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Josh Makes Cinnamon Toast Crunch Gourmet

Today, Josh is making Cinnamon Toast Crunch Panisse. Make your own with the recipe below! MK # 085 Subscribe to Mythical Kitchen: https://www.youtube.com/mythicalkitch... Submit your Dreams Become Food photos here: https://forms.gle/ga4DVQDMoi7pL1GcA Check out our podcast, A Hot Dog Is A Sandwich! Apple Podcasts: https://mythic.al/ahdias Spotify: https://mythic.al/hotdog Click the bell icon so you'll know when we add a new video! Want more Mythical Kitchen? Check out these playlists: Fancy Fast Food -    • Fancy Fast Food | Mythical Kitchen   Snack Smash -    • Snack Smash | Mythical Kitchen   Food Fears -    • Food Fears | Mythical Kitchen   Food Feats -    • Food Feats | Mythical Kitchen   Pick up official Mythical Kitchen merch at https://mythical.com/collections/myth... Join the Mythical Society: https://www.mythicalsociety.com Follow Mythical Kitchen: Instagram:   / mythicalkitchen   Facebook:   / mythicalkitchen   Mythical Chef Josh's Instagram:   / mythicalchefjosh   Follow Mythical: Instagram:   / mythical   Facebook:   / mythical   Twitter:   / mythical   Website: https://mythical.com Check Out Our Other Mythical Channels: Good Mythical Morning:    / goodmythicalmorning   Rhett & Link:    / rhettandlink   Ear Biscuits: https://applepodcasts.com/earbiscuits Good Mythical MORE:    / goodmythicalmore   Want to send us something? https://mythical.com/contact In the spirit of minimizing food waste associated with the filming of this series, Mythical is donating to the Hollywood Food Coalition ( https://hofoco.org ) who provide daily, nourishing meals to underserved communities in the Los Angeles area. Time Codes: ---------------------- Braise The Pork - 1:14 Fry The Pork - 4:56 Panisse - 8:04 Recipe: ---------------------- Step 1: Make the Cereal milk braised pork belly Ingredients 3lb piece skin-on pork belly Salt ½ gallon whole milk 1 bag cinnamon toast crunch Fresh sage Peppercorns Rosemary Thyme Mustard seeds 1 shallot Butter 1) Add the cinnamon toast crunch to the milk and allow it to steep. Strain the milk through cheesecloth. 2) Score the skin on the pork belly then add it to a casserole dish. Pour cereal milk around the pork, then add aromatics and throw in a 275 degree oven for 4 hours. 3) Remove chilled pork belly then toss in the deep fryer to crisp. Strain the braising liquid through a chinois, then add to a pan to reduce and mount with butter. Equipment Large mixing bowl Chinois Cutting board Knife Casserole dish Deep fryer at 375 degrees Sauce pan Silicone spatula Step 2: Make the Cinnamon Toast Crunch Panisse Ingredients 1 ½ cups chickpea flour 2 cups cinnamon toast crunch 1 quart water Salt 1) Add chickpea flour and CTC to a vitamix and blend until finely ground. 2) Add to a saucepot with water and cook on high, stirring occasionally until it turns into a thick porridge. 3) Pour into a silicone mold and refrigerate. 4) Remove from the fridge, cut into whatever shape, and deep fry until crispy. Equipment Vitamix Saucepot Silicone Spatula Silicone mold Knife Cutting board Deep fryer at 350 Step 3: Make the garnishes Ingredients 1 peeled granny smith apple Peeled knob of fresh ginger Lime White wine vinegar Water Salt Cinnamon stick Fresh basil Olive oil 1) Brunoise the apples. Gently heat water with vinegar, salt, ginger, cinnamon stick. Add apples to a mason jar and squeeze lime juice on top. Pour pickling liquid over the top. 2) Add basil to a pot of boiling water then immediately remove and shock in an ice bath. Remove and drain well on paper towels. Add to the vitamix with olive oil, then strain through a cheesecloth. Equipment Cutting board Knife Mason jar Medium saucepot Ice bath Vitamix Cheesecloth Step 4: Plate it up Ingredients 1 portion crispy cooked pork belly 1 portion pan jus 1 jar whole mustard seed (Maille) Purple basil or microgreens or whatever 1) Slice pork belly 2) Plate it! Equipment Cutting board Knife Fancy plate Tiny spoons Tweezers