What're you complaining about? No one's forcing you to buy it. Make it yourself or not, buying it supports his channel so he can keep making videos. I thought you knew this already.
@@Jasmine-pv8cw I'm Chinese and this statement is just wrong, damn you need to go back to school. Ever heard of the cradle of life? First humans were in africa dumbass
every weekend i have custody of my son (cooper who's 9) we always catch up on "guga foods" and "sous vide everything" together! we're setting aside some money to try wagyu!
Braddah that was so perfect for me cause I'm 54 yes old from Hawaii and I've been eating this all my life. But for the last couple months I've been watching all kind videos trying to learn to do the whole pig lecheon style and the belly for Chinese style roast pork. You specifically made it easy with your video. The three styles I will copy and make but the dehydration style I dont think people will go for that here. God bless you both and thank you once again for the video 🤙
The chemistry between Angel and Guga makes these videos really good. I feel like you could change anything else about these videos except these two figuring out how to describe crunchiness. Never stop being unscripted, never worry about polish, this is great, feels authentic
I truly appreciate how he explains WHY he does every step. Some chefs just say "do this, then this, than that" without saying why. Some steps are super necessary, others are just for decoration or whatever. When Guga explains why he does it you realize if they are mandatory or not. And the fact that he doesn't just do 1 method, but compares 4 methods makes you really trust why some of them are the best.
Nice test. Just a couple of comments on the chinese style that you probably know. The seasoning for the meat usually has 5 spice powder and chinese cooking wine. The vinegar is applied with a brush not submerged in it to avoid its strong flavor and the need to wash it. In an electric oven it takes 45 minutes in bake at 400oF, remove the salt crust and 10 - 15 more in broil to get the crunchiness. Best regards.
A little tip for those wanting to attempt the chinese style. It actually doesn't require so long and complicated. First pat dry the skin and start poking holes like he said, then give the outer skin a light wash of vinegar and let it sit for a hour before washing it off with some damp paper towel before baking. Now here's the weird part that i learned from a experienced chef in china who specializes in chinese Bqq, you actually want to bake it till the skin is slightly char black on the outside and then scrape off the dark surface and then wiping it off. Afterwards go for a second bake to finish it off for the fluffy crunch that you would want.
using a spray gun/gas stove fire to burn the outer skin to black helps remove the remaining pig hair root ( 3:17 ) on the skin completely. Almost every Chinese pork belly dish has this step
I’m Asian and we have quite alot of crispy pork belly and it’s so satisfying hearing and seeing th pork, and i’m already feeling gud when your vid coms out Great vid Guga
hello can i ask a question @guga after youve removed the salt crust from the chinese pork belly, then returned it to the heat, how long do you have to cook it more to achieve that crispy skin?thanks for the answer
Right? He said two hours at 450 with the salt, then back in for how much longer. I'm half way into the process with my pork belly and may have to base it on look of my pork belly when I cook it tomorrow.
also, you dont need the vinegar, we do pork belly here in the philippines and our style of cooking comes from japanese,Chinese, and Spanish, we dont do Vinger nor Salt Crush thats a waste of time in normal households, just boil the belly poke some holes make a good spice rub or a marinade if you like or just do a killer dip/sauce. then Fry it, the Crunch comes from the holes you poke it will form tiny air pockets on the pork making it have soft crunch.
Here in Minas Gerais, Brazil, there is another popular and effective method, which is: DO NOT get rid of moisture. Au contraire, only brine it in whatever seasoning you like for a couple of days, and then cook your meat wrapped in aluminum foil for half the time to keep the moisture in. Just make sure to watch your oven like a hawk after you remove the foil; if the meat is too lean, or if the cut is too small, it might get done a bit early. And as soon as you take it out of the oven, immediately blow cold air with a fan over the skin. The harder the wind blows, the crispier it gets. Works for any cut, but ham is definitely my favorite.
I like how it took me almost the whole video wondering why I've seen the pork belly in vinegar before to remember that I'm chinese and have done that before.
ileaddeaths just wanted to see how long I could go when the new year started and somehow have lasted this long lol, still eat fish (pescatarian) just come here for my fix lol
I love you guys. You bring a smile to my face every show. I’m gonna start prepping everything for the Chinese Style. I have never had pork belly prepared this way. Thanks 🙏
Dude, I found your channel on the burger episodes and now I find this. I moved to the Philippines last year and they do some amazing pork belly. One way is to rotisserie it and it's called 'Liempo' and the other is packed with spices and tied then either baked or done over coals and that's called Lechon belly. I'm really stoked I found this episode so I can do it at home. Peace!~
I just came across this video and decided to try the Chinese method of making this. I rewatched that section several times and did not see you adding any rub or spice to it at all. Did the meat get any marinate at all or is it not needed for this method? Thanks for doing the comparison work to get the best method - it saves me time, money, and effort!
I am making in at this moment and i choosed to marinate mine in an oily, garlic, peper, paprika and oregano marinade. We have a salt crust already so no need to add the salt to the marinade lol. I will let you know if it comes out good.
When I went to Bali and had the seafood with coconut shell charcoal I immediately wanted to try it here in the states with American bbq. I just never got around to doing it but I know it’ll be amazing! Please try it Guga!
Loved this. In Mexico, we have a type of food we call Lechon which is basically pork belly with a good crunchy bit. We turn it into tacos (obviously), and man that crunch just gives it that flavour and feeling to it.
I’ve done a lot of experimenting with pork belly. I also live in Asia now. The Chinese method is by far the best! It’s a light fluffy crunch and just amazing in every way. I recommend cooking it in an air fryer as the convection currents help even further to dry the skin and get it to puff up.
Me: woww I'm making Chinese pork belly for dinner. .... Me three days later: man I don't even remember what am I doing with these bunch of pork around the house
Love how thorough you were in going through the different types and really going all the way with the Chinese style! Take my hat off to you. Well done!
not gonna lie, watching the salt get lifted as giant crust off the Chinese Pork fry is incredibly cool, its not like, overbearingly salty? That's incredible!
Purpose of the salt is to absorb moisture from skin. That's why you don't put table salt there but rough sea salt. If you are using smooth table salt, salt will sip in into the skin and the skin will be extremely salty.
I'd love to hear your thoughts of the chines style with raw apple cider vinegar, instead of distilled white vinegar. Or maybe even white or red wine vinegar.
We tried the Chinese method and it was incredible! Thank you so much, our traditional Norwegian Christmas dinner, where a crispy crusted pork belly is what every housewife strive for, is now saved for all future ❤ We have but one question: when removing the salty roof the skin has a tendency to stick to the salt and it results in either tearing in the skin or big chunks of salt remaining on the crust. You have any tips for us? 🙂❤
The complex part with salt and the vinegar isn't really needed, punching lots of holes into the skin is the important part to get the crisps. Go all the way into the fat layer so the fat can boil out of the skin through the holes easier when the meat starts roasting. Just soften the skin up a bit with hot water first before you start poking, it makes it easier than to fight a piece of raw skin. You can season or marinade like how you usually do and to your own taste, you can even cut lines into the meat side to get better penetration with the seasoning. When the meat is done you can use those same line to portion it.
Hey Guga, I only poked holes in it and put it overnight in the refridgerator skinside down in coursesalt. The nextday i put oil on the skin and put tablesalt on it. Offcourse i used a rub at the otherside and i put it on my rotisserie in my kamado. I can tell you he was perfect just liked the chinese one you made only a lot easy’er. I love your channel! Kind regards from the Netherlands
Chinese pork crunch: 1. Pork, uniformed for best control. 2. Hole. 3. Boil 10 minutes, ice bath. 4. Hole's. 5. Skin side vinegar bath over night, rinse skin well. 6. More hole's. 7. Make tub boat with a lot of salt. 8. HOLE'S 9. Oven, till salt is dried and solid. 10. Ho-- Oh we remove the salt now... ok. 11. Put back in using a tong... *WITH HOLE'S!!!*
Stellar video, Guga! The description that you give makes it sound as though flaky is the word you were looking for. Thank you for all of the amazing videos and dedication!
Great video Guga. Quick question, when you returned the Chinese style to the grill after removing the salt, how much longer was it on or what were you looking for before it was done? Thanks and keep it up my south Florida brother!
Same question here. Also I noticed that he returned the Chinese style to the grill with the skin facing up. One additional question that I have is if the bubbles can develop that way or should the skin side face down at a given time?
You forgot to burn off the hairs and scrape clean can't stand the small hairs sticking up on my pork skin . The Chinese method is usually to place it skin down in a hot dry Wok then scrape with Chinese knife, alternative method is to hit with a blow torch and then scrape clean .Other than that they all looked good but Chinese style crispy pork is always going to win in by book . Great video keep it up !
Great work guga!! However let me humbly suggest something for u bro, actually vinegar is to remove excess moisture, so just brush some vinegar with a brush then put the meat under a cooling fan to dry it off then brush again with some vinegar. Then put the meat in refrigerator, it would make the things simpler I supposed. Cheers, all the way from Malaysia.
That's filipino lechon kawali but the technique of cooking is different. My grandmother's style is First. Boiling Second let it dry Third fry it Fourth spray a little bit of water while frying
Typical lechon will probably be like the dehydratednone in the video. They don't have bubbles and they have a smooth, compressed, but crunchy texture. Still good though. The Cebu versions are probably the close to chicharon because of the poking treatment. I haven't tried Lechon Cebu because I'm from Luzon ( I just know the poking treatment from watching a lot of food vids) but I want to try it.
I saw his reply to this question on another video some time ago and he said it’s just decoration. The general rule for citrus though, if you are going to use it- if it had scales or feathers use lemon, everything else use lime.
Let me sum it up for the people that dont wanna be tortured by guga's food: Chinese: the winner dehydrated: crunch but a solid no air bubble piece of skin (idk why is this even a way to make crispy skin) oven baked & deep fry: your normal everyday crunchy skin. Oven: softer, less oilly taste. Deepfry: harder, more oilly taste.
For the Chinese style: You actually have you to dust off any excess salt on top, baked it until the salt burnt. Take out the meat, scarp off the burnt parts making sure not to scrap the skin off, you still see an orange color of skin. Then you brush the skin generously with vegetables oil and bake it again at a lower heat.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
Hear "Guga's rub"
Imagine "Oh, he's just flogging products now"
Realize it's just a spice blend you make at home
Instant thumbs up
I mean, have you ever read the description on ANY of his videos? Lol.
What're you complaining about? No one's forcing you to buy it. Make it yourself or not, buying it supports his channel so he can keep making videos. I thought you knew this already.
@@alexsanchez1081 Everyone can have their opinions, the problem begins with aggresive dudes, like you.
whats the problem if he sell stuff?
@@superknightlol Cos people are stupid and think making money is EEEEEEEEEEEVIL.
/smh
I hope Guga NEVER stops saying:
*_”So let’s duuuit!”_*
🤣🤣🤣🤣🤣 same!
BizWiz... never!!!! 😂
Funny enough. Duit in my country means money.
@@Reubenhater Indo?
😂😂😂😂😂😂😂
As soon as you said "Chinese" I already knew who the winner would be
The Chinese have been at it since the very beginning, the first beings to ever be around, you know dang well they perfected the ways of cooking by now
@@Jasmine-pv8cw
Dumbshit
The K Channel the first people to be around?
@@THConnoisseur she is stupider than a rock lmao
@@Jasmine-pv8cw I'm Chinese and this statement is just wrong, damn you need to go back to school. Ever heard of the cradle of life? First humans were in africa dumbass
I appreciate the fact that he adds his seasoning mix in almost every recipe, but he isn’t selling it
he shows u how to make it too
Cause he showed how to make it yourself.
Cuz it's just salt pepper and garlic powder, nothing else
.......yet
@@AltimaNEO no it aint
Man these videos always make me hungry! Amazing meat work as always!
The legend
Justin Y. Hello
can you reply to me
The man himself
🎅🏿
Guga in voice over: Calm and soothing voice
Guga in front of camera: HEY ANGELLLLL!!!!
Live voice vs Recording after shut in the office with a professionals Mics(without noises)
anyone else notice that one piece with the "nipple"? lol
@@christopherpham9181 This is pretty normal, it is not a big deal
@@Baiev he just copied an another comment
Hindus don't eat pork lol 😂
every weekend i have custody of my son (cooper who's 9) we always catch up on "guga foods" and "sous vide everything" together!
we're setting aside some money to try wagyu!
I hope you will save up enough and try it ! Good luck with cooking it and hope it tastes good!
This is heartwarming. Quality time :)
Thats great!
give me custody of your son
👍🏻👍🏻👍🏻👍🏻👍🏻
Braddah that was so perfect for me cause I'm 54 yes old from Hawaii and I've been eating this all my life. But for the last couple months I've been watching all kind videos trying to learn to do the whole pig lecheon style and the belly for Chinese style roast pork. You specifically made it easy with your video. The three styles I will copy and make but the dehydration style I dont think people will go for that here. God bless you both and thank you once again for the video 🤙
gibby main irl
Filipino grandmas typically nail this all the time! It's good with vinegar
Yes they do
Fil Chinese grandma’s do it better though.
Yes i know right, also liempo gang?
letson kawali
lenstrul sarap pulutan sir 🔥
The chemistry between Angel and Guga makes these videos really good. I feel like you could change anything else about these videos except these two figuring out how to describe crunchiness. Never stop being unscripted, never worry about polish, this is great, feels authentic
I truly appreciate how he explains WHY he does every step. Some chefs just say "do this, then this, than that" without saying why. Some steps are super necessary, others are just for decoration or whatever. When Guga explains why he does it you realize if they are mandatory or not.
And the fact that he doesn't just do 1 method, but compares 4 methods makes you really trust why some of them are the best.
this guy is awesome!!
@@Vid_Master Yes, it is an amazing channel.
Man...... Guga is the Uncle that everyone wants in their family
Yea
Nice test. Just a couple of comments on the chinese style that you probably know. The seasoning for the meat usually has 5 spice powder and chinese cooking wine. The vinegar is applied with a brush not submerged in it to avoid its strong flavor and the need to wash it. In an electric oven it takes 45 minutes in bake at 400oF, remove the salt crust and 10 - 15 more in broil to get the crunchiness. Best regards.
A little tip for those wanting to attempt the chinese style. It actually doesn't require so long and complicated. First pat dry the skin and start poking holes like he said, then give the outer skin a light wash of vinegar and let it sit for a hour before washing it off with some damp paper towel before baking.
Now here's the weird part that i learned from a experienced chef in china who specializes in chinese Bqq, you actually want to bake it till the skin is slightly char black on the outside and then scrape off the dark surface and then wiping it off. Afterwards go for a second bake to finish it off for the fluffy crunch that you would want.
using a spray gun/gas stove fire to burn the outer skin to black helps remove the remaining pig hair root ( 3:17 ) on the skin completely. Almost every Chinese pork belly dish has this step
Guga: do u hear that crunch?
Me eating potato chips: yea
I'm eating pretzel chips lmao
Im inhaling air soo...... What
Lol the fact that i’m eating one rn and found your comment xD
Underrated comment
r/meirl
It look so delicious. Thank you!
Very yummy
This should be titled "CRISPY PORK BELLY: Crackling the Code"
Lmao
Yeah, I'm stealing that. Just letting you know. Lol
Unlocking is good though feels kinda like its a rpg video game and we all level up
Clever...
That pun is brilliant.
The youtube algorithm did it's job. I'm here after the $1 steak episode.
Mr Smiles me too lol I subscribed so quick
That video kept popping up yesterday for me so I finally clicked. I've spent all day today watching lol
Same hahaha
me too, i subscribed just now since he cooked them good
me toooooooooooo
I’m Asian and we have quite alot of crispy pork belly and it’s so satisfying hearing and seeing th pork, and i’m already feeling gud when your vid coms out
Great vid Guga
It is satisfying to hear and then to eat!!!
Exactly, luv ya vids man
Orange Small Fry Mexicans call it chicharon it’s good with beans lol
I’d love to try it, considering i’ve never been to Mexico ;-;
The nephew guy is hilarious. You can tell he's not even listening and just wants to tuck into the food! :-) These two guys make a good combination!
guga: hey you want a pork belly sandwich?
guest: yes please
guga: ok, come back in three days
I'll be back
I'm here for the 10 month dry age
Fr bruh
It took us three days to make that potato salad buddy. Three days!!!!
“You’re looking for tiny holes, not huge ones” Guga knows what’s up
FBI OPEN UP
Snowboard king yes officer this comment right here
Ight I see you
if i like the comment i’m gonna get put on a watchlist
I can confirm
I thought this would relax me for sleep and now I'm starving
hahahahahaah brother, I too suffer from.... can't sleep on account of crunch!
asmr with guga
LOL. So do I.
I dont eat pork
I buy this at our takeaway u wanna try this chopped up in a fried rice plus add extra crispy pork 😋 it out the gate
hello can i ask a question @guga
after youve removed the salt crust from the chinese pork belly, then returned it to the heat, how long do you have to cook it more to achieve that crispy skin?thanks for the answer
Who else is also addicted to Guga videos and can’t stop watching all of them ? Hope I’m not alone 😪🤣
Valtor you aren’t. I’m subscribed.
ik the feels
I for one find that fat guys voice fkn annoyin.
this is some serious food porn on next level
I'm down Valtor
Not recommended to watch with empty belly
empty... pork belly
That's Exaclty what I'm doing.
@@rah.248 youre screwed then
not recommended to watch with a full belly either
Ik 😩😫😭I ain't got food either
Just a small tip, when cutting crispy pork belly turn it upside down when cutting and it will work better. GL... Thanks for another great video
Good point
Do you know if the pork belly goes in the over for 2 hours or longer because he didn’t really explain it
Right? He said two hours at 450 with the salt, then back in for how much longer. I'm half way into the process with my pork belly and may have to base it on look of my pork belly when I cook it tomorrow.
also, you dont need the vinegar, we do pork belly here in the philippines and our style of cooking comes from japanese,Chinese, and Spanish, we dont do Vinger nor Salt Crush thats a waste of time in normal households, just boil the belly poke some holes make a good spice rub or a marinade if you like or just do a killer dip/sauce. then Fry it, the Crunch comes from the holes you poke it will form tiny air pockets on the pork making it have soft crunch.
@@MrLoverboy6565 I know you didn't just say "Philippines" and "we don't do vinegar" in the same paragraph 😂
Here in Minas Gerais, Brazil, there is another popular and effective method, which is: DO NOT get rid of moisture. Au contraire, only brine it in whatever seasoning you like for a couple of days, and then cook your meat wrapped in aluminum foil for half the time to keep the moisture in. Just make sure to watch your oven like a hawk after you remove the foil; if the meat is too lean, or if the cut is too small, it might get done a bit early. And as soon as you take it out of the oven, immediately blow cold air with a fan over the skin. The harder the wind blows, the crispier it gets. Works for any cut, but ham is definitely my favorite.
I like how it took me almost the whole video wondering why I've seen the pork belly in vinegar before to remember that I'm chinese and have done that before.
zeus lim lol I cracked up on the couch and my friends thought I was crying lololol
Zeus Lim, 450* for 2 hrs? it's that right? and then what? back to the oven for how long? thanks
@@marioortega8950 till it looks right. That's how they did it. Honestly , we don't really remove the crust.
@@nyancat5690 po pop p
I don’t eat meat, why am I addicted to this channel 😂 great video Guga!
Thanks zender!
Cos you want some meat
I eat meat but I don't like it as much as my family does
why torture yourself lol
ileaddeaths just wanted to see how long I could go when the new year started and somehow have lasted this long lol, still eat fish (pescatarian) just come here for my fix lol
Outstanding comparison compadre.
This video made me super hungry.
If you pour the hot oil over the dehydrated you'll get an extra bubbly fluffy crisp.
I love you guys. You bring a smile to my face every show. I’m gonna start prepping everything for the Chinese Style. I have never had pork belly prepared this way. Thanks 🙏
Very good point, mr. Sphincter
I reccomend a combination: Boiling water like the chinese. Dehydrate. Then hot oil. It will be the lightest, fluffiest, crunchiest ever.
hope he will try this
Guga, try this!
DEHYDRATE NO AIR BUBBLEE
That's what the Thai does
that is how we do it in philippines, we call it lechon kawali
Dude, I found your channel on the burger episodes and now I find this. I moved to the Philippines last year and they do some amazing pork belly. One way is to rotisserie it and it's called 'Liempo' and the other is packed with spices and tied then either baked or done over coals and that's called Lechon belly. I'm really stoked I found this episode so I can do it at home. Peace!~
Guga when will you do crispy peking duck on sous vide?
edejor you should do this Guga
Ohhhh that’s on the list!
Guga Foods hell yeah can’t wait
I need this, I have a duck in the freezer that's destined for a similar fate, but I'd love to see Guga's rendition!
Yas plssss
Brotha, I will NEVER get tired of your videos!!
So proud of what you've created!!
*I LOVE THIS VIDEO* I all way's have trouble with Pork Crackling now I can cook it to Perfection.. Thanks Guga ..
Mekaeel Bassadien wtf
Always*
Wait till you try Filipino Lechon Baboy
Can i be your nephew for one day?
Nephew is only one. 😂
Can I be Kayla for one day?
@@scarreddust You do you fam
I would want to be his nephew for life.
2 cousins for a day maybe?
Omg Guga, that's looks like brought from heaven, I wanna taste it 😭❤️
Make it to make all of them it’s under 50$ not including grill
@@shaggyrogers607 🤣🤣
I just came across this video and decided to try the Chinese method of making this. I rewatched that section several times and did not see you adding any rub or spice to it at all. Did the meat get any marinate at all or is it not needed for this method? Thanks for doing the comparison work to get the best method - it saves me time, money, and effort!
I am making in at this moment and i choosed to marinate mine in an oily, garlic, peper, paprika and oregano marinade. We have a salt crust already so no need to add the salt to the marinade lol. I will let you know if it comes out good.
He monch,
he crunch,
but most importantly,
he never miss out on lunch.
Hey Guga, could you make experiment with coconut shell charcoal? We here in Indonesia use it to grill seafood. But maybe it could work for steak?
That sounds awesome. I hope he sees this.
When I went to Bali and had the seafood with coconut shell charcoal I immediately wanted to try it here in the states with American bbq. I just never got around to doing it but I know it’ll be amazing! Please try it Guga!
I'm also Indo and I ever crack the coconut Shel but hit my leg 😂
People in Malaysia does that too.. I hope guga sees this...The experiment will be awesome
@@adrindazril3913 here in the Philippines we use coconut shells as charcoal. I think SEA countries use this because of the abundance of coconut trees.
Loved this.
In Mexico, we have a type of food we call Lechon which is basically pork belly with a good crunchy bit.
We turn it into tacos (obviously), and man that crunch just gives it that flavour and feeling to it.
I’ve done a lot of experimenting with pork belly. I also live in Asia now. The Chinese method is by far the best! It’s a light fluffy crunch and just amazing in every way. I recommend cooking it in an air fryer as the convection currents help even further to dry the skin and get it to puff up.
Waiter: what would you like to order sir?
Customer: crunchy pork belly
Waiter: come back tomorrow
You know how many good restaurants prepare stuff 2 - 3 days in advance? Stupid
@@nathrob2437 it's a joke ya turd
@@nathrob2437 who looks stupid now ^^
@@nathrob2437 I guess you must be the joke maker in the party because you are so funny
@@bhimawaskita2540 how irrelevant are you? Lmao I wasn't joking
Me: woww I'm making Chinese pork belly for dinner. ....
Me three days later: man I don't even remember what am I doing with these bunch of pork around the house
Luciano Oliveira lol hippp
Me in Asia: Wow, I want some Chinese pork belly for dinner
Me again: I'll go downstairs where the professionals have already made it for me
Ealsante and 2 days in bed after being sick
What?
Love how thorough you were in going through the different types and really going all the way with the Chinese style! Take my hat off to you. Well done!
not gonna lie, watching the salt get lifted as giant crust off the Chinese Pork fry is incredibly cool, its not like, overbearingly salty? That's incredible!
Purpose of the salt is to absorb moisture from skin. That's why you don't put table salt there but rough sea salt.
If you are using smooth table salt, salt will sip in into the skin and the skin will be extremely salty.
@@bunnyfreakz Makes a lot of sense, thank you!
This is essentially a kind of dehydration method?
@@TheGreyAngelic exactly the salt is almost like a shell it never penetrates the skin.
I have tried chinese one, I will never ever go back to anything else. It is the best one.
Am I the only one that thinks if Guga opened a restaurant it would be amazing?
I'd love to hear your thoughts of the chines style with raw apple cider vinegar, instead of distilled white vinegar. Or maybe even white or red wine vinegar.
all should work but the other vinegars might stain your pork skin a bit. if you don't mind the color go ahead
I don't know why but every time he says "so lets do it" I get so happy
Try the deep fried with lard instead of vegetable oil! You are cooking pork after all!
CJ AJ I use soybean oil!
That's how you clog your arteries.
@@diatomdiatom Great
@@diatomdiatom True.
Sean Hunter Cam all my school teachers be as logical as you
4:01 “you looking for tiny HoEs”- guga 2019
Lol not huge ones.
i thought i was the only one that giggled at that. lol
Random Slenos FBI: OPEN UP!
We tried the Chinese method and it was incredible! Thank you so much, our traditional Norwegian Christmas dinner, where a crispy crusted pork belly is what every housewife strive for, is now saved for all future ❤
We have but one question: when removing the salty roof the skin has a tendency to stick to the salt and it results in either tearing in the skin or big chunks of salt remaining on the crust. You have any tips for us? 🙂❤
The complex part with salt and the vinegar isn't really needed, punching lots of holes into the skin is the important part to get the crisps. Go all the way into the fat layer so the fat can boil out of the skin through the holes easier when the meat starts roasting. Just soften the skin up a bit with hot water first before you start poking, it makes it easier than to fight a piece of raw skin. You can season or marinade like how you usually do and to your own taste, you can even cut lines into the meat side to get better penetration with the seasoning. When the meat is done you can use those same line to portion it.
With the Chinese method, did you end up seasoning the belly with the rub at any point and if so at which point?
Hey Guga,
I only poked holes in it and put it overnight in the refridgerator skinside down in coursesalt.
The nextday i put oil on the skin and put tablesalt on it.
Offcourse i used a rub at the otherside and i put it on my rotisserie in my kamado.
I can tell you he was perfect just liked the chinese one you made only a lot easy’er.
I love your channel!
Kind regards from the Netherlands
Chinese pork crunch:
1. Pork, uniformed for best control.
2. Hole.
3. Boil 10 minutes, ice bath.
4. Hole's.
5. Skin side vinegar bath over night, rinse skin well.
6. More hole's.
7. Make tub boat with a lot of salt.
8. HOLE'S
9. Oven, till salt is dried and solid.
10. Ho-- Oh we remove the salt now... ok.
11. Put back in using a tong...
*WITH HOLE'S!!!*
Anyone find themselves constantly saying "LET'S DO IT!" in Guga's voice when cooking at home?
yup
absolutely not please seek medical attention
And then you sing the searing track? Yes
My favourite part of Guga videos :
“ Let’s dew it”
Stellar video, Guga! The description that you give makes it sound as though flaky is the word you were looking for. Thank you for all of the amazing videos and dedication!
Great video Guga. Quick question, when you returned the Chinese style to the grill after removing the salt, how much longer was it on or what were you looking for before it was done? Thanks and keep it up my south Florida brother!
Same question here. Also I noticed that he returned the Chinese style to the grill with the skin facing up. One additional question that I have is if the bubbles can develop that way or should the skin side face down at a given time?
After you take the crust off of the chinese one how much longer do you cook it at 450?
anyone else notice that one piece with the "nipple"? lol
Wouldn't eat that piece 😑
Snowflakes
Yeah the teet is gonna be a no from me
Which one?
@Sal Marcano takes one to know one, buddy
chinese roast pork creates amaaaazing crunch! glad you guys loved it
When the Chinese one went back in, was the temperate the same (450)? How long did it stay in for after that?
Would love to know this as well. There isn't a link in the description to the site either.
I agree very unclear on the specifics of the Chinese one
What was the total grill time for the oven style and Chinese style? At 5:15 you mentioned 450 degrees for 2 hours but you said you left it in.
yeah exsacly...
Don't watch this when you're about to sleep! Looks so good
I LOVE gugas personality
Trust me the Chinese have mastered anything 'stir' and 'fried'
Fried rice
bats.
@@abt1580 haha xD
Corona
ABT had to be a well cooked bat 🦇
You should try our own filipino style Bagnet and lechon kawali.
Yeah man, Guga's method is time consuming
Ilocano ka no hahaha
@@jamescatlover123 time consuming but worth the time. It's literally every luxury food in a nutshell, not those 1 minute fast food thingies.
Bagnet is awesome its not a fastfood thingy
"-Guga, that's enough holes!"
Guga-"-Poke some more holes!*
That’s right 🤣🤣
Ivo Dimitrov lolol
Guga only want small holes!!👍👍👍🤣🤣
A hole is a hole man
"Soft but hard" - Yeah that's what I always tell myself.
Relatable whenever I see a lizard egg omelet
You forgot to burn off the hairs and scrape clean can't stand the small hairs sticking up on my pork skin . The Chinese method is usually to place it skin down in a hot dry Wok then scrape with Chinese knife, alternative method is to hit with a blow torch and then scrape clean .Other than that they all looked good but Chinese style crispy pork is always going to win in by book .
Great video keep it up !
After remove the Salt after the 2 hours in the chinese style and put again in the grill how much time have stay there
That’s what I want to know, too.
To help on this question, I found out that usually pork goes at high temp for the last hour of roasting to crisp the skin.
Hahah seeing the Chinese one being the best makes me happier than I ought to be
Great work guga!! However let me humbly suggest something for u bro, actually vinegar is to remove excess moisture, so just brush some vinegar with a brush then put the meat under a cooling fan to dry it off then brush again with some vinegar. Then put the meat in refrigerator, it would make the things simpler I supposed. Cheers, all the way from Malaysia.
I tried the Chinese one and it was DELICIOUS 🤤
After the first 2h of cooking, how long did the chinese pork belly cook for once the salt was removed?
Damn,I always wonder how people are able to make it that crispy man,thanks for the info Guga! Keep it up!!
Where can I get some A5 steaks??
hands down guga top 10 youtube channels. I love this channel.
I love how excited you guys are all the time. I would love to hang with you! Keep up the good work
Guga: Now , I know it doesn't look that good right now...
Hot oil: But watch this.
So after removing the salt crust and placing it back on the grill how long do you leave it in there for?
I have exact the same Question!
what is the answer?
Until it's good
I don't eat pork, but I think this video might've almost convinced me. Coming from someone like me, this is an extreme compliment.
Man those close up shots of the skin, looks like human skin
Pigs are very similar to humans, that’s Christopher Hitchens theory on why a lot of people don’t eat them
Pig meat is also apparently the meat that tastes the closest to human meat.
@@MelonMafia1 damn humans must be tasty
Matz G Well if you’re ever stranded in an island with a friend...........
Alien Boy Xenous -friend- snACK
Chinese Style all the way. Its lots of work but there is nothing better.
Watching these at 11pm makes me scream internally. Great job.
that last! filipino cook that way! we called it "lechon kawali" love this! god bless you my friend!
That's filipino lechon kawali but the technique of cooking is different.
My grandmother's style is
First. Boiling
Second let it dry
Third fry it
Fourth spray a little bit of water while frying
Or the bagnet style.👍
The water is just for the illusion of it becoming crisper. And also burn hazard so keep your pot lid shield up! 🤣🤣🤣🤣👍👍👍
Need to try Lechon from the Philippines, it’s the best crunch if cooked right and melts in your mouth at the same time.
Typical lechon will probably be like the dehydratednone in the video. They don't have bubbles and they have a smooth, compressed, but crunchy texture. Still good though. The Cebu versions are probably the close to chicharon because of the poking treatment. I haven't tried Lechon Cebu because I'm from Luzon ( I just know the poking treatment from watching a lot of food vids) but I want to try it.
Proud filipino here!
For how long has the chinese one to stay in after removing the salt crust?
No info. And I'm not sure about 2 hours on broil @450 Fahrenheit or 235 degree celcius.
Around 30 minutes
Its 450 fahrenheit. But im not sure if he say 2 hours. Do you think it will burnt?
Bro, you've gotta add close ups when you are tasting/reviewing the food!! You're so good!
You’re the best! Greetings from São Paulo! You’re my example
Valeu amigo!
Is nobody gonna talk about how Guga just pointed his middle finger at angel at 10:42 lmao
That’s very typical outside of the us to point w the middle finger
u a kid?
Quick question, do you ever use the lime you put as display on your boards?
Normally you squeeze some lime juice on your crispy pork. try it you'll love it!
I saw his reply to this question on another video some time ago and he said it’s just decoration. The general rule for citrus though, if you are going to use it- if it had scales or feathers use lemon, everything else use lime.
@@MH-ty7fb cool tip
Let me sum it up for the people that dont wanna be tortured by guga's food:
Chinese: the winner
dehydrated: crunch but a solid no air bubble piece of skin (idk why is this even a way to make crispy skin)
oven baked & deep fry: your normal everyday crunchy skin. Oven: softer, less oilly taste. Deepfry: harder, more oilly taste.
Yeah well my uncle knows how to fart with his arm pit.
For the Chinese style: You actually have you to dust off any excess salt on top, baked it until the salt burnt. Take out the meat, scarp off the burnt parts making sure not to scrap the skin off, you still see an orange color of skin. Then you brush the skin generously with vegetables oil and bake it again at a lower heat.
That way the skin pores opens up
I just lost my job because of the pandemic, so I started a TH-cam cooking channel. Wish me luck!!!
rather not
Ah yes 10000 years late reply
Sry mate
You literally live in a mansion
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)