Tournament of Champions ™
Baker:
Season:
Week:
Challenge Type:
Gochujang Pork with Kimchi Cannoli
Manzano Glazed and Grilled Pork Collar Steak with Kimchi Manzano Pork Fried Rice Cannoli and Quince Manzano Pepper Butter
Randomizer: Protein: Pork Collar | Produce: Manzano Peppers | Equipment: Cannoli Tubes | Style: Sweet and Spicy | Wild Card: Quince
{Kevin Lee}: "What is the most predominant flavor in Korean cuisine? Sweet and spicy. This is just a God's gift to me. I want to really show off my Korean heritage and culture. Spicy pork is one of my favorite dishes, something my mom used to make for me all the time. So I am making a gochujang glazed pork collar steak with kimchi fried rice cannoli and a spicy apple quince butter."
{Kevin Lee}: "Pork collar is one of those things. You have got to cook it perfectly to medium because of the fat content. If you cook it to about medium rare, it is going to be way too chewy."
{Kevin Lee}: "This marinade is going to be a key component to this dish being sweet and spicy. I am also adding a little bit of the manzano peppers to add a nice little kick."
{Kevin Lee}: "Pork collar steak is delicious and tender and juicy. Right now is the time for that little kimchi fried rice cannoli. I am putting chives on both ends, you know, like a cannoli."
{Kevin Lee}: "To plate this dish, I am laying a little bit of the quince apple butter on the side of the plate with the perfectly constructed kimchi pork cannoli on top of the crispy kimchi fried rice. I did not come here just to get to the final four. I came here to actually win this thing."
Voiceover: "This is manzano glazed and grilled pork collar steak with kimchi manzano pork fried rice cannoli and a quince manzano pepper butter. The pork collar was ground with quince and then fashioned into the pork fried rice."
Susan Feninger: "Delicious. Really delicious. The pork is cooked really perfectly. The only thing I could say is maybe the quince puree could be toned down a tiny bit. And I like spice."
Mei Lin: "Everything on this plate is sweet and spicy. The cuisson on the pork collar was to perfection."
Brooke Williamson: "The stuffed cannoli was a really smart move, but I also feel like that quince puree is a little overpoweringly spicy for me."
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