At Manu’s Bodega in Seattle, chef Manu Alfau uses his classical training in Basque cuisine to make some of the city’s best slow-roasted pork shoulder, or Puerco Asado, and highly technical yuca based empanadas that left host Sheldon Simeon inspired.
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Dude no doubt that taste good 😋
Stop eating pork bro…
Really enjoyed the video. Delicious Dominican cuisine!
I'm going to Seattle and I'm Dominican… But it's closed. :////
Those empanadas looked awesome.
No recipe for that marinade?
thank you chef for trying my food
Happy eating
I'm your subsribers from the Philippines
Keep cooking..
Look so yummy..
👍👍👍
https://youtu.be/0ypiOZpF52o
https://youtu.be/dS4m1o1tE84
Follow him he is also a great chef from USA
awesome – im Dominican im moving to seattle now i know ehere to get my dominican empanadas – thanks for this video
Did I missed the time and temperature for the roast? 😔
Kangus the white tingy
I would never have guessed you a Dominican with that American white accent! But your food rocks and so do you!!🥂😉👏👏👏
I love how the host talks and becomes so close to the chef that it feels like they were good friends for a long time…and pretty sure that's not gift you can gain easily
I’ll have to give them a try next time I’m in Seattle. My father came to the US from the DR but never really cooked much of the food from there when I was growing up. Looks tasty though. :
I like Sheldons pace as a host.
That handshake was crispy
Next trip up, I'm there!
Damn karipap. Haha
No Brugal at the table?… Tsk Tsk lol
yuca is cassava?
4:20….
All these different marinades…they never and do not penetrate something as thick as a pork shoulder cut. A lot of marinades (if not most) are underwhelming and barely flavor the surface of the meat.
nice video…
Catibias are THE BEST!