Sous Vide PORK BELLY! Finished 3 ways for BEST PORK BELLY Ever!

[@FecalBlaster]

OCTOPUS!!!! I worked for a fine dining restaurant named RM seafood in the Mandalay bay in Las Vegas years ago and saw my first Sous Vide style of cooking and they used a thick octopus tentacle. Octopus is extremely chewy. After 24 hours being sous vide in butter and herbs it was unbelievable. A whole tentacle, THICK, was seriously like butter in my mouth. It just melted away. Something about the texture of the flesh of octopus really goes to tender town after being sous vide. It's amazing. Please try it, you won't regret it. If you can't buy it I'll send it to you in a temperature controlled case on ice packs. The same that we use in the industry.

[@shiznit4tothe20]

Wow sounds interesting! Does it need to be Frozen? Heard it Tenderizes the Octopus. Plus are there major differences in quality? Or in species and male female? What temperature works best?

[@yakgelder]

please don't let "fecal blaster" send you food. :/

[@nathanrice3890]

No thanks. Octopus are some of the most intelligent creatures alive. I'd rather not see a video about this.

[@FecalBlaster]

Octopus' live a max life span of 3-5 years. They are usually caught at the end of their lives so don't worry too much.

[@Pusetryne]

Did baby squid for 2 hrs in butter, orange juice and herbs, that tuned out very well. Delicious actually.

[@sulblazer]

As far as safety is concerned, the pork belly has to be dry. The popping is from surface moisture rapidly evaporating when coming in contact with the oil. I like to deep fry my pork belly after patting it down thoroughly with a paper towel and then allowing it to open air dry in the refrigerator overnight....or baking it in the oven for about 20-30 mins at 180 degrees before frying. That way, the pork is dry and reduces the oil popping when it's fried. The immediate concern, of course, is that the finished pork dish will be dry....trust me, it's still amazingly soft, moist, and delicious. Try it out.

[@geeell1917]

Yup the spattering is due to the moisture in the pork coming in contact with the hot oil. You'll need to dry out the surface more (maybe using one of the other two methods first, then finishing in the fryer will help?).

[@ntnlaaron770]

and if that still isnt enough try pan frying it

[@luandyelam6097]

Thanks for the thought. I was thinking based on my knowledge.. but hearing it from experienced one made it even more convincing.

[@redpill5330]

Totally agree the pork needs to be dry. Refrigerator for 12 hrs then allow to get to room temperature before frying

[@DocFunkenstein]

And if only there was a lid built into his fryer! If only! (And if only he used it from the start!)

[@MaverickJackJohnson]

2017 Ninja "Don't suggest anything weird." 2019 Ninja "Get me some lions!"

[@kadeemmay5001]

Alex Ander 😂🤣😂

[@blackbass4u2c]

Lion meat...🤣

[@ImprezaSTiPWR]

Before frying the pork belly, try air-drying it overnight in the fridge to reduce surface moisture. I'd also recommend a deeper frying pan/pot. Cheers! :)

[@jackpast]

It's very interesting how all of the products, knives, cutting boards, torch, grills, etc. are shown then when you guys eat you use paper plates and plastic forks! Love your videos!!

[@evanmaynard9499]

Sous vide a 3 course meal, some sort of appetizer, steak potato and veggie entree, and a desert

[@hirokai525]

It's splattering because the pork just came out of the bag filled with liquid. Liquid + hot oil = explosion.

[@trond2866]

Looks amazing! We use pork belly as almost a national Christmas dish in Norway, and it's always prestige when you get the crispy top. A tip for the searing, dice the fat/skin into small 1cm squares, it will crisp up really good and turn out fantastic. Without it, normally it gets either slightly burned or soggy, depending on temperature.

[@kakefisk]

Indeed, lots of non-Norwegians think they have the secret to properly crispy pork skin, but we know differently.

[@TheHellman2010]

Guga, try placing the pork belly on a wire rack and place in in a deep pan, then slowly ladle the hot oil over top of the pork belly. I do it and it's the safest and just as crispy.

[@mantashrimpman]

Put the belly in the fridge uncovered for 24 hrs to dry out completely. Frying is the only way! Make sure it’s dry and it won’t pop and splatter. Love the videos, much Aloha all the way from Hawaii!

[@necron1875]

after it is done cooking salt crust it in the fridge over night to draw out excess moisture. rinse of all the salt pat dry then deep fry. similar to lechon kawali

[@Pakmann2k]

Crusteakon: Super thin cut Rib eye steak, rolled and stuffed with King Crab meat, then wrap it with woven bacon. Cook it sous vide with a little butter and herb in the bag, then crisp it with any 3 of the methods you just had.

[@gizanked]

They have to have alligator available in Miami right? Maybe with some bacon wrap happening too. Gotta do sous vide gator

[@SousVideEverything]

yeck yes we do! LOVE IT

[@stamasd8500]

Meh. I've had alligator before and it's not so great. Has the texture of fish but tastes like chicken.

[@abonynge]

I personally love gator, the more pepper the better in my opinion.

[@stamasd8500]

JL Umm, no. I distinctly remember the gator steak I had, it was flaky in texture like whitefish, and didn't really taste of anything (like chicken).

[@slavd.4450]

I followed your recipe. I cooked 26 hrs. AMAZING! Marinade was awesome!

[@RayAntonelli2020]

It's easy to deep fry anything if you just do it right. I've deep fried many turkeys and I've always done it outside on the deck even in winter. It's so much faster than the oven and tasty too. I have an old piece of metal that I put under the pot so when it bubbles over (and it will) the metal prevents the wood from catching on fire. I also have deep PRESSURE fried on the stove and that works well because the oil is contained in the pressure fryer.

[@dilligaf2300]

Sous Vide Pork Hocks are amazing! 160 for 24h, not quite pulled pork texture but very close.

[@robinhoodlum7180]

Duck ! Let's do a duck ! See the duck Brest is tender , yet crispy on top, Don't forget to score the Brest , and as far as sauce , your choice ! Ty love this channel !

[@wadelindsay7148]

There is a filipino dish called lechon Kawali which they leave the skin on and when you deep fry it basically it has cracklins on the outside it is amazing.

[@NuLLxAme]

Favorite dish to cook :)

[@Vincento-san]

The smell of Filipino dish---

[@davidschmidt449]

When I deep fry pork belly for my wife she pokes holes in it then I fry it in avocado oil but I put the lid on covering most of the pan leaving just a small crack (about an inch) for steam to escape. Then lift just high enough to flip it over if it needs it. Also to get more crispy goodness can slice it before deep frying and you have each slice crispy all around.

[@Ja-ball]

Hi Guga, there is a way to deep fry with less splatter, you should dry the porkbelly throughly by rubbing salt amd letting it air,dry for a while, then you should go for a more gentler temperature when frying. another method is by pouring hot oil on top until the top is crispy

[@kozmic85]

Sous Vide experiment: Vacuum vs Ziploc vs no name freeze bag without a zipper. (Just pick an "edible" meat and prepare it exactly the same way and see if there is any need for vacuum.) Thanks and keep on!

[@lilliputlittle]

Air is an inefficient conductor of heat and having air present will produce food that is unevenly cooked. Sous vide implies that all food items cooked will be vacuum sealed. But, you can use baggies if you use the water displacement method to seal the bags. My $50 vacuum sealer has lasted four years so far. The accessory port is shot and no longer usable but I can still vacuum seal bags. So far, not counting the cost of the bags, the machine has cost me $12.50 a year for its use. That is a great investment. I can buy bulk, break it down into usable sizes for my small family and freeze for later use. That is one of the wonderful things about having a vacuum sealer and a sous vide set-up. Pull a vacuum-sealed frozen meat/meal out of the freezer and putting it straight into the sous vide water.

[@lambamthankyoumaam]

Dry age a whole bone in rib roast in the fridge like t-Roy for 45 days, then cut it thickkkk! I don't think you did anything wrong with the deep fry, it's the moisture (water) from the pork hitting the oil. Just use mesh cover.

[@SousVideEverything]

Good point I mesh would work but it is still dangerous.

[@chuckgoecke]

I think deeper oil helps. Or some way to keep them sunk. The sputters are from the skin building up pressure from steam trapped in the fibrous collagen. If enough oil is over them, the oil will absorb the energy of the explosions. Making porkskins, chicharones creates the same issues. Deep oil.

[@SharkLizard]

Sous Vide Everything maybe get a little air fryer. I've never used one but it's supposed to give you a deep fry crust without immersing the [whatever] in oil. No immersion hopefully means no steam explosions to make the oil splash.

[@PotionsMaster007]

air fryers work like a dehydrator. i have one and dont really like it, ruins the texture for me

[@alxor]

whaaat, I have one and I use it on chips all the time! works wonderfully without most of the fat so good.

[@jdnavioneer]

Leg of Lamb is one of my favorite meats!... I've always roasted mine, but I bet it would be amazing sous vide!

[@johnpabelloren741]

My mom loves that pork belly deep fry, we do a full slab mostly here at home in a large pan. What you are supposed to do is to make sure it is as dry as possible. You would then proceed in deep frying it. Just make sure to cover it or atleast hold a large pan cover as a shield ( i know its funny, but it happens really) and you'll be fine.

[@benthere8051]

The Vietnamese have cooked pork belly for centuries. Their dish is called "thit heo quay" and the Viet markets sell a rub dedicated to cooking pork in this manner. You need to try it with the sous vide technique. Ask for "bot thit heo quay" - translation is "powder for making roast pig".

[@pennepette]

I brine chicken for 45 minutes. Then put make a paste with garlic and salt. Olive oil on the breast then paste then rosemary then lemon. Seal it. 146 degrees for 90 minutes. Then pat dry and sear in cast iron. Best chicken I’ve ever eaten.

[@williamtheriault2799]

I'd like to see you compare s Grass Fed beef steaks vs traditional beef steaks!

[@crazyzee81]

2 ideas , First a venison dish, maybe a steak or roast of venison or a joint or neck turned into venison BBQ. But I would also love a nice Bone in Pork chop. Maybe comparing thicknesses and searing methods. Like 1/2"-1"-1.5 "+ sizes.

[@BigShticks]

This is an easy fix. When you deep fry the pork belly utilize a deep fryer instead of a shallow pan filled with a lot of oil. The deeper it is submerged in the oil the better, as this will reduce the violent eruptions at the top you encountered basically pan frying it. I make Lechon kawali pretty frequently and it’s the same concept as what you performed here. I used to fry it in a pot skin side down first & lid slightly offset to get the splattering over with, which is due to the skin blistering. Now i just use my turkey fryer & I haven’t been burned by splattered oil yet.

[@joeyrdam4358]

Ik have made this for about 20 times. Place the meat in the sousvide as described. When the time is up, remove the meat from the sousvide bags and let the moisture that is still present in the meat evaporate. Set your fryer to 170 degrees Celsius and fry it for two minutes. There will be minimal water splashing. Greetz Joey from the Netherlands.

[@SouthernCoastalCookingTM]

great video . I'm glad you posted about the dangers of frying it. I would love to see you do some stuff with poached eggs , sorry ninja

[@TheMusic0nly]

Dry it before fry it, there would be less dangers.

[@saranae4]

Make it dry by hang it for one night before fry

[@DSARegimeChangeCaucus]

no eggs, hes allergic

[@outputcoupler7819]

No way I'm going to win the contest, but you guys should try a rabbit. It's super lean so you'll want to add some fat somehow, maybe butter or a really rich sauce. Delicious when cooked right, though.

[@davidbrown4777]

Yessss! Bunnies are awesome for sous vide, with a great sauce. Bunny confit is good too!

[@Rs6ne]

Can we please see some crispy sous vide duck!! We loved it... try it with steamed buns :)

[@andreygusev9971]

As commented below - use proper fryer ) Don't forget to dry surface as much as possible. My personal favourite for SV belly is scoring top layer of fat+high heat oven ˜230-240 Celsius for 12-15 min. The goal is to render the fat as you sear it, it covers the meat in fatty goodness and makes cut texture more even. That's why the deep fried was the best - more fat rendered in deep frying process. In any case, good channel guys! Keep it up!

[@user-xg9fq3ti8g]

Try game meat. Rabbits, French pigeons, venison, crocs/gators, wild boar etc. Try sous vide Wild game.

[@stevenkenney3748]

Florida Alligator 😎

[@garytowne1548]

Wild game - venison, elk, moose, hog - whatever you can get. Venison tends to be dry. I would like to see if sous vide would work.

[@TheFadedFate]

It does! I like to throw a little butter or tallow in the bag

[@curtiszawada8976]

I deep fry pork belly all the time, and I've never had it pop even remotely close to that. I would suggest breaking it into smaller pieces to fry, for a strip that size, break it down into 3 even pieces. It also probably popped because of the water in the meat from the marinade. I liked this episode, I plan on Trying to Sous Vide some belly soon, but I plan on making them brown sugar bourban spiced to make a sweet meat treat. Keep up the great work!

[@mrclean9991]

For deep fried use a Dual Daddy deep fryer with a kitchen splash screen on top. Works Gr8 !!!

[@gamla65]

Try Ox-tail in the sous vide. Makes the best soup, and stew.

[@KevinMphotography]

I thought about doing that myself, but I wouldn’t wanna wait 24 hours when I can just cook it in 90 minutes in the power cooker.

[@emmanuelreynoso9246]

COW TONGUE!!!!!!!! LINGUA!

[@kevinMIAMIHEATWADE3]

gross

[@emmanuelreynoso9246]

Its so good though, in some tacos or burritos with salsa verde. It's like THE most Tender part of the beef you can possibly have.

[@lancelindlelee7256]

emmanuel reynoso Therr is another comment suggesting this. Up vote it. We eat it like a stew with gravy.

[@emmanuelreynoso9246]

Lance Lindle Lee yeah i saw it and i did. Thanks

[@kevinMIAMIHEATWADE3]

why eat the tongue when you have the whole cow to choose from??tongue most likely began as a way to feed the super poor while rich people ate the real cuts. Think about what you do and how you use your tongue now, pretty gross right? now imagine what a cow does with its tongue.. super gross. i'd easily sacrifice "tenderness" for cleanliness.

[@EHCBunny4real]

Sous vide beef tongue and serve it in sandwiches or tacos.

[@SousVideEverything]

That is very, very adventures.... lol

[@monkeybone332]

EH CBunny Beef tongue is sooo good

[@chuckgoecke]

Lengua FTW!!!! My fav Mexican street style taco's, i.e. real tacos. With fresh chopped onion, cilantro and many different salsas.

[@lancelindlelee7256]

Sous Vide Everything. Think of it as an extra tough cut of beef. Super good if cooked right

[@marcuswhonea]

beef tongue is exactly what I was thinking as well, makes a great taco but requires a long slow cook to become tender PERFECT for sous vide!!!

[@mikelewis7598]

Great stuff Guga. I my pork bellies just like this right up to the very end. Then instead of searing them whole, I cut them up into about 1 1/2 x 1 1/2 inch chunks. Then I seared them with my searzall. I got a really nice crisp all the way around. I even put a little honey/cayenne glaze on half of them and seared that on. You guys are fannnntaaassssstic - keep up the good work.

[@meaders2002]

I realize I'm very late to the table here but I felt I might have something useful to say. You saw how much grease *and water* came out of the bag after you removed it from the sous vide bath. It was the water that was turning to steam when submerged in oil. There are two paths to follow. 1. Be sure to let the whole cut of pork belly drain, pressing on it to force some of the juices out. Dry it thoroughly with paper towel and let it stand for to drain. It may help to turn it on one side or to dry it in the oven. Then put the entire pork belly as quickly and *AS SAFELY AS POSSIBLE*, covering immediately. Wear a glove and keep a "spatter screen" between the grease and your face. There is a great deal of water in all fat cells. This is why bacon "pops" in a frying pan. 2. Finish browning on tinfoil, shiny side up, under the broiler 2-3 inches from the heating element. The shiny side will help reflect the heat from the broiler to increase the temperature. (and catch the grease).

[@Steve-qw8ll]

I have a pork belly in my freezer waiting to make some bacon. I just changed my mind 😋

[@kamara4566]

Steve 😎

[@bigbeardgaming1521]

What about souvide chicken that you then quick deep fry for an awesome crust? I have never souvide chicken, but it could be pretty awesome..

[@yankyh3w1e4]

I think they have a video on why sous vide chicken doesn't work

[@RSCALES11]

Yaakov Salomon it's that they don't know the correct time and temp for the chicken

[@mdem5059]

I've done chicken a fair few times and it comes out great, just dont use breast its to lean and drys out very quick.

[@MichaelFoley64]

Brine your chicken first, and most pork. I use an apple cider brine on damn near everything, including every thanksgiving turkey for the past 7 years.

[@mdem5059]

I use an instant brine when I want some quick chicken 5 parts salt, 2 parts sugar in the vac bag then throw it in the water bath. then either BBQ or fry it up on a pan. Comes out great.

[@xXxSoccerKid15xXx]

Kobe/Wagyu beef!

[@SousVideEverything]

You had to go to the most $$$ one right... 😂😂😂 but I like the way you think.... 😂😂😂😂😂😂

[@mara-if3wz]

Kobe/Wagyu beef fats do melt at a lower temperature, not sure if that would be detrimental to the flavour overall if under sousvide, but worth a try! :D

[@tootone]

Trust me, $$$ don't matter when it comes to Waygu! Do it!

[@ChePennyDK]

Just FYI Kobe and Wagyu is not the same, Wagyu is the cattle race and not only is Kobe cattle bred, kept and fed in a certain way, it's like Champagne, it can only be called Kobe if it's from the Kobe prefecture in Japan.

[@vici2526]

xXxSoccerKid15xXx i have been suggesting them about the wagyu A5 from costco for a long time...hopefully they will take the suggestion and just do it! Faz uma vaquinha e compra! Lol

[@ComputerWarrior]

I suggested trying some kind of game previously. Venison for instance. My guess is that there were some water moisture in the pork belly, when it came into contact with the oil, it would evaporate in no time, and the steam bubble would rise upwards and splash scalding oil all over. That's why you don't pour water on burning oil, it will sink to the bottom, evaporate, and then splash the burning oil everywhere. Using lard or some other oil won't solve this problem.

[@botaoli6684]

for the frying technique, from what i recall, what the chinese do is that they would hold the pork right above the oil, and use a huge spoon to spoon the hot oil over the meat so that when the skin crackle, it wouldnt splash as much

[@mrridikilis]

My vote: lamb cheeks! To try to simulate "barbacoa de borrego", smoke the lamb cheeks first and finish sous vide (not sure about cooking times)....maybe even throw in some blood for Ninja!!! also, serve with soft corn tortillas, lime juice and hot sauce, a perfect "asado"!

[@peterinman7595]

Kangaroo steak. Very difficult to get right on the BBQ so might be a good one for the sous vide.

[@shegocrazy]

I've done roo. It comes out really well with sous vide. Lean yet tender.

[@szomszedistvan6630]

Calamari/Deep fried octopus

[@Dr.Turkey]

I don't know if y'all will see this now but when deep frying stuff you need to leave plenty of room, the oil in that fryer went really high so it was able to splatter out. Get a good sized pot or something so the oil that splatters can't go too high. And get something like a fryer basket, just something with a lot of holes that can stand the high heat and use that so you don't have to get your hands really close to the oil. Safety first :)

[@daveoatway6126]

Regarding the reaction of the pork skin to the frying oil - I have experienced similar effects when using a broiler to brown, and when frying in a fry pan. I think the water in the skin boils and then erupts with force. I have found that piercing the skin with a steak tenderizer (many sharp prongs) drastically reduces the problem. Another excellent video! I love pork belly and have tried many different ways to prepare it. Now I will try Sous Vide.

[@GerhardduToitPoon]

Brazilian moela (chicken gizzards) please please please !!!

[@pocketpicker6613]

Guga at 0:30: L E S D E W E E T Guga at 6:00: D O N ' T D E W E E T

[@godra051]

Try leaving it overnight in the fridge on the rack.

[@jamesl5149]

Or in the oven

[@Steve_ZAR]

I am from South Africa, but if you have meat that is really gamey. Try using sweet caramel toffees and garlic. The sweetness takes away the gamey flavor. So we would usually use a Springbok back leg and punch holes with a knife and with every other hole, we use a small sweet caramel toffee and then a piece of garlic clove in the other hole. It makes the meat sweet and tender without the gamey flavor. So if you have very gamey meat, they this and see if it works.

[@EduardoRodriguez-xd7kl]

The safest way to deep fry it is adding salt to the oil and having your meat as dry as possible. I learned that some time ago after having the same experience you had. I can say I haven’t had any issues ever since I started to add salt to the oil.

[@christophervarney9550]

I vote Turducken, watching a little late but being close the Thanksgiving I think it would be interesting to see

[@marcuswhonea]

Beef Tongue Tacos !!!! Ninja will love kissing the tongue.

[@javiermoncada1667]

Yes! lengua

[@richardlee8919]

I've had pickled beef tongue and I love it very soft and tender and delicious meat

[@kdotchiu]

Challenge request - Making picanha two ways! 1. Cut the picanha steak WITH the grain when creating an individual steak (as you suggested in a guga video I watched) 2. Cut against the grain This seems to be quite a controversial topic that divided people in the comments - can you do a blind taste test to see which one comes up better? Thanks!

[@thatissomeBS]

kdotchiu You slice the steaks with the grain, so that you're cutting the final steaks against the grain.

[@kdotchiu]

Yup I agree with you but on the other video, surprisingly quite a lot of people in the comments think the opposite way is better... so thats why these guys should do a blind taste test to actually test it out! :P

[@yunelsonsr]

To deep fry, what I do is I pat it dry with kitchen towel. Poke the skin with a fork to create alot of holes. Pat it dry again and let it rest to air dry on a rack for a couple of hours. Few minutes before frying, I'll rub some salt on the skin to draw out any water left Just before frying I will pat dry the entire meat. I will then fry @350 F just half way through the thickness with skin side down first. I then take it out, let it rest and cut.

[@paulied31]

You can properly deep fry by using an electric deep fryer (with a lid) that cooks at fixed temperatures. And fry the belly in smaller pieces.

[@neck5566]

Risotto!

[@koffiezet]

Neck now that would be interesting... would that be possible sous-vide? I might want to try that...

[@neck5566]

koffiezet I tried it once. The texture was perfect, but I didn’t use sous vide safe bags, so it tasted like plastic. I sautéed onions and garlic and then added mushrooms. Finally I added the rice and some more oil and cooked it like risotto is supposed to be. Then I put it in the bag with all the water/stock the recipe called for, and let it go for four hours at 180°F. I have not tried it again now that I have the proper bags, though.

[@susankarnesky2497]

Neck: Risotto is something that works really well in a pressure cooker, and in a very short time. Not sure there's a benefit in using sous vide for risotto.

[@83blackpuppet]

For all the Australian viewers, i would love to see sous vide Kangeroo and what you guys could do with it.

[@sobebu2z]

Kobe or Wagyu steak

[@shawnlasker2729]

JL wagyu picanha!

[@tadgmcloughlin6061]

never under any condition sous vide Waygu, there is no reason.

[@nightfire255]

Wagyu A5 cut like striploin, 50C for 1h , then charcoal grill. Mind blow to a whole freaking new level of beef heaven

[@JasonPutt]

you mean wagyu, kobe is wagyu from a kattle farm in kobe japan, usa and canada butchers claim they have kobe when its just kobe style, kobe is raised in small numbers, there only one north american chef that actualy gets real kobe and he is in montreal canada. kobe is a wagyu that never touches its feet to ground is carried out to feed in a harness and gets dailyt massages, but real kobe are only in kobe japan.

[@JasonPutt]

sorry my info 3 years out date there is 9 resturants in usa besides the one in canada with real kobe www.businessinsider.com/8-restaurants-that-serve-real-kobe-beef-2016-7

[@FilipinoCooking]

Hi boys, in my opinion, what you saw when deep frying is the steam explosion of the moisture of the meat. Sous vide cooking leaves the meat very juicy and this conflicts with hot oil. You can't avoid it so i suggest you to use a fryer pot with basket and cover. Use a splash shield on ur left hand while you open the cover. Use enough oil to avoid you have to turn the meat until ready.

[@markswayne6326]

I have a recipe for Chinese style roast pork belly with crispy skin. The super secret trick that makes the crisp skin easy to get is roasting it skin side up with a thick layer of salt on top. The salt forms a solid crust that you can lift off easily. After that run the oven for 20 minutes at 400 and the skin gets all crackly and light. Might be worth trying as part of your finishing process

[@ajaynow]

Lobster in Butter

[@outputcoupler7819]

I've done it, comes out amazing. Like butter basted but cooked better, because I'm crap at butter basting lobster tails.

[@eugenewoo2989]

Venison (deer meat)

[@tomdutch9509]

Cheap country style ribs bone in/boneless mix

[@MrBobWareham]

In England, we cook the pork but we then grill the pork with skin up under the grill this give awesome crackle and it is crunchy goodness if you rub sea salt into the skin and cross cut the skin first you will get the crackle yum yum

[@blastnmaster]

It's very hard to prevent pork belly from splattering completely. But to reduced the splatter, make sure the belly is dry as possible. Most people let the belly air dry for a few hour(even overnight).

[@w1ndlance]

Lobster lobster

[@zinanmo]

what kind of sad man eats pork belly without its crispy skin?

[@dylanzrim1011]

Aquila_Sieg it’s sousvide. Good luck getting a crunchy skin when it’s full of water

[@balloonissuck6988]

@@dylanzrim1011 p a t i t d r y

[@MrGentlemon]

Schnitzel.

[@HaveYouSeenJeff]

For more safety, at the very least, use are deeper pot if you're going to use that much deep frying oil. The oil should never be higher than halfway up the pot while it is at temperature, and having at the very least 3 to 4 inches from the top of your pot to the level of your oil. This will keep the oil contained within the pot and save you from getting burned from flying oil. Also, I recommend using a fryer basket so that you can pull food out without having your hands above the oil. The reason why it is exploding (for lack of a better word) is the moisture inside the pork is expanding rapidly as it turns into steam and the only way to properly prevent this is to keep the moisture from coming in contact with the oil. The most common method for this is breading but one thing you must keep in mind is that no method is 100% perfect and that using the previous tips will help out regardless. I worked with pork ribs dipped in the deep fryers at my old restaurant and they fried similarly to what you showed. Just remember that deep frying is not a safe method of cooking and take as many steps as possible to keep yourself away from your fryers.

[@isalisb]

I did a sausage and sauerkraut tonight and it turned out awesome. The sausage picked up a lot of the kraut flavor without it being overwhelming. 2hrs @160

[@chrisodum5304]

"number c" 😭

[@KristijanBenic]

Chris Odum hahahaha

[@raymondsong6594]

number a, number b, number c, letter 1, letter 2, letter 3

[@ThursdayMonkey475]

hahaha Not gonna lie, I says these now, just for fun, because of this show

[@vinstinct]

There is a reason they already call it number. It's a geeky hexidecimal joke and have brought it to before.

[@Phoenix81690]

Sous Vide Turducken!!!!

[@SousVideEverything]

no comment. 😂😂😂

[@justinn5047]

nah try the tofucken! Way better!

[@thecalamitycat]

Gryos!

[@eranraz]

hi. great channel. wanted to know, how do you vacu, seal a bag with marinade in it? everytime i try to vacuum seal a bag that has any liquid in it, it dosnt work.

[@4everbuggy]

2 bags

[@THESUPREM0]

Hey bro. My favorite way is this. salt, sour orange, garlic, black pepper. Let it marinade for at least 24 hrs. Put it in the oven for at least 3 hrs or till you see it's crunchy enough. It will be amazing with fried plantains or fried sweet potatoes. Try it!!

[@impactajuvenile]

Lobster or Crab?

[@jensenfamily07]

Teach us how to do eggs. Hard, soft, etc.

[@ajaynow]

Whole Chicken or Turkey

[@pepinillo123]

my neighbor sells fried pork belly to avoid oil burns he puts it in a really deep, large continer in order to fry it safely....

[@yolandacordero284]

Hola huge combo Estas . A piece of advice. I. Puerto Rico we don’t dry off the pork skin, I fact we use the juices from the pork and pour it over the skin while in the broiler. That helps the skin get a reall tasteful crisp. The best crispy chi baron is I. The broiler. You have to try it.

[@3041Markov]

Let's see some kangaroo steaks. Easy to find online.

[@void2008au]

+JL (Ninja-SVE) Yeah kangaroo is common on the table in Australia but I can't come at that and I've lived here all my life

[@stephpar.official]

Kangaroo can be tough if overcooked so traditional methods have to cook it to only medium raw but it is beautiful and tender when cooked sous vide. You have to try it.

[@robertomacari501]

“Dondewit”

[@AWatts420]

"Tastes amazing, dondewit!"

[@erwinfassihi9817]

Alligator

[@Nadesican]

Pork Belly is typically fried to make cracklings, and for that they usually fry twice, once at low temperature to cook it (which the sous-vide covers..sort of) and another at high temperature to crisp it up. The recipes I've read highly recommend using a fry pot that's deep enough to contain all the oil and still have 6 inches of metal to spare. You're going to get burned pan-frying it.

[@TheWinezen]

Great video you guys. Cant wait to try that recipe. Try using the Philips Air Fryer dude. You can get the same results of deep frying in a pot of oil but only need a tablespoon of oil. Much much safer. You can get a better crust if you scour or pierce the skin surface. You can use a knife or special needle tool to do it.

[@NGSPC4Life]

Pernil

[@mr.garlicman3134]

I THINK YOU SHOULD MAKE LARGEMOUTH BASS ON THE GRILL .

[@MrJosephsMyth]

Pig Picking...whole hog sous vide :)

[@cowboy6591]

I'll go for the deep fry, but outdoors over a stone or pebble floor, dunk it in, SLAM the cover down wait two minutes, when the sizzling stops open the cover, done !! Have fire extinguisher on hand. class c of course.

[@Kronboxx]

Sous vide eggs. Eggs are sometimes overlooked as the perfect thing to sous vide, either in shell, scrambled, or even just the yolk at temp for a long period will make an amazing creamy sauce.

[@EverythingSim]

Cow tongue