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I'm sorry, I was putting clothes in the dryer.
00:06
I figured, how are you?
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I'm freaking out a little bit, man.
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Why I promised to make a benin for my girlfriend's family and
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I just don't know how to make one.
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So I've made this promise and now I'm screwed a little bit.
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I just have no idea.
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This is Thanksgiving dinner.
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Yes, we got, we got pork sandwiches the next day.
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It will serve 10 people.
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It's really simple ingredients, garlic, salt, pepper and
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oil, preferably olive oil.
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All you gotta do is get 15 cloves pretty big, not too small.
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And you mash up 10 and you slice up five.
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You make some incisions on the fat, the fat back and you pull
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it back, but you don't take it off the because what you want
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to do is make whole under it.
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So that part of the pork has also flavor.
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So you make holes on your, after you make all the holes and you
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smash up your, your garlic, you add salt and pepper to your
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It has to taste salty like the sea.
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You add your oil to it.
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And the oil and the reason we putting oil in it is so that it could
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flat in the hole, make the hole as deep as you can, but you don't
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want it to go all the way through just deep enough so it can go
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You got a small spoon, you make the holes in the pork big enough
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for a small spoon to fit in.
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So you can stuff it because you have to stuff it with it with
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the garlic, salt and pepper.
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After you stuff it all.
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Then you put slippers of garlic in it on all the holes.
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Then you put the fat back over it and whatever is left on the
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water, you just spread it all over the pork.
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You spray your pan, ok?
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You put aluminum foil over it but you don't want the aluminum
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foil to touch the pork because then it's gonna stick to the
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It put it in the refrigerator overnight, take it out early
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So it can be room temperature and then you put it as high as you
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possibly can inside the oven.
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You put it 250 or if you like 300 let it cook at least an hour and
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a half before you go in there and turn the pot, you gotta turn
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the pot because the ovens never they never cook equally.
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So you gotta turn the pot, you gotta cook for another hour and
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a half and then you turn, you turn it because now we want crunchy
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So, an hour and a half and an hour and a half, that's three hours
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So you got two more hours to go.
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The last hour, you uncover the aluminum foil, oil cover and
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then you let it cook for the next hour.
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You raise up the, uh, the heat to at least 3 50 or even four.
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So that the fat that could get crunchy.
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It's already cooked inside.
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After five hours, three o'clock, you should be able to pull
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I'm pulling it out of the oven right now and it looks amazing
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You didn't, I did not burn it.
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It looks brown and crunchy.
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All you gotta do is pull it out and cut it into pieces.
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But wait for it to cool down a little bit.
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I want you to get burned.
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I know food is in your blood.
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It's definitely my blood right now.
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