1 00:00:01,040 --> 00:00:03,200 MAEVE O'MEARA: It's Mexican Week on The Chefs' Line... 2 00:00:03,399 --> 00:00:04,719 Oh, it smells amazing. 3 00:00:04,919 --> 00:00:07,240 And tonight, for our final Mexican stand-off... 4 00:00:07,440 --> 00:00:08,800 Let's go. Come on, vamanos. 5 00:00:09,000 --> 00:00:11,439 ..pork is the star. 6 00:00:11,640 --> 00:00:13,240 It's really good. 7 00:00:13,439 --> 00:00:15,480 It's a delicious and juicy meat, 8 00:00:15,679 --> 00:00:17,920 perfect for taking on Mexican flavours 9 00:00:18,120 --> 00:00:21,160 and takes skill to cook to perfection. 10 00:00:21,359 --> 00:00:22,879 Mmm. Yum. 11 00:00:23,079 --> 00:00:25,399 All week... Come on and get it! 12 00:00:25,600 --> 00:00:28,000 ..home cooks Alejandra and Maria... 13 00:00:28,199 --> 00:00:29,920 Maria, nice one! 14 00:00:30,120 --> 00:00:32,079 ..have been pitting their cooking skills 15 00:00:32,280 --> 00:00:36,240 against top Mexican restaurant, Mamasita. 16 00:00:36,439 --> 00:00:38,320 The flavour, unbelievable. 17 00:00:38,520 --> 00:00:41,159 In a competition that escalated in difficulty 18 00:00:41,359 --> 00:00:43,359 starting with the apprentice chef, 19 00:00:43,560 --> 00:00:45,280 and ending tonight with the final stop 20 00:00:45,479 --> 00:00:48,280 in their chefs' line, Head Chef Michael. 21 00:00:48,479 --> 00:00:49,960 Chef Michael, how are you doing? 22 00:00:50,200 --> 00:00:53,560 Good. You know what? I'm starting to feel the pressure, actually. Yeah. 23 00:00:53,759 --> 00:00:59,920 But whose pork dish will win Mexican Week on The Chefs' Line? 24 00:01:06,000 --> 00:01:08,960 Welcome back to The Chefs' Line Mexican Week. 25 00:01:09,159 --> 00:01:12,280 Our home cooks this week have been incredibly strong 26 00:01:12,480 --> 00:01:14,280 with both Maria and Alejandra 27 00:01:14,480 --> 00:01:17,359 making it all the way to the end of The Chefs' Line. 28 00:01:17,560 --> 00:01:18,840 BOTH: Whoo! 29 00:01:19,039 --> 00:01:20,599 Yes! 30 00:01:20,799 --> 00:01:22,079 (LAUGHTER) 31 00:01:22,280 --> 00:01:24,519 Well, home cooks, you might have had it your way this week, 32 00:01:24,719 --> 00:01:28,359 but Head Chef Michael is a seasoned professional, 33 00:01:28,560 --> 00:01:30,159 so you've got an uphill battle. 34 00:01:30,359 --> 00:01:32,520 MARK OLIVE: And tonight, to decide our winner 35 00:01:32,719 --> 00:01:36,400 we're asking you for some perfect Mexican pork. 36 00:01:36,599 --> 00:01:38,439 Whoo! 37 00:01:38,640 --> 00:01:43,280 Head Chef Michael, how are you feeling about tonight's cook-off? 38 00:01:43,479 --> 00:01:44,759 Over the last couple of nights, 39 00:01:44,960 --> 00:01:47,240 it's been pretty exciting watching and smelling the food. 40 00:01:47,439 --> 00:01:49,319 I'm pretty revved and ready to go. 41 00:01:49,560 --> 00:01:53,920 Alejandra, you've danced your way through Mexican week with two trophies! 42 00:01:54,120 --> 00:01:59,400 Whoo! I'm looking for the third one. 43 00:01:59,599 --> 00:02:04,560 Hey, Maria, you've had some beautiful classic family recipes. 44 00:02:04,760 --> 00:02:06,480 Have you got a good one tonight? 45 00:02:06,680 --> 00:02:09,919 Yes, I think I have an amazing secret weapon for the end 46 00:02:10,120 --> 00:02:12,159 and I'm just going to have fun. 47 00:02:12,360 --> 00:02:14,000 Tonight's blind judge will be Mark. 48 00:02:14,199 --> 00:02:16,639 MARK OLIVE: Well, good luck, Maria. 49 00:02:16,840 --> 00:02:18,280 Thank you. 50 00:02:18,479 --> 00:02:19,800 Good luck, Alejandra. 51 00:02:20,000 --> 00:02:21,719 Thanks. 52 00:02:21,920 --> 00:02:26,240 Head Chef Michael, good luck, because I think you might need it. 53 00:02:26,439 --> 00:02:27,879 (LAUGHS) 54 00:02:31,400 --> 00:02:35,840 OK, you have 90 minutes to serve up your best Mexican pork. 55 00:02:36,039 --> 00:02:37,599 So let's cook! 56 00:02:37,800 --> 00:02:39,079 Come on, vamanos. 57 00:02:39,280 --> 00:02:41,000 Vamanos, lots to do. 58 00:02:50,960 --> 00:02:57,079 DAN HONG: Pork is much loved in Mexico, it's very versatile, it's very cheap 59 00:02:57,280 --> 00:03:00,199 and there's so many dishes that they could make with pork. 60 00:03:00,400 --> 00:03:02,840 Absolutely, I think some of the best Mexican dishes 61 00:03:03,039 --> 00:03:04,800 have pork at the heart of them. 62 00:03:05,039 --> 00:03:08,800 This is a really great open challenge to see what they can do. Mm. 63 00:03:10,120 --> 00:03:13,199 Tonight, I am looking for a third trophy. 64 00:03:13,400 --> 00:03:15,719 I'm cooking tonight cochinita pilbil. 65 00:03:15,919 --> 00:03:20,039 Cochinita pilbil in Spanish mean, "pork cooked for a long time". 66 00:03:20,240 --> 00:03:24,280 I'm dedicating this dish to one of my best Mexican friends, 67 00:03:24,479 --> 00:03:27,280 she teach me how to made it last year when I was there. 68 00:03:27,479 --> 00:03:29,759 I'm from Venezuela, South America. 69 00:03:29,960 --> 00:03:34,120 When I moved to Australia, I couldn't find any good Latin food. 70 00:03:34,319 --> 00:03:37,280 My husband told me, "Alejandra, why don't you cook your own food?" 71 00:03:37,479 --> 00:03:42,120 And, you know, something just click on my mind and I just start getting 72 00:03:42,319 --> 00:03:44,759 passionate about food, especially Latin food. 73 00:03:44,960 --> 00:03:47,280 Yeah. (LAUGHS) 74 00:03:49,000 --> 00:03:53,960 So I soak the chillies first, because they were dried chilli. 75 00:03:54,159 --> 00:03:58,759 One is a smoky, a smoky flavour, the chipotle one and two guajillos. 76 00:03:58,960 --> 00:04:04,120 And then I blend the orange juice, lemon, 77 00:04:04,319 --> 00:04:07,280 and a little bit of salt, you have to blend it. 78 00:04:09,439 --> 00:04:12,400 That's the spice to marinate the pork. 79 00:04:12,599 --> 00:04:17,360 So you've got to combine all the flavours and you know, 80 00:04:17,560 --> 00:04:21,319 like a smoky and a little bit spicy on the pork. 81 00:04:21,519 --> 00:04:27,319 Put aluminium foil, banana leaf, put the pork inside the tray, 82 00:04:27,519 --> 00:04:30,759 wrap it up, put it in the oven straightaway. 83 00:04:30,959 --> 00:04:32,720 That has to be the first thing 84 00:04:32,920 --> 00:04:35,800 because it's going to take a long time to cook. 85 00:04:38,920 --> 00:04:41,480 That looks beautiful. 86 00:04:41,680 --> 00:04:44,199 I'm just chopping the meat, the pork. 87 00:04:44,399 --> 00:04:48,639 Tonight, I am making stuffed chillies with pork 88 00:04:48,840 --> 00:04:50,439 in a zucchini flower sauce. 89 00:04:50,639 --> 00:04:52,920 This is my dad's recipe. 90 00:04:53,120 --> 00:04:57,159 My dad usually cook this recipe for special occasions. 91 00:04:57,360 --> 00:04:59,439 So I'm originally from Mexico City. 92 00:04:59,639 --> 00:05:03,439 I love cooking because it's the way I connect with Mexico. 93 00:05:05,439 --> 00:05:09,079 I am using pork neck tonight because it has a lot of fat 94 00:05:09,279 --> 00:05:12,040 and that fat works together with the other elements 95 00:05:12,240 --> 00:05:13,879 to stand up the flavour. 96 00:05:14,079 --> 00:05:16,959 I'm going to put some salt, some pepper. 97 00:05:17,160 --> 00:05:21,120 To make my pork mix, I season it with salt, pepper, 98 00:05:21,319 --> 00:05:22,879 oregano and cumin. 99 00:05:23,079 --> 00:05:26,560 Dice some onion, some garlic. (SIGHS) 100 00:05:26,759 --> 00:05:28,040 And the pear. 101 00:05:28,240 --> 00:05:35,840 I'm cutting it into small squares, it's going to be the sweet part. 102 00:05:37,319 --> 00:05:38,800 DAN HONG: Maria. Hello. 103 00:05:39,000 --> 00:05:40,399 How are you going? 104 00:05:40,600 --> 00:05:44,480 I'm seasoning the pork, so I'm going to stuff the chillies with the pork. 105 00:05:44,680 --> 00:05:47,480 What's the pear for? Is that going in the stuffing as well? 106 00:05:47,680 --> 00:05:49,720 Yeah, it will go, yeah, with the pork. 107 00:05:49,920 --> 00:05:53,240 I think the sweetness of the pear will perfectly match the pork. 108 00:05:53,439 --> 00:05:55,399 Just like pork and apples is a classic combination. 109 00:05:55,600 --> 00:05:56,879 Yes, exactly, yeah. Wow. 110 00:05:57,079 --> 00:06:00,439 I can't wait to see what you put up. Thank you very much. 111 00:06:00,639 --> 00:06:06,040 Then I just peel the tomatoes, dice it up and chop some parsley. 112 00:06:06,240 --> 00:06:09,720 I just start cooking the pork. 113 00:06:09,920 --> 00:06:13,879 First I put some garlic, onion and the pork 114 00:06:14,079 --> 00:06:15,519 and cook it halfway through, 115 00:06:15,720 --> 00:06:19,800 then I've added the tomatoes, the pear, the olives and the parsley. 116 00:06:20,000 --> 00:06:23,600 It's like a boom in your mouth, it will have the pork, 117 00:06:23,800 --> 00:06:26,439 it will have some saltiness of the olives, or you're going to have some 118 00:06:26,639 --> 00:06:29,519 crunchiness of pine nuts, the sweetness of the pear 119 00:06:29,720 --> 00:06:33,079 and everything inside the chillies so, I think it's going to be a boom. 120 00:06:33,279 --> 00:06:35,399 I am feeling very confident tonight. 121 00:06:35,600 --> 00:06:40,159 Chef Michael looks nervous, because it's two of us against him. 122 00:06:40,360 --> 00:06:42,319 Chef Michael, how are you doing? 123 00:06:42,560 --> 00:06:46,319 Good. You know what? I'm starting to feel the pressure, actually. Yeah. 124 00:06:46,519 --> 00:06:48,600 Alejandra and Maria have all these 125 00:06:48,800 --> 00:06:51,480 generations of tradition in their family 126 00:06:51,680 --> 00:06:55,319 and I'm worried that our dishes aren't traditional enough. 127 00:06:55,519 --> 00:07:00,040 Tonight, I'll be doing our rojo mole pork with pickled radishes. 128 00:07:00,240 --> 00:07:03,600 For me, Mexican cuisine really caught my eye, 129 00:07:03,800 --> 00:07:05,560 and it was things that I hadn't tasted before. 130 00:07:05,759 --> 00:07:08,240 I've done a lot of South-East Asian cooking where it's all about 131 00:07:08,439 --> 00:07:11,319 chillies and robust flavours, and I thought I knew chilli. 132 00:07:11,519 --> 00:07:14,639 When I got to Mexican cuisine and Mamasita was using 133 00:07:14,879 --> 00:07:18,600 probably about six or seven different types of dried chillies at the time. 134 00:07:18,800 --> 00:07:22,120 People think that chillies are hot, but they range from 135 00:07:22,319 --> 00:07:25,439 spicy through to those rich caramel tones, smoky leather tones. 136 00:07:25,680 --> 00:07:28,600 Playing with those chillies, it drew me straight in and really excited me. 137 00:07:28,800 --> 00:07:31,879 We're using three different types of chillies in this mole tonight. 138 00:07:32,079 --> 00:07:34,920 We're using ancho, mulato and a pasilla. 139 00:07:35,120 --> 00:07:40,159 So we're just toasting these off to get some of the essential oils out. 140 00:07:40,360 --> 00:07:42,480 Some of them are giving them sort of a smoky character. 141 00:07:42,680 --> 00:07:44,279 Some are in there for a little bit of heat. 142 00:07:44,480 --> 00:07:46,959 But, yeah, they should come together and make a nice mole. 143 00:07:47,159 --> 00:07:50,560 I'm going to rehydrate them in hot water here. Nice. 144 00:07:50,759 --> 00:07:52,560 There's quite a few elements to this dish. 145 00:07:52,759 --> 00:07:55,240 We've got a beautiful pork cutlet. 146 00:07:55,439 --> 00:07:57,159 We're going to be pickling some radishes. 147 00:07:57,360 --> 00:07:59,720 We've got some chargrilled spring onions. 148 00:07:59,920 --> 00:08:03,439 A smoked crema, and there's a spiced granola to go with it. 149 00:08:03,639 --> 00:08:05,600 Then we're serving it all with handmade tortillas. 150 00:08:05,800 --> 00:08:07,360 Mole takes a long time. 151 00:08:07,560 --> 00:08:08,959 Traditionally you should be cooking it 152 00:08:09,160 --> 00:08:10,560 for at least about two and a half hours. 153 00:08:10,759 --> 00:08:12,040 So we're on a bit of a push 154 00:08:12,240 --> 00:08:14,439 to get some of the flavours developed really early. 155 00:08:14,639 --> 00:08:17,639 To make the mole, we're going to have the tomatillos, tomatoes, 156 00:08:17,839 --> 00:08:19,360 onion and garlic all in a pan. 157 00:08:19,560 --> 00:08:22,680 The texture of the mole is going to come from these tomatoes and onions. 158 00:08:22,879 --> 00:08:25,279 We'll be roasting the golden sultanas, almonds... 159 00:08:25,480 --> 00:08:26,959 That's getting hot. 160 00:08:27,160 --> 00:08:30,199 We'll also be roasting the seeds, there's sesame seeds, pumpkin seeds. 161 00:08:30,399 --> 00:08:33,440 At the same time, peppercorns, cinnamon, star anise. 162 00:08:33,679 --> 00:08:36,279 (WHIRRING) I'm just grinding up some of the spices. 163 00:08:36,480 --> 00:08:37,919 We want to get them fairly fine. 164 00:08:38,120 --> 00:08:40,759 Everything's going to come together in a jug blender here. 165 00:08:43,720 --> 00:08:45,159 That can all go in. 166 00:08:47,559 --> 00:08:52,039 While the pork was in the oven, I started the pickled onions. 167 00:08:52,240 --> 00:08:58,200 To make the pickled onion I cut half a red onion, I squeeze two limes, 168 00:08:58,399 --> 00:09:02,480 a little bit of salt and half a habanero chilli. 169 00:09:02,679 --> 00:09:07,039 I want the pickle to be really, you know, like acidity. 170 00:09:07,240 --> 00:09:10,720 Like to mar... to be perfect with the pork. 171 00:09:13,399 --> 00:09:15,720 Aiven, what is it about this particular mole dish 172 00:09:15,919 --> 00:09:18,320 that makes it so special for Mamasita? 173 00:09:18,519 --> 00:09:20,720 The pork can't be overcooked. Yes. 174 00:09:20,919 --> 00:09:25,519 The fine balance of the mole with the smoked cream as well. 175 00:09:25,720 --> 00:09:27,440 So, yeah, it's really interesting. 176 00:09:27,639 --> 00:09:30,120 Need to get this mole done. 177 00:09:30,320 --> 00:09:31,639 Then to the blender, 178 00:09:31,840 --> 00:09:34,360 I'm adding the chillies that have been soaking in the water. 179 00:09:34,600 --> 00:09:38,480 To get it blending, I'm going to have to start adding some of the chicken stock. 180 00:09:39,919 --> 00:09:43,200 Put in the roasted tomatoes, tomatillos, onion and garlic. 181 00:09:43,399 --> 00:09:46,559 (BLENDER WHIRRS) 182 00:09:49,879 --> 00:09:51,399 Once I'm happy with the consistency, 183 00:09:51,600 --> 00:09:54,120 it goes into the pan to start cooking down. 184 00:09:56,039 --> 00:09:57,480 Chef Michael? Si! 185 00:09:57,679 --> 00:09:59,840 You gonna smoke the sour cream? Si! 186 00:10:00,039 --> 00:10:03,440 The mole flavour that we're looking at here is kind of bitter, 187 00:10:03,639 --> 00:10:05,879 sweetened with a little bit of chocolate. 188 00:10:06,080 --> 00:10:09,200 And the flavour profile is quite... quite heavy. 189 00:10:09,399 --> 00:10:12,559 And so the sour cream's going to lighten it right up. 190 00:10:12,759 --> 00:10:14,879 It's really simple, put the sour cream in the bowl, 191 00:10:15,080 --> 00:10:16,360 cover it with cling wrap. 192 00:10:16,559 --> 00:10:18,559 To get a flavour into that sour cream, 193 00:10:18,759 --> 00:10:21,840 I'll try and trap as much smoke under that cling wrap as I can. 194 00:10:22,039 --> 00:10:24,639 I'm going to repeat this process two to three times 195 00:10:24,840 --> 00:10:27,360 just to get the right smoke amount that I want. 196 00:10:27,559 --> 00:10:31,240 So we always talk about the whole premise of The Chefs' Line 197 00:10:31,440 --> 00:10:34,840 being passion versus professionalism. 198 00:10:35,080 --> 00:10:38,559 And this is exactly what we are seeing tonight. Absolutely. 199 00:10:38,759 --> 00:10:41,240 These are two extremely strong home cooks. 200 00:10:41,440 --> 00:10:42,720 But Michael does have the edge 201 00:10:42,919 --> 00:10:46,639 because he has over two decades of professional cooking under his belt. 202 00:10:46,840 --> 00:10:48,919 I have no idea what Mark's going to make of this. 203 00:10:49,120 --> 00:10:50,639 This is going to be hectic. 204 00:10:52,039 --> 00:10:54,440 It's making a mess. 205 00:10:57,279 --> 00:10:59,559 MAEVE O'MEARA: It's a pork Mexican stand-off 206 00:10:59,759 --> 00:11:01,679 in The Chefs' Line kitchen tonight. 207 00:11:01,879 --> 00:11:03,159 Nice. 208 00:11:03,360 --> 00:11:05,039 Our two remaining home cooks 209 00:11:05,240 --> 00:11:08,440 are up against Mamasita's head chef, Michael. 210 00:11:08,639 --> 00:11:11,440 Oh, that smells amazing and it's almost ready. 211 00:11:11,639 --> 00:11:15,000 They're all quietly confident they'll deliver blind judge Mark, 212 00:11:15,200 --> 00:11:19,240 a knockout pork dish to take out the top spot. 213 00:11:19,440 --> 00:11:22,159 Pork, whatever form it comes in, has to be cooked perfectly. 214 00:11:22,360 --> 00:11:25,759 And not only that, what it's flavoured with, the spices, 215 00:11:25,960 --> 00:11:30,080 the accompaniment, that's got to be a real feature with the pork. 216 00:11:30,279 --> 00:11:34,080 They're three key elements I'm looking for in this pork challenge. 217 00:11:34,320 --> 00:11:36,960 MELISSA LEONG: This pork looks absolutely gorgeous. MICHAEL: Yeah. 218 00:11:37,159 --> 00:11:38,480 I mean, look at the fat cap on this. 219 00:11:38,679 --> 00:11:41,240 It's a beautiful organic pork rack, and the fat on it, 220 00:11:41,440 --> 00:11:42,840 you can tell that it's eaten really well. 221 00:11:43,039 --> 00:11:44,519 Yep. It's a nice clean white fat. 222 00:11:44,720 --> 00:11:46,600 It's fairly soft, which is good. 223 00:11:46,799 --> 00:11:50,679 I'm going to score the fat, which is going to help it render out. 224 00:11:50,879 --> 00:11:52,200 Now I've scored the fat, 225 00:11:52,399 --> 00:11:55,159 I can season it with salt and get it searing in the pan. 226 00:11:55,360 --> 00:11:57,879 This being a pork challenge, the pork has to be perfect. 227 00:11:58,080 --> 00:12:00,679 So when I'm cooking it, I can't overdo it. 228 00:12:00,879 --> 00:12:02,919 I want my pork cooked just over medium rare. 229 00:12:03,120 --> 00:12:04,960 It should be blushing as you slice it. 230 00:12:05,159 --> 00:12:08,360 Now that my pork's ready to go, I can put it in the oven. 231 00:12:08,559 --> 00:12:10,720 Hey! What are you doing in my fridge? 232 00:12:10,919 --> 00:12:15,039 (BOTH LAUGH) 233 00:12:17,879 --> 00:12:22,279 To make my zucchini flower sauce, I toss in the zucchini flowers, 234 00:12:22,480 --> 00:12:27,480 pan-fry some onion, add in some vegetable stock. 235 00:12:29,440 --> 00:12:34,759 Then I blend it with some sour cream and put it back into the pan. 236 00:12:34,960 --> 00:12:38,080 Once the zucchini flower sauce is ready, 237 00:12:38,279 --> 00:12:41,799 I boil the dry chillies until they are soft. 238 00:12:42,000 --> 00:12:46,440 Then I open it up, I clean it up, I take out the seeds. 239 00:12:46,639 --> 00:12:51,120 Chilli ancho, it's the dry version of poblano chilli. 240 00:12:55,240 --> 00:12:58,000 35 minutes everyone. 35 minutes. 241 00:12:58,200 --> 00:12:59,720 Alright. 242 00:12:59,919 --> 00:13:02,360 Now that we've got the mole cooking down, 243 00:13:02,559 --> 00:13:03,840 I need to start cooking my pickle. 244 00:13:04,039 --> 00:13:05,399 The pickle is really quite simple. 245 00:13:05,600 --> 00:13:08,440 It's a mixture of vinegar, water, some jamaica in for some flavour. 246 00:13:08,639 --> 00:13:11,720 Basically it's dried hibiscus flower. 247 00:13:11,919 --> 00:13:14,799 Bring it up to the boil, take it off the heat and put the radishes in. 248 00:13:15,000 --> 00:13:16,600 And some sugar, yeah. 249 00:13:20,080 --> 00:13:21,360 That's good. 250 00:13:21,559 --> 00:13:24,519 MELISSA LEONG: Ooh la la! (LAUGHS) 251 00:13:27,120 --> 00:13:32,559 To make the tortillas, it's one cup of flour, one cup of water, and mix it up. 252 00:13:33,919 --> 00:13:39,600 And then you grab a little ball and use the tortilla maker 253 00:13:39,799 --> 00:13:44,519 and press, and you get the little round tortilla. 254 00:13:44,720 --> 00:13:49,480 And then I cook the tortillas in a frypan with a little bit of oil. 255 00:13:49,679 --> 00:13:51,759 When the tortillas are done, 256 00:13:51,960 --> 00:13:55,600 you just need to cut it in little pieces and deep-fry. 257 00:13:57,279 --> 00:14:01,159 How are you doing, Alejandra? I'm trying to make a little basket. 258 00:14:01,360 --> 00:14:03,279 It looks beautiful. Oh, I'm trying. They're weird. 259 00:14:03,480 --> 00:14:05,000 No, it looks amazing. 260 00:14:05,200 --> 00:14:07,720 It took me a little while to do it. 261 00:14:07,919 --> 00:14:10,759 Folding the banana leaf, staple them. 262 00:14:10,960 --> 00:14:13,440 Yeah. I made it. 263 00:14:13,639 --> 00:14:19,159 Once I finished the little basket, I did the salsa verde. 264 00:14:19,360 --> 00:14:28,200 I made the salsa verde with capsicum, onion, coriander, garlic, 265 00:14:28,399 --> 00:14:31,799 a little bit of oil, a little bit of water. 266 00:14:32,000 --> 00:14:34,080 I just blend it up and that's it. 267 00:14:39,080 --> 00:14:42,440 You need to put some tortillas on. I need to put some tortillas on, eh? 268 00:14:42,639 --> 00:14:44,840 MICHAEL: I'm going to make a tortilla dough here. 269 00:14:45,039 --> 00:14:47,200 I'm just going to bring it together using my hands. 270 00:14:50,480 --> 00:14:53,759 Once I've pressed the tortillas, I can cook them off in the pan. 271 00:14:53,960 --> 00:14:58,200 We've got a little granola spice, we're using sesame seeds, 272 00:14:58,399 --> 00:15:01,360 pumpkin seeds, some buckwheat for texture. 273 00:15:01,559 --> 00:15:03,799 Also you're putting coriander and cumin in there. 274 00:15:04,039 --> 00:15:06,519 And we're going to add that to the top of the mole for a bit of texture. 275 00:15:06,720 --> 00:15:09,679 DAN HONG: OK, guys, five minutes to go! 276 00:15:09,879 --> 00:15:13,440 I better check this pork. 277 00:15:13,639 --> 00:15:15,679 Oh, this is smelling so good. 278 00:15:17,200 --> 00:15:18,600 Mmm. Yum. 279 00:15:18,799 --> 00:15:21,919 My mole's almost done, we need to finish it off with some chocolate. 280 00:15:22,120 --> 00:15:23,720 The chocolate's just there to help mellow out 281 00:15:23,919 --> 00:15:26,360 some of that strong, smoky, bitter tone. 282 00:15:26,559 --> 00:15:27,960 Well, it's Oaxacan chocolate 283 00:15:28,159 --> 00:15:30,039 and it should have a hint of cinnamon to it. 284 00:15:30,240 --> 00:15:32,519 This is because it's usually not made with any dairy. 285 00:15:32,720 --> 00:15:34,240 The last thing we're gonna do... 286 00:15:34,440 --> 00:15:36,240 Pork, pork! Jeez. 287 00:15:36,440 --> 00:15:40,559 I take the pork out of the oven. 288 00:15:40,759 --> 00:15:42,279 The moment of truth. 289 00:15:42,480 --> 00:15:45,639 And it's spot-on. I am so excited. 290 00:15:50,279 --> 00:15:52,200 It's really good. 291 00:15:52,399 --> 00:15:54,559 A minute to go, Chef. MICHAEL: Si. 292 00:15:54,759 --> 00:15:56,120 Start plating now. 293 00:15:56,320 --> 00:16:00,039 I plated really simple, pork inside the little basket, 294 00:16:00,240 --> 00:16:02,039 salsa verde on the side. 295 00:16:02,240 --> 00:16:06,000 I grab my chilli ancho, I stuff it up with the pork mix 296 00:16:06,200 --> 00:16:09,600 and place it into the middle of the plate. 297 00:16:09,799 --> 00:16:16,919 MICHAEL: Smoked crema, chargrilled spring onions, the pickled radishes. 298 00:16:20,320 --> 00:16:23,399 Pickled onion on top, garnished with micro herbs. 299 00:16:23,600 --> 00:16:26,039 MELISSA LEONG: Alejandra to the pass. Well done! 300 00:16:26,240 --> 00:16:29,840 (APPLAUSE) 301 00:16:32,320 --> 00:16:36,159 I drizzle a little bit with the parsley oil. 302 00:16:37,480 --> 00:16:39,320 Come on! Do you need help? 303 00:16:39,519 --> 00:16:41,399 Are you OK? I'm OK, thank you. 304 00:16:41,600 --> 00:16:45,200 Yes. Do it. Do it. MELISSA LEONG: Maria! 305 00:16:45,399 --> 00:16:48,080 (CHEERING) 306 00:16:48,279 --> 00:16:50,120 MELISSA LEONG: Well done. 307 00:16:54,240 --> 00:16:55,600 Amazing, chef. 308 00:16:55,799 --> 00:16:57,279 He's coming! 309 00:16:57,480 --> 00:16:59,879 BOTH: Whoo-hoo! 310 00:17:00,080 --> 00:17:02,320 Oh, my God. Beautiful. 311 00:17:02,519 --> 00:17:05,880 How did we do? Lovely, ladies. Well done. Really good work. 312 00:17:06,079 --> 00:17:07,839 I'm really happy with the plate I put up. 313 00:17:08,039 --> 00:17:11,640 It's got fantastic complexity in the mole, the pork's cooked beautifully, 314 00:17:11,839 --> 00:17:13,599 and I really hope Mark loves it. 315 00:17:19,680 --> 00:17:22,000 MAEVE O'MEARA: Tonight on The Chefs' Line, 316 00:17:22,200 --> 00:17:26,000 it's a battle to create the best Mexican pork dish. 317 00:17:26,200 --> 00:17:29,559 Home cook Alejandra has made cochinita pilbil, 318 00:17:29,759 --> 00:17:33,200 a slow-cooked pork stew she learnt in Mexico. 319 00:17:33,400 --> 00:17:36,920 Home cook Maria is making her dad's specialty - 320 00:17:37,119 --> 00:17:40,799 pork stuffed chillies with zucchini flower sauce. 321 00:17:41,000 --> 00:17:45,519 And Mamasita's Head Chef Michael is serving rojo mole - 322 00:17:45,720 --> 00:17:49,400 a rack of pork with a complex spicy sauce. 323 00:17:49,599 --> 00:17:52,200 Blind judge Mark will now taste all the dishes 324 00:17:52,400 --> 00:17:57,000 and decide on a winning plate without knowing who cooked what. 325 00:17:57,200 --> 00:18:01,839 Welcome back, Mark. Look at these three amazing pork dishes. 326 00:18:02,039 --> 00:18:04,400 MARK OLIVE: These all look like they could be from a restaurant, 327 00:18:04,599 --> 00:18:06,079 there's no doubt about that. 328 00:18:06,279 --> 00:18:08,640 It's triple pork - where should we start tonight? 329 00:18:08,839 --> 00:18:10,440 Let's start up here. 330 00:18:11,880 --> 00:18:16,720 This is pork stuffed chillies with zucchini flower sauce. 331 00:18:16,920 --> 00:18:19,200 Doesn't it look beautiful? 332 00:18:19,400 --> 00:18:22,599 Bit of pear on the top here, stuffed chillies, that could be dangerous. 333 00:18:22,799 --> 00:18:25,799 Well, it's not, because it's a dried poblano. 334 00:18:26,000 --> 00:18:27,640 It's a very mild chilli. 335 00:18:28,960 --> 00:18:30,240 Mmm. 336 00:18:30,440 --> 00:18:37,559 And inside is pork, pine nuts, black olives, tomato and pear. 337 00:18:37,759 --> 00:18:42,119 Pork is just flavoursome, cooked well, juicy. 338 00:18:44,079 --> 00:18:48,000 Oh, gorgeous. It's creamy. 339 00:18:48,200 --> 00:18:52,279 I can taste that parsley oil there, nice consistency. 340 00:18:52,480 --> 00:18:55,599 What a great team they make up, olives and pears, 341 00:18:55,799 --> 00:18:57,400 that lovely salty with the sweet. 342 00:18:57,599 --> 00:19:00,640 Mmm! 343 00:19:00,839 --> 00:19:02,720 Well, you sound like you're really enjoying this. 344 00:19:02,920 --> 00:19:06,000 Make sure you save some room, there's two more to go. 345 00:19:06,200 --> 00:19:07,839 Let's go down the bottom. 346 00:19:08,039 --> 00:19:14,480 This is cochinita pilbil which is a very traditional slow-cooked pork 347 00:19:14,680 --> 00:19:17,920 marinated with annatto seed and orange juice 348 00:19:18,119 --> 00:19:20,279 from the Yucatan region of Mexico. 349 00:19:20,480 --> 00:19:23,880 Presentation's beautiful. Look at these little corn chips here. 350 00:19:24,079 --> 00:19:28,319 On top of the meat we have pickled onion and habanero salsa. 351 00:19:28,519 --> 00:19:31,680 Wow. I want to try the pork first. 352 00:19:34,599 --> 00:19:37,240 Really nice. I can taste the orange juice. 353 00:19:37,440 --> 00:19:40,000 Pork could have been done a little bit longer, 354 00:19:40,200 --> 00:19:42,279 it could have been a little bit more juicier and softer. 355 00:19:42,519 --> 00:19:47,720 This dish traditionally is cooked for at least six hours. Yeah. 356 00:19:47,920 --> 00:19:52,920 So, 90 minutes, that's a tough call to get that pork nice and soft. 357 00:19:58,079 --> 00:20:01,599 These pickled onions, just loving them. 358 00:20:01,799 --> 00:20:04,960 And the tortilla chips, I could eat these all the time. 359 00:20:05,160 --> 00:20:06,519 You know, gives it that crunch. 360 00:20:06,720 --> 00:20:08,799 It's a simple dish and it's beautifully done. 361 00:20:09,000 --> 00:20:12,799 OK, well, there's a final dish. So let's see how that goes. 362 00:20:13,000 --> 00:20:14,279 Definitely. 363 00:20:14,480 --> 00:20:17,200 Rojo mole pork with pickled radishes. 364 00:20:17,400 --> 00:20:21,759 I love a pork chop and with a little bit of sour cream on the side. 365 00:20:21,960 --> 00:20:24,279 This is a triple-smoked sour cream. 366 00:20:24,480 --> 00:20:28,000 I can smell that. That smoky, smoky flavour. 367 00:20:28,200 --> 00:20:29,640 These are the pickled radishes 368 00:20:29,839 --> 00:20:31,599 and then you have some chargrilled spring onion. 369 00:20:31,799 --> 00:20:36,079 Just over the top there is a spiced granola for a bit of crunch. 370 00:20:36,279 --> 00:20:38,920 I'm going to go in. 371 00:20:39,119 --> 00:20:40,720 Mmm. Look at that. 372 00:20:40,920 --> 00:20:42,440 That looks amazing! Yum. 373 00:20:42,640 --> 00:20:44,079 Doesn't it look yum? 374 00:20:44,279 --> 00:20:46,640 Now, that is really nicely cooked. 375 00:20:46,839 --> 00:20:49,960 Pork can dry out pretty quick and easily. 376 00:20:50,160 --> 00:20:51,799 Look at it, it's beautiful. 377 00:20:52,000 --> 00:20:54,079 My knife went through the pork like butter. 378 00:20:57,559 --> 00:21:02,200 This is a stunner, the mole right amount of complexity, the heat. 379 00:21:02,400 --> 00:21:05,000 There's lots of layers of flavour in this. 380 00:21:05,200 --> 00:21:07,240 I'm getting that heat from the chillies. 381 00:21:08,880 --> 00:21:11,559 This is exactly what I love about Mexican cuisine. 382 00:21:11,759 --> 00:21:14,400 You can make a taco out of every meal. 383 00:21:16,440 --> 00:21:18,279 Yuuuuuum. 384 00:21:19,680 --> 00:21:22,279 The smoked cream is so amazing. 385 00:21:22,480 --> 00:21:26,000 These charred spring onions gives it that little bit of crunch in there. 386 00:21:26,200 --> 00:21:28,000 And what I love about this dish, 387 00:21:28,200 --> 00:21:31,759 everything on this plate works together with the pork. 388 00:21:31,960 --> 00:21:34,039 Can't wait to hear which way you go with this one. 389 00:21:34,240 --> 00:21:36,480 Oh, look, I'm in for a tough decision here. 390 00:21:44,319 --> 00:21:47,279 MAEVE O'MEARA: It's the last night of competition in Mexican Week. 391 00:21:47,480 --> 00:21:50,640 Our two remaining home cooks have tested their skills 392 00:21:50,839 --> 00:21:54,920 against Head Chef Michael of Melbourne's Mamasita restaurant 393 00:21:55,119 --> 00:21:58,559 in a battle of Mexican pork dishes. 394 00:21:58,759 --> 00:22:01,759 Judge Mark, has tasted all the plates 395 00:22:01,960 --> 00:22:05,680 without knowing who has prepared which dish. 396 00:22:05,880 --> 00:22:10,319 And it's now time for him to reveal the winner. 397 00:22:10,519 --> 00:22:14,400 MELISSA LEONG: Well, home cooks, chef, what an amazing Mexican Week. 398 00:22:14,599 --> 00:22:19,519 Three amazing people infusing their pork dishes with all that classic 399 00:22:19,720 --> 00:22:23,079 Mexican flavour, flair and tradition. 400 00:22:23,279 --> 00:22:24,880 Thank you very much. 401 00:22:27,559 --> 00:22:30,799 Home cooks, chef, you know what? 402 00:22:31,000 --> 00:22:34,319 I would have gone back for more on all three of these dishes. 403 00:22:34,519 --> 00:22:41,240 But there was one plate that was just insanely good. 404 00:22:41,440 --> 00:22:44,559 So for me, the best plate on the pass is... 405 00:22:51,000 --> 00:22:53,400 MARK OLIVE: After tasting your Mexican pork dishes... 406 00:22:55,119 --> 00:22:57,799 ..the best plate on the pass is... 407 00:23:00,400 --> 00:23:01,920 ..the rojo mole pork. 408 00:23:02,119 --> 00:23:04,039 It was me. 409 00:23:04,240 --> 00:23:05,880 (APPLAUSE) 410 00:23:06,079 --> 00:23:08,519 Sorry, ladies. Well done, Mamasita! 411 00:23:08,720 --> 00:23:10,359 Well done too. That was awesome. 412 00:23:10,559 --> 00:23:13,440 That pork, it just melted in my mouth 413 00:23:13,640 --> 00:23:17,000 and then I was hit with that Mexican mole and I knew I had a winner. 414 00:23:17,200 --> 00:23:23,920 And that smoked, smoked, smoked sour cream. 415 00:23:24,119 --> 00:23:27,000 It was triple smoked. It was just unbelievable. 416 00:23:27,200 --> 00:23:28,799 I'm glad you enjoyed it. 417 00:23:29,000 --> 00:23:30,480 How are you feeling? 418 00:23:30,680 --> 00:23:32,119 Great. It's good to have a win. 419 00:23:32,319 --> 00:23:36,359 I did really enjoy cooking with the ladies, it was great. 420 00:23:36,559 --> 00:23:41,240 Home cooks, thank you so much for bringing your family recipes, 421 00:23:41,440 --> 00:23:45,559 your laughter, and most of all your amazing food. 422 00:23:45,759 --> 00:23:50,319 I really enjoyed the week with you guys and also thanks to Alejandra. 423 00:23:50,519 --> 00:23:53,240 She has shown me so much love for my country 424 00:23:53,440 --> 00:23:55,519 and that makes me very, very proud. 425 00:23:55,720 --> 00:23:57,160 MELISSA LEONG: Alejandra? 426 00:23:57,359 --> 00:24:00,240 Thank you so much, so I learnt a lot. 427 00:24:00,440 --> 00:24:05,519 Do you see? I have a new Mexican friend! Yay! 428 00:24:05,720 --> 00:24:10,119 Maria, Alejandra, can I ask you a favour before you leave? 429 00:24:10,319 --> 00:24:11,680 Yes? 430 00:24:11,880 --> 00:24:13,759 One last shimmy for the road? Michael? 431 00:24:13,960 --> 00:24:16,359 Come on! One, two, three! 432 00:24:16,559 --> 00:24:19,039 ALL: Whoo! 433 00:24:19,240 --> 00:24:21,920 (LAUGHTER) 434 00:24:22,119 --> 00:24:27,359 Get on in here, and get some pork on your fork! 435 00:24:27,559 --> 00:24:29,200 I want to try that mole. 436 00:24:29,400 --> 00:24:31,599 Looks amazing. 437 00:24:31,799 --> 00:24:34,599 What peppers did you stuff with? That's ancho chilli. 438 00:24:34,799 --> 00:24:36,160 Next time on The Chefs' Line... 439 00:24:36,359 --> 00:24:38,920 Hi, Michael. How are you? Mel, good. How are you? 440 00:24:39,119 --> 00:24:40,839 The competition may be over, 441 00:24:41,039 --> 00:24:44,000 but the fiesta still lives on, as we celebrate... 442 00:24:44,200 --> 00:24:46,640 Cactus. This guy. How cool is that? 443 00:24:46,839 --> 00:24:48,720 Mamasita's... It sounds like popcorn. 444 00:24:48,920 --> 00:24:51,839 ..magical Mexican flavours. 445 00:24:53,400 --> 00:24:56,000 What an extremely amazing dish. 446 00:24:56,200 --> 00:24:57,680 These are the ones we're really proud of.