Pork BELLY 3 WAYS - Asian, USA & Brazilian! Which is BEST?

[@s550danny]

Guga alone keeps the charcoal industry alive

[@CarlGorn]

Charcoal and the coal industry are two very separate things, dude. If you cooked with coal, your meat would smell like rotten eggs, because of the sulfur emissions.

[@GugaFoods]

You better believe it! Can't live without charcoal!

[@Babyrocko1908]

@@CarlGorn Good Lord it was a JOKE!!

[@s550danny]

Lunay LeZarde no habla inglés

[@CarlGorn]

@@Babyrocko1908 I guess I'm more used to jokes that involve wit. Oh, well.

[@Desklamp1234]

I can say with 100% confidence. *you are the reason I'm gaining weigh* stop making heavenly food for me to recreate

[@aakelbo]

roblox

[@sandrovtg3521]

Jake Shire stop beeing tsundere jake-chan

[@Ethorbit]

@@waa989 You can edit your comment instead of responding to someone with 3 different comments...

[@francisdimaano2350]

DeathrybuPlayz roblox/more It’s a positive comment. How did you confuse this with hate?

[@deathlygrim6673]

Francis Dimaano cuz its clearly a dumb kid

[@Babyrocko1908]

Alright Guga enough is enough already, how do I become a taste tester? LOL

[@samd9452]

Takesha Latham fr tho sign me up

[@MichaelFernandez4206]

he needs to open a restaurant

[@Babyrocko1908]

@@MichaelFernandez4206 I'd pay to eat there with no hesitation.

[@terminalfx]

@@Babyrocko1908 hell yea, he could have a restaraunt thats only open one day a week, and would make a killing!

[@yowmemperor]

I agree, open a 1 to 3 day a week restaurant. The only menu is the alcohol menu. Customer just eat whatever Guga comes up with. I'd visit from KC for sure

[@eduardolima5495]

A melhor parte é que da pra perceber que você é br por causa do seu sotaque!!! Amei seu canal cara!!! Você é muito carismático e o conteúdo é show!

[@andrevinicius1360]

Na real algumas palavras e entonações saem abrasileiradas, mas a maioria está bem falada...

[@eduardolima5495]

@@andrevinicius1360 ele fala perfeito... O que eu tava dizendo é que tem uma forma específica do brasileiro falar inglês que eu acho muito legal!!

[@pedrom5560]

Ent, qnd ele falou torresmo foi perfeito português brasileiro

[@wilhellmllw3608]

Mano eu assisto o canal dele há um tempo, tinha notado o sotaque mas só agora percebi que é o brasileiro kkkkkkk

[@pereiraanjos1990]

Ele é mineiro

[@paulanthonyjohns]

My girlfriend told me she had brazilian snacks. Imagine my disappointment when she came out of the shower and I had misheard she in fact has a brazilian wax. I was so upset.

[@kaioeduardo5497]

Maybe you should find a Brazilian boy ...

[@paulanthonyjohns]

Kaio Eduardo sure. I’m game

[@Ea-Nasir_Copper_Co]

"Yeah, sweetie, I really like you being in pain! If it's 0.00000001% better for me, your suffering doesn't matter! IT'S ALL ABOUT ME!!!!!!"

[@danonilus]

@@Ea-Nasir_Copper_Co its duckin joke

[@paulanthonyjohns]

D Escopeta thanks. I honestly could not be bothered to respond to the troll :)

[@aznkingdom12345]

I'm Asian, and according to how Guga cooks his pork, my family cooks it the Brazilian way. The only difference is that after the pork is fried, we stir fry it with bok choy, and sometimes boil it with ramen noodles, which is a fantastic way of softening and saturating the pork with flavor.

[@Zucarino]

Vlw xingxong q bom q tu cozinha do nosso jeito

[@NandevaIndioMaluco]

@@Zucarino noss

[@espenkaligrebrof9682]

@clot shot Nope. You add the crispy pork to the soup right before you serve it. Often served with egg noodles. I ate such soup at a local street shop at least once a week before covid. They had home made stocks etc. Very nice place. One bowl was 50 bath or 1.40$-ish.

[@CaLbaTr00se]

@@espenkaligrebrof9682 Weird, it's like everyones got their own way lol

[@ConanOG]

Zucas vacilão, depois não pode reclamar quando os argentinos fazem o mesmo chamando de mac.

[@Dad......]

The Brazilian torresmo is similar to a famous Cajun snack here in Louisiana called "Cracklins." It's seasoned a bit more because Louisiana, but it's pretty close. At the market I work for, we have many Brazilian and Mexican customers who compare it to chicharones or torresmo. It's a nice cultural meeting point.

[@Julio_Gomes]

That's so cool man. I'm brazilian, I'd love to eat that.

[@Dad......]

@@Julio_Gomes We'd love to have you haha. Cajuns are some of the most hospitable people, especially when it comes to food.

[@Julio_Gomes]

@@Dad...... Cajuns... never heard of them before, man. When I'm ever in the US, I'll ask around lol.

[@michaelwainwright6551]

Every uk pup has them, we call them pork scratchings

[@TheSpencer1000]

@@Julio_Gomes Cajuns are located in Louisiana and is a culture influenced by the French immigrants that were there after America made the Louisiana purchase from France. Its basically what happens when you leave French people in a swamp to live off of turtles, alligators, and crawfish for a couple hundred years.

[@comma819]

3:09 dude that was perfect pronouncing actually edit: lol i didnt know but he's actually from brazil

[@pl-us1np]

Foda-se vcs

[@comma819]

@@pl-us1np se mata

[@matheusgoro]

Agora faz sentido. Não sabia tbm. Tinha estranhado que em outro video ele falou o "ão" correto e nenhum nativo de outra língua fala certo

[@comma819]

@@matheusgoro então

[@BOLIVIAZO]

Eu sabia, ele tem uma voz e um sotaque brasileiro

[@diulikadikaday]

If anyone wants to cook the "asian" one and make it a bit more special without much more hard work, you can coat it and marinate it with Five Spice powder. It will make it a Cantonese style.

[@wokeyardbruh50]

to make it more chinese then it would be the bbq pork with the five spice and the red outsides, this seems more japanese i think

[@diulikadikaday]

@@wokeyardbruh50, you are thinking of char siu (the red colour often comes from fermented tofu), that is Cantonese barbecue pork. I believe it is often done with pork loin or long pieces. I am describing Siu yuk, which is cantonese style roasted pork. This is made with pork belly and the skin needs to be scored first to allow the fat to drip out and allow the skin to crisp. The 5 spice powder here is essential. There are many processes here (for example, leaving the pork dry out in the fridge overnight), but adding 5 spice is the easiest way to improve their "asian" version.

[@wokeyardbruh50]

diulikadikaday oh ok

[@MeanLaQueefa]

That would be the Chinese version. There are a lot of countries in Asia that cook pork belly 100 different ways

[@leonardopab5]

"Asian" is a very generalist term, for Asian cuisine is so broad. But there are common ingredients used for seasoning that one usually can't miss in an Asian dish. Some of these are: ginger, red chilies, vinegar, sugar or honey, soy sauce or dark soy sauce, fish sauce, oyster sauce, chinese 5 spices, green onions, cooking wine (mirin, sake or shaoxing wine). Of course, you don't have to use all of these together in the same dish. For me, that "asian" pork belly is just a regular roasted pork belly. There wasn't used any classic Asian seasoning nor a sauce to eat along. And in the Brazilian torresmo, it is rare to see it seasoned with garlic powder. Brazilians never have garlic powder in their homes. We use fresh garlic, which has a completely different taste. And we fry the whole garlic cloves along with the torresmo, because if you mince the garlic and mix with the meat it will burn when deep frying. The american version is well done though. All in all the video is good.

[@HeadlessChickenTO]

I've done the Asian style a few times, here's what I learned. Score the meat end down to the fat layer. Your seasoning will penetrate all the way through. I personally do garlic salt, white pepper, sugar, and 5spice powder with a little dash of xiao sing wine. The wine helps to take away that heavy raw pork scent and flavor. Rose water works too. I prick the skin using multiple skewers bunched together. Theres a crazy contraption that looks like a pan of nails with a handle at the end, made specifically to do this job. The pricks should ONLY penetrate the skin and not the fat layer. This'll help the salt layer on top to penetrate and draw out more moisture for crispier skin, during the roasting process.

[@Yuel_YT]

I'm an asian from the Philippines bruh and I recomend using sarsa as a dipping sauce for it nothing else

[@FFFTonyo]

Both of them work well. It just takes a bit more work to make the sarsa.

[@mickidawop414]

This sounds PERFECT to me...I am going to do all 3 types when I do it. This is the recipe I am going to use.

[@lancetheking7524]

Boys boys, we can add everything you want with any preference, pork belly for all!

[@eetfuk3571]

I have a Filipino friend here in UK, and he's also my neighbor and goddamn he's really good at cooking pork belly. he's doing the same exact procedure you said except the 5 spices and that xiao sing wine. he's also sometimes boiling it in a water with lot of aromatics then he's frying it with lot of very hot oil and that was one of the best pork belly I've ever eaten, he's calling it "limpo" if I am not mistaken lol. but anyways, no matter how I badly butchered the pronunciation, that was the most fantastic pork belly ever.

[@chains84]

As a Muslim who can't eat pork, I'm living vicariously through Guga.

[@CloudWind0643]

Lol

[@ikutoisahobo]

Same here but it's not that I want to eat it, it's just I love watching people enjoying various foods.

[@fabioverissimo1033]

Just eat it ffs

[@fabioverissimo1033]

No ones is gonna kill u

My Muslim friends eat pork here in the US everyone thinks it's bullshit you can't eat it and it is. Nothing is gonna happen.

[@EverydayCharacterArc]

As someone mentioned, the Asian style portrayed here is a Canton style. Asian is such a broad category and even within Chinese cusine there are so many different ways to cook pork belly. The one that my family has always done is a Red Braised Pork Belly or a Dongpu Pork where the pork belly is braised with dark and regular soy, rock sugar, star anise, and boiled eggs. In Korea, pork belly (Samgyepsal) is the go-to meat for KBBQ (KBBQ in the US tends to be more beef dominant). Japan obviously you have pork belly chasu for ramen. But again, these are just singular dishes that doesn't even capture the variety within their own country much less other Asian countries that I know less about. While I know many European countries that use pork belly such as French cusine, pork belly in the US for a while has been kind of looked down upon. It used to be very hard for me to find pork belly in US groceries outside of bacon. I would have to go to a butcher or an Asian grocery store.

[@umcaraqualquer3640]

At first, I was surprised that he pronounced "Torresmo" correctly... Then I noticed he's Brazilian XD VAI BRASIL!

[@dontshootmedic]

Kkkkkk e os gringo fica so no veneno lkkkkkkkk

[@andrevinicius2992]

eu achei mt fofo ele falando "Torresmo" ahahahahhhs

[@nonec384]

mt estranho isso sim

[@xicojueio]

Eu também, ia comentar exatamente isto. Só faltou vinagre de vinho para jogar no torresmo e um liso de canha com butiá.

[@nonec384]

@@xicojueio ele colocou limao .pra q vinagre

[@fdajax5107]

Burnt ends Americans: That's what we do

[@jadanvang3156]

Talking snack buddy

[@fdajax5107]

@Galaxy Guy Talkin Snack Bro

[@WarstTC]

Tall Shmuck Bro?

[@Daughterdaterrust]

Talkin smack?

[@savagebaryoyxgaming5809]

Yup

[@PeachBeef]

I feel like I can see Guga’s skills growing with every passing episode

[@GugaFoods]

I am always learning! You guys are the best now I have 100's of different styles of pork belly to dry! I can't wait. You guys are awesome!

[@mogarcia9755]

@@GugaFoods Do us all.a favor make videos longer with all the antics...

[@GA-yv3zw]

"And we're going to find out which one is best" *he said with his thick Brazilian accent* 😂

[@ypob2007]

Hey, he did say torresmo correctly, i think that he may be Brazilian

[@wesleymartins5970]

@@ypob2007 He is, but grew up in the US

[@Lars_Ziah_Zawkian]

@@wesleymartins5970 that explains a LOT of things

[@wesleymartins5970]

@@Lars_Ziah_Zawkian Yes. He is a very textbook brazilian.

[@christopheragriam4534]

Their highfives are on point, so quick and great reflexes from both individuals.

[@OsCerna24]

I always think that!

[@probablyaparent]

Came for a comparison of these three styles of preparation for the cut and almost immediately learned the chopstick trick. I love how I come to learn a recipe or method and learn so much more in each video.

[@Raiden6277]

I've made the Brazilian Style. Oh my God, it's delicious.

[@battledroidmk129]

Muito obrigado pelo elogio

[@leonardomarquesbellini]

lol I must be the only Brazilian that doesn't like torresmo

[@enzocosta4114]

confia no pai

[@Alchemeri]

@@leonardomarquesbellini você não é brasileiro

[@leonardomarquesbellini]

@@Alchemeri infelizmente sou, apu

[@estcreep]

The Asian style pork is actually Canton style. For anyone trying to make it themselves, you can dip your pork with white sugar or yellow mustard. The Cantonese people do that to bring the flavour to its next level. The yellow mustard is also extremely good for making the pork less heavy.

[@yungtrashlord]

I am of chinese descent myself and i would argue that traditionally siew bak (basically the asian way on roasting pork in this video) would be marinated using five spice and salt, and maybe with white pepper

[@sewerrat8901]

Guga is the crazy Russian hacker of food

[@romulo.silveira]

ikr he's brazilian tho

[@uHeckmann]

BOOM

[@Felipera_]

@@romulo.silveira Brazil is latin russia. Source: i'm brazilian

[@latinweird0]

Crazy Brazilian Food

[@radalz3714]

What’s up guyz welcome back to my kiitchen where safety is number 1 priority

[@NOTANOTHERCOOKINGSHOW]

Dude...i caught myself in a huge smile halfway through this video...this video made me so happy...must have been that skin. I think I need a vacation down south...

[@GugaFoods]

Thanks brother, this with some of your tortillas OH BOY! I am waiting for your visit, you are welcome anytime!

[@CatboyCooks]

I was just thinking some pork belly tacos with a mango salsa would be great. Time to try Steve’s tortillas, except less burnt. 😏

[@thejudgeexecutioner]

@@GugaFoods can I meet you

[@Lars_Ziah_Zawkian]

Come to brazil

[@OMusicasTv]

​@@Lars_Ziah_Zawkiannão

[@sato9035]

best part of all of guga's vids "SO LETS DO IT"

[@MicroageHD]

I have to cringe everytime xD

[@carlosr.g946]

Less dewit

[@TheBfair21]

"Listen eraybody"

[@Eliw07]

“SO LES DEW ID”

[@jbcfamily4802]

"Sew lehhts dooi ehht" - Guga

[@thompolley5790]

You should try Trang Moo Yang. It's a Thai style grilled pork belly from the Trang province. It's sweet and savory. The best!

[@SneakyCheeseThief]

So ... where do I apply for the job of Guga’s nephew?

[@pr6mi]

@@stevelegge3307 uhhhhh...

[@turkeysandwich2779]

@@stevelegge3307 Lmfao

[@MaroonCVentura]

@@stevelegge3307 bruuuh 🤣

[@TsunaXZ]

@@stevelegge3307 ...

[@gordonbyrd7199]

Why do i love this man so much. My family and my stomach thank you. Ive tried just about every single recipe youve posted between both of your channels. @gugafoods thank you my brother

[@redgren_g]

“So now for the Brazilian one, im going to make which is basically just ”

[@kirbfruit]

Please someone reply to this and tell us what those things are

[@John.Cambrian]

Chicharron

[@gabrielkammer8252]

Torresmo

[@guilhermedavidgarneviromeu7144]

SpikeFruit _ Torresmo an amazing thing.

[@gabrieldiasmelo]

Torresmo and Chicharron. both are like a pork belly crackling, torresmo is the Brazilian word/recipe and chicharron is the Spanish word who can have different recipes from country to country in Latin America. In Brazil the most common what to eat this is as a snack in bars and pubs, they are served in portions like french fries with a lemon on the side exactly like in the video.

[@caiomelo3271]

O Guga é um criador de conteúdo muito bom, qualquer coisa que ele faz fica profissional!

[@adorocafe457]

E ele é brasileiro

[@Sergio_Paulo]

​@@adorocafe457 Sério isso? Bem que a forma como ele pronunciou "torresmo"...

[@nananakeson]

​@@Sergio_Paulo Sim, ele é de Minas gerais se não me falha a memória

[@Sergio_Paulo]

@@nananakeson Cacetada

[@APSR1512]

​@@adorocafe457 quero provas

[@brendenfreyne3944]

Imagine being his neighbor and always smelling his food when he cooks it

[@tam1729]

brenden freyne I would make sure him and I were friends if I was his neighbor

[@Mateusblegal]

Now imagine if you are a vegetarian neighbor

[@brendenfreyne3944]

Mateusblegal I think I’d die

[@f3p]

@@Mateusblegal I would succumb to the delicious food

[@teddywahyudhana456]

If he dont share i might end up burning his house

[@SUNKIST184]

Guga!! My daughter loves your videos! Thank you for making them! I have been inspired to expand my cooking skills because of your work! Thank you so much! Obrigado!

[@grandkaiser86]

Man, if only I was as excited as this guy and his steak. Then again, I never made some food like he has.

[@michaelmcguinness7665]

You know guga likes the food when he looks around the whole area

[@n_coder]

There's a chef here in Brazil called "Ana Maria Braga" who does this as well. Sometimes, she even dances

[@modergav]

Torresmo without Brahma in copo americano (he knows what I'm talking about) is wrong. Respect your ancestors, Guys! Ahahahahaha

[@gabrielkammer8252]

Kkkkkkk mano

[@bigmackium8844]

Esses gringo

[@WildeHondremaurt]

Itaipava*

[@MatheusAlves-db9jy]

criminosos

[@bigmackium8844]

@@WildeHondremaurt itaipava é o caralho aqui é brahma rapa

[@tutiangelini677]

Caras, espetacular. Descobri agora o canal e estou viciado. Parabéns. É disso que nós brasileiros somos feitos! Criatividade e jeitinho brasileiro até longe de casa.

[@ChrisvilleUSA]

Just found couple weeks ago and cant stop watching. Giving that rowdy old cowboy a run for his money.

[@kritikal1993]

don't ask me same I must have watched at least 30 of his videos

[@aneko31]

how a Brazilian i'm very proud, he said torresmo perfectly, like a real Brazilian Edit: meu deus eu n sabia que ele era brasileiro

[@ImTiui]

Ele é brasileiro AUHAUA

[@graialasho6929]

CARAIO ELE É BRASILEIRO???

[@ImTiui]

@@graialasho6929 é sim. Os dois tem maior sotaque de brasileiro falando inglês tihsudhahp

[@fulzii832]

Agr entendi o nome guga

[@ninestynxi5577]

Ele é br 100% procura ai

[@benjaminburgess6880]

I'm with Angel. I would be mixing all the delicious together. He had a great idea

[@francisdimaano2350]

“And some paste which I dont know what it’s called” Nice

[@mustapapa3217]

No one: Guga: S C U M

[@katherinhernandez7968]

Francis Dimaano i know! I busted out laughing 😂😂😂

[@nic.k_o]

Sebo ksskkssksks

[@AntonioMendez-gu6um]

LMAO🤣🤣🤣🤣🤣

[@RenShin97]

C U M

[@masonmartin522]

That's why it's so good. It's just a bacon steak

[@BobDolelol]

Buta no kakuni is one of *the* most amazing foods I've ever had in my life, and I got to try it first hand when I visited Kamakura while living in Tokyo. Japanese pork belly is truly out of this world.

[@jasonschmalz952]

I’m sorry, but I’ve never seen a vegetarian this happy after tasting something

[@TLNetworkGuru]

haha seriously!

[@nomnomgamer9882]

Vegetarians fake an orgasm over kale.

[@youareunderarrest.3173]

Come to India. You will find everyone eating vegetarian food with double excitement and happiness.

[@RandyOrton-ti4zb]

@@youareunderarrest.3173 mmmm Butterchicken sounds delicious 👌😊

[@xmat555]

Ranveer Singhaniya do you have wagyu

[@ItachiUchiha-gf4fz]

When you say Asian it does not necessarily means every Asian contires. This method of pork belly cooking is only in China. We have Filipino style pork belly too.

[@dalancabo1995]

Lechon!!!!

[@dalancabo1995]

Lechon is the best!

[@javihernandez2755]

@@dalancabo1995 wow I love how so many filipino words come from spanish, in some case without a change! It's beautiful that we share some words. In this case, lechon is a small pig in spain (lechon comes from leche, which means milk, 'cause it's still fed with milk)

[@ItachiUchiha-gf4fz]

@The-Man-Who-Chortles absolutely! Pork is pork and pork it's delicious no matter what tradition you cook it. The point of my comment is to represent every asian countries and the Filipino food is only one of the example. I love Ramen and Chashu pork

[@dalancabo1995]

I an half Filipino and I live in Ohio with my American half. My brother and I are two of the only filipinos in a lot of our school and classes so being around the culture is something very special! There is a Filipino restaurant an hour from where we live and we love it! Expensive but well worth it!

[@marcosadcc]

Guga Meus parabéns. O seu canal é fantástico, desde o conteúdo, a forma, e o preciosismo faixa preta. Você é um dos melhores apresentadores que eu já vi. Apesar de não termos o mesmo Arsenal que você dispõe, mas já nos enriquece de maneira gigantesca em termos de conteúdo e vontade para buscar este aprimoramento. Muitíssimo obrigado!!!

[@karilynn3535]

Oh my, I realize this is nearly 2 yrs. old but holy cow you got my juices flowing. Going to do the American and Brasilian versions today bc I've done the Chinese v. for years. Having said all this, I have to alter to accommodate. Guga, you said you have lots of pork belly recipes....please make a PORK BELLY cookbook....even if it's only 30 pages or so.

[@TheBrezzyBeats]

Hey Guga, could you try the German version it's called "Schweinekrustenbraten"

[@jpb2541]

Definitely

[@GugaFoods]

I will for sure!

[@TheBrezzyBeats]

@AIMS 1 dude?

[@AvidEric]

Traditionally in Germany we don't make (Schweine)Krustenbraten from the belly but from a shoulder piece with skin. And that's something done completely different than what we would do with a pork belly (which traditionally is just cooked in salt water - or when done more "fancy" then cooked in salt water with onions, cloves and juniper berries, then eaten with salt and pepper on the side with bread). (Oder auf Deutsch: Krustenbraten wird nicht aus Bauch sondern der Schulter gemacht!)

[@feelinggrape]

AIMS 1 Because in German you can add words that are separated in English. So pork (Schwein) belly (Bauch) becomes Schweinebauch instead of 2 words. That’s why the words seem so long, but they really aren’t. Kindergarten would be a similar construction of 2 words: Kinder (children) and Garten (garden).

[@Yellow_Hammer]

This man just makes me happy.

[@evanwinter2532]

I love yet hate watching this channel because my mouth is always watering

[@koalanotbear]

I just realized that in I have been eating all of the three versions of these pork bellies in Thailand since I was young, they are just named differently. I find it amazing how different cultures shared their culinary know-hows when they came across one another in the past, even when they did not speak the same languages.

[@rcanterb7126]

“Its amazing come on. Crunchy, soft delicious-“ Angel:”Seconds.”

[@RooseveltCoopling]

Every pork belly has its own particular quality. The Brazilian version is called "Torresmo" (Chicharón is more for the Spanish speakers rather than the Brazilian Portuguese language). For our pork belly, you will be delighted to have it with guava jelly which adds up the well deserved sweetness for that crackled skin!

[@shinyuee]

Guga in the Philippines we had a similar dish to the Brazilian style its called "lechon kawali" and pair it with Vinegar with garlic and chilis

[@luigimarquesmachado7311]

The truth is that to make the torresmo we just use salt and fry, if you want, put some juice lemon

[@letsdodapumpkin7999]

Oo sobrang sarap grabe

[@mfanwelikeit3760]

Mang Tomas sauce on the side 🥰

[@maciasrich]

Guga is my favorite person on the internet just makes me happy.

[@myxo884]

The asian one looks so beautiful with that crispy skin

[@urmumla]

Hey guga ,huge fan here but just 1 suggestion. The Asian style pork belly isn’t quite Asian,to me the iconic Asian pork belly would be the Chinese crispy pork belly. It is marinated with Chinese five spices and the skin is usually poked with bunch of holes so it ends up crispy instead of crunchy.

[@mikehan5263]

yes 没错

[@DanielLopez-ob9jz]

Yeah he didnt really do it right, but there are so many delicious styles of asian pork belly though.

[@TactlessGuy]

Yep. If he did it correctly it would've been the winner.

[@cce1634]

Besides that,better use char siew to compete with American BBQ pork. Crispy pork belly and fried pork belly is in different categories

[@keshaponso2034]

I'm suddenly compelled to start looking up brazilian food.

[@paladonis]

Angel is the real hero here. Showing us how well cultures can get along with each other in 2023!

[@Elocess]

Nice video. As a Chinese, I feel honored that you chose our flag to represent the Asian community. But I feel it is somewhat unfair to not mention the diverse barbecue styles among Asian countries. China itself has several depending on the region, some signature ingredients including spring onions and cumin. Korean barbecue, in my opinion, is arguably the best barbecue. Some of its signature ingredients including Asian pear, coriander seeds, and of course the Korean chilies. I don’t have much experience with Japanese barbecue, but they also have their distinct flavor profile. My sense is that they tend to emphasize the taste of the meat itself. Then we have India, whose cuisine is quite distinct from the former, and is a vital part of its culture. They and many other countries collectively represent Asia.

[@taoluo7452]

You should get some dipping sauce on that asian style one, that's essential!

[@harrisonkarn2078]

He makes an Asian style pork belly sauce in his “I cooked every meat in a toaster oven” video.

[@elfeoloko1442]

The Brazilian Style is similar to The Spanish Style which is actually a very popular snack in mexico. Love Your Vids Guga

[@DO-yw3fs]

This video is a piece of arte. I already seen a couple o times, and never get enougth of it!!!! Congrats!!!!

[@SuperKnowledgeSponge]

Where's the five spice powder for the Asian style? This isnt a fair comparison, Guga!

[@WarhavenSC]

Ditto. I usually do the crispy pork in the oven, with the bottom side resting in a sweet, red, braising sauce so I get a nice hóngshāo ròu (red braised pork) or char siu (bbq pork belly) with a crispety-crunchy top. It's pretty much the American pork belly and Chinese pork belly rolled into one -- and yes, it has plenty of five spice powder _and_ it's _phenomenal_ over rice. :D

[@loctran8699]

I totally agree this is not the correct flavors for the Asia style. Good job with the skin though

[@jsobrino]

Five spice is just part of a single style in Chinese cooking though, there's a lot of flavors in Asian food that aren't represented properly (or at all) in five spice. But I do agree that they didn't do the seasoning on that one justice

[@凱瓴棨]

Jordan S it’s called Chinese five spice, so it’s definitely representing Chinese style. The problem here is he is comparing USA Brazil and ASIA. Asia is not a country.... so it ought to be a specific one to beat the other two. HONG SHAO ROU is a Chinese dish which I think Vietnam and philippine have similar dish like that as well. It’s the best way to cook pork belly in my opinion.

[@jsobrino]

万憬颐 yeah I think if he was going to do something for Asian food he should have picked a country and done something in their style. Like if he said China then 5 spice as a flavor would have made sense, if he said Japan then chashu pork would have been good, the Philippines he could have done lechon, etc. I just wish he didn't lump all of Asia together

[@Tkang91]

Guga Foods is about to pass Sous Vide Everything in subscribers! Much love for both channels

[@charlesy2089]

that channel where they boil the steaks?

[@ellenell6280]

Wish I could get someone that smiles at me the way Angel smiles at the pork

[@zmasterTop]

This video made my mouth a waterfall. Incredible ways to make Panceta, Guga. I've already have the USA style, but you know, I'm from Brazil, and in the aspects of history and flavor, we will always win. Very good video, mestre!

[@milkncookie]

I can hear Ninja miles away screaming, "DEEEEEEEEELICIOUS! I pick Number C!"

[@marclopez7638]

guga: savory and sweet ! angel : i woulda said sweet and salty me : bruh...

[@jackbailey5304]

Guga, this is awesome! Thanks for this video, this is going to be great for a BBQ during the summer. When can we expect to see the BBQ sauce video?

[@kollat13]

its crazy how wholesome this channel is

[@rockthehouse2211]

Guga! I noticed you got the new Slow n Sear Kamado. Would you be willing to do a review/test video showing the pros/cons of the new kamado? Loved this video!

[@Infritblade123]

“Crunchy, soft, delicious” Angel: *Seconds*

[@otaldogrifyn]

Tu é brasileiro né? Entregou por que falou "Torresmo" com o sotaque perfeito, e nao "ToReizmo" como um americano falaria kk.

[@fearrarirf]

Ele é, sim kkk

[@Alexflol]

É mineiro uai sô!

[@silenthills3464]

É só ler descrição kkkk

[@hazomo]

Ja viu americano chamado Guga?

[@samms9403]

O cara fala relativamente bem ingles, mas ele tem um sotaque muito caracteristico de brasileiro.

[@farrotron6537]

Coming back to old videos such as this, it's impressive how much Guga's English pronounciation has improved. Very nice.

[@celingameplays]

man the way you said "Torresmo" was EXTREMELY accurate, congratulations

[@S728-u9x]

ele é brasileiro

[@leopmo0704]

Não sei se estou mais surpreso pelo Guga ser brasileiro ou por eu nunca ter percebido que GUGA é muito brasileiro kkkkkkk

[@gsuberland]

Pork belly is so good. Relatively cheap cut, so versatile, great flavour. Glad to see you covering it here :)

[@deerpic]

I've never had pork belly, but all the Guga vids with pork belly, I'm trying it next shopping trip for sure!

[@kxngfrvnk]

You know its good when guga drops his fork on the board and leans back lol

[@seant9028]

8:37 gugas laugh sums up how good the food is 😂🤷‍♂️

[@josepharmand3477]

Guga, love this episode! Hard to choose the best, they're all amazing! You should HAVE AN EPISODE TO compare the char siu style bbq pork with the American style bbq to make EXCITING comparison. There are at least two most popular Chinese (Cantonese style) ways for roasted/bbq pork, the salty Crunchy roast pork belly (you have here), and the sweet Char siu bbq pork. ALSO, the term "Asia/Asian" may not be the best fit comparison to "USA" and "Brazil". Asia is a large continent and what you're comparing here is "Chinese/China" style pork recipe.

[@viniciusnunes151]

I'm Brazilian and your portuguese is perfect promjnciation off torresmo. Very good.

[@danielmoura9421]

Vinicius Nunes he’s Brazilian as well 😆

[@gkmandymoo]

I’m reading some of these comments with people complaining about Guga using the Chinese flag for the “Asian” style pork belly. To all of you complainers out there: This is a fun channel. Give him a break. You seem to be a little too intense. You should fix yourself a stiff drink, light up a good cigar, sit on the patio, and try to relax. Sip. Smoke. Breathe... Sip. Smoke. Breathe. Or maybe you are just suffering from PGSD ( Post Guga Stress Disorder) which is brought on by binge watching Guga Foods late at night or on an empty stomach. Or by Angel’s crazy combinations. Would you prefer he used a specific US flag for the burnt ends or a specific Asian flag? Or maybe it’s that you object to Guga mixing the use of countries and continents. Sort of like “NUMBER B”. Either way - you need to relax and not take this stuff so seriously. Sip, smoke, breathe bro!

[@online_cat]

Tbh it is chinese :()

[@SuperKnowledgeSponge]

Intense? then don't say that it is a comparison video then. I love how Guga rubbed spices on the other 2 styles except for the Asian one. That itself was laughable.

[@Reragi]

South-East Asian cuisine: Am I a joke to you?

[@monolog4527]

0:28 emotionless guga pouring the sauce. Very different from his dub

[@hunters1372]

Man said “you know what would go really good with this pork? Some more pork”

[@mcintoshfamily3184]

I have not eaten pork until this year,and I must say this is my favorite meat now. Keep on cooking.

[@benedictusgerald7575]

Guga we asians are proud of you for that crispy pork belly skin

[@GugaFoods]

Thank you Brother, it was so awesome! You can never go wrong with the Asian style, it is always fantastic!

[@butsukete1806]

The jellified stuff is good too, but you have to cook it three different ways so it's a lot more effort.

[@xkaku9072]

TRY THE COCA COLA PORK BELLY!

[@bobbygalyon5580]

Lechon kawali 👌 im not Filipino btw but I know what's up with Filipino food... Best in the world 😊😊

[@sebastianion7752]

We do the brazilian style here in Europe as well.

[@primej485]

When cooking the asian one, comit to the sauces too they are delicious!

[@stevecroes1]

I’ll be making those! Thanks!

[@MidnightCravings]

*Either style goes straight to my belly* 😋

[@GugaFoods]

I agree with that!

[@everythinggamingnow]

what about the english version? no seasoning at all and burnt to a crisp on a BBQ lol

[@GugaFoods]

That is a good one to try next!

[@stevehuk902]

Lol

[@GustavoValdiviesso]

I wasn't ready for the perfect pronunciation of TORRESMO. I didn't have to get to end to know you're Brazilian

[@KyleMullaney]

In my favorite night market in Taiwan they deep fry chicken steaks and then barbecue them and serve with a sprits of lemon. Angel’s idea reminds me of that. Oh I miss them. Are them for almost 11 years.

[@jasonstandley2302]

USA style is what I’ve always known and love but the Brazilian style looks amazing

[@jasonstandley2302]

ClapTrap I’ve had some Brazilian food, I used to live in the same area as Guga and I had quite a few Brazilian friends but I haven’t had a lot of Brazilian food if that makes sense? I almost went to Brazil once with a friend but wasn’t able to make the trip due to family problems, I’d love to be able to cook some of it some day

[@gustavinhodoiguape8114]

Fala Guga tu é brasileiro mesmo ein mano... Tinha minhas dúvidas, mas com essa pronúncia de torresmo não tenho mais dúvida nenhuma ❤️❤️❤️❤️

[@mateuscordova7911]

Tem algum vídeo dele falando português??

[@gustavinhodoiguape8114]

@@mateuscordova7911 ele pronunciou torresmo brasileiramente

[@andremanzaro]

@@mateuscordova7911 Tem vídeo dele em Minas Gerais

[@n_coder]

As a brazilian myself, his pronunciation of "torresmo" is perfect, I'm amazed

[@hamzaibrahim7513]

That's cuz Guga is brazillian aswell bro

[@gbraunee]

Ele eh br

[@lucascadeu]

Sempre tive a duvida se o Guga era br ou nao kkkkkk, pq eu tava vendo um video dele sobre Picanha e ele falou Picanha e nao Pican ha

[@n_coder]

@@gbraunee sério? Onde ele fala isso?

[@222keke]

Pq ele é Brasileiro mano

[@Ghostscar]

Tip for everyone who wants to make Torresmo: put some Cachaça (or white Tequila) in the marinate. We do that here in Brazil and it becomes very more crunch and delicious.

[@TheProgGuy]

Any plans for a website? For all your recipes and sauces/spice rubs?

[@styrax0204]

I need this. BTW, made your buns last night and it came out great. I did it in the oven though and not on the grill.

[@GugaFoods]

Oven works great! Glad you liked it.

[@loctran8699]

I totally agree that is not the correct flavors for the asian style

[@bahamutbh7574]

muito bom, me sinto honrado em ver uma receita brasileira sendo preparada e saboreada por pessoas de outros países

[@BigGarchomp]

O guga é brasileiro

[@matheusandrade6261]

O cara é do Brasil porra.

[@joenewman6939]

I think the winner is you guys your reactions are priceless so cool that made me sooo hungry. Joe from Niagara falls NY