I’ve been waiting MONTHS to share this video with you! We shot a series of cooking videos in Seattle back in June, when I was in town speaking at the BlogHer Food conference and tickling oysters. The videos were produced by the National Pork Board and Costco, featuring pork and a few of my blogger friends – Sandy & Paul (Reluctant Entertainer), Diana (Eating Richly), Jenny (Picky Palate), Jessica (The Novice Chef), Lauren (Lauren’s Latest), Amanda (Kevin & Amanda).
The limo was complete with sparkling disco lights, rockin’ music, lava lamps (all we were missing was a stripper pole in the middle).
Prior to shooting the video, each of us went through hair, makeup, food styling and video talent coaching. Some of the gals had never been on camera before, so it was important to get some tips and guidance from an industry pro.
So um, what does a video coach teach you? Well, uh….
You don’t realize how much you use these filler words until you tape yourself. I tend to use these fillers when I’m transitioning between finishing one sentence and not knowing what my next sentence would be quite yet.
Coach’s advice to me?
Honestly, I don’t remember what he said. Something about NOW.
Next up, hair and makeup. This is what it takes to make me “camera-ready.”
HOLD STILL, JADEN! | That’s the lovely Diana, who’s expecting a BOY!
Since we were shooting 5 different recipes with multiple bloggers, we also had a couple of food stylists help us cook, prep and pretty up the food. Each dish had to be planned out, including colors of napkins, the type of platter and what ingredient goes where.
And…..ACTION! (look closely! It’s an iPad!)
The cameras and lights can be a little intimidating if you’re not used to them. There were 3 cameramen, a sound guy, a lighting guy, a producer, food stylists, PR reps, the Pork team and then all of us.
In between takes, hair and makeup sneak in to touch up.
Put 8 food bloggers in a room, turn on a video camera, and you’re sure to get some bloopers! See end of post for the blooper reel!
Big thanks to Pork Board and to Costco for producing these videos! My dish that I made with pork was Vietnamese Spring Rolls with Slow Cooker Pork. I used Sirloin Tip Roast – a very lean and flavorful cut perfect for roasting and slow cooking. It feeds a big crowd on a small budget! Enjoy the recipe!
How to roll Vietnamese Spring Rolls
Vietnamese Spring Rolls with Slow Cooker Pork Recipe
Servings: 8 to 10
Prep Time: 10 minutes for the pork + 25 minutes for assembly
Cook Time: 3 3/4 hours
Please watch the video for detailed wrapping instructions. For the dipping sauce, purchase Sweet Chili Sauce, usually found in regular supermarkets, in the Asian section. It's sold in glass bottles and is bright orange/red in color. The Sweet Chili Sauce is sweet, and not too spicy. Alternatively, you could use other sweet sauces like "Duck Sauce" or "Sweet Plum Sauce".
If you don't have a slow cooker - roast the pork in the oven, 275F for 4 hours.
2 pound boneless pork sirloin tip roast
1 teaspoon ground coriander
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 onion, cut into thick slices
1 orange, cut into 1/4-inch-thick rounds (do not peel)
1 cup orange juice
1 cup canned chicken broth
2 tablespoons fish sauce or soy sauce
2 teaspoons finely chopped fresh ginger
6 garlic cloves, smashed under a knife & peeled
FOR THE ROLL ASSEMBLY
one 8-oz. package (8-inch-diameter) rice spring roll wrappers (22 wrappers)
2 cups matchstick cut carrots
1 cucumber, cut into matchstick (English or Japanese cucumber preferred)
1 medium red bell pepper, cut into matchsticks
2 cups packed baby spinach leaves
sprigs of fresh mint and basil leaves
1 cup prepared Sweet Chili Sauce
FOR THE SLOW COOKER PORK
Season pork roast with coriander, salt and pepper. To the slow cooker, add orange juice, broth, fish sauce, garlic and ginger. Scatter half the onion and orange in the slow cooker, top with pork, then add remaining onion and orange on top of the pork. Cover and cook on low until an instant-read thermometer inserted in the center of the pork registers 160F, about 3-4 hours. Transfer the pork to a carving board. Rest for at least 15 minutes.
FOR THE ASSEMBLY:
Slice pork across the grain into very thin slices. Divide into 22 portions. Half-fill a wide bowl with warm water. For each roll, dip 1 wrapper for 5 seconds. Shake
off the excess water from the wrapper and place on clean and dry surface. The rice paper will still be a little stiff, but don't worry, it will soften up. Fold the rice paper in half to make half-moon shape. Place 1 portion of pork at the bottom of the wrapper and top with carrot, cucumber, bell pepper, spinach leaves and herbs. Roll up the wrapper tightly. Place roll on a platter and cover with a barely damp towel to keep moist. The rolls can be made and refrigerated up to 2 hours ahead. Serve chilled with the Sweet Chili Sauce for dipping.