hey what's up guys welcome back to binging with babish with this week we're making that big old feast that carl casper prepares for himself to prove that he can still cook and look here's his actual carving fork that john 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 are now available on amazon including this carving fork a cast iron trivet stainless steel sautepan and carbon steel wok with lots more to come in the next few months including this NUMBER_TOKEN-piece essential cookware set anyway let's put these tools to good use as we make a whole lot of food 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 two tablespoons of soy sauce two tablespoons kosher salt one tablespoon whole black peppercorns one tablespoon of mexican oregano 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 now we're also gonna incorporate one whole dried ancho chili stem and seeds removed which we're gonna dry roast in a pan for five minutes before dousing with water and letting soak for NUMBER_TOKEN more minutes adding a couple ice cubes 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 going to add it to our marinade which we're now going to put to good use with some pork belly the likes of which chef casper could be seen plating up with a whole bunch of pretty sauces sometimes a big old hunk of belly like this one comes with the ribs still intact so we're gonna have to take those off hang on these if you want to add porky flavor to something then we're also gonna remove the skin which you can also hang on to if you want to make crackling then i'm subdividing the belly into two more manageable pieces placing them in a zip top bag and pouring our marinade over the top massaging gently but thoroughly to evenly distribute and then fridging for NUMBER_TOKEN hours during which time we're gonna tend to those pretty sauces i was talking about first up a roasted garlic carrot puree we're taking a whole head of garlic decapitating it drizzling with olive oil and wrapping in aluminum foil and roasting for about NUMBER_TOKEN minutes at NUMBER_TOKEN degrees fahrenheit then we're grabbing a pound of carrots peeling chopping into more manageable pieces a little over dramatically 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 NUMBER_TOKEN-NUMBER_TOKEN minutes until completely tender and easily pierceable with your piercing implement of choice now it's time to blend so we're going to dump these carrots in most of their cooking liquid our cloves of roasted garlic half teaspoon of freshly toasted and ground cumin one tablespoon of brown sugar and the juice of half a lemon in our favorite high-powered
START_SPONSOR_TOKEN me and here's my carving fork because today a whole bunch of brand new babish cookware items are now available on amazon including this carving fork a cast iron trivet stainless steel sautepan and carbon steel wok with lots more to come in the next few months including this NUMBER_TOKEN-piece essential cookware set anyway END_SPONSOR_TOKEN