Add cubed cheese (including mozzarella).
   • Add boiled potatoes, cut into cubes.
   • Peel a few garlic cloves, chop, and add to the bowl.
   • Season with salt and black pepper.
   • Mix the filling.

7. Stuff and secure

   • Put the filling into the meat pocket.
   • Secure edges with toothpicks.
   • Tie with string.
   • Brush the meat with butter again.

8. Bake meat

   • Put the stuffed meat on the tray.
   • Bake for 1 hour.
   • During/next stage:
     • Grate Parmesan and add it to the tray.
     • Add potatoes: cut potatoes with skin into halves and place them on the Parmesan.

9. Season potatoes and finish baking

   • Season potatoes with:
     • Herbs de Provence
     • Sweet paprika
     • Salt and black pepper
     • Vegetable oil
   • Bake for 20 minutes.

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Chef tips / key ideas (as stated)

• The creator presents the approach as a “butcher trick”, claiming it makes the meat very delicious.
• The recipe is versatile: the stuffing can be swapped for mushrooms, bacon, boiled eggs, or vegetables—“depends only on imagination.”

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Plating / serving

• Subtitles don’t describe plating specifics beyond:
  • Meat is placed on the table after the brief cooling step (before stuffing).
  • The final bake includes potatoes with Parmesan in the tray (served alongside, implied).