**A Galactic Adventure: Cooking El Pastor Pork with Passion Fruit Salsa**

As I embarked on this culinary journey through the Star Wars universe, I found myself in the midst of a vibrant Mexican-inspired dish that would transport me to a galaxy far, far away. The recipe for El Pastor pork was presented as if it were a secret, hidden knowledge passed down from the wise Jedi Masters. With the guidance of Ubisoft's Star Wars: Outlaws, I set out to create this delectable dish, using my wits and culinary skills to outmaneuver the challenges that lay ahead.

First, I preheated my dry sauté pan along with one half teaspoon of cumin seed which I was going to toast for about 5 minutes until fragrant but not smoking. This added depth of flavor would be essential in rounding out the bold, spicy flavors of the dish. In the last minute or so, I added a half dozen peeled cloves of garlic and half a small onion cut into four pieces, giving those guys just a little bit of heat. The aroma wafting from the pan was intoxicating, drawing me closer to the sizzling action.

As the mixture reached its peak fragrancy, I poured in one cup of water and brought it up to a boil. With the heat killed, I covered the pan and let the chilies simmer for 10 to 20 minutes or until they were fully softened. The anticipation was building, my senses heightened as I waited for the flavors to meld together in harmony.

With the chili mixture ready, I turned my attention to the pork, combining it with one small yellow onion cut into sixth pieces, 1 teaspoon of whole allspice, 1 taspo Mexican oregano, and 1 tbspoon of whole black peppercorns. Pouring the chili mixture over top added a rich, savory element that elevated the dish to new heights. I also added a hint of our star ingredient – about 1/2 cup of passion fruit juice – which would add a fruity, tangy dimension to the pork.

As I mixed everything together with my hands and poured into an appropriately sized casserole, I pressed down on the ingredients to ensure that all was well submerged in the braising liquid. The resulting mixture was a vibrant tapestry of flavors and textures, each component working in harmony to create something truly greater than the sum of its parts.

**Braising the Pork**

This dish would take several hours to complete, but patience would be rewarded with tender, fall-apart pork that simply melted in my mouth. I placed the casserole in a preheated 350° F oven for anywhere from 2 to 4 hours until it reached perfection. The aroma wafting from the oven was tantalizing, teasing me with promises of the flavors that lay within.

**Straining the Passion Fruit Salsa**

After the pork had cooled for about half an hour, I removed it and began straining the remaining solids through a fine mesh sieve, pressing out as much of the cooking liquid as possible. This would result in a rich, velvety sauce that would be used to bring everything together.

**Serving the El Pastor Pork**

As I served the shredded pork onto toasted orange corn tortillas, I couldn't help but feel like I had truly earned my place in the Star Wars universe. The combination of spicy passion fruit salsa and tangy, smoky pork was nothing short of transcendent, a true revelation that left me breathless.

**The Final Touches**

To complete this culinary adventure, I added a little extra flair with an elevated skewer down the center, fashioned from a pair of sake cups, placeholder holders, and a metal skewer. Upon which I skewedered three reserved passion fruit shell halves, acting as condiment cups that would be filled with our spicy passion fruit jelly.

And so, with my dish complete, I sat back to appreciate the fruits of my labor. The El Pastor pork, with its bold flavors and textures, was a true triumph, one that would stay with me long after the last bite had been savored. The Star Wars universe had truly come alive in this kitchen, and I couldn't wait to see what other culinary adventures lay ahead.

**Star Wars: Outlaws**

As I explored the world of El Pastor pork, I was reminded of the importance of reputation management in the Star Wars universe. In this game, your character's actions have a direct impact on their standing and influence gameplay. This dynamic system added a new layer of complexity to the game, one that required players to navigate the moral gray areas and make tough decisions.

With its rich storyline and immersive gameplay, **Star Wars: Outlaws** is an experience not to be missed. By exploring the world of this game, you'll discover a universe full of action, adventure, and even culinary delights like El Pastor pork with passion fruit salsa. So, grab your lightsaber and join the rebellion – the game is now available on Xbox Series S and X, PlayStation 5, and PC.

"WEBVTTKind: captionsLanguage: enthis episode is sponsored by Ubisoft I'm excited to introduce Star Wars Outlaws the new open world game that takes place in the Star Wars Universe between The Empire Strikes Back and return at the Jedi you play as K VES a scoundrel exploring the galactic underworld with her sidekick Nicks this is an exciting part of the Star Wars Galaxy for you to explore and build your reputation through alliances missions and more and of course there's plenty of new foods to discover which we'll look at soon Star Wars Outlaws is available now on Xbox series s and X PlayStation 5 and PC click the link in description for more info uh I'll take the skto Chugga it's okay buddy oo I hope it's spicy hey what's up guys welcome back to binging with babish where this week we're taking a look at some of the dishes from Star Wars Outlaws the team at the game Studio were cool enough to send me some concept artart giving me a clear idea of what real world approximations I could use and what Cuisines I could Mash together sket chuga appears to be cooked passion fruit with some kind of brazed meat while chosa is a yellowy vegetable Mash flanking dried corn on the cob being popped over a grill sounds like Star Wars food to me let's start with the popcorn main course for which I'm going to mash together elements of a Thai yellow curry and full maana a popped lotus seed or Fox nut popular in Indian Cuisine for the vegetables I'm going with half a head of cauliflower half a green and red bell pepper roughly chopped potatoes and carrots I'm also thinly slicing a small shallot and four or five Bird's eyed chilies that's pretty much all our pre-prep sew over on the stove top we're melting 2 tbspoon of coconut oil over medium heat and while it's still cold I'm going to add 1 in of grated fresh ginger and 1 in of grated fresh lemongrass doing this while the oil is still cold so that they get thoroughly cooked without burning kind of the same way you'd cook garlic for pasta ILO oio once things get to bubbling I'm going to add the thinly sliced shallots and Bird's eyed chilies and cook for 1 to 2 minutes or until the air in your kitchen becomes spicy before we douse the fire we're going to add 1/4 cup of yellow curry paste cooking for an additional 1 to 2 minutes or until it starts to stick to the bottom of the pan by now the aerosolized capsacin from the chili should be eliciting wet coughs and watery eyes from anybody nearby so we're finally going to quench the pan with about half 14 oz can of full fat coconut milk stirring with Vigor and passion to ensure that all the curry paste is dissolved now we're going to add the rest of the coconut milk along with one cup of vegetable stock which like most Tha curries is going to form a thin and soupy Curry which we're going to bring up to a bare simmer before adding any vegetables first up potatoes two or three small Yukon Golds peeled and cut into 1 in chunks and now starts the vegetable timer adding different vegetables in stages depending on their cook time after the potatoes have cooked for 5 minutes Ino two large carrots peeled and thinly sliced 5 minutes more and then we're going to add all the quick cookers our chopped red and green bell peppers our half head of cauliflower florettes and 1/3 of a cup of drained bamboo choots now we're going to cook everything uncovered for another 5 to 10 10 minutes until all the vegetables are tender but not mushy I've also got a little bit of dried holy basil here I'm going to add about a teaspoon worth then it's time to address this Curry's thickness I want a sauce thick enough to coat and cover the popcorn so I'm using an immersion blender to partially blend some of the carrots and potatoes into the soup but I'd recommend scooping out some throwing it into a blender and getting it really smooth now we're going to taste for seasoning it's good and spicy but it needs a few things the funk of one tbsp of fish sauce the brightness and acidity of one freshly squeezed lime and to counterbalance the intense flavors and spice 2 teaspoons worth of grated palm sugar or just brown sugar if you don't have this stuff kicking around taste for salt content and adjust as necessary now onto this Dish's trickiest element the popcorn Factor it looked like they were popping corn directly on the cob so we finally tracked down this blue popping corn in the hopes that we could then pop it on an electric habachi grill so let's try it out go ahead and plug this guy in I'm sure whatever is burning off here is perfectly harmless and once you got all the toxic Vapors out of there we're going to throw the corn right on the grill and in just a few edge of your seat minutes you might be delighted to hear the littlest tiniest of Pops Pop I never thought popcorn could be adorable but here I am grinning like a child all that to be said this didn't really work in order to pop the remaining kernels the initial popped kernels effectively had to get burnt if I've said it once I've said it a thousand times a yakitory grill is not an efficient way to pop popcorn using the manufacturer's included wax paper bag works much better but it blows most of the kernel straight off the cob so here's the full MAA which are Lotus seeds or Fox nuts that have been pre-popped all we have to do is toast them either for a few minutes in a cast iron pan or you can do it much more easily and evenly in the oven preheat it to 375° F convection spread out the foxnuts on a larger Rim baking sheet than that one and toast for 7 to 10 minutes or until lightly browned and dump directly into your awaiting Curry almost immediately before serving as this is kind of a breakfast cereal situation to serve I'm going to place some of these pre-popped cobs onto the deactivated Yakitori Grill pretty much for just pure decoration and Dole out our Thai Indian hybrid curry with toasted Fox nuts which turned out really quite good it's sweet sour and spicy and the fox nuts are chewy and crunchy the only thing I would do differently in retrospect is thicken it with yogurt or cream this would help the full MCA stay crunchier longer and it would eat more like a meal but how does a tiny popcorn taste it taste like normal popcorn but tiny so now onto the skto Chugga which presents a more interesting culinary challenge how to make what appears to be a meat-based Savory passion fruit dish and my mind immediately went to Alpa store with a spicy passion fruit jelly standing in for pineapple so I'm harvesting 8 oz worth of the alien-like passion fruit pulp and I was only able to buy bird's-eye chilies in bulk so those are going to be my source of heat anywhere from 1 to five of them depending on your spice preference then to both sweeten and thicken the passion fruit I'm making a combination of 7 o of granulated sugar and 1 and 1/2 teaspoon of pectin whisking it into the sugar to ensure that it doesn't Clump into a medium saucein goes the fruit chilies sugar and pectin all which we're going to stir and then bring to a boil cooking for no longer than 1 to 2 minutes just enough time for sugar to dissolve the mixture to thicken and flavors to get to know each other and this turned out really legitimately good it's tropical and spicy and I think it's going to work really nice with pork specifically 2 and 1/2 lb of boneless pork shoulder which I'm going to break down into 1 and 1/2 to 2 in cubes big enough to stay nice and moist but small enough to create a lot of surface area for my art now for the brazing liquid we're going to start by stemming and seeding two oncho chilies before tearing them up into 1in pieces and we're going to place that and three Chile star bow into a small dry sauté pan along with one half teaspoons of cumin seed which we're going to toast about 5 minutes until fragrant but not smoking then in the last minute or so I'm going to add a half dozen peeled cloves of garlic and half a small onion cut into four pieces give those guys just a little bit of heat and then add one cup of water to the pan bring the mixture up to a boil kill the heat cover and steep for 10 to 20 minutes or until the chilies are fully softened dump everything into a blender and make the device live up to its name oop almost forgot I'm going to add two chipotle peppers in aovo sauce 1 tbsp of achiote powder 1 t of sugar and 2 teaspoons of kosher salt now blend for 1 to 3 minutes or until completely smooth give it a taste for seasoning you're really just tasting for salt because it's going to be pretty raw this is going to spend a few hours in the oven now in a nice big large bowl we're combining the pork one small yellow onion cut into sixth I guess 1 teaspoon whole all Spice 1 taspo Mexican oregano and 1 tbspoon whole black peppercorns pour the chili mixture over top and we're also going to add a hint of our star ingredient about 1/2 cup of passion fruit juice and then we're going to add just enough water so so that there's enough brazing liquid to cover all the stuff after mixing things together with our mits and pouring into an appropriately sized casserole when we press things down we want everything to be mostly submerged just a few meat facets and onion tips peeking out now this guy's headed uncovered into a preheated 350° F oven for anywhere from 2 to 4 hours until it looks like this and the pork is tender enough to shred with your hands first we're going to let it cool for about half an hour until just handleable then we're going to remove the meat doing our best to pick off any all spiced berries or peppercorns and then commence to shredding the pork into bite-sized shreds now this of course is not true El Pastor it's El Pastor flavors prepared in a bra it's just so we can match the Aesthetics of the game last up we're going to strain the remaining solids through a fine mesh C pressing out as much of that delicious cooking liquid as we possibly can then into a high wal sauté pan it goes along with a pinch of salt if it needs it and just enough of that cooking liquid to moisten all the meat bring that up to a bare simmer and keep warm until ready to serve now these were not pictured in the game but these feel like tacos to me so I'm toasting some orange corn tortillas the most alien looking tortillas I could find and preparing to Plate up I'm going to use the same Half Moon plates to hold the main course then there's an elevated skewer down the center which I'm fashioning together from a pair of sake cups a couple of placeholder holders and a metal skewer upon which I'm going to skewer three reserved passion fruit shell halves these are going to act as our sort of condiment cups because once suspended we're going to fill them with our spicy passion fruit jelly for doing out onto your taco as you see fit Al there is left to do is dle out the meat playay it a little fast and loose with the passion fruit cups grab your nicely toasted tortillas and serve a little bit of the spicy peppery pork a plop of the pwan passion fruit and why not some thinly sliced red onions and the result was fantastic like to a surprising extent the sweet spicy Tangy passion fruit doesn't just stand in for pineapple it usurps pineapple it plays so nicely with the deeply flavorful fatty pork even though I was about to go out for dinner I found myself making two more and eating all of them it was really fun Mash ing together different Cuisines and flavors but I never could have imagined they'd come out this good I can rarely find satisfying answers to the question what does Star Wars food taste like and I can even more rarely say that I'd genuinely make it again thanks again to Ubisoft for sponsoring this episode Star Wars Outlaw is the new game and the Star Wars universe is available now the game features a dynamic reputation system which means the character's actions impact her standing and influence gameplay meaning you have to manage your reputation to succeed in the criminal underworld I don't want to spoil all the fun so trust me when I say you just have to to play this for yourself to see what I'm talking about Star Wars Outlaws is available now on Xbox series s and X PlayStation 5 and PC click the link in the description for more infothis episode is sponsored by Ubisoft I'm excited to introduce Star Wars Outlaws the new open world game that takes place in the Star Wars Universe between The Empire Strikes Back and return at the Jedi you play as K VES a scoundrel exploring the galactic underworld with her sidekick Nicks this is an exciting part of the Star Wars Galaxy for you to explore and build your reputation through alliances missions and more and of course there's plenty of new foods to discover which we'll look at soon Star Wars Outlaws is available now on Xbox series s and X PlayStation 5 and PC click the link in description for more info uh I'll take the skto Chugga it's okay buddy oo I hope it's spicy hey what's up guys welcome back to binging with babish where this week we're taking a look at some of the dishes from Star Wars Outlaws the team at the game Studio were cool enough to send me some concept artart giving me a clear idea of what real world approximations I could use and what Cuisines I could Mash together sket chuga appears to be cooked passion fruit with some kind of brazed meat while chosa is a yellowy vegetable Mash flanking dried corn on the cob being popped over a grill sounds like Star Wars food to me let's start with the popcorn main course for which I'm going to mash together elements of a Thai yellow curry and full maana a popped lotus seed or Fox nut popular in Indian Cuisine for the vegetables I'm going with half a head of cauliflower half a green and red bell pepper roughly chopped potatoes and carrots I'm also thinly slicing a small shallot and four or five Bird's eyed chilies that's pretty much all our pre-prep sew over on the stove top we're melting 2 tbspoon of coconut oil over medium heat and while it's still cold I'm going to add 1 in of grated fresh ginger and 1 in of grated fresh lemongrass doing this while the oil is still cold so that they get thoroughly cooked without burning kind of the same way you'd cook garlic for pasta ILO oio once things get to bubbling I'm going to add the thinly sliced shallots and Bird's eyed chilies and cook for 1 to 2 minutes or until the air in your kitchen becomes spicy before we douse the fire we're going to add 1/4 cup of yellow curry paste cooking for an additional 1 to 2 minutes or until it starts to stick to the bottom of the pan by now the aerosolized capsacin from the chili should be eliciting wet coughs and watery eyes from anybody nearby so we're finally going to quench the pan with about half 14 oz can of full fat coconut milk stirring with Vigor and passion to ensure that all the curry paste is dissolved now we're going to add the rest of the coconut milk along with one cup of vegetable stock which like most Tha curries is going to form a thin and soupy Curry which we're going to bring up to a bare simmer before adding any vegetables first up potatoes two or three small Yukon Golds peeled and cut into 1 in chunks and now starts the vegetable timer adding different vegetables in stages depending on their cook time after the potatoes have cooked for 5 minutes Ino two large carrots peeled and thinly sliced 5 minutes more and then we're going to add all the quick cookers our chopped red and green bell peppers our half head of cauliflower florettes and 1/3 of a cup of drained bamboo choots now we're going to cook everything uncovered for another 5 to 10 10 minutes until all the vegetables are tender but not mushy I've also got a little bit of dried holy basil here I'm going to add about a teaspoon worth then it's time to address this Curry's thickness I want a sauce thick enough to coat and cover the popcorn so I'm using an immersion blender to partially blend some of the carrots and potatoes into the soup but I'd recommend scooping out some throwing it into a blender and getting it really smooth now we're going to taste for seasoning it's good and spicy but it needs a few things the funk of one tbsp of fish sauce the brightness and acidity of one freshly squeezed lime and to counterbalance the intense flavors and spice 2 teaspoons worth of grated palm sugar or just brown sugar if you don't have this stuff kicking around taste for salt content and adjust as necessary now onto this Dish's trickiest element the popcorn Factor it looked like they were popping corn directly on the cob so we finally tracked down this blue popping corn in the hopes that we could then pop it on an electric habachi grill so let's try it out go ahead and plug this guy in I'm sure whatever is burning off here is perfectly harmless and once you got all the toxic Vapors out of there we're going to throw the corn right on the grill and in just a few edge of your seat minutes you might be delighted to hear the littlest tiniest of Pops Pop I never thought popcorn could be adorable but here I am grinning like a child all that to be said this didn't really work in order to pop the remaining kernels the initial popped kernels effectively had to get burnt if I've said it once I've said it a thousand times a yakitory grill is not an efficient way to pop popcorn using the manufacturer's included wax paper bag works much better but it blows most of the kernel straight off the cob so here's the full MAA which are Lotus seeds or Fox nuts that have been pre-popped all we have to do is toast them either for a few minutes in a cast iron pan or you can do it much more easily and evenly in the oven preheat it to 375° F convection spread out the foxnuts on a larger Rim baking sheet than that one and toast for 7 to 10 minutes or until lightly browned and dump directly into your awaiting Curry almost immediately before serving as this is kind of a breakfast cereal situation to serve I'm going to place some of these pre-popped cobs onto the deactivated Yakitori Grill pretty much for just pure decoration and Dole out our Thai Indian hybrid curry with toasted Fox nuts which turned out really quite good it's sweet sour and spicy and the fox nuts are chewy and crunchy the only thing I would do differently in retrospect is thicken it with yogurt or cream this would help the full MCA stay crunchier longer and it would eat more like a meal but how does a tiny popcorn taste it taste like normal popcorn but tiny so now onto the skto Chugga which presents a more interesting culinary challenge how to make what appears to be a meat-based Savory passion fruit dish and my mind immediately went to Alpa store with a spicy passion fruit jelly standing in for pineapple so I'm harvesting 8 oz worth of the alien-like passion fruit pulp and I was only able to buy bird's-eye chilies in bulk so those are going to be my source of heat anywhere from 1 to five of them depending on your spice preference then to both sweeten and thicken the passion fruit I'm making a combination of 7 o of granulated sugar and 1 and 1/2 teaspoon of pectin whisking it into the sugar to ensure that it doesn't Clump into a medium saucein goes the fruit chilies sugar and pectin all which we're going to stir and then bring to a boil cooking for no longer than 1 to 2 minutes just enough time for sugar to dissolve the mixture to thicken and flavors to get to know each other and this turned out really legitimately good it's tropical and spicy and I think it's going to work really nice with pork specifically 2 and 1/2 lb of boneless pork shoulder which I'm going to break down into 1 and 1/2 to 2 in cubes big enough to stay nice and moist but small enough to create a lot of surface area for my art now for the brazing liquid we're going to start by stemming and seeding two oncho chilies before tearing them up into 1in pieces and we're going to place that and three Chile star bow into a small dry sauté pan along with one half teaspoons of cumin seed which we're going to toast about 5 minutes until fragrant but not smoking then in the last minute or so I'm going to add a half dozen peeled cloves of garlic and half a small onion cut into four pieces give those guys just a little bit of heat and then add one cup of water to the pan bring the mixture up to a boil kill the heat cover and steep for 10 to 20 minutes or until the chilies are fully softened dump everything into a blender and make the device live up to its name oop almost forgot I'm going to add two chipotle peppers in aovo sauce 1 tbsp of achiote powder 1 t of sugar and 2 teaspoons of kosher salt now blend for 1 to 3 minutes or until completely smooth give it a taste for seasoning you're really just tasting for salt because it's going to be pretty raw this is going to spend a few hours in the oven now in a nice big large bowl we're combining the pork one small yellow onion cut into sixth I guess 1 teaspoon whole all Spice 1 taspo Mexican oregano and 1 tbspoon whole black peppercorns pour the chili mixture over top and we're also going to add a hint of our star ingredient about 1/2 cup of passion fruit juice and then we're going to add just enough water so so that there's enough brazing liquid to cover all the stuff after mixing things together with our mits and pouring into an appropriately sized casserole when we press things down we want everything to be mostly submerged just a few meat facets and onion tips peeking out now this guy's headed uncovered into a preheated 350° F oven for anywhere from 2 to 4 hours until it looks like this and the pork is tender enough to shred with your hands first we're going to let it cool for about half an hour until just handleable then we're going to remove the meat doing our best to pick off any all spiced berries or peppercorns and then commence to shredding the pork into bite-sized shreds now this of course is not true El Pastor it's El Pastor flavors prepared in a bra it's just so we can match the Aesthetics of the game last up we're going to strain the remaining solids through a fine mesh C pressing out as much of that delicious cooking liquid as we possibly can then into a high wal sauté pan it goes along with a pinch of salt if it needs it and just enough of that cooking liquid to moisten all the meat bring that up to a bare simmer and keep warm until ready to serve now these were not pictured in the game but these feel like tacos to me so I'm toasting some orange corn tortillas the most alien looking tortillas I could find and preparing to Plate up I'm going to use the same Half Moon plates to hold the main course then there's an elevated skewer down the center which I'm fashioning together from a pair of sake cups a couple of placeholder holders and a metal skewer upon which I'm going to skewer three reserved passion fruit shell halves these are going to act as our sort of condiment cups because once suspended we're going to fill them with our spicy passion fruit jelly for doing out onto your taco as you see fit Al there is left to do is dle out the meat playay it a little fast and loose with the passion fruit cups grab your nicely toasted tortillas and serve a little bit of the spicy peppery pork a plop of the pwan passion fruit and why not some thinly sliced red onions and the result was fantastic like to a surprising extent the sweet spicy Tangy passion fruit doesn't just stand in for pineapple it usurps pineapple it plays so nicely with the deeply flavorful fatty pork even though I was about to go out for dinner I found myself making two more and eating all of them it was really fun Mash ing together different Cuisines and flavors but I never could have imagined they'd come out this good I can rarely find satisfying answers to the question what does Star Wars food taste like and I can even more rarely say that I'd genuinely make it again thanks again to Ubisoft for sponsoring this episode Star Wars Outlaw is the new game and the Star Wars universe is available now the game features a dynamic reputation system which means the character's actions impact her standing and influence gameplay meaning you have to manage your reputation to succeed in the criminal underworld I don't want to spoil all the fun so trust me when I say you just have to to play this for yourself to see what I'm talking about Star Wars Outlaws is available now on Xbox series s and X PlayStation 5 and PC click the link in the description for more info\n"