(bright jazz music)
- Hey, party people,
and welcome to Seasoned,
another picky-eaters edition.
Today, we've got yet another challenge.
I'm being told by people in the building
that this guy doesn't like,
he doesn't like any kind of vegetable,
like none whatsoever.
I don't know what I'm supposed to do with that.
I'm a grownup.
All right, without further ado,
let's bring this childish ass nig...
(cheerful music)
Excuse me, let's bring in our special guest
for today's segment.
♪ Hello, you ♪
- Come on in, man.
- Look, I brought it here,
but I don't know what you want me to do with it.
- So I just have a couple questions for you.
First, how dare you?
Second of all,
what the (bleep) is wrong with you, respectfully?
- Nothing's wrong with me, I'm good,
the things on the table, not so much.
- This is from God.
- You know, a lot of things are from God,
don't mean it's good.
You know what I mean?
God knows what I mean.
- So if you see him on the dating apps,
(bleep) don't eat that,
like I don't know how
we're gonna get around it. - Look, don't worry.
Ladies, I'll take you out
to a nice vegetable spot.
I won't eat it, but you will.
First off, there's like brown stuff
at the bottom of the carrots.
Asparagus, it's gonna make my pee smell.
- This is the prime example of how life is not fair.
I'll wake up and have a green kale smoothie every morning
with just kale and orange juice.
- [Jeff] Why?
- This (bleep) weighs less than me.
I'm fat and I eat veg,
the world, nothing is fair.
Nothing is fair. - Who drinks kale
in the morning?
- Me, because I like to be regular.
(toilet flushing)
- Ah, you might got me there.
- So we're gonna try to put something together for you
to make you regular.
- Well look, I don't like trying new things,
but I trust you.
- You're one of those people too, okay.
All right, I appreciate it.
- Yup. - All right.
- See you in a minute. (scampering music)
- So today, for our friend Jeff who does not eat
anything that grows out of the ground
and his insides probably look like the back of an '84 Buick,
we're gonna make pork belly fresh rolls.
So the whole idea behind this dish
is a play on pork chops and applesauce
or any kind of stone fruit.
They pair really well together.
So I'm gonna start off by making
this really delicious Asian pear sauce.
It's got a lot of good ingredients,
so we're just gonna get started on this.
So I hate pears.
I cannot stand them,
but there is something about an Asian pear.
It's like bougie apple and a regular old pear got together,
had a one-night stand and had this beautiful baby,
and these things are delicious.
So we're gonna create a sauce out of it.
We have two of them that have already been skinned,
rough chopped, and cored.
So I'm gonna do one additional one.
So we don't need the skin for anything, but you know,
so I'm just gonna take the rest of our skin off.
I'm gonna cut all the flesh away.
And we are gonna save our cores,
'cause that is going to be a part of our pork belly portion,
but we'll get to that a little later.
I'll show you guys that trick later.
All righty, so we've got our three
skinned, chopped, and cored Asian pears.
We're gonna dump those into our pressure cooker
and then we're gonna follow that up with a little mirin,
some unseasoned rice vinegar, a little pinch of salt,
some beautiful organic brown sugar.
I mean, everything brown is better.
Look at this,
they look like little brown diamonds and jewels.
And then we've got a little vanilla,
a couple dashes of soy sauce.
We've got some Chinese five spice,
so there's cinnamon, there's cloves, there's anise,
there's a lot of good things going on in here.
So we're gonna add that,
and then some granulated white sugar,
and then we have a lemon.
So I'm gonna go ahead and roll the lemon like this,
putting a lot of pressure on the cutting board.
What that does is release the juices
before we go to juice it a little later.
So I'm gonna first take the zest from this lemon.
Whatever you do, do not grate your hand.
I'm just gonna slice that in half,
and we're gonna use all the juice.
All righty, so all the kids are in the pool,
only thing left to do now...
(inspirational music)
The only thing left to do now
is to put our lid on our pressure cooker,
set it to high, and let it cook for 20 minutes.
So let's move on to the next step.
(funky music)
Now, we're about to make the main ingredient
that I'm sure has Jeff's arteries
all clogged and everything,
but hey, we're gonna clog them up some more.
This is our pork belly.
So we're gonna get started with our boiling water here,
and I got a couple of ingredients to add to it.
So I have our pear cores,
'cause, you know, hardly anything goes to waste
with any of my recipes.
So we're gonna use our pear cores.
Place that in the boiling water, no splash.
We've got some soy sauce.
We've got some more Chinese five spice,
some kosher salt,
give this a good stir.
So now the pork belly,
we've got 2.5 pound pork belly here.
So I'm just gonna score it,
and scoring is a fancy word for just cutting slits in it.
So this also allows flavor to be imparted into
and permeate throughout the pork belly.
It also prevents the pork belly from curling up.
It's for flavor and it's for shape.
Just gonna do a rough,
so for the skin side,
we wanna make sure that we pierce the skin.
So make sure you're cutting all the way through
until you reach some fat or some actual meat itself.
And then, this is our scored pork belly.
One thing I forgot, you wanna use the peel of one orange.
We're gonna give our braising liquid one last stir.
Now we're gonna carefully place our pork belly
in the boiling water away from us,
just in case there's a splash.
But we did it carefully, so there's no splash at all.
So we're gonna let this boil and braise off
for 30 to 40 minutes,
again, depending on the intensity of your oven
and your flame.
This is the tenderizing portion.
So we want to tenderize this,
we wanna braise it down,
and then we're gonna crisp it up afterwards.
Let's move on to the next step.
(upbeat music)
All right, so our pork belly is braised off,
it's boiled.
It smells amazing.
This does not look too appetizing.
We're just going to line a plate with some paper towels.
It doesn't have to be bone dry,
but we want to pat
as much of the moisture off of this thing as we can,
'cause we are going to throw this
in our second gadget for today.
You know, everybody's always asking
well, what can I do with the pressure cooker?
Why does everybody have an Instapot?
Why does everybody have an air fryer?
What can I do with an air fryer?
So I'm gonna teach you guys how to use both today.
We've already used our pressure cooker
for our Asian pear sauce,
and then we're gonna use our air fryer
for number one, our pork belly,
then number two, that's coming later.
I would say this thing is pretty dry.
There's no drippage.
I'm gonna take this tray of our air fryer here.
I'm just gonna place our pork belly in there,
and we're just gonna set this to high
and let it air fry for anywhere from 20 to 30 minutes
until it gets nice and crispy and fatty
and unctuous and delicious,
and I can't wait.
So let's set that and move on to the next step.
(funky music)
All right, so our Asian pear sauce
is all pressure cooked up.
It's nice and hot.
We're just gonna remove the lid.
It's perfect.
It almost smells like Christmas.
So I'm just gonna take an immersion blender.
If you don't have an immersion blender, that's fine,
you can just dump this into a regular blender.
It works the exact same way.
All right, that looks good.
It's nice and smooth for the most part.
It's saucy, but it's still a little liquidy,
so we're gonna transfer this a pan, a sauce pan.
It doesn't really matter what you use.
We just want to let this reduce until it's nice and thick.
So we're just gonna let this reduce
while we assemble our fresh rolls.
(funky music)
So now is one of my favorite parts of cooking anything,
it's our assembly.
We have everything laid out.
I don't know what it is about this,
but it makes me feel like a kid,
like I'm playing in Play-doh or something like that.
We're gonna get started.
We have some nice rice paper here,
and this looks and feels like a sheet of plastic
but it's not.
And when you put it in water,
it's like a magic trick, things happen.
We're gonna place our rice paper directly in the water.
We're gonna submerge it all the way,
and we're gonna keep our fingers in there,
keep just spinning it around until it's pliable,
so anywhere from 10 to 20 seconds.
But you want to make sure you keep
your eyes, hands, ears, feet, everything in tune with it
so you don't oversoak them.
So this is starting to feel like a fresh roll wrap.
It's been about 10 seconds.
I'm not feeling any plastic anymore.
All righty, so this, I think, is a good time to take it out.
So as you can see, it's really pliable.
The sides are starting to stick together.
So I'm gonna lay this out flat while it still is pliable.
And this is why I like to use a wooden cutting board,
'cause it sticks and you can stretch it out again.
So it's flat for the most part,
doesn't have to be perfect.
It's gonna get rolled up anyway.
So we're gonna start
with couple pieces of this delicious pork belly
that we made earlier.
So we're gonna start in the lower thirds here.
And then, I'm using the pork as a vehicle
to kinda hide and enhance all the veggies
that we're gonna put in here,
'cause after all they are fresh rolls.
And again, if Jeff likes them, great.
If he doesn't, (bleep).
Nah, I'm just playing.
We're going to move over to some of our roasted asparagus.
And then we have some thinly shaved red cabbage here.
And then we're gonna follow that up
with a little shredded carrot.
Then we're going to put a couple of baby mint leaves
and one of my favorites, as always, cilantro.
Okay, so we're gonna take the end
tightly and as slowly as possible,
we're gonna roll it tight,
tight, tight, tight, right, tight, tight.
And there we have it,
a perfect fresh pork belly roll.
We're gonna add our Asian pear sauce to this.
It's gonna be incredible,
and if Jeff doesn't like it, that's his problem,
'cause these are bomb.
(cheerful music)
It is time for our taste test
with our special picky eater today, Jeff,
whose insides are very, very clogged.
Come on out.
- Thanks for having me.
Thank you for cooking my meal.
Hopefully my insides will be better off after this.
- Warning, there are some vegetables in here.
- [Jeff] Interesting.
- [Seth] There are some ones that you hate in here.
- Dope.
- But I prepared them in a way
that hopefully will enhance the flavor for you,
for your specific palate and you'll like them.
- We'll see.
- So let's get to the taste test.
So these are rice paper rolls.
- Okay. - So I don't know
if you've ever had fresh rolls. They're rice paper rolls.
They're not deep fried.
They're not like egg rolls.
- My rice like has butter and sugar
and is in a bowl.
It's never come in the form of Ziploc baggies.
- This one has the most pork belly in it,
since you are a carnivore,
so I would start with that piece right there
and take a big bite.
- All right, we all here.
Mmm, that's not bad,
a lot of crunchiness to it.
I feel a leaf or two, a little bit of grass.
There's like a mean parade in here.
I like it.
It looks cute, but like-
- It's the vegetables for you.
- Mm-hm, it's the vegetables for me, for sure.
- If I filled the rice wrap with pork belly
and then you dipped that in the sauce,
that's your speed.
- Oh, we gonna be eating good.
(both laughing)
When I got to the asparagus part,
the crunch kinda through me off
and I could taste the earthiness.
I mean, but I'm gonna eat it again.
- Well, I appreciate your open mindedness
and we got, he said he liked it,
so that was contrary to what I thought was gonna happen.
Hopefully, he will finish that one roll.
- And hopefully my mom is watching,
because she can never say I haven't done anymore.
I could see myself making this dinner for a girl.
- Okay, yeah.
- You know, so she could eat it
and then I'll eat pizza after the dinner.
- Or just eat a plateful of pork belly.
- True, true, true.
- All right.
(light music)