They said this is BETTER Than STEAKS, so we tried!

[@dave011679]

If you salt the pork skin overnight, it will pull the moisture out of it and then you can roast it off in the oven. You get the crunchy skin and tender meat without all the extra grease and hassle of depp frying.

[@Shiv_Shack]

Agree with the salting part, but he should just deep fry it rather than air frying. The skin should be bubbling, not like how it is in the video.

[@diabeticdaniel7848]

What if you Johnny depp fry it?

[@Not_Ciel]

But then Guga couldn’t prove the machine does it better

[@mak6270]

I roast it in the oven then poor some hot oil over it and you get the bubbles and the tender meat . Win win

[@PhongPham04]

He already did it

[@KayleeVRC]

⁠​⁠(If you’re using pork belly) 1. Cut squares into the skin and salt it overnight (to remove moisture) 2. Crunch some aluminum foil into a ball and put it in the center underneath the pork belly (Very important as this will allow the fat to run off the skin and make it even crispier) 3. Steam it in a deep oven-tray or similar filled with water to cover the bottom of the tray and cover it with tinfoil for 45min to an hour at 200c/392f (Make sure the foil isn’t laying on the skin as this can cause it to stick to it) 4. After steaming, put it in the oven at the same temperature for 1-1.5 hours 5. Cool for 20 minutes before cutting into it to let the skin get as crispy as possible 6. Enjoy a traditional Norwegian Christmas pork belly :) As an experiment you could try to use a smoker instead of an oven. I’ve never tried this before, so i don’t know how well the skin and fat will develop compared to the traditional method 🤔

[@thuygaudin1039]

@KayleeVRC I believe it's worth trying your Norwegian method for a crispy roasted pork belly. Thank you for sharing.

[@lightninginvest]

Fun fact in Denmark this is called "Stegt Flæsk" and is actually our national dish. However, we do not eat it with guacamole.

[@dbcooper.]

Why not

[@olivernoah1065]

med sovs!

[@lightninginvest]

@@dbcooper. We eat it with parsley sauce and potatoes 😄

[@elcajon]

Hørt!

[@MajWinters100]

@@lightninginvest Probably because avocado is native from Central America, not Europe, so they couldn't develop such recipe.

[@JohnFromTheInternet.]

Sous vide is actually perfect for it, i do this every year for a traditional danish dish at christmas called "Flæskesteg" with "flæskesvær"(Pork skin) The key to the pork skin in sous vide is to give it 85c for 1½-2hours to activate the gillatine in the skin, and then you take it out and pour boiling water over it to wash away the gillatine, after that you dry it off and salt it with lots of coarse salt and then put it in the oven at 220c for about 20minutes or just the air fryer, it will be perfect.

[@Kalabrese119]

In Hungary we call it "szalonna". It's basically a national dish, comes from old times when people had no fridge so they reserved food by salting and cold smoking. Take a slice of salted, smoked pork belly, slowly roast it over live fire and you got yourself crunch for days.

[@hxhdfjifzirstc894]

No wonder you all are hungary.

[@kck9742]

I make these all the time and never knew they had a name -- just called it air-fried pork belly slices, LOL. I never boil or cook it first -- I just toss the chicharrones in oil, salt, pepper, and garlic powder and put them in the air fryer for 15 min at 375, flipping them the last five minutes. They come out delicious! Usually with a nice caprese salad on the side. Might try it with guacamole though now! Caution, though - you might want to put your air fryer outside when you cook these, because they will smoke heavily and your house will be a greasy haze.

[@hxhdfjifzirstc894]

Someone needs to invent a kitchen exhaust fan kit that combines a standard window fan and the hose from a portable AC, that is routed to the area above your stove or air fryer... for those people whose exhaust fan only blows back in their face, instead of out through the ceiling. I guess most people could DIY this, if they don't own the house/apt. they're living in.

[@enriquedossantos3283]

leave the seasoned slices on the fridge overnight to dry out, then to the air fryer, thank me later, also if your not lazy take a fork and puncture holes all over the skin sides (like 30 hits of the fork per square inch) before seasoning (lot of work but improves the crust 100x)

[@kck9742]

@@enriquedossantos3283 Thank you, will try that!

[@kevintaylor5116]

Ya know i could see Guga becoming the Linus of the cooking world. Hes got the team, the production and the right personality. I think a cooking empire is being born.

[@alexrsmith31]

Lol absolutely not! He doesn’t know the basics of cooking, he just tried to create something click baity. There’s a heap of other people that are creating content is more factual and less stunt food

[@theoriginal____starwalker]

​​​​​@@alexrsmith31u sound like you've only watched this very video and are judging on that bc i really doubt that the steaks and side dishes he makes are clickbaity and stunt food i mean it's still up to you if you dislike the content but your comment looks like you've only watched this video like seeing what he does in his other videos really does show that he knows much more than the basics of cooking

[@Nala_1230]

ok stop he been creating for YEARSSSSS this ain't anything yet

[@billfarlo3366]

@@alexrsmith31 so.. just like Linus?

[@rail_hail6625]

@@billfarlo3366 frfr

[@jaysizzle7777]

The key is to dry the meat as much as possible that way the skin can bubble up and crisp. Maybe put it in the dehydrator for a while then air fry it?

[@dbcooper.]

Rub the skin with salt and dry brine for overnight

[@FERNANDOTORRES-hk5is]

You need to fry this in oil

[@tagger_]

@@FERNANDOTORRES-hk5is You absolutely do not need to do that, to get it crispy/bubbly. That guarantees crispy/bubbly skin - sure - but it also changes the flavor-profile massively. Unless you're going for that; then that's not ideal in all use-cases.

[@user-me1mv4vy9q]

​@@tagger_ he tried dat b4 too in a vid to find out with method produces the most crispy skin. iirc, deep frying it produced the least crispy one and salting is better than putting it in a dehydrator

[@Soybean13]

Stab the skin with fork just a little bit to release the oil from pork skin, it will make the skin crispy

[@nkillerhs6081]

In Colombia, we add a mixture of baking soda and salt to the skin so that it pops and gets crunchier

[@josephcatania3955]

Is anyone really surprised that the sous vide and boiled were less crunchy when they only went in the air fryer at 380 degrees, when the one made directly in the air fryer got blasted at 450 at the end? I have to imagine the other two would have been a lot crunchier if they get that 450 degree blast at the end, maybe even better.

[@kaspervue6564]

My thought exactly

[@firewolfandrewb]

It's almost like this was an ad or something.

[@convincedquaker]

Marketing. Sad.

[@hxhdfjifzirstc894]

It's an advertisement for the air fryer contraption, so they have to handicap other methods, to make it look good.

[@silvermediastudio]

Yeah it wasn't exactly straight up. Also, all of them would have benefited from having the skin/fat salted for 24-48hr prior to pull the moisture. That's how skins are done.

[@devadasn]

I never understood the chicharron and guac trend as if it’s a new combination. I’m Mexican and those two items have been on the table since I was a kid. What’s next finding out that salsa goes on tacos??

[@feralguyver]

Salsa on tacos? Whoa, stop the presses!

[@whitaaay85]

They didn't discover the burritos yet

[@briantoplessbar4685]

It’s new to people who eat ranch salads and cheese pizza

[@takeflight4666]

Lol same this was actually a “struggle” meal growing up for me. Tiktok blew this thing up

[@wadewillson9220]

Nothing actually worth doing on tik tok is "new" it's just shit that the algorithm decides should go viral

[@SS4Xani]

My wife is Filipino and I cannot *WAIT* to make this for her! I just got a new air fryer and now I have something to make! ^_^ Thank you so much Guga!

[@KebenCosme]

LECHON KAWALI FTW!

[@danicalambatan8029]

This is not lechon kawali. It looks like liempo, but not lechon kawali.

[@SS4Xani]

@@danicalambatan8029 Pasensya po. Hindi ko alam. Hehehe.

[@alexei_stukov_xv]

@@KebenCosmelechon kawali is still better than the chicharones of the mexicans because the skin is insanely crunchy but the meat and fat is still heavenly and juicy.

[@KebenCosme]

@@alexei_stukov_xv YES! THAT'S WHY I CRAVE FORT THAT!

[@_byFinn]

Hey Guga, in Germany there is a liquid sauce, called Maggi Würze, that we use for everything, most often for Soup, Eggs or just to give food an extra salty taste, personally i used it in a combound butter on some steaks, and it was so dang good, i think you are really gonna like it

[@Jannis-hj4vm]

HAAANS GET ZE MAGGI WÜRZE

[@bendongan2255]

Here in the philippines we cook the pork belly inside a pressure cooker with aromatics, pat it dry put it inside the fridge for idk how many hours, put the pork belly on a cooling rack on top of a tray, heat up the oil and use a soup laddle to slowly pour onto the meat, there are a lot of videos on how to cook it in our country and go by that.

[@brandonbaker7361]

I love all of Guga's channels. It's such a deceptively simple formula but it really works. Good personalities mixed with good food and some real production value. Put them all together and the result is greater than the sum of it's parts. Keep it up and I'll always keep coming back for more. Good stuff guys. 😎

My wife makes it like this, she adds just enough water in the pan to cover the bottom then adds the pork belly and puts the lid on at medium heat, the water will steam and cook the pork belly and will help release the pork belly fat, then when the water completely evaporates the meat would be cook and tender and then it will fried in its own fat roasting the skin until crisp, awesome!

[@wekker090]

In The Netherlands the this strips are called speklappen. We cook em soft or crunchy , crunchy is in pan with butter and let simmer for a long time. they dry out nicely and get a good crust.

[@soxpeewee]

Guacamole Recipe Ingredients Avocado Onion Cilantro Lime (or lime juice) Tomato Garlic Cayenne Pepper Powder or prefferred Spicy Salt Free Seasoning Powder/Spice Salt & Pepper In a mortar (molcajete) add chopped onions, garlic clove, cilantro and seasonings to taste. Mash well. Stir in chopped ripe avocado, mashing slightly. Stir in chopped tomatoes. Add lime juice mixing gently. (Optional: Mix in chopped bell peppers or sliced jalapenos.)

[@jdeebz303]

I have been watching Guga foods for a long time and I feel like this was the most orchestrated video in term of the outcome of an experiment. If I were a betting man ( I am ) I would bet the house that this is a paid promotion from the company that has made the cooker. The reaction was 100 times less authentic than old guga videos.

[@quincyfry6569]

Definitely felt less about the food and more about the air fryer.

[@humusstealr9982]

Yea read the description

[@eertikrux666]

I somehow miss the Raid sponsors

[@PauloRBi7]

Agree. I wouldn't say it's because of the ad tho, Guga has made dozens of other ads naturally without compromising the actual recipe. This one feels kinda sad, as you can see how good of a crispy pork belly he can make on his old videos and this one just doesn't come even close. For the sake of his credibility, i really hope it doesn't become normal, especially because his other ads are so well made that there's no reason to make shitty food to satisfy a company.

[@dj-kq4fz]

Saw "Dreo" and knew it was just an advert. So disappointed

[@MikamuraKaoru]

This is called "Crispy Pork" (lit. Moo Grob) in Thailand, standard way to cook Moo Grob in Thailand is boiling the pork belly till cooked, make a lot of small puncture in pork skin with fork, then rub the skin with vinegar & salt then dried in sunlight or fridge, finally fried it (skin first) until crispy.

[@Tattletale-Delta]

5:54 Yes, most of us know lol. We have them in almost every convenience store, and in the Mexican shops (also all over the US) there are the big authentic ones.

[@hebertofelan7895]

Guga do some research on traditional mexican food chicharrones are cooked on pork lard not oil and you slow cook fully sumerged on the lard on low heat until is tender its gonna take some time it is called sofreir en manteca, after its cooked you take out the meat with a strainer so it does not fall apart after that you crank up the heat to get that crunch put the tender pork belly strips back on the hot lard after a while take them out when they are the color and the crunch you want, thats the only way it will be really crunchy and also tender on the inside and jucy also season the meat with salt before cooking

[@Telechef]

In Spain we call these "torreznos", and the BEST are made in Soria, but try to do them with ibérico pork and you'll fly.

[@madst7521]

I make a similar pork roast sous vide - also with skin on. It goes into the bag with the skin scored and a bit of salt in every cut. After 5 hours at 58C, it gets cooled overnight in the fridge. To finish it goes straight from the fridge and gets dried off thoroughly with paper towels. Then straight into a 225C convection oven with the fan on until the roast is well browned and the crackling is done. Gets me perfect results every time. If for some reason I don't have the time to let it cool off overnight, I can cheat and grab a heat gun from the workshop. Running at 600 Centigrades it's enough to make the skin crispy and puffed up, but it isn't as good as the half hour roasting.

[@Del-Lebo]

Delicioso! I love my Cuban Abuelita's (great grandma passed away at 101👼) chicharron (with mojo Criollo). I still make it in the oven old school. I'm 57! Thanks Guga! Brought back memories!

[@kathleenray1827]

Got a recipe or technique to share? 😊

[@offroadskater]

Your abuelita would want me to have the recipe. She always said "Give all my secrets to the skater on KZbin." Thanks.

[@BeforeMoviesSucked]

Angel: (Dips air-fried fat in guac) Everyone: "Angel's showing growth! Angel's showing growth!" 😃

[@marcusaurelius652]

I hate him

[@catman2157]

Man you cooked that wrong, you cant even see the crunchy skin

[@TheMichaelMonroeDoctrine]

How dare you; Guga is always right. Also my Colombian in-laws agree with you.

[@stivkerrr]

looks like he just made this video because he would get paid to show this product

[@gavcom4060]

Are you blind? You can definitely tell the skin is blistering.

[@stivkerrr]

plus he click baited with some chicharon he didnt make cuz the air fryer one didn't look good enough for thumbnail

[@boredboi6279]

2:11 layum

[@gangstarapmademedoit1]

Rich Company (ChefMaker): “Hey Guga, we need you to do a video on you Sous Vide channel talking about how horrible Sous Vide is.. and while you’re there, shit on your whole channel and content.” 2023 Guga: “I’m your man!”

[@IvanRodriguez-tr9kb]

Air Fryer is my go to when it comes to chicharrones. No oil mess or prolonged cooking in the oven. Game changer for sure.

[@seaglassmomma4040]

What do you do for time and temp? Do you season at all?

[@The063091]

Another video advertisement for a kitchen gadget that’s LITERALLY just a small oven.

[@Gremalkin1979]

Strange that angel liked the green. But then again avocado is technically a large berry (strange i know). So the question is, does angel like berries?

[@wadewillson9220]

Who knows only thing I know is that guy has the pallete of a whiny picky eater 12 year old

[@eugenekrabs6400]

All that matters is that it’s not a vegetable

[@sarutobisensei1]

As a Mexican that live in the north, Im happy people finally discovered and enjoy this dish, is one of the better snacks around here.

[@homunculusprime647]

I'm sure that guac is great. Pretty much how my mom makes it but the point of using a molcajete is not to mash up the avocado so much as it is to mash up all the other ingredients. You need to break up the cell membranes in the cilantro, onion, garlic and whatever else you are putting in there so that all of the flavors release in to the avocado. Trust me. It makes a huge difference.

[@mr.emmanueldedios5280]

oh yeah that's actually great... we call that .. "salsa"

[@homunculusprime647]

@@mr.emmanueldedios5280 I was trying to be nice 😂

[@enriquedossantos3283]

silly gringo does not know how to use a molcajete, i actually cheat and blend half the cilantro, tomato and onion, along with all the avocado and the other half finely diced for texture, is not the same but it was faster and we had to make fresh batches like 4 times a day (clients like it fresh)

[@ChaseYojimbo]

The true test of this experiment wasn't the chicharonne, but having Angel eating greens and liking it. Experiment successful. Proud of him finally expanding his palette.

[@ericcotter1984]

Guga: I'll dry age deer with gelatin Guga: You're weird

[@eatingonlyapples21]

This is honestly something you need to talk to the Brits about. Pork crackling is a staple when roasting pork and it's done perfectly. No air fryer needed.

[@rupman27isback]

Interesting how the 3rd option had zero seasoning or no kind of flavor added to it but that was the crunchiest and tasted the best?

[@redeye1016]

I’m not sure what you’re debating - you could literally hear the crunch. Pork belly doesn’t need seasoning really, it’s very salty. You could add a rub but if you’re dipping it in guac what’s the point.

[@rupman27isback]

@@redeye1016 I'm not debating anything lol. I was just asking i wonder why the last one tasted the best without any seasoning? Relax there bud.

[@christinebeames712]

@@rupman27isbackhi don’t you know by now , we are not allowed to question anything , listen, do as your told , never ask a question or queery ,

[@bishopcorva]

It just looks like a heat intensity issue as much as a moisture evaporation one. Salting the skin side overnight will draw out a lot of moisture, a widely agreed upon thing. What's not so much is how to get the skin so crisp. I think that can happen with judicis use of heat directly applied. Either through a IR cook grate or a clean fuel torch. Like those butane chef torches, that after the oices are cooked. Torch the skin to get it extra crispy puffed and some small burned bit edges. It can also be done by having the pieces skin up or down and a bed of hot coals nearly touching distance to get the most intense direct heat. If you must deep fry, it helps if whatever you're cooking is as dry as possible. Also have a mesh lid to keep hot oil flinging down but allow out steam condensate. After that, rack up in a warm place, like the oven set on 200°f for five to eight minutes. It'll keep the oil grease warm so it doesn't soak in. Because the pieces would be elevated via a rack they won't sit in grease.

[@The_Kymos]

The only way to do this correctly is to deep fry them in pork lard (not optional), you can add some warm water to prevent the splashing, marinate/season them to your like beforehand, cook them in water or sous vide like you did, and finish deep frying them until golden brown and crunchy. This is also a traditional dish on my city, we have a butcher chain store that cooks and sells them.

[@The_Kymos]

Just to expand, I like to marinate the meat in whole milk for at least 2 hours in the fridge, it ends up tasting really good. Another thing to try if you want, is adding a little bit of orange juice (half a cup) while you are deep frying the meat in the lard, you'd be suprised with the results.

[@TheCorgies]

the best crispy pork belly is the Thai or Chinese one. the technique that they use to make the skin 500% more crispy is mind blowing.

[@Cloak1972]

Apparently Guga forgot his own video…. He’s done Sous vide pork belly with crispy skin before.

[@vcarriere]

I guess the other one was real and not just a commercial for a air fryer. I was so disappointed to find out. He also never mentioned it in the video that he's doing it because it's an ad.

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@y33t23]

Where do people get the idea of boiling pork belly to make it crunchy instead of roasting it

[@drewrin]

Crispy chicharonnes using any airfryer at max temp just remember to keep the skinside up instead of having it meat-side up. I think any pre-cooking method can produce crispy chicharonnes as long as you manage to airfry it skin side up, like a turbo broiler

[@tsha5519]

Guga make haggis! The Scottish dish. Would like to see your take on it

[@TBJ1118]

The only problem with that is that they'd have to eat it after

[@x3mperformace]

A pro Danish tip. Try rough salt on the skin, and a lot of it. Danish people are experts in chruncy pork belly.

[@devinayaz9210]

The fact angel just went for the quac so enthusiastically is why I liked this vid XD

[@alexei_stukov_xv]

When making pork with a crunchy skin, you gotta boil it first in water with aromatics, then let it cool when it becomes quite tender, then, using a fork or something similar, you gotta prick the skin a hundred times. For this, you should have used a bigger slab of pork belly. And then, fry it in a deep fryer, not in an air fryer. That is how you make crispy pork belly.

[@alc156]

The perfect guacamole. Thats how my mom has made it its how i make it and everyone is always like damn where you get that quac its delicious. Let that avocado shine

[@chrisroberts6121]

Content idea for you Guga! I made Giant Buffalo Wings using turkey wings. Sous vide for 24 hours, then pat dry and refrigerate before air frying. Butter and Buffalo sauce afterwards. They are comically large and delicious! I seasoned mine with a ton of stuff in the bag but I know you like to keep it simple, I'd still recommend you put Guga's Rub on em first. Serving a dozen giant Buffalo Wings was the star of my party, let it be the star of your show!

[@joshuaadam7926]

Guga, can you make fried chicken using the crunch from the pork skin??

[@MrMartinSchou]

New Guga channel incoming - Air Fry Everything.

[@BiggMo]

My issue with most air fryers is the minimal capacity. They have deep baskets but successful cooking is always a single layer. It’s fine if cooking for 1 or 2

[@ImTheWinningest]

Agree. At this point, the larger ones are still pretty expensive as well.

[@MikkosFree]

You are correct, but that's what the air fryer is for. Personal cooking for small portions.

[@dogoku]

An airfryer is a small convection oven. The small size allows it to heat up faster and cook faster than a bigger oven would. I'm no expert, but making it too big seems like counterproductive

[@BiggMo]

@@dogoku … instead of a deep basket that doesn’t work, why not 2 of 3 shallow trays … like multiple racks in a convection oven.

[@rayhassen2081]

If your boiling the pork belly first then you have to do the deep fry to get it crispy, look up a Filipino dish called crispy pata (which is the pork shank) and you can see how its done

[@MrTerrorista]

You should try make traditional "Rojões" from Portugal! You take the pork fat, render it down into an oil, then take pork meat and deep fry it there until a bit past golden brown. It's amazing! I recommend pork ribs but individual or double, no more than that! If you deep fry small pieces of skin it will make "Torresmos" and that's amazing too!

[@earthknight60]

I'd get something very similar in Ecuador and Peru as a street food.

[@blanchett8828]

In Philippines we just directly deep fry then double fry it in oil, it's the crispiest chicharon I've tasted.

[@dadbodgaming.92]

I was excited then I was quickly disappointed. Can't believe guga actually missed. He lost me at no oil.

[@romanduran4829]

Way off. That’s like asking if steak is better than chicken and then you go and boil the steak.. lol. And he said it took 45 minutes. It only takes like 8 minutes in oil and it’s the best way

[@cathyvanmiert8854]

I have sous vided pork belly and then crisped up in the air fryer. I brine for 24h first. I take it out of the pouch after sous videing, dry thoroughly and then leave in the fridge uncovered for 24h. Then it does crisp up fine.

[@danielsantiagourtado3430]

Oh! Im from Colombia and we LOVE those! Looking perfect guys!❤❤❤❤🎉🎉🎉🎉🎉

[@NotDeadYetThanksForAsking]

Looking forward to Guga’s newest channel, Air Fry Everything

[@-Mozil-Malik]

Guga please samyang buldak hot sauce steak 🥩

[@joehooper89]

Experiment tweak idea- sous vide at 150 for 4 hrs, then dry it out on the smoker at 180 and then deep fry it in beef tallow for the crispy skin

[@Wickedjc2119]

I'd like to see a freeze dry then deep fried chicharones

[@FoxChy]

The reason some werent have crunch because you did not poke the pork skin and put the salt into the pork skin. Also must need to refrigerate the pork belly. I tried that technique and it works the whole time. Since chicaron (or in some are called chicarones) in the Philippines 🇵🇭, the salt from the pork skin helps to make it puffer. But overall, i have good opinion at some

[@danielsantiagourtado3430]

Awesome video as always!😊😊😊😊😊

[@Sanderly1820]

Ive been a chef for 30yrs, because pirk is a cheap meat you will find that 90% of pork product will be tumbled with brine to bump up the weight, thats why you see a lot of pork shrink, the size you end up with us what the actual size before tumbling. That's why most cheap pork will never crisp. When i cook belly strips, i make a cut along the base of the fat layer. This helps the fat to render out, leaving a drier crispier skin but moist

[@r0achk3vin]

I dont even eat pork and i can tell this was done wayy wrong...

[@anonymousviewer7714]

Yo Guga, I have this favourite method of cooking pork belly rashers. Pan fry them until they have a nice crust on the outside and then cook them in the oven after a spray of oil and a sprinkle of salt and pepper. They’re delicious.

[@vcarriere]

Let's do Chicharrón by not deep frying the pork belly..................You lost me on this one. I like your content usually but you f'd it up on this one.

[@adriann2649]

Básicamente NO hizo chicharrones

[@alvshill]

During the first two minutes Guga made clear he was trying a different way from deep frying and he gave the reason

[@gablison]

I salt and oil the skin in the fridge uncovered overnight then next day roast it in the oven for 25-30 mins at 130-150*C, then put the skin as close to the broiler and broil the skin for 10-12 minutes.

[@AbsoluteFidelity]

You really screwed up the pork belly this time... it has to be really dry and the skin has to face the heating element in the air fryer, which is impossible to do with such small strips. Frying is the only way to crisp up the skin, or the best way which is the chinese way, to roast it but that takes a lot of time.

[@chronosorion6911]

I’d like to see you try this again when it’s *NOT* an Air Fryer ad…

[@kienfudge3638]

I love your vids, and you’re usually awesome. However, this is the most dogshit thing you’ve done to a perfectly good piece of meat without doing an experiment lol

[@ryuichiro.sakuraba]

Drying the sin is key for the bubbly crisp skin. The oven then broil method (good technique I've seen is from Pailin's Kitchen) is one way to do it. Air fryer could prolly do that, but that depends on the make of the fryer. The raw to air fryer chicharrones in the video looks good and probably tastes good too - it's just that I prefer the skin to be more bubbly with a delicate shatter. We tend to just dry the pork belly at least overnight then deep fry it in lard, lechon kawali/chicharon style. :)

[@DeeTeeHawaii]

I only saw the thumbnail and figured this was delicious Chicharonnes! As a Filipino, I say this food is undeniably one of the world's best delicacies!

[@enriquedossantos3283]

the only way to dry out the skin is on the fridge overnight, a bit of baking soda and a lot of salt on the skin helps a lot (colombian trick) also if you take a fork and puncture a gazillion holes on the skin before the oven it WILL bubble up without the need of deep frying (chinese trick), here in my country they just throw the pork belly along with all the other skin and grease in a huge pot cover with water and salt, and let it render till all the water literally changes into fat as it evaporates/render, THEN it will fry till bubbly (venezuelan trick) it all depends what's more important to you tender meat vs crunch, the more tender the meat less crunch, super extra crunch tougher meat (like it does in the regular way of just deep frying it) my favorite is 45 minutes boil, pat dry, puncture holes, salt+bicarb, 24 hours fridge, 450 degree oven until crispy (it hits almost melt in your mouth meat with almost earth shattering crust)

[@PolishBigfootCircle11]

This is my go-to Keto snack. I'll pop into my local Mexican Grocer, and grab a slice of this fried pork belly deliciousness and be set for the day.

[@gustlightfall]

After boiling, wiping the skin with vinegar then rubbing salt and finally air drying it for 24 hours makes the skin crispy bubbly. Dunno if that's gonna work for Sous Vide, but that's how we make crispy pork belly in my household if we're gonna roast it in the oven and not deep frying it or pouring boiling oil on the skin.

[@Thomasbuaroey]

I sous vide the pork for 36 hours. Then salt it heavily before I throw it 8n the oven at 230 c for 20 mins. Then....grill it for a few mins. The crunch AND the flavour and texture is heaven. Sous vide is magicall but you need to salt it!

[@breakingbadest9772]

In norway eat this in the summer and we call it: "Grillribbe" which means "grilled ribs". As the name entails, we grill it but with heavy marinade on, and it actually becomes really crunchy then as well.

[@ChodeMaster]

>vaush sub Vend deg mot veggen.

[@breakingbadest9772]

@@ChodeMaster Nop, autosub from youtube. Lel

[@babbelbubbla]

In China we wouldn't cut up the pork belly into strips(before roasting it, we cut after roasting it), we would also add different seasoning add 5 chinese spice.....& serve with spicy vinegary chinese mustard

[@danielrobinson7872]

You cannot get high quality chicharrones without drying out the skin or deep frying it. Air frying is nice, but it cannot exactly replicate the effect of deep frying.

[@kalaivarmapanadian8977]

Using air fryer is the biggest mistake that u did...

[@marklouishernandez8847]

For better result you should try this one, boil the meat for 30 mins with peper corn , salt, then dehydrate it for 20-30 min on the oven over 180 deg then fry them with very oil , this make chicharones more chrispy

[@ranzschwein42]

Thank you so much for making a proper Guacamole with cilantro and WITHOUT GARLIC! All it's missing is a chili, but for people who don't like spicy food I guess it's optional.

[@astrithaurelia]

here in denmark, we pan sear pork belly sliced like that, then serve it with a parsley bechamel sauce and taters... something i haven't had in forever, and now i want it! :D

[@Edino_Chattino]

Pork belly in the air fryer is my go-to quick lunch. Cook it for 25-30 minutes, salt, pepper, lime and done.

[@maxmcgar5732]

Dry age steak in mustard and a pork loin in mustard

[@KuaEtus]

Sous vide breaks the long protein fibers that cause the meat's rigid texture, but it also breaks the collagen fibers that allow chicharron to have that crispness. If you want something crunchy you can't do it by sous vide or boil it.

[@RolandoBarberi]

Hey guga this is the most traditional thing here in Medellín Colombia, just brush a little vinager over the skin and add a little bit of baking soda as well, you'll see how skin will pop so nice.

[@edr.2642]

Here is the simple way to do it, dont cut your belly that skinny. Cut them in chunky squares like 3.5x3.5 inch. Boil them for 45-50mins 1spoon of salt for every liter of water. Add pepper, cut onions and garlic, add couple spoons of cooking oil. Thats it,when you airfry (360F) keep basting the skin with oil every 10mins. Airfry until it turns into golden brown. It will be very cryspy as heck and juicy and flavourful in the inside.

[@pandacitis7763]

I've always wanted to do that Korean style. You season the pork belly with salt, pepper, garlic powder, and sesame oil. Maybe pair it with Ssamjang or Cho-Gochujang. I'd still try it with guac.

[@erickim1739]

Id usually get 2 inch thick pork belly, score the fat and season in all the cuts with salt, pepper, garlic powder, and smoked paprika. Then I stick it in the air fryer for 20 mins at 350. Flipping it at the 10 min mark. Then I cut it up, get some freshly cooked white rice, and dip the pork belly in ssamjang and eat it like that haha. Super easy and simple to make.

[@JohnWarner-lu8rq]

Guga, if you can do it, blend or otherwise hide the greens so he doesn't know it's in there, surprise him with the taste, then wean him towards it being in full view. : ^)

[@098colm]

The crunch sound on the last one sounds like it was added in the editing room. Anyone else agree?

[@Merchendize]

Hey Guga, call me crazy but if getting a good crust on the chicharrones is all about moisture management, what would happen if you pop it in the food dehydrator first? Maybe just for a little bit?

[@citizen77750]

People just FYI. Avocado is a fruit, as some say is a berry. But is not, the avocado tree is family of the Bay leaf tree. You can make ice cream, brownies, oil, salad, guac, Igo served in Brasil a piece of avocado with honey. So Angel is hust eating a fruit no vegetables.

[@chrisi2348]

so i basically watched a 10 min ad for that air fryer

[@Berkana]

Guga, have you considered doing a light cornstarch dredge before trying to put the crust on, for the SV one? Maybe having a powder take some of the moisture would really help. I like the idea of super tender SV pork belly that has a crust on it. There has to be some way to make that work.

[@enriquedossantos3283]

yeah dry it 24 hours open on the fridge, it will work, also not overdo the souvide, maybe half the time, i boil it for 45 minutes

[@SilverFoxCooking]

Love all your videos!! To me though, this wasn't an experiment. There wasn't one consistency with a any of the cooks. Methods, times, and temps were all different amongst all of them.

[@cameronconklin7222]

Overall great video beside Leo and his talking 🔥🔥🔥