Smoked Crispy Pork Belly Secret Revealed! Perfect Smoked Pork Belly

Here I show you the secret that never fails smoked pork belly and perfect crispy skin crackling pork. DO NOT TRY THIS AT HOME.
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[@yanuan]

I've been following you for years now, but only recently I came across this video when looking for a smoked porkbelly recipe and it makes me so happy to see how your channel has grown over the years! You're such an inspiration!!

[@patricearchambeault8458]

This video is 5 years ago. I am totally amazed at the progression of Guga and his techniques. You have come so far.

[@dmra_]

This got recommended, his old videos are so wholesome!

[@krishnasreenivasan8522]

Wait why are we all getting this video 3 years later??????

[@Adnezal]

I love watching oldest videos to see how the channel has improved. You’re doing a great job and I’m super happy for your growing success. Greeting from Las Vegas.

[@RonOnTheGrill]

I really enjoy that too. My own channel is less than a couple of years old and I've already seen a dramatic difference between my first few videos and now. It's amazing to hear Guda speaking so calmly and without that trademark "sing-speaking" style he's so famous for.

[@kennycybertron1]

Simply beautiful. I'm so glad that there is other people out there who appreciate the crispy skin chicharrones. I use a small chef's butane torch to crisp up mine...family & friends gobble this up. I cubed it and serve this as an appetizer with garlic monitor dipping sauce. Great job

[@checho77cr]

Jejejee Guga I'd just Watch this video after 25 more recent ones, funny to see this when you look the quality of the newers. Good for you. You are amazing

[@Munkifu]

Looks great!! I might try heating that oil to temp then making a shallow bath in that tin pan. Place the item skin side down in the hot oil for maybe 60-90 seconds, then flip over onto the rack and baste to completion. Probably save a few hundred basting strokes and the oil swap.

[@user-rk7rl7tm5w]

that sounds like an explosion!

[@XBachelor-es1dp]

Despise not the days of humble beginnings..now at 500K subs with millions of views and videos released ...STARTED FROM THE BOTTOM NOW YA HERE..outstanding!

[@porkypy]

Update: Guga has around 2.61M Subscribers as of March 25, 2021.

[@Rekct22]

@@porkypy Update: As of 12/10/2022 Guga Food has 3.85 Million subs.

[@urfriendlyneighborhoodchad4862]

@@Rekct22 as of today he has hit 3.92 mil subscribers

[@benjaminoechsli1941]

There's something poetic about the fact that when different cultures are brought together, the best of all worlds results. Looks absolutely scrumptious.

[@77reyles]

lol..you gonna say ,dont try it at home ...then say How amazing it is...IM TRYING THIS!!!!!!

[@GugaFoods]

Reynaldo Morales LOL...... :-) It works pretty well as you can see... :-)

[@edplow5917]

use a deep fryer outdoors stupid

[@Tenekai]

go ahead and deep fry the skin, see what happens. good luck with that.

[@kevinlee6881]

Tenekai agreed, the remaining moisture in it would blow up in your face.

[@buddha65281]

my thoughts exactly!

[@hopebear06]

OMG! My mouth is watering!

[@pedromunoz4468]

Oh man Guga this is how you started, awsome huge fan, I'm cooking a pork belly today and found this old video of yours

[@gizanked]

So there's a recipe on the Texas monthly website called "puffy pork belly" where instead of smoking it flat they tie it up in a roll to smoke it. It's probably a little less smoke that way but it made it possible for them to deep fry it instead of having to ladle the hot oil over top. I haven't gotten to try it yet but it's high on my list. Also hi from a SVE subscriber!

[@SuelyBrazCosta]

Sucesso e muito, muito, muito Obrigada, por nos presentear com seus Talentos.

[@whyqu.i.t]

This was the first video I've seen, after watching hundreds man, where it's just you and technique and I really loved what you said about the flavor of all the countries. I mean how united is that feeling right? I think Guga is a smart humble real guy guys! We should listen to what he says and he's on to something with su vide as far as food safety and quality combined. And I think these little tricks are amazing. I do this stuff all the time in my kitchen or around the fire... improvising. But the solid method these videos present I just think are so on point. You rock man that's my review after about 3 months on lockdown.

[@danieldavis2292]

It's so good getting amazing cooking advice from Peter griffin

[@robdenverandourpointlessli6059]

It's amazing how your Chanel has grown Guga. Would love to see you smoke a belly now

[@jny78]

I love this video. It’s Guga minus the huge fires! You see how far he came.

[@BlockTechGold]

will have to try this since everyone here wants crispy skins I figure i will use a kettle to heat the oil in so i can control the oil better.

[@michaelaraico2865]

fantastic idea

[@weisswurstfruhstuck8523]

I am Bavarian and we have one of the best most crispy pork in the world I would guess. What’s the secret I cut the skin ( carefully not to cut into the meat ) with a razor blade in small squares or stripes and then I leave it skin down in a really salty and really cold water ! Like sea water that salty! And leave it for at least 4-6 hours that the salt water sucks into the skin and then it pops up and makes the skin crunchy and never just hard but puffy. No issues biting or sticking in your teeth ! No need for the oil the salt water does give even a better effect.

[@omarosama9274]

i'm here from 2019 and can really say "damn Guga wasn't that good of a youtuber before"😂😂

[@dontfearunitydividedwefall5055]

caterpillar becomes the butterfly.

[@msp9331]

this is my favorite food channel. these hints and recipes are awesome!

[@oscarpingel528]

2019 present hahaha dude its a big difference between this video and the new ones, xoxo

[@martinovlog]

Oui

[@TristanTheBeepBoop]

How far you have come Guga!

[@Funkrocker81]

Hey guga, wouldn't be the heat gun the perfect 'healthier' alternative for this? Have you tried it? Greets from Germany

[@noelgarcia7759]

I was thinking the same just rub some oil on it and hit with a heat gun

[@germel539]

Season your pork smoke it at high temp for 1,5 hour, let is rest while preparing rice(Chinese sushi rice at best), lay the pork on the rice face the place you want to be fried. Vacuum it all the same way in a vacuum-bag, sous-vie it for 2 or 3 hour(warm the oven up to reach 250-300degree Celsius), take the pork out and save the rice then put the pork in the oven until you get the crisp. cut sum carrots in cubes 3-5mm and cut sum green beans and bake it in oil or butter then with the rice.

[@drelagnaz7488]

Chinese sushi rice?? Wrong country bro

[@heyapplekiss]

Could you do this again please, with boiling the meat first with laurel leaves, salt, pepper corn. Then when meat is soft, smoke it for i dunno how many hours but in pretty sure not a whole day.. then use the oil technique. ❤ its almost Christmas and these type of belly cooking is really the thing, aside from we cant afford a wagyu 😅

[@MrErikcramer]

I just came upon this new channel and am happy as anything. Sous vide everything was my go to....but now this. WOW ITS AMAZING!!!

[@pranganoodle7440]

I never heard of anyone throwing away the skin of the pork belly. We Asian people valid that thing like GOLD!

[@zaklloyd4335]

Very cool. I love it. You say it's dangerous this way. Would it work or be safer by flipping the pork skin side down and submerging the skin only into the pan of hot oil for a few seconds?

[@AbsoluteFidelity]

Yup! Or get a heat gun. Or broil it with some oil slathered on the skin. The heat gun is the best option. Easy and not messy.

[@allangianferante7535]

SO BEAUTIFUL! i LOVE THE SKIN TOO..Have you ever started the skin with a kitchen torch? Crisps it barely effecting the internal temp. Or after if that is better?

[@ElectrosGoated]

3 days ago????

[@allangianferante7535]

@@ElectrosGoated Huh?

[@unknowndestinyfabrication3872]

You can also turn the heat up on the oven to high and leave it in there for a few minutes and it will have the same effect without having to add more oil.

[@redvue04]

Classic!

[@chuanghueizhuang7902]

Man gugas video's just never get old

[@stevekratochvil8101]

Damn its amazing how far your videos have come.

[@weartoasty]

You done well Guga. 6 years later you are on God level now

[@tezzalxrdecrxxkedd2839]

So glad I found this channel! Much love from Sydney, Australia!!

[@SavageHmr]

Love the skin

[@truelokos]

Beautiful..

[@rabenklang7]

i did not know that, thanks!

[@fredarmando]

Very cool, but how can we do this safely at home? Is there a safer technique?

[@metalstalin]

Heaven

[@hubertklejzerowicz8842]

look at you back than!!!! now you are a master at the video and cooking!!! lol love your every recipe guga!!! keep up the good work!!!!

[@scottrobinson8590]

Very clever technique. Thanks for the great content.

[@SimayAnn]

I should have watched this before I did my first video😍😍😍😍 I was 3 years younger when this video came out and I am here watching🤩

[@rdvideoclips]

Great video !!

[@billy56081]

Guga you have come so far!

[@deliciousfishes]

Your videos have gotten so much better. Still looks delicious.

[@BbqspitrotisseriesAu]

Thanks so much for the great video. Love it!

[@theheyhowsitgoing]

man this looks so good

[@enriqueparedespinel1694]

Wow Guga, you've come a long ways on the quality of your content, nice job.

[@SuperJohnMontana]

Thats amazing, thanks for the video !

[@frededy4]

Are you the sous vide everything guy?

[@GugaFoods]

+frededy4 yep. Welcome to this channel too. 👍👍👍

[@dragilxcom4176]

I thought I recognize the voice too :)

[@axlemeister1670]

frededy4 where is ninja? Hahahhaa

[@timotiusyap8787]

yes he is..he only good at sous vide though

[@illiminatieoverlordgurglek140]

7:25 kinda sounds like ninja.

[@JahisLovePsalms]

You need to do a video like this one with JAMAICAN Jerk pork use walker wood jerk seasoning

[@MarcoGonzalez-ix2tp]

Dude... so badass

[@Mooncake69420]

nice

[@jumpkickman8524]

How far you have come

[@zetapingpong]

That looks AMAZING!

[@dalilamartinezguerrero1141]

Guga haz otro lechón con esta técnica para dorar la piel! En vez de las antorchas usa aceite!!

[@ChrisBloom]

have you tried doing the skin with your searzall? Wondering if it would work and be safer. I think you should do a pork belly in the smoker for a few hours, then to the Sous Vide, then finish with the searzall. On your other channel of course ;-).

[@LWolf12]

Thanks Guga, now I have "The Best of Both Worlds" by Van Hallen & Sammy Hager stuck in my head.

[@dalilamartinezguerrero1141]

Hasta dan ganas de conocínar! Haz videos en español! 🤞🤞

[@AznMercLHT]

have you ever tried to sous vide this? curious as to the result.. seen a few chinese crispy pork version. and tend to see more burnt skin. With your equipment and experience, I believe you can pull it off.

[@HappyJoyKill]

I click on the video and the first thing you see is the pork and the skin crackled to perfection! D= killing me softly bro

[@nixonrafaeltapiamoreno9094]

increíble como cocina la piel si me salio a la primera

[@Gdoggybee]

Throwback to some old Guga!!! Hahaha love the hand cam, what a glow-up!

[@jarls5890]

This is traditional Norwegian south-eastern (majority of the country) Christmas eve dinner. Well not exact same seasoning, but crispy pork belly. Rest of the country can keep their lutefisk, cod and smoked (then boiled) sheep ribs.

[@39zack]

Jarl S except we tend to cut the skin up in squares too #norwayhype

[@AnnabellaRedwood]

Guga is a genuis!!!!!!

[@tamhuynh772]

why did youtube suggest me this video in 2022 xD ? I'm your fan, Guga. This vid doesn't have rock music but still very nice to watch.

[@LiquidJim]

have you try sous vide the belly and top the skin with salt and put it into the oven to have that crispy skin?

[@victordasilva5255]

PQP guga.....fooooodaassssse!

[@russellhesse4510]

Hey Guga, is there another way to get the skin crispiness? Say with grilling or 10 minutes in the oven at 220C /420F. Thanks for the lesson with a smoker.

[@kevinlee6881]

Guga that looks amazing.

[@lilly_koii]

poking holes in the skin and roasting it in the oven with rock salt on top makes for very crispy crunchy skin, too. it's how the Chinese do it, so it isn't exactly the same, but it's one of my favorite foods. less dangerous too lol!

[@xianmatthew5891]

Hey guga here in ph we call that is Pinaputok na letchon pork belly

[@LygarZeroX]

personally I like to put some kind of towel underneath the cutting board to prevent it from slipping. you dont want to lose a finger after all. stay safe

[@CLBurrough]

Have you ever thought about cutting the pork belly cut into pieces, smoking like burnt ends then frying them in oil?

[@RoseMakeUpArtist]

If you used baking powder overnight on the skin or vinegar would it become crackling in the smoker instead of using oil at the end?

[@H4x0r1]

Chicharones? For the win

[@G36Jeff]

You are a genius

[@indraprimanto7073]

Muantap

[@whadoyoumen]

That looks amazing

[@GugaFoods]

You better believe it!

[@awax9221]

Genius

[@p71belcher]

Mmmm Mmmm....!

[@vasuchewprecha]

looks amazing! what kind of sauce would go well with this beast?

[@GugaFoods]

No need for sauce really, its that good.

[@siesies000]

You're genius

[@cesarvallarino542]

Gaga, If you use the Searzall wouldn’t you get the same effect?

[@cesarvallarino542]

I am sorry, I meant Guga.

[@VenomTheCat]

You need to do this again

[@Nova-ul3vv]

So cooooool! Never did thought about doing it this way!!!! You are a genius sir! :D

[@jedisentinel4879]

That's a common brazilian way to do it

[@survivalone1577]

do a dry aged meatball but first dry age the meat befor making the meat balls PLEASE TRY I WHANT TO KNOW WHAT YOU THINK!!!!!!!

[@andrejmucic5003]

You are a GOD!

[@GugaFoods]

lol

[@mosicnflowmuasyaj9748]

the hot oil methyl is actually pretty good but it's too dangerous just pop that pork belly in the oven but you need to apply some cooking oil or butter to the skin to get the crispy skin

[@LenoD79]

Mr.Guga You need to cook a whole cow....

[@zaklloyd4335]

You say it's dangerous this way. Would it work or be safer by flipping the pork skin side down and submerging the skin only into the pan of hot oil for a few seconds?

[@pzshi]

does buttering the skin and the putting it under broiler dry out the rest of the meat?

[@Arcanas3]

Definitely try scoring and salting the skin before cooking. It'll be nice and dry, so when you oil it, it'll blister faster

[@silkytp789]

Another great video. Thanks. I thought that maybe, you put that aluminum pan on the grill to heat up and simply put the belly in the shallow oil skin side down, once it's hot. Still, thanks for this video.

[@delilyortzeez7943]

Wheres that taste test!?!?! I love watching your taste testing videos!!!