@@ArtorioVideojogos I don't know if it was created in Colombia, but Colombia is definitely the biggest consumer. We we eat chicharron so much that it's even on our national dish, la bandeja paisa.
So u would only have different meats with the same few seasonings and no sides @ all!! He isn't a chef 💯 just a guy with great editing skills and a few smokers.......
have a relaxing sunday and make it for dinner, spend the beginning of the day waking up and reading/watching your favorite show with a cup of coffee and then have a beautiful dinner ended with a glass of wine
As a full-fledged Filipino, I can confirm that it was awesome! Normal Chicharron only has some flavor on the skin while the fat and meat are bland. And you literally smoked it. That was totally great, man.
Hate to break to you buddy but I don’t think he’s talking about the Filipino Chicharron. I think he’s talking bout the Mexican or maybe the Spanish one. 😅
@@michaelacedo315 it’s not that different bud calm down. Chicharrones are actually more common in Cuba than any other country in Central/ South America.
I love how your RU-vid channel is multifunctional. A. It's free advertisement for your Brand. B. It's entertainment, which also makes you money. It's a win-win bby!
I cannot explain how happy the beginning shot makes me. The guy’s smile, beautiful looking weather, beautiful background giving a lot of summer vibes, the insanely good looking food. Geez.
@@simonsotto4810whats up with these type of comments? sure this type of food might be more common in ur region than others but u dont have to be a certain race to know that something looks tasty, like what is up with yall
i haven't eaten for just over 24 hours and i'm not even religious, i'm just not hungry. (also have over $100 of deli meat, seafood and a full unsliced beef fillet steak in my fridge so don't feel sorry for me)
Your creativity as a chef is beyond this world! I have come back to watch these videos countless times. I hope to be like you one day, I have always had a passion for food. ❤
I've been watching this channel for a good while and just now made the connection between your username and the spices you use in the video, i feel so illuminated now
Holy crap that looks amazing just a tip that next time use a fork to make holes on the port skin instead of the individual pins, since it get the job done much more easier and quicker
Hey I had a question for you since you did this recipe and it worked. So how long did you end up cooking it for?? Till they probed tender?? Like regular pork belly ends like 203? Doesn’t really tell you that in the video just says 3 hours or so. Also asking because I have a ninja wood fire smoker. Not a big one like his. It cooks stuff a lot faster than a normal one
