AI-Generated Pork Banana Skewers (2 Ways)

Welcome back to another episode of our Human vs. Robot cooking extravaganza. Who will take the W? Flesh and bone or metal and chrome? 🤘🏼 Adam

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Chat GPT's Pork Banana Skewers

Ingredients

• 1 lb. Pork Belly, sliced into 1-inch pieces
• 2 ripe Bananas, sliced into 1-inch pieces
• ¼ cup Soy Sauce
• ¼ cup Honey
• 2 Tbsp Black Vinegar
• 2 Tbsp Rice Vinegar
• ¼ cup Vegetable Oil
• 1 Tbsp Ginger, grated
• 2 Garlic Cloves, minced
• Wooden skewers, soaked in water for at least 30 minutes

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, whisk together the soy sauce, honey, black vinegar, rice vinegar, vegetable oil, grated ginger, and minced garlic.
3. Add the pork belly pieces to the marinade, toss to coat well and let them marinate in the fridge for at least 30 minutes, or up to 4 hours.
4. Thread the marinated pork belly and banana pieces onto the soaked wooden skewers, alternating between the two.
5. Place the skewers on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until the pork is cooked through and the bananas are caramelized and soft.
6. Remove from the oven and let the skewers rest for a few minutes before serving.
7. Garnish with chopped green onions and sesame seeds, if desired.
8. You can serve these skewers with a side of steamed or stir-fried vegetables, or with some cooked rice. Enjoy!

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Adam's Pork Belly with Banana BBQ Sauce

Ingredients

Black Vinegar Reduction Sauce

• 2 ½ cups Black Vinegar
• ½ cup Water
• ¾ cup Brown Sugar
• 1 Star Anise
• 3 Bay Leaves
• 5 Sichuan Peppercorns

Banana BBQ Sauce

• 2 cups Rice Wine Vinegar
• 5 ripe Bananas
• ¼ cup Unsalted Butter
• 1 Onion, diced
• 2 Garlic Cloves, minced
• 1 inch knob Ginger, peeled and grated
• 1 Tbsp Spicy Brown Mustard
• 1 ½ Tbsp Soy Sauce
• 1 ½ Tbsp Tomato Paste
• 3 Tbsp Brown Sugar
• 3 Tbsp Sweet Miso
• Kosher Salt, to taste
• Black Pepper, to taste
• Xanthan Gum, small bump

Dank Seasoned Peanuts

• 2 cups Peanuts, raw
• Sugar
• Salt
• MSG
• Chili Oil
• Lime Juice

Nuoc Chom

• 3 Tbsp Fish Sauce
• 3 Tbsp Lime Juice
• 3 Tbsp Water
• 2 Tbsp Granulated Sugar
• 1 Garlic Clove, minced
• 1-2 Thai Chilies, minced (more or less depending on your spice preference)

Pork Belly

• 1 lb Pork Belly, cut into ⅓ x 6 inch pieces (thick bacon)

Instructions

Black Vinegar Reduction Sauce

1. In a saucepot, reduce all the ingredients by ⅗ to a syrupy consistency.

Banan BBQ Sauce

1. Preheat your oven to 250F.
2. Place your bananas on a sheet tray and in the oven for 25 minutes until roasted.
3. Add butter into a dutch oven on medium-low heat. Gently sweat onions, garlic and ginger for 5-6 minutes until translucent.
4. Remove the onions and garlic from the heat once soft.
5. Peel roasted bananas and add to the same dutch oven.
6. Add soy sauce, tomato paste, brown sugar, sweet miso and finish with rice wine vinegar. Mix, bring to a simmer, and cook for a further 10 to 15 minutes until all the flavors have melded together.
7. Transfer to a blender, puree until smooth.
8. Return to the dutch oven and gently simmer for approximately 10 minutes.
9. Turn off the heat. Set aside until needed.

Dank Seasoned Peanuts

1. Toss peanuts in a bowl with all the ingredients until all the seasoning sticks. Set aside for later.

Nuoc Chom

1. Whisk all the ingredients together in a bowl. Set aside until needed.

Pork Belly

1. Render in pan until crisp. Flip and brush with reduction. Repeat until the pork is black and crispy. Set aside. Cut into lardons and set aside.
2. In a large bowl, toss the cilantro, seasoned peanuts, crispy pork and nuoc cham. Plate with rice, sauce on rice, pork belly salad on top, then add more sauce.

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