They said this is BETTER Than STEAKS, so we tried!

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The extreme crunch of pork belly or chicharrones is amazing. But the question is. Are you able to create the perfect crunch with Sous Vide? Or is there a better way to get it done. Today we try this new method.
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#food #streetfood #viral

Развлечения

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12 май 2024

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Комментарии : 1 тыс.

@dave011679 10 месяцев назад

If you salt the pork skin overnight, it will pull the moisture out of it and then you can roast it off in the oven. You get the crunchy skin and tender meat without all the extra grease and hassle of depp frying.

@ceoofflavour 10 месяцев назад

Agree with the salting part, but he should just deep fry it rather than air frying. The skin should be bubbling, not like how it is in the video.

@diabeticdaniel7848 10 месяцев назад

What if you Johnny depp fry it?

@Not_Ciel 10 месяцев назад

But then Guga couldn’t prove the machine does it better

@mak6270 10 месяцев назад

I roast it in the oven then poor some hot oil over it and you get the bubbles and the tender meat . Win win

@PhongPham04 10 месяцев назад

He already did it

@lightninginvest 10 месяцев назад

Fun fact in Denmark this is called "Stegt Flæsk" and is actually our national dish. However, we do not eat it with guacamole.

@dbcooper. 10 месяцев назад

Why not

@olivernoah1065 10 месяцев назад

med sovs!

@lightninginvest 10 месяцев назад

@@dbcooper. We eat it with parsley sauce and potatoes 😄

@elcajon 10 месяцев назад

Hørt!

@MajWinters100 10 месяцев назад

@@lightninginvest Probably because avocado is native from Central America, not Europe, so they couldn't develop such recipe.

@kevintaylor5116 10 месяцев назад

Ya know i could see Guga becoming the Linus of the cooking world. Hes got the team, the production and the right personality. I think a cooking empire is being born.

@alexrsmith31 10 месяцев назад

Lol absolutely not! He doesn’t know the basics of cooking, he just tried to create something click baity. There’s a heap of other people that are creating content is more factual and less stunt food

@theoriginal____starwalker 10 месяцев назад

@@alexrsmith31u sound like you've only watched this very video and are judging on that bc i really doubt that the steaks and side dishes he makes are clickbaity and stunt food i mean it's still up to you if you dislike the content but your comment looks like you've only watched this video like seeing what he does in his other videos really does show that he knows much more than the basics of cooking

@Nala_1230 7 месяцев назад

ok stop he been creating for YEARSSSSS this ain't anything yet

@billfarlo3366 6 месяцев назад

@@alexrsmith31 so.. just like Linus?

@Kalabrese119 10 месяцев назад

In Hungary we call it "szalonna". It's basically a national dish, comes from old times when people had no fridge so they reserved food by salting and cold smoking. Take a slice of salted, smoked pork belly, slowly roast it over live fire and you got yourself crunch for days.

@hxhdfjifzirstc894 10 месяцев назад

No wonder you all are hungary.

@devadasn 10 месяцев назад

I never understood the chicharron and guac trend as if it’s a new combination. I’m Mexican and those two items have been on the table since I was a kid. What’s next finding out that salsa goes on tacos??

@feralguyver 10 месяцев назад

Salsa on tacos? Whoa, stop the presses!

@whitaaay85 10 месяцев назад

They didn't discover the burritos yet

@briantoplessbar4685 10 месяцев назад

It’s new to people who eat ranch salads and cheese pizza

@takeflight4666 10 месяцев назад

Lol same this was actually a “struggle” meal growing up for me. Tiktok blew this thing up

@wadewillson9220 10 месяцев назад

Nothing actually worth doing on tik tok is "new" it's just shit that the algorithm decides should go viral

@josephcatania3955 10 месяцев назад

Is anyone really surprised that the sous vide and boiled were less crunchy when they only went in the air fryer at 380 degrees, when the one made directly in the air fryer got blasted at 450 at the end? I have to imagine the other two would have been a lot crunchier if they get that 450 degree blast at the end, maybe even better.

@kaspervue6564 10 месяцев назад

My thought exactly

@firewolfandrewb 10 месяцев назад

It's almost like this was an ad or something.

@convincedquaker 10 месяцев назад

Marketing. Sad.

@hxhdfjifzirstc894 10 месяцев назад

It's an advertisement for the air fryer contraption, so they have to handicap other methods, to make it look good.

@silvermediastudio 10 месяцев назад

Yeah it wasn't exactly straight up. Also, all of them would have benefited from having the skin/fat salted for 24-48hr prior to pull the moisture. That's how skins are done.

@_byFinn 3 месяца назад

Hey Guga, in Germany there is a liquid sauce, called Maggi Würze, that we use for everything, most often for Soup, Eggs or just to give food an extra salty taste, personally i used it in a combound butter on some steaks, and it was so dang good, i think you are really gonna like it

@Jannis-hj4vm 3 месяца назад

HAAANS GET ZE MAGGI WÜRZE

@wekker090 10 месяцев назад

In The Netherlands the this strips are called speklappen. We cook em soft or crunchy , crunchy is in pan with butter and let simmer for a long time. they dry out nicely and get a good crust.

@kck9742 10 месяцев назад

I make these all the time and never knew they had a name -- just called it air-fried pork belly slices, LOL. I never boil or cook it first -- I just toss the chicharrones in oil, salt, pepper, and garlic powder and put them in the air fryer for 15 min at 375, flipping them the last five minutes. They come out delicious! Usually with a nice caprese salad on the side. Might try it with guacamole though now! Caution, though - you might want to put your air fryer outside when you cook these, because they will smoke heavily and your house will be a greasy haze.

@hxhdfjifzirstc894 10 месяцев назад

Someone needs to invent a kitchen exhaust fan kit that combines a standard window fan and the hose from a portable AC, that is routed to the area above your stove or air fryer... for those people whose exhaust fan only blows back in their face, instead of out through the ceiling. I guess most people could DIY this, if they don't own the house/apt. they're living in.

@enriquedossantos3283 9 месяцев назад

leave the seasoned slices on the fridge overnight to dry out, then to the air fryer, thank me later, also if your not lazy take a fork and puncture holes all over the skin sides (like 30 hits of the fork per square inch) before seasoning (lot of work but improves the crust 100x)

@kck9742 9 месяцев назад

@@enriquedossantos3283 Thank you, will try that!

@jaysizzle7777 10 месяцев назад

The key is to dry the meat as much as possible that way the skin can bubble up and crisp. Maybe put it in the dehydrator for a while then air fry it?

@dbcooper. 10 месяцев назад

Rub the skin with salt and dry brine for overnight

@FERNANDOTORRES-hk5is 10 месяцев назад

You need to fry this in oil

@tagger_ 10 месяцев назад

@@FERNANDOTORRES-hk5is You absolutely do not need to do that, to get it crispy/bubbly. That guarantees crispy/bubbly skin - sure - but it also changes the flavor-profile massively. Unless you're going for that; then that's not ideal in all use-cases.

@user-me1mv4vy9q 10 месяцев назад

@@tagger_ he tried dat b4 too in a vid to find out with method produces the most crispy skin. iirc, deep frying it produced the least crispy one and salting is better than putting it in a dehydrator

@Soybean13 10 месяцев назад

Stab the skin with fork just a little bit to release the oil from pork skin, it will make the skin crispy

@SS4Xani 10 месяцев назад

My wife is Filipino and I cannot *WAIT* to make this for her! I just got a new air fryer and now I have something to make! ^_^ Thank you so much Guga!

@KebenCosme 10 месяцев назад

LECHON KAWALI FTW!

@danicalambatan8029 8 месяцев назад

This is not lechon kawali. It looks like liempo, but not lechon kawali.

@SS4Xani 8 месяцев назад

@@danicalambatan8029 Pasensya po. Hindi ko alam. Hehehe.

@dragonfirexv Месяц назад

@@KebenCosmelechon kawali is still better than the chicharones of the mexicans because the skin is insanely crunchy but the meat and fat is still heavenly and juicy.

@KebenCosme Месяц назад

@@dragonfirexv YES! THAT'S WHY I CRAVE FORT THAT!

@KayleeVRC 10 месяцев назад

⁠⁠(If you’re using pork belly) 1. Cut squares into the skin and salt it overnight (to remove moisture) 2. Crunch some aluminum foil into a ball and put it in the center underneath the pork belly (Very important as this will allow the fat to run off the skin and make it even crispier) 3. Steam it in a deep oven-tray or similar filled with water to cover the bottom of the tray and cover it with tinfoil for 45min to an hour at 200c/392f (Make sure the foil isn’t laying on the skin as this can cause it to stick to it) 4. After steaming, put it in the oven at the same temperature for 1-1.5 hours 5. Cool for 20 minutes before cutting into it to let the skin get as crispy as possible 6. Enjoy a traditional Norwegian Christmas pork belly :) As an experiment you could try to use a smoker instead of an oven. I’ve never tried this before, so i don’t know how well the skin and fat will develop compared to the traditional method 🤔

@thuygaudin1039 8 месяцев назад

@KayleeVRC I believe it's worth trying your Norwegian method for a crispy roasted pork belly. Thank you for sharing.

@Tattle-by-Tale 10 месяцев назад

5:54 Yes, most of us know lol. We have them in almost every convenience store, and in the Mexican shops (also all over the US) there are the big authentic ones.

@nkillerhs6081 10 месяцев назад

In Colombia, we add a mixture of baking soda and salt to the skin so that it pops and gets crunchier

@bendongan2255 10 месяцев назад

Here in the philippines we cook the pork belly inside a pressure cooker with aromatics, pat it dry put it inside the fridge for idk how many hours, put the pork belly on a cooling rack on top of a tray, heat up the oil and use a soup laddle to slowly pour onto the meat, there are a lot of videos on how to cook it in our country and go by that.

@MikamuraKaoru 10 месяцев назад

This is called "Crispy Pork" (lit. Moo Grob) in Thailand, standard way to cook Moo Grob in Thailand is boiling the pork belly till cooked, make a lot of small puncture in pork skin with fork, then rub the skin with vinegar & salt then dried in sunlight or fridge, finally fried it (skin first) until crispy.

@Del-Lebo 10 месяцев назад

Delicioso! I love my Cuban Abuelita's (great grandma passed away at 101👼) chicharron (with mojo Criollo). I still make it in the oven old school. I'm 57! Thanks Guga! Brought back memories!

@kathleenray1827 10 месяцев назад

Got a recipe or technique to share? 😊

@offroadskater 10 месяцев назад

Your abuelita would want me to have the recipe. She always said "Give all my secrets to the skater on RU-vid." Thanks.

@Telechef 10 месяцев назад

In Spain we call these "torreznos", and the BEST are made in Soria, but try to do them with ibérico pork and you'll fly.

@madst7521 10 месяцев назад

I make a similar pork roast sous vide - also with skin on. It goes into the bag with the skin scored and a bit of salt in every cut. After 5 hours at 58C, it gets cooled overnight in the fridge. To finish it goes straight from the fridge and gets dried off thoroughly with paper towels. Then straight into a 225C convection oven with the fan on until the roast is well browned and the crackling is done. Gets me perfect results every time. If for some reason I don't have the time to let it cool off overnight, I can cheat and grab a heat gun from the workshop. Running at 600 Centigrades it's enough to make the skin crispy and puffed up, but it isn't as good as the half hour roasting.

@brandonbaker7361 10 месяцев назад

I love all of Guga's channels. It's such a deceptively simple formula but it really works. Good personalities mixed with good food and some real production value. Put them all together and the result is greater than the sum of it's parts. Keep it up and I'll always keep coming back for more. Good stuff guys. 😎

@IvanRodriguez-tr9kb 10 месяцев назад

Air Fryer is my go to when it comes to chicharrones. No oil mess or prolonged cooking in the oven. Game changer for sure.

@seaglassmomma4040 10 месяцев назад

What do you do for time and temp? Do you season at all?

@jdeebz303 10 месяцев назад

I have been watching Guga foods for a long time and I feel like this was the most orchestrated video in term of the outcome of an experiment. If I were a betting man ( I am ) I would bet the house that this is a paid promotion from the company that has made the cooker. The reaction was 100 times less authentic than old guga videos.

@quincyfry6569 10 месяцев назад

Definitely felt less about the food and more about the air fryer.

@humusstealr9982 10 месяцев назад

Yea read the description

@eertikrux666 10 месяцев назад

I somehow miss the Raid sponsors

@PauloRBi7 10 месяцев назад

Agree. I wouldn't say it's because of the ad tho, Guga has made dozens of other ads naturally without compromising the actual recipe. This one feels kinda sad, as you can see how good of a crispy pork belly he can make on his old videos and this one just doesn't come even close. For the sake of his credibility, i really hope it doesn't become normal, especially because his other ads are so well made that there's no reason to make shitty food to satisfy a company.

@dj-kq4fz 10 месяцев назад

Saw "Dreo" and knew it was just an advert. So disappointed

@bishopcorva 8 месяцев назад

It just looks like a heat intensity issue as much as a moisture evaporation one. Salting the skin side overnight will draw out a lot of moisture, a widely agreed upon thing. What's not so much is how to get the skin so crisp. I think that can happen with judicis use of heat directly applied. Either through a IR cook grate or a clean fuel torch. Like those butane chef torches, that after the oices are cooked. Torch the skin to get it extra crispy puffed and some small burned bit edges. It can also be done by having the pieces skin up or down and a bed of hot coals nearly touching distance to get the most intense direct heat. If you must deep fry, it helps if whatever you're cooking is as dry as possible. Also have a mesh lid to keep hot oil flinging down but allow out steam condensate. After that, rack up in a warm place, like the oven set on 200°f for five to eight minutes. It'll keep the oil grease warm so it doesn't soak in. Because the pieces would be elevated via a rack they won't sit in grease.

@drewrin 10 месяцев назад

Crispy chicharonnes using any airfryer at max temp just remember to keep the skinside up instead of having it meat-side up. I think any pre-cooking method can produce crispy chicharonnes as long as you manage to airfry it skin side up, like a turbo broiler

@Gremalkin1979 10 месяцев назад

Strange that angel liked the green. But then again avocado is technically a large berry (strange i know). So the question is, does angel like berries?

@wadewillson9220 10 месяцев назад

Who knows only thing I know is that guy has the pallete of a whiny picky eater 12 year old

@eugenekrabs6400 10 месяцев назад

All that matters is that it’s not a vegetable

@alc156 10 месяцев назад

The perfect guacamole. Thats how my mom has made it its how i make it and everyone is always like damn where you get that quac its delicious. Let that avocado shine

@steviedean1014 10 месяцев назад

Hi guga i just wanted to thank you for inspiring me to get sous vide! it is truly amazing.

@Merchendize 8 месяцев назад

Hey Guga, call me crazy but if getting a good crust on the chicharrones is all about moisture management, what would happen if you pop it in the food dehydrator first? Maybe just for a little bit?

@rupman27isback 10 месяцев назад

Interesting how the 3rd option had zero seasoning or no kind of flavor added to it but that was the crunchiest and tasted the best?

@redeye1016 10 месяцев назад

I’m not sure what you’re debating - you could literally hear the crunch. Pork belly doesn’t need seasoning really, it’s very salty. You could add a rub but if you’re dipping it in guac what’s the point.

@rupman27isback 10 месяцев назад

@@redeye1016 I'm not debating anything lol. I was just asking i wonder why the last one tasted the best without any seasoning? Relax there bud.

@christinebeames712 10 месяцев назад

@@rupman27isbackhi don’t you know by now , we are not allowed to question anything , listen, do as your told , never ask a question or queery ,

@joshuaadam7926 10 месяцев назад

Guga, can you make fried chicken using the crunch from the pork skin??

@blainebortuga1611 10 месяцев назад

I love gugas videos he makes cooking look really fun and I love his overall positivity

@danielm3835 10 месяцев назад

That’s cool

@soxpeewee 8 месяцев назад

Guacamole Recipe Ingredients Avocado Onion Cilantro Lime (or lime juice) Tomato Garlic Cayenne Pepper Powder or prefferred Spicy Salt Free Seasoning Powder/Spice Salt & Pepper In a mortar (molcajete) add chopped onions, garlic clove, cilantro and seasonings to taste. Mash well. Stir in chopped ripe avocado, mashing slightly. Stir in chopped tomatoes. Add lime juice mixing gently. (Optional: Mix in chopped bell peppers or sliced jalapenos.)

@tsha5519 10 месяцев назад

Guga make haggis! The Scottish dish. Would like to see your take on it

@TBJ1118 10 месяцев назад

The only problem with that is that they'd have to eat it after

@y33t23 10 месяцев назад

Where do people get the idea of boiling pork belly to make it crunchy instead of roasting it

@Berkana 10 месяцев назад

Guga, have you considered doing a light cornstarch dredge before trying to put the crust on, for the SV one? Maybe having a powder take some of the moisture would really help. I like the idea of super tender SV pork belly that has a crust on it. There has to be some way to make that work.

@enriquedossantos3283 9 месяцев назад

yeah dry it 24 hours open on the fridge, it will work, also not overdo the souvide, maybe half the time, i boil it for 45 minutes

@anonymousviewer7714 10 месяцев назад

Yo Guga, I have this favourite method of cooking pork belly rashers. Pan fry them until they have a nice crust on the outside and then cook them in the oven after a spray of oil and a sprinkle of salt and pepper. They’re delicious.

@BeforeMoviesSucked 10 месяцев назад

Angel: (Dips air-fried fat in guac) Everyone: "Angel's showing growth! Angel's showing growth!" 😃

@marcusaurelius652 10 месяцев назад

I hate him

@Cloak1972 10 месяцев назад

Apparently Guga forgot his own video…. He’s done Sous vide pork belly with crispy skin before.

@vcarriere 11 дней назад

I guess the other one was real and not just a commercial for a air fryer. I was so disappointed to find out. He also never mentioned it in the video that he's doing it because it's an ad.

@DeeTeeHawaii 9 месяцев назад

I only saw the thumbnail and figured this was delicious Chicharonnes! As a Filipino, I say this food is undeniably one of the world's best delicacies!

@DarDarBinks1986 10 месяцев назад

I LOVE chicharrones! There's a Mexican grocery store in my area that fries them fresh. I buy a big-ass bag of them every time I go there. And I'd love to try making these myself as well.

@homunculusprime647 10 месяцев назад

I'm sure that guac is great. Pretty much how my mom makes it but the point of using a molcajete is not to mash up the avocado so much as it is to mash up all the other ingredients. You need to break up the cell membranes in the cilantro, onion, garlic and whatever else you are putting in there so that all of the flavors release in to the avocado. Trust me. It makes a huge difference.

@mr.emmanueldedios5280 10 месяцев назад

oh yeah that's actually great... we call that .. "salsa"

@homunculusprime647 10 месяцев назад

@@mr.emmanueldedios5280 I was trying to be nice 😂

@enriquedossantos3283 9 месяцев назад

silly gringo does not know how to use a molcajete, i actually cheat and blend half the cilantro, tomato and onion, along with all the avocado and the other half finely diced for texture, is not the same but it was faster and we had to make fresh batches like 4 times a day (clients like it fresh)

@The_Kymos 10 месяцев назад

The only way to do this correctly is to deep fry them in pork lard (not optional), you can add some warm water to prevent the splashing, marinate/season them to your like beforehand, cook them in water or sous vide like you did, and finish deep frying them until golden brown and crunchy. This is also a traditional dish on my city, we have a butcher chain store that cooks and sells them.

@The_Kymos 10 месяцев назад

Just to expand, I like to marinate the meat in whole milk for at least 2 hours in the fridge, it ends up tasting really good. Another thing to try if you want, is adding a little bit of orange juice (half a cup) while you are deep frying the meat in the lard, you'd be suprised with the results.

@ryuichiro.sakuraba 10 месяцев назад

Drying the sin is key for the bubbly crisp skin. The oven then broil method (good technique I've seen is from Pailin's Kitchen) is one way to do it. Air fryer could prolly do that, but that depends on the make of the fryer. The raw to air fryer chicharrones in the video looks good and probably tastes good too - it's just that I prefer the skin to be more bubbly with a delicate shatter. We tend to just dry the pork belly at least overnight then deep fry it in lard, lechon kawali/chicharon style. :)

@omfgfdp 10 месяцев назад

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

@kienfudge3638 10 месяцев назад

He did a video on this about five years ago. Just search up guga garlic experiment

@ericcotter1984 10 месяцев назад

Guga: I'll dry age deer with gelatin Guga: You're weird

@devinayaz9210 10 месяцев назад

The fact angel just went for the quac so enthusiastically is why I liked this vid XD

@donpaella 9 месяцев назад

Hey Guga.... Can you test the method of dehydrating after boil or sousvide, then deep frying. I think the results 🤔 will be interestingly surprising. Also I would try a thicker cut, maybe close to 1.5 inches

@godiemz8201 8 месяцев назад

We normally have many types of chicharrones but for this one you can just deep fry it in pork fat and you can get a great crust it doesnt need to be that crispy it has to be just enough to be crispy but still be fatty and tasty

@MrTerrorista 10 месяцев назад

You should try make traditional "Rojões" from Portugal! You take the pork fat, render it down into an oil, then take pork meat and deep fry it there until a bit past golden brown. It's amazing! I recommend pork ribs but individual or double, no more than that! If you deep fry small pieces of skin it will make "Torresmos" and that's amazing too!

@earthknight60 10 месяцев назад

I'd get something very similar in Ecuador and Peru as a street food.

@danielsantiagourtado3430 10 месяцев назад

Oh! Im from Colombia and we LOVE those! Looking perfect guys!❤❤❤❤🎉🎉🎉🎉🎉

@astrithaurelia 10 месяцев назад

here in denmark, we pan sear pork belly sliced like that, then serve it with a parsley bechamel sauce and taters... something i haven't had in forever, and now i want it! :D

@PolishBigfootCircle11 10 месяцев назад

This is my go-to Keto snack. I'll pop into my local Mexican Grocer, and grab a slice of this fried pork belly deliciousness and be set for the day.

@-Mozil-Malik 10 месяцев назад

Guga please samyang buldak hot sauce steak 🥩

@danielsantiagourtado3430 10 месяцев назад

Awesome video as always!😊😊😊😊😊

@rayhassen2081 10 месяцев назад

If your boiling the pork belly first then you have to do the deep fry to get it crispy, look up a Filipino dish called crispy pata (which is the pork shank) and you can see how its done

@hebertofelan7895 10 месяцев назад

Guga do some research on traditional mexican food chicharrones are cooked on pork lard not oil and you slow cook fully sumerged on the lard on low heat until is tender its gonna take some time it is called sofreir en manteca, after its cooked you take out the meat with a strainer so it does not fall apart after that you crank up the heat to get that crunch put the tender pork belly strips back on the hot lard after a while take them out when they are the color and the crunch you want, thats the only way it will be really crunchy and also tender on the inside and jucy also season the meat with salt before cooking

@dadbodgaming.92 10 месяцев назад

I was excited then I was quickly disappointed. Can't believe guga actually missed. He lost me at no oil.

@romanduran4829 10 месяцев назад

Way off. That’s like asking if steak is better than chicken and then you go and boil the steak.. lol. And he said it took 45 minutes. It only takes like 8 minutes in oil and it’s the best way

@catman2157 10 месяцев назад

Man you cooked that wrong, you cant even see the crunchy skin

@TheMichaelMonroeDoctrine 10 месяцев назад

How dare you; Guga is always right. Also my Colombian in-laws agree with you.

@stivkerrr 10 месяцев назад

looks like he just made this video because he would get paid to show this product

@gavcom4060 10 месяцев назад

Are you blind? You can definitely tell the skin is blistering.

@stivkerrr 10 месяцев назад

plus he click baited with some chicharon he didnt make cuz the air fryer one didn't look good enough for thumbnail

@boredboi6279 10 месяцев назад

2:11 layum

10 месяцев назад

My wife makes it like this, she adds just enough water in the pan to cover the bottom then adds the pork belly and puts the lid on at medium heat, the water will steam and cook the pork belly and will help release the pork belly fat, then when the water completely evaporates the meat would be cook and tender and then it will fried in its own fat roasting the skin until crisp, awesome!

@pandacitis7763 10 месяцев назад

I've always wanted to do that Korean style. You season the pork belly with salt, pepper, garlic powder, and sesame oil. Maybe pair it with Ssamjang or Cho-Gochujang. I'd still try it with guac.

@erickim1739 10 месяцев назад

Id usually get 2 inch thick pork belly, score the fat and season in all the cuts with salt, pepper, garlic powder, and smoked paprika. Then I stick it in the air fryer for 20 mins at 350. Flipping it at the 10 min mark. Then I cut it up, get some freshly cooked white rice, and dip the pork belly in ssamjang and eat it like that haha. Super easy and simple to make.

@r0achk3vin 10 месяцев назад

I dont even eat pork and i can tell this was done wayy wrong...

@BiggMo 10 месяцев назад

My issue with most air fryers is the minimal capacity. They have deep baskets but successful cooking is always a single layer. It’s fine if cooking for 1 or 2

@ImTheWinningest 10 месяцев назад

Agree. At this point, the larger ones are still pretty expensive as well.

@MikkosFree 10 месяцев назад

You are correct, but that's what the air fryer is for. Personal cooking for small portions.

@dogoku 10 месяцев назад

An airfryer is a small convection oven. The small size allows it to heat up faster and cook faster than a bigger oven would. I'm no expert, but making it too big seems like counterproductive

@BiggMo 10 месяцев назад

@@dogoku … instead of a deep basket that doesn’t work, why not 2 of 3 shallow trays … like multiple racks in a convection oven.

@breakingbadest9772 10 месяцев назад

In norway eat this in the summer and we call it: "Grillribbe" which means "grilled ribs". As the name entails, we grill it but with heavy marinade on, and it actually becomes really crunchy then as well.

@ChodeMaster 10 месяцев назад

>vaush sub Vend deg mot veggen.

@breakingbadest9772 10 месяцев назад

@@ChodeMaster Nop, autosub from youtube. Lel

@Wickedjc2119 10 месяцев назад

I'd like to see a freeze dry then deep fried chicharones

@markwinston3119 10 месяцев назад

You really screwed up the pork belly this time... it has to be really dry and the skin has to face the heating element in the air fryer, which is impossible to do with such small strips. Frying is the only way to crisp up the skin, or the best way which is the chinese way, to roast it but that takes a lot of time.

@lizkeith1356 10 месяцев назад

wow, you are the best. can't wait to try this. thank you.

@TheCorgies 8 месяцев назад

the best crispy pork belly is the Thai or Chinese one. the technique that they use to make the skin 500% more crispy is mind blowing.

@vcarriere 27 дней назад

Let's do Chicharrón by not deep frying the pork belly..................You lost me on this one. I like your content usually but you f'd it up on this one.

@adriann2649 13 дней назад

Básicamente NO hizo chicharrones

@alvshill 11 дней назад

During the first two minutes Guga made clear he was trying a different way from deep frying and he gave the reason

@kienfudge3638 10 месяцев назад

I love your vids, and you’re usually awesome. However, this is the most dogshit thing you’ve done to a perfectly good piece of meat without doing an experiment lol

@sarutobisensei1 9 месяцев назад

As a Mexican that live in the north, Im happy people finally discovered and enjoy this dish, is one of the better snacks around here.

@x3mperformace 10 месяцев назад

A pro Danish tip. Try rough salt on the skin, and a lot of it. Danish people are experts in chruncy pork belly.

@dra6o0n 10 месяцев назад

I wonder how the korean style of making the meat crispy would be nice, they are really good at making crispy chicken where you can loudly hear the crunch when someone bites it.

@RolandoBarberi 10 месяцев назад

Hey guga this is the most traditional thing here in Medellín Colombia, just brush a little vinager over the skin and add a little bit of baking soda as well, you'll see how skin will pop so nice.

@jeanlou3 10 месяцев назад

So the air fryer method is slow cooked with good heat transfer, so it dehydrates. You should try to confit it sous vide in lard (bunch of lard in the bag)

@ChaseYojimbo 10 месяцев назад

The true test of this experiment wasn't the chicharonne, but having Angel eating greens and liking it. Experiment successful. Proud of him finally expanding his palette.

@timbajor2370 10 месяцев назад

GUGA, You should try Sheftalia. A cyprian/greek meatball kinda thing that's minced meat wrapped around with strings of fat. I LOVE IT and I'd love to see you try it cause if it has fat, it has flavour!

@freakfreak786 9 месяцев назад

this whole episode was just a 10 minute chefmaker ad. and im not even mad about it

@ranzschwein42 10 месяцев назад

Thank you so much for making a proper Guacamole with cilantro and WITHOUT GARLIC! All it's missing is a chili, but for people who don't like spicy food I guess it's optional.

@adrienhb8763 9 месяцев назад

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. ;)

@trashpanda5947 10 месяцев назад

While I don't have a link ready I recall some Chinese food channel doing pork belly where they used vinegar to make it crunchier.

@FoxChy 10 месяцев назад

The reason some werent have crunch because you did not poke the pork skin and put the salt into the pork skin. Also must need to refrigerate the pork belly. I tried that technique and it works the whole time. Since chicaron (or in some are called chicarones) in the Philippines 🇵🇭, the salt from the pork skin helps to make it puffer. But overall, i have good opinion at some

@jacobmcclure9786 8 месяцев назад

I've seen a ton of your videos, and this is the first one I've tried. The pork didn't get even remotely crispy with this method in my sur la table air fryer.

@dansong.tolman2793 10 месяцев назад

Great video. What would happen if you tourched the skin on the sv option?

@NotAnAlchemist_Ed 10 месяцев назад

Pork belly in the air fryer is my go-to quick lunch. Cook it for 25-30 minutes, salt, pepper, lime and done.

@Matsuri2009 10 месяцев назад

i make lechon which is the Philippino version of this.... and i make it in a pan and omg it gets so crunchy

@sovandabun3785 10 месяцев назад

even if you sous ve or boil before, patting it dry and frying it in oil always work

@AbeNXC 10 месяцев назад

It’s so cool how many cultures this is a staple in

@extreme9872 10 месяцев назад

Try to use EU Maggi sauce on steak it tastes different than the one you used before (sort of meaty taste) and it also has MSG inside it :)

@archisman_ghosh 10 месяцев назад

Uncle Roger will probably approve the sauce

@gablison 10 месяцев назад

I salt and oil the skin in the fridge uncovered overnight then next day roast it in the oven for 25-30 mins at 130-150*C, then put the skin as close to the broiler and broil the skin for 10-12 minutes.

@cameronconklin7222 10 месяцев назад

Overall great video beside Leo and his talking 🔥🔥🔥

@telepathy90 10 месяцев назад

Love the content finally subbed

@kgamaseg 4 месяца назад

This was AWESOME!!

@densmukkekhazim 10 месяцев назад

@gugafoods , try the danish method, the danish national dish called stegt flæsk, i Think its more the desired results you are looking for

@TraggonTV 10 месяцев назад

What is better: Season after dry brine Or before Dry Brine?

@davidbrantner3093 10 месяцев назад

Have ordered the chef maker based on guga’s recommendation can’t wait to get it.

@jackjones1915 10 месяцев назад

I love watching this while fasting.

@babbelbubbla 10 месяцев назад

In China we wouldn't cut up the pork belly into strips(before roasting it, we cut after roasting it), we would also add different seasoning add 5 chinese spice.....& serve with spicy vinegary chinese mustard