Unlocking CRISPY PORK BELLY Secrets | Guga Foods
ฝัง
- เผยแพร่เมื่อ 20 ส.ค. 2019
- Crunchy and crispy pork belly is tricky to achieve. By testing 4 different ways I finally unlocked the secret of making the perfect pork belly. Poring hot oil, using a dehydrator and making the Chinese version of pork belly are one of the ways I tested on this video. Now you can achieve the same success at home by following your preferred crunchiness.
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#PorkBelly #CrispySkin #Pork - บันเทิง
I hope Guga NEVER stops saying:
*_”So let’s duuuit!”_*
🤣🤣🤣🤣🤣 same!
BizWiz... never!!!! 😂
Funny enough. Duit in my country means money.
@@Reubenhater Indo?
😂😂😂😂😂😂😂
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
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 😂
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
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
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
Man...... Guga is the Uncle that everyone wants in their family
Yea
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
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
👍🏻👍🏻👍🏻👍🏻👍🏻
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.
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!
Brotha, I will NEVER get tired of your videos!!
So proud of what you've created!!
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 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
I love how excited you guys are all the time. I would love to hang with you! Keep up the good work
"Soft but hard" - Yeah that's what I always tell myself.
Relatable whenever I see a lizard egg omelet
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!!!!
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 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!
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.
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
🎅🏿
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?
I don't know why but every time he says "so lets do it" I get so happy
These are the kind of videos I love. Thank you for all your hard work
“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
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
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?
You cannot have a dry mouth while watching Guga and Angel eating. It's mouth-wateringly deliciousness!
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
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.
It look so delicious. Thank you!
Very yummy
chinese roast pork creates amaaaazing crunch! glad you guys loved it
He monch,
he crunch,
but most importantly,
he never miss out on lunch.
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 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
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.
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 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.
Bro, you've gotta add close ups when you are tasting/reviewing the food!! You're so good!
4:58
i cant believe this man put a porkbelly in lil yachty
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
Not recommended to watch with empty belly
empty... pork belly
That's Exaclty what I'm doing.
@@Metro248 youre screwed then
not recommended to watch with a full belly either
Ik 😩😫😭I ain't got food either
Hahah seeing the Chinese one being the best makes me happier than I ought to be
Respect for your amazing cooking skills 👍🏽
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 ;-;
My favourite part of Guga videos :
“ Let’s dew it”
These looks amazing - I am SO hungry right now!!
Great comparison! Thank you for thinking of making this video. I was secretly apprehensive that the dehydrator one would win out... but it’s my favourite method that won out! Granted, it takes a few days but it’s not that much more work overall: most of it is waiting... and going Basic Instinct on a piece of pork is very good when things get stressful!
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?
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!
0hohohohohooh that crunch is satisfying af
Thank u so much for this vid! This is so helpful! 👌👌 im also been wondering whats the best way to cook it and this vid answered it!😊
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
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
Youre the best Guga!! Made the chinese version and it was a great succes!!
I tried the Chinese one and it was DELICIOUS 🤤
Am I the only one that thinks if Guga opened a restaurant it would be amazing?
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 😂
Some of this with beer cheese and toasted French bread would be crunch heaven
hands down guga top 10 youtube channels. I love this channel.
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
*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
This looks delicious!!🤤🤤🤤
You guys always end up making me drool and hungry.
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
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 cant stop watching this video, ive seen it so many times.. I WISH I COULD MAKE THIIISSSS
Love these vids
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!
I have tried chinese one, I will never ever go back to anything else. It is the best one.
Nothing can beat watching a amazing cooking video and eating food at the same time
Guga and Angel: the crunch experts!
Honestly i have been binge watching these for the past week. I think i have learned more information through videos than i have learned in the past 4 years of school.
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.
Looks Delicious 😋🤤
that last! filipino cook that way! we called it "lechon kawali" love this! god bless you my friend!
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.
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
Awesome tips! Really helpful comparison
I haven’t been so stoked for a TH-cam video in such a long time and I’m only 26 seconds in.
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.
@@mfmfyt Great
@@mfmfyt True.
Sean Hunter Cam all my school teachers be as logical as you
"-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
Thank ya’ll for the taste test.
Thank you!
Guga, you have some of the most entertaining and informative food videos around. You and Angel are great together. Totally enjoy your videos. As a cook, I say, ROCK ON!!
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.
7:12 The way Angel(or what ever his name is) looked at the awkward shoulder pat lol
I love your videos mate... thank you! I did heard the crunch! lol
Don't watch this when you're about to sleep! Looks so good
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!!!*
These videos are so slick ❤️
Thank you for your videos my friend!!!!
Yeah well my uncle knows how to fart with his arm pit.
This channel is pure quality. "It's Amazing!"
That's the crunch my mouth is yearning for 😋🤤 yummmmm
Watching these at 11pm makes me scream internally. Great job.
It feels SOOOOOOOOOO GOOOOOOD watching this while eating vietnamese banh mi with crispy pork belly (made with Chinese style definitely)
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.
Thank you for sharing
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??