Name: 料理（Binging with Babish: Feast from Chef）
Uploaded: 2021-10-29T01:54:39.000Z
Duration: 11 min 45 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

Welcome back to "Binging with Babish," where this week,

that Jon Favreau was kind enough to give to me,

and here's my carving fork, because today,

a whole bunch of brand new Babish cookware items

including this carving fork, a cast iron trivet,

a stainless steel saute pan, and carbon steel wok,

with lots more to come in the next few months,

including this 12-piece essential cookware set.

Anyway, let's put these tools to good use

starting with a marinade for some pork belly.

I've got the juice of one orange and two limes here

that I'm gonna combine with two tablespoons of mirin

one tablespoon of whole black peppercorns,

three bay leaves, also in a tiny cup for some reason,

two Mexican cinnamon sticks, likewise, tiny cup,

and five cloves of garlic, lightly crushed.

This is gonna help us fish it out of the marinade later on.

one whole dried ancho chili, stem and seeds removed,

which we're gonna dry-roast in a pan for five minutes

if the peppers are still steaming hot off the stove.

Once you have achieved a nice, smooth pepper puree

and it's not too warm, we're gonna add it to our marinade,

which we're now gonna put to good use with some pork belly,

the likes of which Chef Casper could be seen plating up

like this one comes with the ribs still intact,

Hang onto these if you wanna add porky flavor to something.

which you can also hang onto if you wanna make cracklin.

massaging gently but thoroughly to evenly distribute

to those pretty sauces I was talking about.

We're taking a whole head of garlic, decapitating it,

drizzling with olive oil and wrapping in aluminum foil,

peeling, chopping into more manageable pieces,

a little overdramatically, if you ask me.

Then we are whacking them into a high-walled saucepan,

covering with water, about two cups' worth,

bringing to a simmer, and letting it cook for 15, 20 minutes

until completely tender and easily pierceable

1/2 teaspoon of freshly toasted and ground cumin,

blending on maximum velocity for two to three minutes

I'm also emulsifying a little olive oil in there

while the blender runs, which turned out to be a mistake.

It lightened up the color too much, I think,

Go ahead and chill this until it's time to serve.

Next up, Roy Choi described the green sauce

as a salsa verde, so I've got a pound of tomatillos here

that I've peeled, cut in half, and drizzled with oil,

along with two serrano peppers and half a small onion.

for two to five minutes until nicely charred.

Then, as was with the carrots, so go with the tomatillos.

along with some other salsa verde essentials:

a generous bunch of cilantro, if that's your thing.

Totally understand if you wanna judge me, though.

The juice of one lime, by hand or by machine,

A generous pinch of salt, and that's about it.

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料理（Binging with Babish: Feast from Chef）

bunch

completely

crush

consistency