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.
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.
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
@@Niteratzclubu 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
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.
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.
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.
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)
@@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.
(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 🤔
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.
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.
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??
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.
@@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.
@@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
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
Sous vide is actually perfect for it, i do this every year for a traditional danish dish at christmas called "Flæskesteg" with "flæskesvær"(Pork skin) The key to the pork skin in sous vide is to give it 85c for 1½-2hours to activate the gillatine in the skin, and then you take it out and pour boiling water over it to wash away the gillatine, after that you dry it off and salt it with lots of coarse salt and then put it in the oven at 220c for about 20minutes or just the air fryer, it will be perfect.
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. 😎
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.
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!
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. ;)
This is honestly something you need to talk to the Brits about. Pork crackling is a staple when roasting pork and it's done perfectly. No air fryer needed.
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.
the only way to dry out the skin is on the fridge overnight, a bit of baking soda and a lot of salt on the skin helps a lot (colombian trick) also if you take a fork and puncture a gazillion holes on the skin before the oven it WILL bubble up without the need of deep frying (chinese trick), here in my country they just throw the pork belly along with all the other skin and grease in a huge pot cover with water and salt, and let it render till all the water literally changes into fat as it evaporates/render, THEN it will fry till bubbly (venezuelan trick) it all depends what's more important to you tender meat vs crunch, the more tender the meat less crunch, super extra crunch tougher meat (like it does in the regular way of just deep frying it) my favorite is 45 minutes boil, pat dry, puncture holes, salt+bicarb, 24 hours fridge, 450 degree oven until crispy (it hits almost melt in your mouth meat with almost earth shattering crust)
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.
Год назад+1
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!
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.
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.
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.
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
This is the national dish (meat only) in our country (Denmark).. :-P Simply drybrine the meat for a few hours. and put it in your smoker 200-220 C degrees for 1 hour,
Content idea for you Guga! I made Giant Buffalo Wings using turkey wings. Sous vide for 24 hours, then pat dry and refrigerate before air frying. Butter and Buffalo sauce afterwards. They are comically large and delicious! I seasoned mine with a ton of stuff in the bag but I know you like to keep it simple, I'd still recommend you put Guga's Rub on em first. Serving a dozen giant Buffalo Wings was the star of my party, let it be the star of your show!
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.
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.
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.
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)
I'll stick the traditional way.. cook on water with salt.. to take the purity aways. Then cool off dry pad then. I'll cook it with lard and I'll get the crunch and tender meat in the middle all the time...
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
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.
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.
Bro. You needed to deep fry the sous vide in a oil filled pressure cooker. This way the explosions will be managed by the pressure release valve and I feel like you are guaranteed to get the perfect crust!
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
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
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!
The bubbly result with the skin is a result of the trapped water eventually breaking out, thats why it takes so long to make it crispy like that. Salt the pork belly over night or even 2 days before and leave it in the fridge, then cook partially submerged in the oven on 90c for about 7 hours, then turn up to max at the end, for an incredible pop and crust. Thats how we do it in norway at least
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
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.
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.
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
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
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.
Add salt to the skin and refrigerate overnight. Wipe the salt off and cooking air fryer for 30 minutes. Having skin side up spread vinegar over the skin cook an additional 15 minutes on high heat 200° C. Crispy crunchy skin
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
Tik Tok Trend is the perfect word combination to get ensure I won’t touch a food. Also, great to see the chef maker again. I bought one specifically because of Guga.
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.
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
'You're kinda weird, but m uch love'... this is just bros being bros. Well done team.... Had a plato montañero today with an enormous chicharron... was amazing....
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. :)
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.
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.
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.
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.
What if you Johnny depp fry it?
But then Guga couldn’t prove the machine does it better
I roast it in the oven then poor some hot oil over it and you get the bubbles and the tender meat . Win win
He already did it
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.
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
@@Niteratzclubu 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
ok stop he been creating for YEARSSSSS this ain't anything yet
@@Niteratzclub so.. just like Linus?
@@billfarlo3366 frfr
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.
No wonder you all are hungary.
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.
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.
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)
@@enriquedossantos3283 Thank you, will try that!
Fun fact in Denmark this is called "Stegt Flæsk" and is actually our national dish. However, we do not eat it with guacamole.
Why not
med sovs!
@@dbcooper. We eat it with parsley sauce and potatoes 😄
Hørt!
@@lightninginvest Probably because avocado is native from Central America, not Europe, so they couldn't develop such recipe.
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!
LECHON KAWALI FTW!
This is not lechon kawali. It looks like liempo, but not lechon kawali.
@@danicalambatan8029 Pasensya po. Hindi ko alam. Hehehe.
@@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.
@@Ken_Yamato YES! THAT'S WHY I CRAVE FORT THAT!
(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 🤔
@KayleeVRC I believe it's worth trying your Norwegian method for a crispy roasted pork belly. Thank you for sharing.
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.
My thought exactly
It's almost like this was an ad or something.
Marketing. Sad.
It's an advertisement for the air fryer contraption, so they have to handicap other methods, to make it look good.
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.
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??
Salsa on tacos?
Whoa, stop the presses!
They didn't discover the burritos yet
It’s new to people who eat ranch salads and cheese pizza
Lol same this was actually a “struggle” meal growing up for me. Tiktok blew this thing up
Nothing actually worth doing on tik tok is "new" it's just shit that the algorithm decides should go viral
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.
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?
Rub the skin with salt and dry brine for overnight
You need to fry this in oil
@@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.
@@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
Stab the skin with fork just a little bit to release the oil from pork skin, it will make the skin crispy
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
HAAANS GET ZE MAGGI WÜRZE
In Colombia, we add a mixture of baking soda and salt to the skin so that it pops and gets crunchier
Sous vide is actually perfect for it, i do this every year for a traditional danish dish at christmas called "Flæskesteg" with "flæskesvær"(Pork skin)
The key to the pork skin in sous vide is to give it 85c for 1½-2hours to activate the gillatine in the skin, and then you take it out and pour boiling water over it to wash away the gillatine, after that you dry it off and salt it with lots of coarse salt and then put it in the oven at 220c for about 20minutes or just the air fryer, it will be perfect.
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. 😎
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.
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!
Got a recipe or technique to share? 😊
Your abuelita would want me to have the recipe. She always said "Give all my secrets to the skater on RUclips."
Thanks.
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. ;)
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.
This is honestly something you need to talk to the Brits about. Pork crackling is a staple when roasting pork and it's done perfectly. No air fryer needed.
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.
the only way to dry out the skin is on the fridge overnight, a bit of baking soda and a lot of salt on the skin helps a lot (colombian trick) also if you take a fork and puncture a gazillion holes on the skin before the oven it WILL bubble up without the need of deep frying (chinese trick), here in my country they just throw the pork belly along with all the other skin and grease in a huge pot cover with water and salt, and let it render till all the water literally changes into fat as it evaporates/render, THEN it will fry till bubbly (venezuelan trick) it all depends what's more important to you tender meat vs crunch, the more tender the meat less crunch, super extra crunch tougher meat (like it does in the regular way of just deep frying it) my favorite is 45 minutes boil, pat dry, puncture holes, salt+bicarb, 24 hours fridge, 450 degree oven until crispy (it hits almost melt in your mouth meat with almost earth shattering crust)
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.
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!
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.
Definitely felt less about the food and more about the air fryer.
Yea read the description
I somehow miss the Raid sponsors
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.
Saw "Dreo" and knew it was just an advert. So disappointed
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.
Air Fryer is my go to when it comes to chicharrones. No oil mess or prolonged cooking in the oven. Game changer for sure.
What do you do for time and temp? Do you season at all?
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.
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?
Who knows only thing I know is that guy has the pallete of a whiny picky eater 12 year old
All that matters is that it’s not a vegetable
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
Apparently Guga forgot his own video…. He’s done Sous vide pork belly with crispy skin before.
Chicharrones is absolutely, positively, my favorite meat in the world.
Guga make haggis! The Scottish dish. Would like to see your take on it
The only problem with that is that they'd have to eat it after
This is the national dish (meat only) in our country (Denmark).. :-P Simply drybrine the meat for a few hours. and put it in your smoker 200-220 C degrees for 1 hour,
Man you cooked that wrong, you cant even see the crunchy skin
How dare you; Guga is always right. Also my Colombian in-laws agree with you.
looks like he just made this video because he would get paid to show this product
Are you blind? You can definitely tell the skin is blistering.
plus he click baited with some chicharon he didnt make cuz the air fryer one didn't look good enough for thumbnail
2:11 layum
Content idea for you Guga! I made Giant Buffalo Wings using turkey wings. Sous vide for 24 hours, then pat dry and refrigerate before air frying. Butter and Buffalo sauce afterwards. They are comically large and delicious! I seasoned mine with a ton of stuff in the bag but I know you like to keep it simple, I'd still recommend you put Guga's Rub on em first. Serving a dozen giant Buffalo Wings was the star of my party, let it be the star of your show!
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?
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.
@@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.
@@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 ,
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.)
Guga, can you make fried chicken using the crunch from the pork skin??
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.
Guga: I'll dry age deer with gelatin
Guga: You're weird
Hi guga i just wanted to thank you for inspiring me to get sous vide! it is truly amazing.
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.
oh yeah that's actually great... we call that .. "salsa"
@@mr.emmanueldedios5280 I was trying to be nice 😂
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)
I'll stick the traditional way.. cook on water with salt.. to take the purity aways. Then cool off dry pad then. I'll cook it with lard and I'll get the crunch and tender meat in the middle all the time...
The fact angel just went for the quac so enthusiastically is why I liked this vid XD
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!
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
Looking forward to Guga’s newest channel, Air Fry Everything
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.
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.
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.
Where do people get the idea of boiling pork belly to make it crunchy instead of roasting it
Bro. You needed to deep fry the sous vide in a oil filled pressure cooker. This way the explosions will be managed by the pressure release valve and I feel like you are guaranteed to get the perfect crust!
Guga please samyang buldak hot sauce steak 🥩
@gugafoods , try the danish method, the danish national dish called stegt flæsk, i Think its more the desired results you are looking for
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
Agree. At this point, the larger ones are still pretty expensive as well.
You are correct, but that's what the air fryer is for. Personal cooking for small portions.
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
@@dogoku … instead of a deep basket that doesn’t work, why not 2 of 3 shallow trays … like multiple racks in a convection oven.
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.
Oh! Im from Colombia and we LOVE those! Looking perfect guys!❤❤❤❤🎉🎉🎉🎉🎉
Try doing some in duck fat and some in wagyu tallow. Traditional is to do chicharrones in manteca try all 3 see what taste the best
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!
I'd get something very similar in Ecuador and Peru as a street food.
Who would have thought. Two delicious things...together.
Imagine.
Awesome video as always!😊😊😊😊😊
Overall great video beside Leo and his talking 🔥🔥🔥
I'd like to see a freeze dry then deep fried chicharones
The bubbly result with the skin is a result of the trapped water eventually breaking out, thats why it takes so long to make it crispy like that. Salt the pork belly over night or even 2 days before and leave it in the fridge, then cook partially submerged in the oven on 90c for about 7 hours, then turn up to max at the end, for an incredible pop and crust. Thats how we do it in norway at least
I was excited then I was quickly disappointed. Can't believe guga actually missed. He lost me at no oil.
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
It’s so cool how many cultures this is a staple in
I dont even eat pork and i can tell this was done wayy wrong...
A pro Danish tip.
Try rough salt on the skin, and a lot of it.
Danish people are experts in chruncy pork belly.
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.
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.
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
this whole episode was just a 10 minute chefmaker ad. and im not even mad about it
Now the last one is a perfect crunch ❤❤❤❤
At this rate, in a few years SVE will just be an infomercial channel.
“I’m getting a little older you know.” Ok Angel ok. Guga! Make this man a green bean casserole 😂
New Guga channel incoming - Air Fry Everything.
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
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.
>vaush sub
Vend deg mot veggen.
@@ChodeMaster Nop, autosub from youtube. Lel
Angel eating the green stuff just made this video legendary
Add salt to the skin and refrigerate overnight.
Wipe the salt off and cooking air fryer for 30 minutes. Having skin side up spread vinegar over the skin cook an additional 15 minutes on high heat 200° C. Crispy crunchy skin
This was AWESOME!!
Now I need to go to the Michucada and get some chichirones! Sorry had spelling
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
Come on, Guga! At least mention we got this in Brazil, the glorious Torresmo!
Tik Tok Trend is the perfect word combination to get ensure I won’t touch a food.
Also, great to see the chef maker again. I bought one specifically because of Guga.
I love watching this while fasting.
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.
ANGEL LIKE THE GREEN?! STOP THE PRESSES THIS IS A LEGENDARY MOMENT!!!
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
Experiment tweak idea- sous vide at 150 for 4 hrs, then dry it out on the smoker at 180 and then deep fry it in beef tallow for the crispy skin
Pork belly on the smoker cover in salt makes the crunchiest skin
the trick is to baste it with boiling oil until it reveals the crispiness
In Philippines we just directly deep fry then double fry it in oil, it's the crispiest chicharon I've tasted.
Ben watching ma boy since last year & barely FOUND OUT!! today that I’m NOT SUBSCRIBED!! Sorry bout that guys I’m SUBBED NOW!!🤘🏽🤘🏽
'You're kinda weird, but m uch love'... this is just bros being bros. Well done team.... Had a plato montañero today with an enormous chicharron... was amazing....
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. :)
omg just want to make this now my meat guide brings exactly vid when i need it
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.
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
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.
It wouldn't be sous vide everything if you skipped this one! I'm inspired to try it myself