[music playing]
TED ALLEN: Judges, I need you guys back in the pantry.
Throw any basket at our judges, and they will
make astonishingly good food.
That's just how they roll, "After Hours."
[clock ticking]
[music playing]
Guys, I think you've finally met your match.
AARON SANCHEZ: Oh, boy.
Chris, Marc, Aaron, are you ready to have
some bung-- I mean, fun?
MARC MURPHY: What's this, like a half a pound of this stuff?
AARON SANCHEZ: [chuckles]
All right, so pork bung was the star
of the entree basket in our Bizarre Foods Competition.
Also in there, hot sauce jelly beans, farro, and pork dust.
The whole point behind bizarre foods
is that these foods only seem bizarre to some people.
To other people, they're completely normal.
Yeah, I think people were lying to themselves at home
if they've had a hot dog and there hasn't been
some pork bung in that mix.
Yeah, exactly.
AARON SANCHEZ: I'm serious.
I've traveled the world.
I've eaten tacos all over Mexico.
And a lot of times, they have something called macisa,
or it's a mixture of different cuts, innards.
In this case, this pork bung is actually the rectum of a pig.
People at home are wondering how he's
going to make a taco out of it.
[laughs]
MARC MURPHY: This is a very brown and artificial red
dinner.
Yes. [chuckles] There's a certain likeness
that all these ingredients have, as far as appearance.
But this pork dust is simply just
chicharrones, or pork rind, kind of made into a powder.
So that's not--
That's a good ingredient, actually.
All right, guys you ready?
AARON SANCHEZ: No!
CHRIS SANTOS: Let's go!
Couldn't be readier.
All right, 30 minutes to do your thing.
The clock starts now.
Go!
TED ALLEN: Go.
[groans]
Get out of there.
You did this last time.
What?
Aaron's taking all the jalapenos.
Ah.
[music playing]
All right, Sanchez, what you gonna make?
AARON SANCHEZ: I'm gonna make a farro salad.
I'm gonna let this be really the star.
And I know it sounds kind of weird,
but I'm not gonna focus on the bung.
I'm gonna actually take some of the bung,
I'm gonna soak it in buttermilk, and fry these little rings
as a garnish on my salad.
I love the idea of making the farro the star.
Farro is a terrific grain.
People need more whole grains in their diet
these days-- super healthy, but also a really
great flavor and texture.
AARON SANCHEZ: Yep, absolutely.
And where is your farro now? Have you started cooking it?
Yeah, it's in the water.
I seasoned it with just some salt and olive oil.
OK.
Hopefully, I'll get enough time to cool
it down and add the other veg.
All right.
MARC MURPHY: I'm gonna try to use all the bung.
That's great news, Marc.
Maybe in a-- like a hot dog bun?
[chuckles].
TED ALLEN: Bung dog?
MARC MURPHY: I'm gonna make a bung pizza.
So wait, you really are making a pizza?
Yeah.
TED ALLEN: So we've seen a lot of people
struggle trying to use pizza dough
inside of a 30-minute round.
Well, that's why I put the grill pan on.
I'm gonna grill the pizza.
TED ALLEN: Ah.
MARC MURPHY: I'm gonna grill the pizza dough.
Some fresh tomato sauce, right here.
It's going to be flavored with pancetta and pork bung.
[music playing]
TED ALLEN: Hey, Chris what do you got going on?
I'm doing like a farro style risotto.
Or a risotto-style farro?
Correct.
Sorry.
What all is going on here with your risotto-style farro, sir?
I'm going to accentuate the heat from the hot sauce jelly
beans by adding some chipotle, and cilantro,
basil, tomato, corn,
TED ALLEN: Have you dealt with the problem yet?
No, I'm not.
I'm about to.
Oh, boy.
Oh, here it goes.
I'm cutting it, Aaron.
AARON SANCHEZ: Dude, don't cut it with your bare hands.
You got to put something on it, like-- like gloves.
TED ALLEN: All right, Marc, you're cutting up the bung,
something that a lot of people are going
to be very freaked out about.
MARC MURPHY: Ooh, it's a little sticky on the inside.
AARON SANCHEZ: [laughs]
Chop it some more, Marc.
Make it really-- make it-- do you really need that much?
AARON SANCHEZ: [chuckles]
Well, I want the judges to make sure they taste it.
Dude, that has the most off-putting smell.
[music playing]
Augh.
[gags] That's about-- we're done with that ingredient.
All right, chefs, get your [bleep] in gear.
Less than 20 minutes on the clock.
[laughing]
[music playing]
Hey, Aaron, what'd you do with that pork bung?
It's soaking in buttermilk with a lot
of lemon juice, some seasoning.
And then the idea here is that I'm
going to fry that in some masarina, some seasoned flour,
a little bit of cayenne.
Hopefully, that will take away a little bit of that funk.
[music playing]
This basket's just nasty all around.
I mean, look at this.
[whirring]
Look at the farro now, ah?
[sizzling]
Delicious fried pork bum.
[music playing]
is much time we got there, Ted?
TED ALLEN: Oh, about 11 minutes.
I think my sauce is gonna definitely
need some fresh herbs.
[chuckles]
TED ALLEN: You think herbs are gonna do it?
MARC MURPHY: [chuckles] I don't know, man.
Ah!
Ho!
Yeah, perfect, just the way I wanted it-- burnt.
[music playing]
Oh, how about that?
TED ALLEN: How are you liking it, Chris?
It's not bad.
Is that the offending product?
That is the offending product.
So what did you do to it?
I added a lot of heat.
TED ALLEN: A little shaved Brussels-- careful.
Marc bringing some of his faves, a little frisse.
I like that interesting technique
where you're drizzling olive oil on the floor.
AARON SANCHEZ: [laughing loudly]
So, your farro looks nicely cooked.
Yep.
But I just basically covered-- I have some veggies in here.
I have tons of herbs.
I have this vinaigrette that I made with the pork dust.
TED ALLEN: Oh, nice.
So I'm feeling good about life, right now.
Excellent.
All right, guys, you've got two minutes on the clock.
Dude, you have a lot of stuff on your table, bro.
You are going down, bruh, big time, inferno.
CHRIS SANTOS: I'm good.
I'm good.
TED ALLEN: All right, Chris how much you got left to do, sir?
I just need to put my risotto in a bowl
after it cooks up for another 30 seconds.
In 30 minutes?
[laughing loudly]
If Chris pulls this off, Aaron, a risotto-style
farro in 30 minutes--
AARON SANCHEZ: Dude, I will be so impressed.
And you know what?
It looks like he's gonna do it, Ted.
TED ALLEN: That was very unconvincing.
AARON SANCHEZ: [chuckles]
[music playing]
TED ALLEN: All right, judges, wrapping it up-- 10, 9, 8, 7--
Come on, Chris, you can do it, buddy!
--6, 5, 4, 3, 2, 1.
Time's up!
Please step back.
Nice job, buddy.
[claps]
Now all we have to do is eat it.
AARON SANCHEZ: [chuckles]
TED ALLEN: All righty--
Yes.
--the moment of truth.
You guys want some white?
Sure.
I think white would be nice.
Here we have pork bung, hot sauce jelly
beans, farro, and pork dust.
All right, Chris, what'd you make?
What I did basically was a spicy, creamy farro,
risotto-style.
The chicken stock that I used for the farro, I
infused with those jelly beans.
And the bung itself, I cut it into little strips, deep-fried
it, tossed it with some of that pork dust,
and a lot of crushed red pepper.
Mmm.
It kind of made a lot of that assertive flavor of the bung
go away.
MARC MURPHY: Yep.
I didn't really want to make bung the star of the show,
let's be real honest.
But you know what's really funny?
Is the thing I taste the most is the grilled corn.
MARC MURPHY: He really balanced it out here.
I think that the heat, the creaminess of the-- it
almost does act like a risotto, though, hm?
Mm-hmm.
What is your dish title, Chef Marc?
Today I made a two-pork pizza with a nice, light salad.
I took the pork that was in the basket.
And then I took pancetta, and then
I sort of thought about tripe-- like the Italians do--
and I made a nice little tomato sauce.
So there's tomato. There's onions.
There's garlic.
There's rosemary.
There's basil.
And then I made a salad, where this
is where I put the pork dust.
Where's your jelly beans?
The jelly beans, I just microplaned
them on top for a little heat.
CHRIS SANTOS: That tomato was another good solution.
Like, I attacked mine kind of with heat.
You attacked it with a lot of tomato and acid.
By grilling that pizza dough, though,
seriously, you brought out a wonderful flavor,
and it's working.
I think you get major kudos for your use
of the bung-- good stuff.
Last but not least, Aaron, what do we have?
I made a farro salad with roasted vegetables,
a pork dust vinaigrette, and some crispy pork bung.
-So you went crispy as well. -Yes.
But you soaked it first, right?
Yes, I soaked it in buttermilk and lots
of lemon juice and seasoning.
And I grated some of the jelly bean inside the vinaigrette
with the pork dust to, hopefully,
give a little backdrop of heat.
CHRIS SANTOS: This is delicious.
TED ALLEN: Marc handled that problem ingredient
with a lot of bold flavors.
You really just handled it by breading it.
Yeah, I just-- I want there to be a textural component.
The raw Brussels sprouts, the beans, all those herbs,
you really did lighten it up.
And the vinaigrette really works out.
CHRIS SANTOS: It's a very delicate salad.
And when you think of pork bung and a dish,
you don't think of like something so delicate.
I appreciate it.
That's a huge compliment.
OK, well congratulations on turning
so-called bizarre ingredients into bizarrely tasty dishes.
Nicely done.
[clink]
[clink]
Foodnetwork.com/chopped is the address to remember
if you'd like to watch more of these "After Hours"
judge's rounds.
[clock ticking]
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