Tournament of Champions ™
Baker:
Season:
Week:
Challenge Type:
Quince Glazed Pork Collar Cannoli
Sweet and Spicy Quince Glazed Pork Collar with Pork and Brown Butter Gochujang Cannoli and Pickled Manzano Peppers
Randomizer: Protein: Pork Collar | Produce: Manzano Peppers | Equipment: Cannoli Tubes | Style: Sweet and Spicy | Wild Card: Quince
{Joe Sasto}: "I think Chinese takeout is going to be my inspiration here today. I love sweet and sour pork, and you know what is very similar? Sweet and sour pork, sweet and spicy pork."
{Joe Sasto}: "I am thinking of doing a sweet and spicy quince glazed pork collar and a pork and brown butter quince gochujang cannoli. When the randomizer gives you cannoli tubes, you have to make cannolis. But I do not love spicy food, so this might be a challenge for me to balance the heat and the sweet."
{Joe Sasto}: "Of all the wild cards, I am happy with this. I love quince. I have worked a lot with quince. I actually worked at a restaurant called Quince. For a classic pickle, I realized the cannoli tube kind of looks like a vegetable punch. I could cut out my pickles with the cannoli tube and tick off another box on the randomizer. Pickled quince, pickled peppers, a nice fresh salad to brighten up the dish."
{Joe Sasto}: "I do not have time to sear off all the sides of the pork, but I want that caramelized flavor. The quickest way to do that is to throw them in the fryer. This collar that has been cooking, it is tender, it is juicy. It is going to make the perfect filling for these cannoli egg rolls."
{Joe Sasto}: "Once those pork collar steaks have been marinating, I get them into a hot skillet with rendered pork fat. Nothing like cooking pork in pork, baby. I want to make a quince sweet and spicy glaze. Quince, water, garlic, chilies, vinegar, all in a pot and start cooking down. Then I add the manzano pepper to bring a little heat and sweetness."
{Joe Sasto}: "This competition comes down to one or two points always. And plating is ten of those points. So every little detail counts."
Voiceover: "Our chef calls this sweet and spicy quince glazed pork collar. The pork collar was diced and became the filling of the wonton wrapper cannoli. The manzano pepper was punched using the cannoli tube, which you will see as sweet and spicy pickles. Finally, the steak portion of the pork collar was brushed with quince and then sliced."
Brooke Williamson: "I actually really appreciate all of these vegetables on the plate. I love the crunch of those peppers. This is a completely different rendition of the same ingredients."
Mei Lin: "I really appreciate the gameplay and the usage of the cannoli tube to punch out vegetables. I think that is so smart. My pork collar is slightly undercooked in the center, but ultimately I feel like this is a fine dining chef that came to play."
Susan Feninger: "The quince got used a little bit more in this, which I think was great. And the use of the cannoli works really well. Very interesting."
Would you like us to create a recipe to match this dish?
We try to create several recipes every day, and we'd love to prioritize a recipe for you. Just fill out the form and watch your inbox - no cost, no catch.
Your request has been submitted
An error occurred. Try again later
