Crispy and Tender PORK BELLY made easy. So, GOOD!

[@SousVideEverything]

Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/7cPeIc and get a special starter pack 💥 Available only for the next 30 days. Subscribe to the guide on the Teleria world clcr.me/x9jRoh and find out the whole truth about RAID: Shadow Legends

[@fvmouswoo7875]

Hey Guga u should make pikliz. This is pickled coleslaw with scotch peppers. It complement pork so well. You should try it.

[@KriegerPlaysChess]

hi guga when are you going to cook wagu eye round

[@finntaylor340]

You should try cooking ribs with that guava and chilli sauce that would be very nice

[@cheesefart570]

Dry age pork belly plz

[@truthonly1467]

make a chinese hot pot with prime slices of meat and wagyu

[@presdentbarkobamna7871]

Angel is still gone - he is officially in the Umai Dry bag.

[@endergasimz2099]

Thanks obama

[@presdentbarkobamna7871]

@@endergasimz2099 no problem my good man

[@yobee4684]

This is sous vide everything not guga foods

[@VeryEvilGM]

I know he doesn't look so good right now, but watch this...!

[@stefanox8908]

@@VeryEvilGM let's use the flamethrower to give some nice charring

[@daffa_odon]

Coming soon: Dry Aged Angel Marbling Score 11

[@EdgarCarlosDuarteAguilar]

He has been fattening him all along.

[@Night_from_GT_asia_2]

@Erik Cnating you too

[@exclibrion]

There was a comment on Epicurious: >Frank says Sous Vide is not the best way to tenderize meat Guga: >Ive dry aged Frank for a 1000 days

[@daffa_odon]

@@exclibrion lol

[@DigitalEkho]

i dont think that will happpen :( its unfortunate with what happened to angel :( :( :(

[@EdgarCarlosDuarteAguilar]

Angel is being dry-aged as we speak.

[@Night_from_GT_asia_2]

Let’s goo That’s going to be a good video

[@DigitalEkho]

i dont think that will happpen :( its unfortunate with what happened to angel :( :( :(

[@jeremy-cu8eb]

imagine trying to rob guga's house. first, you'll find an assortment of knives displayed across the walls, in drawers, and some already on counters and tables. second, you'll find a bunch of cuts of meat from pork loin to a5 wagyu. then, you will find guga guarding a huge freezer reaching the ceiling with a huge knife. ...and inside that freezer is an A5 Angel.

[@immortal6453]

Leaving angel's dry aging process aside, according to guga we must always have at our disposal , pickled onion, normal pickles, sweet corn, 20 dry aging steakes for the next month, wagyu, tallow, truffles.

[@ianlinder147]

1:47 - *dumps brown sugar* 9:11 - Is there sugar in this? “Veeerrrry little”

[@SemiSpartan]

I feel like this is the most in depth description we've had of the various contributing flavors, and I love it!!! Great job, guys!

[@goldilox369]

Was about to say that! Maumau got new words! Lol. 👍❤️😆

[@Sylkis89]

And he used to be unable to say anything beyond "so good" a couple of years back lol

[@WolfersHD]

I'm beginning to think Guga actually plays Raid: Shadow Legends

[@neilbreen2487]

Lol, same

[@acebui4578]

I feel the same, I keep looking at the level raising up and wondering if they gave him a higher level account each time or he actually plays. xD Plus some of the stuff he says sounds like gamer mental.

[@pankothompson5903]

use cheap ruby port instead of water for thinning the sauce!

[@PogMcDog]

Sometimes adding wine will just dull the pure intended flavors. It adds a depth but kills the peaks if that makes sense. Also the bite of alcohol would be present if it wasn't reduced. Skyjuice for the win

[@CarlGorn]

I'd suggest a bit of balsamic vinegar, shoyu, or Worcestershire sauce, myself.

[@Irathius]

@@CarlGorn Just say soy sauce bruh

[@CarlGorn]

@@Irathius No. :P

[@Irathius]

@@CarlGorn my guy tryna be fancy 😂

[@matthewjestus7009]

Still trying to get Guga to make a "LETS DUIT" shirt

[@bresnik]

On the other side, it can say Hello ever-Bahdi.

[@emelyposadas4676]

What about one that says " I know it doesn't look that good right now, but wash this"

[@blase1856]

I Dry aged my pumpkin pie...I Got food poisoning after that

[@desertrainfrog1691]

Sounds like a good Thanksgiving treat

[@asheralam5685]

Xddd sszia magyar

[@breadinyoface]

8:25 "It's coming like a snowball" -Mamao

[@CarlGorn]

Instead of crisp oil, I've heard it called Chinese hot oil. You can make it yourself by blitzing dried chilies, deep-frying the powder & seeds, and saving the oil, pulp and all. It's very nice, whether you get it in the store or make it yourself. If you want spice that's not so oily, I suggest sambal oelek. It's a pickled chili paste, but it tastes more of fresh chilies than any other chili sauce I've found. Love that stuff.

[@Da6moose6]

Angel is being dry aged. Next up on guga foods: the 100 day dry aged nephew experiment.

[@cs1242]

You say and list red wine for the onions. Are you sure it’s not red wine vinegar?

[@acema1138]

It almost definitely is.

[@Strodie567]

I noticed the mistake also. Clearly he meant red wine *vinegar* because he's making a pickle. In fact, later in the video he says (I believe twice) that the sugar balances out the acidity of the vinegar. But Guga should definitely put a note explaining this in the video. Because someone who is not knowledgeable about pickled stuff will follow the recipe literally and will be extremely disappointed by the result.

[@Jabez.]

It lists red wine vinegar in the recipe in the description. And as we all know: “Exact amount and ingredients always in the description down below”.

[@samshaffer2250]

If you look in the description it's right

[@andreasgeorgiades6895]

In the description he wrote red wine vinegar

[@Tzalmavet]

Always a good day when I see there's new SVE content. Best way to unwind after work.

[@sleightinmind]

Guga, wanted you to know that I made this. I did rub the belly and apple wood smoked it for an hour, then sous vide for 23 hours before deep frying in peanut oil. Best recipe I've ever made. I wish to thank you.

[@thefullmontypythn]

I made this tonight! (Well... started yesterday 🤣) Ad libbed guava paste by reducing a can of Jumex guava nectar and used the (famous) "Adoptive Mother" Chinese chili crisp. Made the sushi rice too, and molded perfectly with a ramekin. ¡This was a fantastic recipe Guga!

[@dchall8]

Something about the guava sauce intrigued me. I'm not a big fan of guava or Chinese chili, but YOLO. The chili crisp was easy enough to find at Walmart; however, the guava paste was a different story. I ended up at our local (San Antonio) La Michoican Mexican grocery store. I asked the guy stocking shelves where to find it, because the guys stocking shelves know far more than anyone else in the store about where to find stuff. The trick is that i was the only person in the store who spoke English, which is how it works at La Michoican. It's been 60 years since I took Spanish, but I seem to remember more than I have a right to. They guy took me right to the spot where I found the last tin of pasta de guyaba. I used a fork instead of a blender to combine the ingredients right in the jar I was going to store the guava sauce in, so the sauce is not homogenized like yours was. The chili flakes are still visible. Anyway, in the past 3 days we've had it on pulled pork, chicken, and salmon. It was GREAT on all three. The onions, on the other hand, are acceptable. I'd much rather have the guava sauce on hand all the time than the onions.

[@pro_154]

I knew there was a reason i skipped towards the end. Raid man, cmon, we know the only phone game you play is cooking momma XD

[@noahcristian5814]

MaMao really seems to know what he's talking about describing the food that guga makes, always happy to see him on.

[@bigtings3613]

That new music when you finish souvide 👌🏾

[@Jacen32272]

Do you take requests? There's an experiment that I recently tried that seems to have worked, but I could use some advice on how to improve it. My work schedule is a variable, so I can't rely on being able to do a 24 hour cook by dropping my next day dinner in when I pull the current day's meal out. I also don't know any good, inexpensive options for a 8-9 hour sous vide cook that I can start before work and have done after. So instead, I took a Bottom Round Roast, cut into steak sized portions, and pre cooked them sous vide for 16 hours before dropping into an ice bath and freezing. I then pull the individual portions out one at a time the night before, cook them at 131while at work, and enjoy after getting home. Have you ever experimented with interrupted cooking sous vide, and do you have any advice on how to get better results? I am content with the results I am getting so far, but ideas to improve things are always welcome....

[@xxaviermmxx]

Guga needs to do this

[@Tzalmavet]

@@xxaviermmxx Agreed 100%.

[@glennaydell5871]

Guga, thank you for your videos. I always enjoy your channels. I wanted to share my experience and adaptations... would love to see your take on this... I started with salt and pepper on the meat side and salt only on the skin... punctured the skin with meat tenderizer then let it rest uncovered skin side up in the fridge. Vacuum sealed and into sous vide @145F for 24H. After 24H, removed from bag and back in fridge on rack with skin side up for 6-10 hours. Prepared pickled onions per your instructions. Prepared sauce based on what I could find (no guava paste at local store so used blueberry preserves as substitute and couldn't find recommended chili locally so used 'fried chili in oil' from the same vendor). After resting, cut pork belly into 1/2" - 3/4" strips the cut strips into 2-3" pieces. Fry in vegetable oil until golden or your preferred crispness. Plate as follows: Lettuce, rice, pork belly, pickled onions, thinly sliced raw garlic, topped with sweet and spicy sauce... It was the best pork belly I've ever tasted... The plating recommendation came from friend who's wife is Korean. He said they normally use bean paste instead of the sweet/spicy sauce and add sriracha, so would love to see your take and variations.

[@hw7001]

quick tip, refergate overnight in a cooling rack to avoid splashing

[@scotthanson7840]

I love pork belly. I bake it or grill it. Excellent. Your sous vide pork belly looks like something I would not feed to my dog. I will reluctantly try your boiled pork belly, but only with a tiny cut.

[@Lakers0930]

GUGA!! Love the videos, huge fan from New Orleans. Keep up the great work!

[@Code_Is_Poetry]

I did this recipe for Christmas it was an instant success !! Great job.

[@okanbeyaz131]

8:39 look at Gugas Face when he says „the kiiickness“

[@brendonreyes6622]

I mean basically eating the same thing while watching this, this is a local food here in the Philippines we call it "LECHON KAWALI" partnered with a dipping sauce a combination of Soy Sauce, vinegar, Calamansi (Lime or lemon) and crushed chili, we also have some sort of that pickled onions but ours is mid ripe papaya shred it and pickled we call that "ATSARA". Hope you try a Filipino dish guga.

[@luiscalingasan2831]

you scared the picanha out of me in that Raid Shadow Legends ad jeez-

[@ragnaroik]

Chilicrisp, afaik dried chilies, chopped then "dry fried garlic"+ fine chopped "dry fried shallots", , then canola oil to taste. think some add brown sugar to the blend. I use dry fried garlic alot when i eat soups ^^. With dry fried i mean fried in oil until crisp, not until black. Grinding it to a fine paste kind of takes away some of the idea of the chilicrisp ;). It taste good i guess, the taste of caramellized garlic and shallots. and chillies is good. I would rather i think use the paste as is for the sensation of crispy shallots and garlic. but thats my taste.

[@lucianotorri]

Me lembrou a pancetta do restaurante "Casa do Porco". Um dos melhores restaurantes do Brasil.

[@Michel2731]

Sim, mas a do Chef Rueda é mais delicada.

[@lucianotorri]

@@Michel2731 mas a pimenta fermentada que ele usa na goiaba demora pra ficar pronta. Esta receita é bem mais simples. A do Rueda é confitado e não sous vide. Mas lembra. Vou fazer aqui pra ver como fica.

[@diogoforesticastro9752]

So os br

[@ps2man38]

Guess angel went the way of N

[@alexanderkroell5345]

,, I know my pork belly doesnt Look that good right now" Actually it did lol

[@KoarTCN]

New book title, "The KICKness!" Love it guys, keep it up!!

[@ScratchWipeRepeat]

I definitely have to try this recipe. You DA BEST!

[@NateDaAdventurer]

In Thailand they had pork belly noodle soup. I didn’t like it at first... if I went back I’d beeline back for more... I miss it so much.

[@crimsonfancy]

Very nice to see. I prefer sousvide here for ultimate control. My most important question : The skin of the belly is very crisp? For me this is my goal as I am researching many techniques in order to produce several unique belly dishes. I have 300 pounds, skin on and wish to utilize across Italian and Latin restaurant concepts. Thank you for your fun video! 🍻

[@Elepski]

The most random sponsorship ever... You would think a Sous vide machine maker would jump in.

[@whamaster6735]

When we hear the best anime opening “Guga’s theme” we know we’re usually getting something amazing

[@JesseProjects]

Add some jalapenos to those pickled onions for some AMAZING onions. I also like adding some thin-sliced beet root, they add a little bit of sweet to the spicy. I also put some salt in my brining liquid.

[@adamant_sk]

Guga perfect expirement for you dry brining with different types of salt. Normal, sea salt, pink salt, smoked salt ect.

[@uyvu9309]

Omg I look forward to your videos so much. I love all of your videos keep on posting please ❤️

[@sammora470]

Love ur videos guga!

[@samanthajackson7884]

Where can I buy those tongs/restaurant twister ? Those are amazing and also, where did you buy those cool cast iron bbq plates? My partner loves your channel and I would love to buy a couple for his Christmas present Thank you 😊

[@frek3436]

"one day you too will make smell-o-vision" Me, an Anosmiac: *N O*

[@weirdselki555]

Can we get an f in the chat for your inability to smell?

[@raimivision6570]

F

[@Flipover121]

F

[@0Zero999]

We will be able to plug it straight to the brain if needed

[@Takoala]

F

[@slowlerner6833]

Great channel, it would be nice if you said the temperatures also in Celsius for the European watchers…I am going to cook the pork belly today, wish me luck 😊

[@ronin2111]

I may be a bit late to ask this but.. Guga do you think you could make a video about your sous vide set up? I think that'd be really informative to help new viewers on what this channel is really about!

[@valvenator]

He did one a while back where he compared about 5 different models if memory serves me right.

[@ajaydenjenkins2]

Love the vids

[@garysmith4172]

OK 55 sec into the video and I hear "A Little Salt" !?!?!? 🤣🤣🤣🤣 Love your show Guga!!👍👍

[@bryantan4228]

Raid Shadow Legends sponsorship means Guga is saving up for some really fancy meat

[@judahsamuelaguilar8922]

Can you put the the pork belly in an oven at broil to crispy the skin after sous vide instead of deep frying? Imo the taste of vegetable oil cuts away at the natural fats of the pork belly, which is what I like

[@Will-kg5ly]

Guga, you could do this dish on either channel...Chuleta Can Can. Puerto Rican pork chop with the rib and chicharron still connected. Trust me. It will change you.

[@thefredder3284]

I really enjoyed this amazing video. Greetings from Germany

[@odinisantos]

Guga, was it red wine or red wine vinegar you used for the pickling liquid?

[@davem45]

To thin the quava sauce, instead of using water, I wonder what it would taste like if you used the moisture from pork belly when you cut the bag open

[@GavM]

I can’t believe I’m the only person who likes this suggestion!

[@rand-san2095]

This is probably the best Lechon Kawali recipe ever

[@Twatical]

Pressure cooker is overall easier and faster imo, just make sure you take it out of the water whilst it's still hot so the skin can dessicate

[@janludwig4840]

Great recipe Guga I'll try it out soon😁. When will you make some dry aged chili!?!?!? 😍

[@Asdasty]

I have a BRILLIANT idea for you. Jelly aged steak. So instead of using butter to age it in your fridge, use jelly instead

[@cintrain69]

I love this channel.

[@aydouble19]

This, I gotta try!

[@chadh5308]

Red wine vinegar?

[@masterbeernuts9344]

Yes, not red wine 😁

[@rockroad17]

Hey Guga, you should cure a steak and then dry age it to see what would happen!

[@leonardoosternack1561]

Na cebola vai vinho tinto ou vinagre de vinho tinto?

[@Frostynugz670]

I love pork belly 😋👍🏽 ur the man guga!

[@Pfasma5]

Looks amazing and I have to try this out!!

[@timwegman5776]

Sound so good I want to try it right now

[@xasapis7204]

lol iwas just watching one of your old videos and boom new video niceee

[@Meriluslff1989]

Guga: this one has some thick meat Me: Phrasing

[@ShimotsukiSaizo1]

Turn on the English sub and it says "welcome back to Sweden everybody"

[@itziar-ar-ar]

It would be nice to see a video of all the outtakes!!! Checking out some recipes that went wrong! :D

[@keithyinger3326]

I think Mao Mao is just happy there's finally a side without cheese, lol

[@DanTheMan-lp2fk]

Glad to see Mamau making a comeback!

[@professionalidiots101]

Looks amazing, have you thought about producing a recipe book dedicated to sous vide??

[@felipesantiago_dms]

Great video!

[@davidecarollo2506]

1:21 ethan chlebowski wants to: know your location

[@omareo3876]

Can I use a beef belly? And instead of the wine what can I use?

[@samlongo6029]

Guga what oil did you use for the deep frying?

[@davidsalyers7311]

How long do you leave the onions in fridge untill there pickled???? Thanks Boys

[@axelhopfinger533]

The one thing i don't believe is, that Guga actually enjoys playing that pesky mobile game.

[@Kimpo2000]

Try dry aging a steak covered in smashed avocado/guacamole

[@burningscorcher]

My man sounding like a judge on Food Wars with his level of description

[@Tjockisen]

I ate the tasting meny at "A Casa do Porco" in São Paulo last weekend, I think I know where you got your inspiration from... ;)

[@joshuaorlian4352]

How long should the onions be left to pickle?

[@space318]

What type of salt do you use?

[@clarkbrowngaming350]

Guga talks about pork belly Filipinos: Who had summoned me?

[@JAF30]

Pickled red onions are the bomb.

[@fantasma62]

So I have a question...have you ever sous vide guava paste? I make a guava pie and slave 2-3 hours while melting down the guava paste. If I can soften them up via sous vide, it would help...

[@jamesellsworth9673]

LIKE Mau-Mau's commentary on this one!

[@tokyodream645]

Please, please, please make a video with only side dishes, marinades and sauces.

[@axswords8639]

Early, that's all I can say I haven't finished the vid so just gonna leave a comment here

[@georgehatzis2861]

How long can the pickled onions last in the fridge?

[@asdasdsadasd4]

GuGa: "Easiest Pork Belly" Me: I DON'T HAVE A SOUSVIDE THOUGH?!

[@zhengyie0328]

OMG.... I'm starting up a cafe with your recipe in Malaysia. Hopefully I can open in Jan 2021~Feb 2021. Please do come and visit us when and taste our food.

[@isaakmeza8611]

Angel is dry aging guys. He’ll be served on the next mystery meat video

[@MarcioKogutGelhoren]

Guga, voce colocou vinho ou vinagre de vinho nas cebolas?

[@Michel2731]

Foi vinagre de vinho tinto, ele devia estar com fome e comeu palavras.

[@udowurf7597]

Sorry other videos, but when Guga makes pork belly, I gotta be there...