Original subtitles

♪

Today, I'm cooking pork belly that, in case you didn't know,

is where bacon come from.

For that, I'm going to make trinxat de la Cerdanya,

super nice. And it's easy.

♪

So, let's start this baby up.

The first thing I'm going to do

is boil the cabbage with the potatoes.

And I'm going to start from cold water. Why?

Because I want the potatoes to cook through

while the water build up temperature.

And as you notice, the potatoes, they go inside whole. Why?

Very easy, because I want them not to take too much water.

Let's go.

Let me introduce you to the better half of this dish.

I don't want to put oil in this one because, already,

it has enough fat.

But what I wanted is to go slowly as it caramelize.

It has six sides.

Ch-ch-ch-ch-ch-ch-ch-ch.

I'm going to golden it all around while my potatoes cook.

♪

It's nice and sexy and golden.

And, oh, my God, I want to date this pork belly.

Let it rest with paper.

So, it's going to absorb

a little bit of the fat from the pan. That's it. Easy, yeah?

So, guess what.

Potatoes are cooked through with the cabbage,

pancetta, golden crispy.

And it's time to golden brown the garlic,

but not in the clean pan,

but in the same pan I use for this baby.

Potato!

The potato, although was whole, is cooked through.

It didn't took too much water.

And I want to fry this potato with this cabbage

and this garlic. This is so simple.

But it's going to blow your mind when you have it.

And it's going to be a beautiful asset for your repertoire.

See? That's the colour that I'm looking for.

(Sizzling)

Always listen to your pan. Listen to your pork.

Listen to the food. You're cooking.

This dish is called "Trinxat". And trinxat, it means "Mash".

It's called "Trinxat de la Cerdanya"

because it comes from la Cerdanya.

La Cerdanya is a region in the north of Catalonia,

half of it in France, half of it in Catalonia.

And both of them,

they share this heritage of farming cuisine.

Smash the potato with the cabbage.

Let it make a little crust.

Chef spoon...

Super good, so, plating time.

This is a rustic dish, very raw, very nice.

My God, this smells so good.

Pork belly, nice and crispy...

little bit more.

I can't wait to bite this thing.

So, guess who hit the jackpot here?

This is where bacon come from.

But this, my friend, is where chicharrónes come from.

And that's good.

I'm going to save it for a little later.

Oh, my God, look at that.

(Inhaling)

Perfectly cooked, too bad I can't say the F-word on TV,

because this is really amazing.

Some bread for this...

Very good,

I really encourage you to do this dish at home to try.

It's super easy. And if I go to the skin-side--

(Crunching)

You hear the noise?

It's amazing.

♪

So, the secret I was telling you about

is secreto de cerdo iberico,

which is a hidden cut inside the pork shoulder.

And I'm making secreto de cerdo iberico con migas al pastor.

I love secreto de cerdo because, as you can see,

it's a very marble-y cut, and tender.

It's a shepherd dish.

When the shepherds, they were up in the mountains,

they had this stale bread.

What they did is they cut it. They dice it.

And they soak it slightly with a little bit of water.

You're going to see. It's awesome.

And then fried with chorizo and pancetta

and all the good things in life.

♪

Take a bath.

A clean towel, wet,

which is going to help me to moisturize this stale bread

while things are happening in the other side of the kitchen.

Be generous with the olive oil right now, okay?

I got the garlic.

Why I'm doing this instead of slicing or chop it or da-da-da,

because I want all the flavour for the garlic

to go into the oil.

Meanwhile, in the chopping board...

(Clicking tongue)

Chop-chop the onion.

♪

So, my garlic is already golden brown.

Chilies.

Chilies are dry. So, this is fast.

I don't want to burn it

'cause they go "da-da-da-da," bitter, fast, fast.

(Sizzling)

Onion inside, and now--

(Whistling)

A little bit of salt 'cause I want the onion to sweat.

And now the seasoning:

Spanish hot paprika, pimentón, the smoke,

and sweet paprika,

smoke too, just a little bit of the hot one.

So, the story behind this dish is, when the shepherds,

they were on top of the mountain,

taking care of their herd,

that's the kind of food they ate 'cause they were farmers.

And this dish is a very porky dish.

See? I have my chorizo. I have pork belly.

They going to go--

(Whistling)

inside and, of course, secreto de cerdo.

So, the first step, remove the skin.

And the other guy.

So, get it infused with the rest of the ingredients.

And my favourite part: la pancetta, the pork belly.

I have two options here.

I could chop, chop, chop, chop, chop the whole piece.

Or I could save the skin for another preparation.

It could be deep-fried to make chicharrónes

or making a cassoulet or a stew.

(Whistling)

It's going to be flavour to my veggies.

I'm so excited to do this dish.

It bring me back so many memories, so many memories.

If you have a chance to go to Spain,

stay away from the big cities. Just rent a car.

Rent a bike, with your wife, with your brother,

with your boyfriend, with your whatever, with yourself.

And just get lost into the countryside.

We are a very rich country.

Imagine, in a province smaller than Quebec,

there is 17 communities.

Can you imagine all the richness that we have?

Not economically, of course,

but when it comes to culture and folklore--

(Tongue clicking)

It's the right place to be.

Anyway, remember the bread that I soaked before?

Now, the trick of this

is to stir it constantly

'cause you want all the flavours to get--

(Whistling)

with the bread.

Tomillo, tomillo, this lovely, lovely, lovely, lovely, lovely

Spanish ingredient, you know already what tomillo is called.

Well, in case not: thyme.

When it comes to sear the meat,

I like to use iron and lots of fire so it's going to make--

(Imitating sizzling)

You don't believe me? Wait and see.

(Sizzling)

This is very, very, very important. Don't be anxious.

Let the pan develop the temperature.

What's going to happen is that all the juices, they going to--

The meat is going to release.

They're going to caramelize, golden brown.

And it's going to retain the rest of the juices

and make all the difference.

(Sizzling)

So, for this guy,

I would like to go medium-rare, slightly medium.

Done.

(Sizzling)

So, first thing, let's give it a minute of resting.

See? The colour of the migas?

We are definitely in business, my friend.

And I'm so excited.

It's a long time I don't do this dish.

It's important always, when you cut,

start on the back of the knife. Finish on the top, okay? Look.

The meat is so tender. Look. It's pink, juicy.

She's sexy. And she knows it.

Check it out.

Ensalada de tomate, my sexy tomato salad,

it's going to give freshness to this dish.

Now I'm hungry.

So, I'm really proud of this dish.

It's colourful. And it's very sexy.

I don't know if to eat it or date it.

God. The meat is juicy. Tomato's fresh.

Let's try the migas.

This is really good.

♪

In France, they have the ratatouille.

But in Spain, we have pisto manchego,

which is basically a vegetable stew.

Pimp it up with Iberian ham and a poached egg.

Let me introduce you to the main ingredient, the aubergine.

Spain is big in aubergine.

We have it deep-fried with rosemary honey, in romesco.

There is a lot of variations.

But it has one bit that we have to get rid of.

And it is the bitterness. How am I going to do that?

Let me show you. Wait and see.

♪

As you notice, I use a breadknife to cut the aubergine.

This is because the aubergine,

it will damage your blade, period.

You will always use a breadknife for this purpose.

And by adding the salt,

I'm going to help the aubergine sweating all this bitterness

that is going to drip at the bottom of the bowl.

Leave the aubergine for 20, 25 minutes.

And you see how magic is going to happen.

Second step: the zucchini.

♪

See?

All this liquid, that was what I was telling you about.

This is bitter.

So, the aubergine...

Now the zucchini...

Listen. The skillet is talking to you.

(Sizzling)

Smells good, all the veggies, they getting together.

They getting to know each other.

And see the caramelization around with the onion?

That's going to get some sugar.

And the bay leaf is giving some perfume. It's amazing.

♪

So, the reason the way I'm grating the tomatoes

for this recipe

is because I want all the flavours of the veggies,

all the sugars, to get together, to blend in.

By adding some cold liquid element, which is this tomato,

is grabbing the pan and getting all the flavour, all the sugar,

all the love, all the things that really matter,

in this dish.

So, see? All the juices of the tomato, they have reduced.

They blend in.

Now I would like to add paprika, pimentón.

This dish comes from Extremadura,

from Castilla-La Mancha. And they're big in pimentón.

They produce so much paprika.

They produce sweet and hot, both of them, and smoke.

And it's beautiful.

And also, comino, cumin,

because of the Arab influence in our heritage.

Little bit of salt, try to add the salt at the end

because you don't know how it's going to reduce.

And when the vegetables, or anything you cook, reduce,

the flavours concentrate.

Let me introduce you to le bouquet garni,

which is basically a fancy word for some fresh herbs,

wrapped with a string

'cause you want to remove them after easily.

So, dip, dip there, baby.

(Clicking tongue)

And not the king, but the queen of the dish: the egg.

Uno.

(Clicking tongue)

And two.

Now, you see how the egg communicates with the pisto?

That's the beauty of cooking, my friend.

We're creating something. This is awesome.

And just to help me to cook the eggs through,

the steam is going to help me on this.

The eggs are cooked through.

Final up.

The pisto...

super sexy eggs...

And now, the jewels of the crown, jamón.

This, normally, you could do it with jamón ibérico,

jamón serrano.

But you can't find it, it's all right.

You can use some prosciutto. It's fine.

Oregano...

♪

Well, I guess this is our reposo del guerrero,

or the reward of the all the hard work.

(Crunching)

This is a sexy bread. I can tell.

And now, a little bit of everything together:

egg, pisto, oregano, jamón.

The egg yolk is runny. The veggies are beautiful.

What can I say?

Next, I have a gorgeous dish

that has the best of the river and the best of the farm.

♪

Now I'm going to make for you trucha a la navarra,

which is basically trout stuffed with jamón and thyme.

I got this beautiful, lovely trout that,

my fishmonger, he cleaned for me.

He get it ready, beauty.

Now pay attention 'cause this is very fast and very simple:

olive oil.

Jamón serrano, and I'm going to use the jamón like a brush.

You see,

I don't put any salt because the ham is already salty.

And that's going to give the flavour to the trout

while the oil is going to conduct the heat,

through the flesh. It sounds fancy.

But believe me. It's very simple.

And now: tomillo, thyme.

We did 50% of the dish. This is already done.

Flip it over. To the pan!

It's very important that, every time you cook fish,

your pan, non-sticky.

(Whistling)

A little bit of fat, don't need to put too much because, also,

the trout is a fatty fish.

And it's going to release its natural fat.

So, now it's time to get this beauty to bed.

Help it a little bit with your hands.

It's important to caramelize the trout

'cause you want the skin to be crispy.

The skin is good for you.

And if you make that happen, you hit the jackpot, my friend.

Check it out.

When you see it reach that colour,

it's time to flip it over.

(Sizzling)

That's what I'm talking about, baby.

It's important to have your oven ready, really hot,

'cause this is going to take very little.

Before we go in, this is my tip.

By adding some kind of vinegar, all the flavours,

they going to get together.

They going to marinate, so beautiful. To the oven.

This smell amazing. The skin looks crunchy.

And it's perfectly cooked.

So, the fish doesn't wait for nobody, okay?

Once it's cooked, it's cooked. You got to go for it.

♪

This looks super nice.

Oh, my God, this is really, really good.

The beauty of this dish is simplicity.

You see, we had four ingredients:

thyme, jamón, the trout and just a drizzle of vinegar.

What possibly could go wrong?

♪