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Jordon King

This creator shares videos about cooking, focusing on simple and practical recipes. They demonstrate techniques such as how to prepare fresh ricotta and gnocchi, and how to make salads with ingredients like watermelon, tomatoes, and peaches. The creator also explores creative dishes like tomato brûlée and courgette frittata. Additionally, they offer tips on food preparation, including the best way to cut fruits and vegetables and how to reheat bread.

Where to find Jordon King

TikTok ·jordonezraking
Followers7.7K
Avg views9.9K
Engagement4.8%
Sourced from public data
Instagram ·jordonezraking
Followers233K
Avg views16K
Engagement7.0%
Sourced from public data

Stats updated March 2026 · Stats don't look quite right?

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What kind of content does Jordon King make?

Jordon King crafts engaging culinary content across TikTok and Instagram, specializing in approachable recipes and essential food preparation techniques. Their videos showcase everything from making fresh ricotta and gnocchi to vibrant fruit and vegetable salads, alongside inventive dishes like tomato brûlée. Jordon offers practical advice on everything from knife skills to reheating bread, making them a go-to source for home cooks seeking delicious inspiration.

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Pumpkin Caponata Tomorrow’s newsletter 🎃
Recipe below - l’ll break it down in a bit more detail on the newsletter later this week. Pork Chops with Jamon Iberico, Oranges and a kind of cheats Anchoiade (anchovy mayonnaise). 1 large, thick-cut Pork Chops (300g+) or 2 smaller 1 Orange (I used a blood orange here) 50g Rocket 1 tbsp Capers 1 tbsp + 1 tsp White Wine Vinegar 4-6 Slices of Jamon Iberico 2 tbsp Mayonnaise 2 Anchovies Remove the chop(s) from the fridge, season all over with salt and leave them for at least an hour before cooking to bring them to room temperature. Remove the peel from the orange and cut into segments. Add to a bowl with the rocket, capers, wine vinegar, olive oil, jamon and a pinch of salt. Stir and set aside. Mash the anchovies into a paste, either on your chopping board or in a pestle and mortar. Mix with the remaining tsp of vinegar, then stir through the mayonnaise. Set aside. Dry the chop(s) with kitchen paper. In a heavy frying pan, place the pork chops fat side down then put the pan over a medium heat to render the fat for a few minutes. Once the fat has melted and turned golden, lay the chops flat in the pan and allow them to sizzle for four or five minutes on each side (depending on thickness) until well browned. Aim for an internal temperature of 62c. Allow to rest for 5 mins which will carry the internal temp to about 65c. Slice the chops into 3 or 4 thick pieces and plate with the orange and rocket salad. Top with a generous spoon of the anchovy mayonnaise, a drizzle of oil and some black pepper.
Crab & lemon spaghetti, a nice simple one! For 2 people you need: 200g Spaghetti or linguine 3tbsp Olive Oil 2 cloves garlic, finely minced 10g Parsley, finely chopped (reserve stems) Pinch of Chilli 1 prepared Crab 1 Lemon Put your pasta onto boil in plenty of salted water. Over a low heat, fry the garlic and parsley stalks for 2 mins (don’t brown the garlic) then add the chilli for another minute. Add the brown crab meat, reserving the white for later, and stir well, then pour in about 100ml pasta cooking water and mix again. Let it bubble, then turn off the heat until the pasta is ready. Once it’s ready, add the pasta and mix, then the white crab meat, zest and half the juice of the lemon and the parsley, toss well, plate and finish with a little more olive oil.
Pasta with cavolo nero and beans For 2: strip the leaves from 100g cavolo Nero and cook in very salty boiling water for a few minutes while you finely chop 2 cloves of garlic and an inch of chilli. Drain the cavolo nero and put 200g pasta on to boil in the same water. Squeeze out the cavolo and roughly chop. Add 3tbsp olive oil to a frying pan over a low heat and add the garlic, chilli and cavolo nero and cook gently for about 5 minutes, don’t brown the garlic. I add the stalks from some parsley (optional) and finely chop the leaves for later. Add 200g drained jarred white beans and a ladle of the pasta cooking water and simmer gently until the pasta is ready. When the pasta is ready, drain, add to the sauce with the parsley and the juice of 1/2 a lemon and toss well. Plate up, finish with Parmesan if you like.

Who is Jordon King’s audience?

Jordon King's audience is likely comprised of home cooks and food enthusiasts in Great Britain seeking practical, visually appealing recipe inspiration, particularly focused on produce. Their high engagement rates, especially on Instagram (7.05% ER, significantly above benchmark), suggest a highly receptive and interactive community. This indicates strong potential for brand partnerships, as followers actively respond to content and are likely to engage with relevant product placements or sponsored recipes.

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