I'm sorry, I was putting clothes in the dryer.
I figured, how are you?
I'm freaking out a little bit, man.
Why I promised to make a benin for my girlfriend's family and
I just don't know how to make one.
So I've made this promise and now I'm screwed a little bit.
I just have no idea.
This is Thanksgiving dinner.
Yes, we got, we got pork sandwiches the next day.
It will serve 10 people.
It's really simple ingredients, garlic, salt, pepper and
oil, preferably olive oil.
All you gotta do is get 15 cloves pretty big, not too small.
And you mash up 10 and you slice up five.
You make some incisions on the fat, the fat back and you pull
it back, but you don't take it off the because what you want
to do is make whole under it.
So that part of the pork has also flavor.
So you make holes on your, after you make all the holes and you
smash up your, your garlic, you add salt and pepper to your
It has to taste salty like the sea.
You add your oil to it.
And the oil and the reason we putting oil in it is so that it could
flat in the hole, make the hole as deep as you can, but you don't
want it to go all the way through just deep enough so it can go
You got a small spoon, you make the holes in the pork big enough
for a small spoon to fit in.
So you can stuff it because you have to stuff it with it with
the garlic, salt and pepper.
After you stuff it all.
Then you put slippers of garlic in it on all the holes.
Then you put the fat back over it and whatever is left on the
water, you just spread it all over the pork.
You spray your pan, ok?
You put aluminum foil over it but you don't want the aluminum
foil to touch the pork because then it's gonna stick to the
It put it in the refrigerator overnight, take it out early
So it can be room temperature and then you put it as high as you
possibly can inside the oven.
You put it 250 or if you like 300 let it cook at least an hour and
a half before you go in there and turn the pot, you gotta turn
the pot because the ovens never they never cook equally.
So you gotta turn the pot, you gotta cook for another hour and
a half and then you turn, you turn it because now we want crunchy
So, an hour and a half and an hour and a half, that's three hours
So you got two more hours to go.
The last hour, you uncover the aluminum foil, oil cover and
then you let it cook for the next hour.
You raise up the, uh, the heat to at least 3 50 or even four.
So that the fat that could get crunchy.
It's already cooked inside.
After five hours, three o'clock, you should be able to pull
I'm pulling it out of the oven right now and it looks amazing
You didn't, I did not burn it.
It looks brown and crunchy.
All you gotta do is pull it out and cut it into pieces.
But wait for it to cool down a little bit.
I want you to get burned.
I know food is in your blood.
It's definitely my blood right now.