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This Week: 

Roadrunner: A Film About Anthony Bourdain now premieres this Sunday.

Plus, an exclusive confession video is featured in a new CNN+ documentary.

WATCH: Producers describe Bourdain’s failed attempt to quit the show

 Roadrunner premiering on CNN this Sunday at 9 p.m. ET 

Director Morgan Neville's poignant documentary, Roadrunner: A Film About Anthony Bourdain, chronicles Bourdain's trajectory from New York chef to celebrated author to beloved globe-trotting TV personality.

We spoke with Neville about what he discovered in making Roadrunner, and here's what he said:

Q: What intrigued you about this project? You hadn't met Bourdain. What drew you in? 

I had questions about him. I think I was like a lot of people, I was a fan. I had read a couple of his books starting with "Kitchen Confidential" when it came out.

I watched the show off and on, but always really liked it when I saw it and liked him and found him a funny, complex, smart guy who is really kind of an ambassador for curiosity, I guess ... I felt like the work he was doing was important work, you know, that what he was doing was humanizing people on the far side of the planet and showing the commonalities and talking about breaking bread with people and what all these things mean. 

So that was all stuff I liked about him, but I also ... I just had questions about him, like I think a lot of people did. And certainly in the wake of his suicide, I think the reaction I've gotten more than any is how the hell does that happen? 

Q: You wanted to figure out who Bourdain was. What did you come up with that surprised you? 
The first surprises were that he was a shy, nerdy guy who just read books incessantly and worked in the kitchen on his feet 12 hours a day, six days a week for 20 years. 

You know, like that's who he was before. ... The "Kitchen Confidential" version of his early life is great and it's funny and it's romanticized, but I don't think you quite understand his shyness and his kind of geekiness, his gangliness too, just his physicality and all of that early on. 

And so that was part of it, and then just starting to see once the world opened up to him and he could travel all the time, how these things that he had always wanted became the kind of new defining principles of his life. ... And that when he left the kitchen behind, he was aware of the fact that he was suddenly wading out into dark waters and he didn't know what was going to be there. ... So he was very aware of the fact that he was becoming unmoored from the things that had really anchored him for a long time. 

And parts of those things he found on the way were really energizing and exciting but part of it is I felt like he never really found a new mooring that stuck. I mean, he got married, he had a child, he had these moments of kind of, oh, I can live this kind of life and I can kind of be this kind of responsible person and I can get really into all these new things ... whether it's jujitsu or writing. But ... there was a restlessness that I think he really kind of unleashed that he could never turn off. 

Q: So what was travel to him in that context? 
A drug. You know, an addiction certainly. 

And again, travel is amazing, you know, travel is great, and so many of the things he espoused were amazing. But traveling 250, 270 days a year -- at a certain point, it's not traveling, it's running away and I think that's something that he never really came to terms with. I mean, I know he thought about it ... He negotiated a book contract to go take a one-year sabbatical and take his family and live in Vietnam and write a book about it. 

He had these kind of escape plans or modifications he could have made in his life. And he never made any of them. He never did one less episode a year. And that's the thing that I think most people would've, most people would have said, "Oh, my life-work balance is out of whack, maybe I should work less."

But for Tony, I think it was both the sense of maybe it'll go away if I ... don't hang on to it so much, and that there's something about the addiction to travel and to experience that became its own kind of self-fulfilling obsession.

Click here to read more about Neville and the film about Bourdain.

WATCH THE TRAILER: Chicago vs. Jussie Smollett

New documentary dives into Jussie Smollett's case

The brothers Abimbola and Olabinjo Osundairo were kept in Chicago Police detention for nearly two days after they were accused of attacking the Empire actor Jussie Smollett in a homophobic and racist hate crime.

In the 47th hour of that detention, in a small fluorescently lit room painted a bland white, the brothers began to confess: It was all a hoax.

"He came up with this plan of how we're gonna, like, pretend to attack him, um, by his house," Abimbola Osundairo told police.

Newly obtained video from the night of February 15, 2019, shows the Osundairo brothers telling police for the first time that Smollett directed them to carry out a fake hate crime attack weeks earlier. The video even shows the brothers acting out parts of the attack with police detectives, who gamely play along with the reenactment.

The brothers have maintained that story ever since, including under oath in Smollett's criminal trial late last year, in which a Cook County jury convicted Smollett on five counts of felony disorderly conduct.

Yet the court case was not broadcast on video for the public, so the 2019 confession video represents the first time that the broader public is able to see and hear the brothers' version of events.

CNN+ obtained the video for its new documentary, Chicago vs. Jussie Smollett, now available exclusively on CNN+.

The hour-long documentary traces the winding history of the case and explores the broader criminal justice system in Chicago.

You can watch the new documentary now on CNN+. Click here to read more about the case and the new information uncovered in the documentary.

Make one of Bourdain's most popular recipes 

This pork chop sandwich from Anthony Bourdain's Appetites: A Cookbook is inspired by a pork chop bun served to the late chef and world traveler in Macau. The crowd-pleaser has a spicy kick, thanks to a dollop of chili paste.

Macau-style pork chop sandwich

Makes 4 servings

Ingredients

4 boneless pork rib chops or cutlets (about 6 ounces each)

¼ cup soy sauce

¼ cup Chinese rice wine

¼ cup black vinegar

1 tablespoon sesame oil

4 cloves garlic, peeled and coarsely chopped

1 tablespoon five-spice powder 

1 large egg

1 tablespoon dark brown sugar, packed

½ cup all-purpose flour

1½ cups panko bread crumbs 

Salt and freshly ground black pepper to taste

2 cups peanut oil, for frying, plus more as needed

8 slices white sandwich bread 

Chili paste, for garnish

Special equipment 

Meat mallet or heavy-duty rolling pin

Sheet pan or platter lined with newspaper

Instructions

1. Pound the pork to ¼-inch thickness, using the meat mallet. If using a rolling pin, be sure to wrap the meat in plastic before whacking it (and consider getting yourself a meat mallet).

2. In a small mixing bowl, whisk together the soy sauce, rice wine, vinegar, sesame oil, garlic, five-spice powder and sugar. Place the pork in a zip-seal plastic bag or nonreactive container and pour the marinade mixture over, turning the chops to ensure they are evenly coated with liquid. Seal the bag and refrigerate for at least 1 hour and up to 12 hours.

3. Remove the chops from the marinade and brush off the garlic. Beat the egg in a shallow bowl. In a second shallow bowl, place the flour, and in a third shallow bowl, place the bread crumbs. Season the flour with salt and pepper. You may need to add a tablespoon of water to the beaten egg to loosen its texture so that it adheres evenly to the meat.

4. To a large, heavy-bottom frying pan, add the peanut oil and heat over medium-high. While the oil heats, dredge the chops in the flour, batting off any extra, then in the egg, then in the bread crumbs.

5. Test the oil with a pinch of bread crumbs. If they immediately sizzle, carefully slide the chops into the hot oil, working in batches if necessary to avoid overcrowding the pan and bringing down the temperature of the oil. Cook until golden brown, about 5 minutes per side. Remove the cooked chops from the oil and let drain on the lined sheet pan. Season lightly with salt.

6. Toast the bread until golden brown. Assemble the sandwiches and serve with the chili paste alongside.

To read more about the recipe, click here. 

What were Anthony Bourdain's favorite songs? Take a listen below: 

One of the ways documentary filmmaker Morgan Neville connected with Bourdain was through music. Bourdain was very vocal about his tastes. Neville found every song Bourdain ever mentioned — whether it was featured in one of his shows, used in an Instagram story or mentioned in his writings — and he put it all in one playlist. 

"I totally got his taste in music," Neville said. "It was informed by this post-'60s, proto-punk kind of energy and in your face-ness."

Here are someone of Bourdain's favorite songs:

• "Forbidden Colours" by Ryuichi Sakamoto
• "Anemone" by The Brian Jonestown Massacre 
• "Passenger" by Iggy Pop

Neville said he was surprised to see the Parts Unknown host also liked Kendrick Lamar, Outkast, and A Tribe Called Quest.

"There were songs that stretched his rock and roll credentials in a way, but still, I think, make a lot of sense," said Neville of Bourdain's love of hip hop and R&B. "He got that there was genius in those artists."