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

11 ай бұрын

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

11 ай бұрын

What if you Johnny depp fry it?

@Not_Ciel

11 ай бұрын

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

@mak6270

11 ай бұрын

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

11 ай бұрын

He already did it

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

11 ай бұрын

My thought exactly

@firewolfandrewb

11 ай бұрын

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

@convincedquaker

11 ай бұрын

Marketing. Sad.

@hxhdfjifzirstc894

11 ай бұрын

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

@silvermediastudio

10 ай бұрын

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.

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

11 ай бұрын

No wonder you all are hungary.

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

@dbcooper.

11 ай бұрын

Why not

@olivernoah1065

11 ай бұрын

med sovs!

@lightninginvest

11 ай бұрын

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

@elcajon

11 ай бұрын

Hørt!

@MajWinters100

11 ай бұрын

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

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 ай бұрын

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 ай бұрын

​​​​​@@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

8 ай бұрын

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

@billfarlo3366

7 ай бұрын

@@alexrsmith31 so.. just like Linus?

⁠​⁠(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

9 ай бұрын

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

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

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

11 ай бұрын

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 ай бұрын

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 ай бұрын

@@enriquedossantos3283 Thank you, will try 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?

@dbcooper.

11 ай бұрын

Rub the skin with salt and dry brine for overnight

@FERNANDOTORRES-hk5is

11 ай бұрын

You need to fry this in oil

@tagger_

11 ай бұрын

@@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

11 ай бұрын

​@@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 ай бұрын

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

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

11 ай бұрын

Salsa on tacos? Whoa, stop the presses!

@whitaaay85

11 ай бұрын

They didn't discover the burritos yet

@briantoplessbar4685

11 ай бұрын

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

@takeflight4666

11 ай бұрын

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

@wadewillson9220

11 ай бұрын

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.

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

4 ай бұрын

HAAANS GET ZE MAGGI WÜRZE

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.

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.

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

11 ай бұрын

LECHON KAWALI FTW!

@danicalambatan8029

9 ай бұрын

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

@SS4Xani

9 ай бұрын

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

@dragonfirexv

Ай бұрын

@@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

Ай бұрын

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

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.

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

11 ай бұрын

Got a recipe or technique to share? 😊

@offroadskater

11 ай бұрын

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

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. 😎

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.

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.

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

11 ай бұрын

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

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

11 ай бұрын

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

@eugenekrabs6400

11 ай бұрын

All that matters is that it’s not a vegetable

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

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

@danielm3835

11 ай бұрын

That’s cool

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

11 ай бұрын

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

@humusstealr9982

11 ай бұрын

Yea read the description

@eertikrux666

11 ай бұрын

I somehow miss the Raid sponsors

@PauloRBi7

11 ай бұрын

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

11 ай бұрын

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

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

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!

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.

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

@TBJ1118

11 ай бұрын

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

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

@vcarriere

Ай бұрын

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.

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

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

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

11 ай бұрын

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

11 ай бұрын

@@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

11 ай бұрын

@@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 ,

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

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.

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

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

@marcusaurelius652

11 ай бұрын

I hate him

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

11 ай бұрын

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

@homunculusprime647

10 ай бұрын

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

@enriquedossantos3283

9 ай бұрын

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)

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. ;)

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.)

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

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

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. :)

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

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

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.

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 ай бұрын

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

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

@TheMichaelMonroeDoctrine

11 ай бұрын

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

@stivkerrr

11 ай бұрын

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

@gavcom4060

11 ай бұрын

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

@stivkerrr

11 ай бұрын

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

@boredboi6279

11 ай бұрын

2:11 layum

Awesome video as always!😊😊😊😊😊

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.

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.

Guga please samyang buldak hot sauce steak 🥩

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

11 ай бұрын

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.

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

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!

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

@romanduran4829

11 ай бұрын

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

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

I love watching this while fasting.

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.

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

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

11 ай бұрын

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

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.

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!

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.

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

11 ай бұрын

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

@MikkosFree

11 ай бұрын

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

@dogoku

11 ай бұрын

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

11 ай бұрын

@@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 was AWESOME!!

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.

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

Ай бұрын

Básicamente NO hizo chicharrones

@alvshill

Ай бұрын

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

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

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

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

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

Overall great video beside Leo and his talking 🔥🔥🔥

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

11 ай бұрын

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.

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!

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

The content that speaks to my soul!

Love the content finally subbed

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

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

When making pork with a crunchy skin, you gotta boil it first in water with aromatics, then let it cool when it becomes quite tender, then, using a fork or something similar, you gotta prick the skin a hundred times. For this, you should have used a bigger slab of pork belly. And then, fry it in a deep fryer, not in an air fryer. That is how you make crispy pork belly.

In Philippines we just directly deep fry then double fry it in oil, it's the crispiest chicharon I've tasted.

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

11 ай бұрын

>vaush sub Vend deg mot veggen.

@breakingbadest9772

11 ай бұрын

@@ChodeMaster Nop, autosub from youtube. Lel

Looking forward to Guga’s newest channel, Air Fry Everything

omg just want to make this now my meat guide brings exactly vid when i need it

I ordered the chefmaker, should be here in August :)

Guga you inspire me

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

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

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

11 ай бұрын

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

New Guga channel incoming - Air Fry Everything.

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

This video made me glad I backed the chefmaker

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)

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

11 ай бұрын

Uncle Roger will probably approve the sauce

At this rate, in a few years SVE will just be an infomercial channel.

The way Angel "loves" the green thing is kinda a surprise

Love your videos guga keep on going and do what you do steaks

Im glad angel likes the guacamole!! Ugh its my favorite