Today, Josh is making Cinnamon Toast Crunch Panisse. Make your own with the recipe below! MK # 085
Subscribe to Mythical Kitchen:
Submit your Dreams Become Food photos here:
Check out our podcast, A Hot Dog Is A Sandwich!
Apple Podcasts:
Spotify:
Megaphone:
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 –
Snack Smash –
Food Fears –
Food Feats –
Pick up official Mythical Kitchen merch at
Join the Mythical Society:
Follow Mythical Kitchen:
Instagram:
Facebook:
Mythical Chef Josh’s Instagram:
Follow Mythical:
Instagram:
Facebook:
Twitter:
Website:
Check Out Our Other Mythical Channels:
Good Mythical Morning:
Rhett & Link:
Ear Biscuits:
Good Mythical MORE:
Want to send us something?
In the spirit of minimizing food waste associated with the filming of this series, Mythical is donating to the Hollywood Food Coalition ( ) 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