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@fvmouswoo78753 жыл бұрын
Hey Guga u should make pikliz. This is pickled coleslaw with scotch peppers. It complement pork so well. You should try it.
@KriegerPlaysChess3 жыл бұрын
hi guga when are you going to cook wagu eye round
@finntaylor3403 жыл бұрын
You should try cooking ribs with that guava and chilli sauce that would be very nice
@cheesefart5703 жыл бұрын
Dry age pork belly plz
@truthonly14673 жыл бұрын
make a chinese hot pot with prime slices of meat and wagyu
@presdentbarkobamna78713 жыл бұрын
Angel is still gone - he is officially in the Umai Dry bag.
@endergasimz20993 жыл бұрын
Thanks obama
@presdentbarkobamna78713 жыл бұрын
@@endergasimz2099 no problem my good man
@yobee46843 жыл бұрын
This is sous vide everything not guga foods
@VeryEvilGM3 жыл бұрын
I know he doesn't look so good right now, but watch this...!
@stefanox89083 жыл бұрын
@@VeryEvilGM let's use the flamethrower to give some nice charring
@daffa_odon3 жыл бұрын
Coming soon: Dry Aged Angel Marbling Score 11
@EdgarCarlosDuarteAguilar3 жыл бұрын
He has been fattening him all along.
@Night_from_GT_asia_23 жыл бұрын
@Erik Cnating you too
@exclibrion3 жыл бұрын
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_odon3 жыл бұрын
@@exclibrion lol
@DigitalEkho3 жыл бұрын
i dont think that will happpen :( its unfortunate with what happened to angel :( :( :(
@ianlinder1473 жыл бұрын
1:47 - *dumps brown sugar* 9:11 - Is there sugar in this? “Veeerrrry little”
@immortal64533 жыл бұрын
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.
@EdgarCarlosDuarteAguilar3 жыл бұрын
Angel is being dry-aged as we speak.
@Night_from_GT_asia_23 жыл бұрын
Let’s goo That’s going to be a good video
@DigitalEkho3 жыл бұрын
i dont think that will happpen :( its unfortunate with what happened to angel :( :( :(
@jeremy-cu8eb3 жыл бұрын
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.
@SemiSpartan3 жыл бұрын
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!
@goldilox3693 жыл бұрын
Was about to say that! Maumau got new words! Lol. 👍❤️😆
@Sylkis893 жыл бұрын
And he used to be unable to say anything beyond "so good" a couple of years back lol
@WolfersHD3 жыл бұрын
I'm beginning to think Guga actually plays Raid: Shadow Legends
@neilbreen24873 жыл бұрын
Lol, same
@acebui45783 жыл бұрын
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.
@matthewjestus70093 жыл бұрын
Still trying to get Guga to make a "LETS DUIT" shirt
@bresnik3 жыл бұрын
On the other side, it can say Hello ever-Bahdi.
@emelyposadas46763 жыл бұрын
What about one that says " I know it doesn't look that good right now, but wash this"
@blase18563 жыл бұрын
I Dry aged my pumpkin pie...I Got food poisoning after that
@desertrainfrog16913 жыл бұрын
Sounds like a good Thanksgiving treat
@asheralam56853 жыл бұрын
Xddd sszia magyar
@breadinyoface3 жыл бұрын
8:25 "It's coming like a snowball" -Mamao
@Da6moose63 жыл бұрын
Angel is being dry aged. Next up on guga foods: the 100 day dry aged nephew experiment.
@pankothompson59033 жыл бұрын
use cheap ruby port instead of water for thinning the sauce!
@PogMcDog3 жыл бұрын
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
@CarlGorn3 жыл бұрын
I'd suggest a bit of balsamic vinegar, shoyu, or Worcestershire sauce, myself.
@Irathius3 жыл бұрын
@@CarlGorn Just say soy sauce bruh
@CarlGorn3 жыл бұрын
@@Irathius No. :P
@Irathius3 жыл бұрын
@@CarlGorn my guy tryna be fancy 😂
@cs12423 жыл бұрын
You say and list red wine for the onions. Are you sure it’s not red wine vinegar?
@acema11383 жыл бұрын
It almost definitely is.
@Strodie5673 жыл бұрын
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.3 жыл бұрын
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”.
@samshaffer22503 жыл бұрын
If you look in the description it's right
@andreasgeorgiades68953 жыл бұрын
In the description he wrote red wine vinegar
@ps2man383 жыл бұрын
Guess angel went the way of N
@pro_1543 жыл бұрын
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
@CarlGorn3 жыл бұрын
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.
@okanbeyaz1313 жыл бұрын
8:39 look at Gugas Face when he says „the kiiickness“
@alexanderkroell53453 жыл бұрын
,, I know my pork belly doesnt Look that good right now" Actually it did lol
@thefullmontypythn3 жыл бұрын
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!
@frek34363 жыл бұрын
"one day you too will make smell-o-vision" Me, an Anosmiac: *N O*
@weirdselki5553 жыл бұрын
Can we get an f in the chat for your inability to smell?
@raimivision65703 жыл бұрын
F
@Flipover1213 жыл бұрын
F
@0Zero9993 жыл бұрын
We will be able to plug it straight to the brain if needed
@Takoala3 жыл бұрын
F
@bigtings36133 жыл бұрын
That new music when you finish souvide 👌🏾
@Tzalmavet3 жыл бұрын
Always a good day when I see there's new SVE content. Best way to unwind after work.
@noahcristian58143 жыл бұрын
MaMao really seems to know what he's talking about describing the food that guga makes, always happy to see him on.
@davidecarollo25063 жыл бұрын
1:21 ethan chlebowski wants to: know your location
@sleightinmind3 жыл бұрын
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.
@Elepski3 жыл бұрын
The most random sponsorship ever... You would think a Sous vide machine maker would jump in.
@luiscalingasan28313 жыл бұрын
you scared the picanha out of me in that Raid Shadow Legends ad jeez-
@lucianotorri3 жыл бұрын
Me lembrou a pancetta do restaurante "Casa do Porco". Um dos melhores restaurantes do Brasil.
@Michel27313 жыл бұрын
Sim, mas a do Chef Rueda é mais delicada.
@lucianotorri3 жыл бұрын
@@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.
@diogoforesticastro97523 жыл бұрын
So os br
@ShutUpSceneKid693 жыл бұрын
me, eating a spoonful of fruity pebbles: yeah this recipe is super easy.
@jasonsmith52543 жыл бұрын
👌
@Jacen322723 жыл бұрын
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....
@xxaviermmxx3 жыл бұрын
Guga needs to do this
@Tzalmavet3 жыл бұрын
@@xxaviermmxx Agreed 100%.
@whamaster67353 жыл бұрын
When we hear the best anime opening “Guga’s theme” we know we’re usually getting something amazing
@Code_Is_Poetry Жыл бұрын
I did this recipe for Christmas it was an instant success !! Great job.
@scotthanson78403 жыл бұрын
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.
@hw70013 жыл бұрын
quick tip, refergate overnight in a cooling rack to avoid splashing
@glennaydell5871 Жыл бұрын
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.
@Lakers09303 жыл бұрын
GUGA!! Love the videos, huge fan from New Orleans. Keep up the great work!
@axswords86393 жыл бұрын
Early, that's all I can say I haven't finished the vid so just gonna leave a comment here
@dchall8 Жыл бұрын
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.
@keithyinger33263 жыл бұрын
I think Mao Mao is just happy there's finally a side without cheese, lol
@ShimotsukiSaizo13 жыл бұрын
Turn on the English sub and it says "welcome back to Sweden everybody"
@ScratchWipeRepeat3 жыл бұрын
I definitely have to try this recipe. You DA BEST!
@bryantan42283 жыл бұрын
Raid Shadow Legends sponsorship means Guga is saving up for some really fancy meat
@KoarTCN3 жыл бұрын
New book title, "The KICKness!" Love it guys, keep it up!!
@sammora4703 жыл бұрын
Love ur videos guga!
@crimsonfancy10 ай бұрын
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! 🍻
@slowlerner68336 ай бұрын
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 😊
@garysmith41723 жыл бұрын
OK 55 sec into the video and I hear "A Little Salt" !?!?!? 🤣🤣🤣🤣 Love your show Guga!!👍👍
@NateDaAdventurer3 жыл бұрын
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.
@Meriluslff19893 жыл бұрын
Guga: this one has some thick meat Me: Phrasing
@Will-kg5ly3 жыл бұрын
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.
@mhico24783 жыл бұрын
Pork belly is bomb
@rand-san20953 жыл бұрын
This is probably the best Lechon Kawali recipe ever
@uyvu93093 жыл бұрын
Omg I look forward to your videos so much. I love all of your videos keep on posting please ❤️
@ronin21113 жыл бұрын
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!
@valvenator3 жыл бұрын
He did one a while back where he compared about 5 different models if memory serves me right.
@ajaydenjenkins23 жыл бұрын
Love the vids
@itziar-ar-ar3 жыл бұрын
It would be nice to see a video of all the outtakes!!! Checking out some recipes that went wrong! :D
@clarkbrowngaming3503 жыл бұрын
Guga talks about pork belly Filipinos: Who had summoned me?
@ZeldaOtaku13 жыл бұрын
Will we ever see another coffee episode
@rockroad173 жыл бұрын
Hey Guga, you should cure a steak and then dry age it to see what would happen!
@PokeBronYT3 жыл бұрын
I love how much effort Maumau puts in to say hi to the video 😂
@aydouble193 жыл бұрын
This, I gotta try!
@davem453 жыл бұрын
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
@GavM2 жыл бұрын
I can’t believe I’m the only person who likes this suggestion!
@zhengyie03283 жыл бұрын
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.
@muhammadromadhoni84123 жыл бұрын
0:31 "T H I C C"
@udowurf75973 жыл бұрын
Sorry other videos, but when Guga makes pork belly, I gotta be there...
@janludwig48403 жыл бұрын
Great recipe Guga I'll try it out soon😁. When will you make some dry aged chili!?!?!? 😍
@mychael81833 жыл бұрын
His voice is satisfaiying
@resistantjeans68873 жыл бұрын
Every time you claim Raid Shadow Legends is a good “RPG” your integrity is damaged.
@Tjockisen3 жыл бұрын
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... ;)
@samanthajackson78843 жыл бұрын
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 😊
@thefredder32843 жыл бұрын
I really enjoyed this amazing video. Greetings from Germany
@Pfasma53 жыл бұрын
Looks amazing and I have to try this out!!
@EastsideBodega_3 жыл бұрын
Is anyone else looking at Guga’s Knife wall picking out the knives you would use or are you normal?
@LibertyFixxxer3 жыл бұрын
Guga, more fish experiments! I need guga fish in our house!
@xasapis72043 жыл бұрын
lol iwas just watching one of your old videos and boom new video niceee
@burningscorcher3 жыл бұрын
My man sounding like a judge on Food Wars with his level of description
@ragnaroik3 жыл бұрын
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.
@RoemDaug3 жыл бұрын
As a college student, watching these videos makes my stomach cry over my inability to afford the ingredients and equipment...
@jacksonpierce97643 жыл бұрын
Some day you will be out of college with a good job and making all the tasty food you want. Keep at it!
@DillonTrinhProductions3 жыл бұрын
pork belly is cheap.
@jeroenvdw3 жыл бұрын
Pork belly is probably the cheapest stuff to buy man. You can eat 2-3 days from it.
@whichDude3 жыл бұрын
Gouga is probably one of the best cheap KZbin chefs as long as you avoid his wagyu things. About $80 for sous vide equipment, pork belly is cheap, and onions are cheap. Cooking vinegar whine, any thick again hot sauce, gouya paste can be used for multiple cooks.
@asdasdsadasd43 жыл бұрын
GuGa: "Easiest Pork Belly" Me: I DON'T HAVE A SOUSVIDE THOUGH?!
@cintrain692 жыл бұрын
I love this channel.
@moisesfonseca94923 жыл бұрын
Make Honduran "pollo chuco"!!!
@DangerousOne3263 жыл бұрын
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
@dragosd89923 жыл бұрын
You know what’s next Guga. That’s right, Dry Aged Kobe
@brendonreyes66223 жыл бұрын
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.
@rupakchaudhary73213 жыл бұрын
Any videos without Japanese Wagu is incomplete
@DanTheMan-lp2fk3 жыл бұрын
Glad to see Mamau making a comeback!
@sandnessmj3 жыл бұрын
Guga, you starting to sound like the Micro Machine guy!!
@CandyPaintwiththeWhiteonTop3 жыл бұрын
I love pork belly 😋👍🏽 ur the man guga!
@professionalidiots1013 жыл бұрын
Looks amazing, have you thought about producing a recipe book dedicated to sous vide??
@adamant_sk3 жыл бұрын
Guga perfect expirement for you dry brining with different types of salt. Normal, sea salt, pink salt, smoked salt ect.
@JAF303 жыл бұрын
Pickled red onions are the bomb.
@tokyodream6453 жыл бұрын
Please, please, please make a video with only side dishes, marinades and sauces.
@jfbrko2903 жыл бұрын
The way Guga said "thick meat"....
@darksidemachining3 жыл бұрын
The pork belly after the time sous vide would be perfect in a Filipino dish called Sisig.
@felipesantiago_dms3 жыл бұрын
Great video!
@abyssvr49213 жыл бұрын
Yes
@timwegman57763 жыл бұрын
Sound so good I want to try it right now
@JesseProjects3 жыл бұрын
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.