Pork Belly, Succotash & Chicharron
As seen on TV
Which Show?
Who made this dish?
Jonathan planned a fine-dining take on BBQ pork belly. Jonathan: "I'm gonna do classic American barbecue. I want to make sure the next day it's still really crispy on both sides. I wanna make a pimento espuma to garnish the dish. I'm pulling out all the stops." Tom Colicchio warned him against the espuma the previous night: {Tom}: "I bet you that's the first spuma ever on a barbecue. Keep it a classic." Jonathan: "This is something I feel strongly about. If I take the hit, I'll take the hit."
Presenting: Jonathan: "First, take a chicharron, dip it into the pimento cheese to start the party. Then there's a perfectly cooked pork belly. Under the pork belly is a succotash and a touch of curry seasoning."
RESULT: Jonathan loses Round 3.
{Gail}: "The pimento, you could see that it sort of congealed over. But otherwise, I like your chicharone."
{Padma}: "Jonathan, why a spoon of pimento cheese?" Jonathan: "I didn't want to keep it too simple."
{Tom}: "I tried to steer you away from it."
{Gail}: "You lost the texture, which is sort of what makes pimento cheese so great, and it became a little bit too slick for the rest of the plate."
{Padma}: "The pork was good. It was moist. It had a lot of fat on it, so it still ate really well."
{Gail}: "His chicharroni were great."
{Tom}: "I don't think he needed the cheese, and I think if he presented it differently, it would have been better."
