Unlocking CRISPY PORK BELLY Secrets | Guga Foods

Crunchy and crispy pork belly is tricky to achieve. By testing 4 different ways I finally unlocked the secret of making the perfect pork belly. Poring hot oil, using a dehydrator and making the Chinese version of pork belly are one of the ways I tested on this video. Now you can achieve the same success at home by following your preferred crunchiness.

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#PorkBelly #CrispySkin #Pork

[BenRangel]

Hear "Guga's rub"
Imagine "Oh, he's just flogging products now"
Realize it's just a spice blend you make at home
Instant thumbs up

[TheRealBizWiz]

I hope Guga NEVER stops saying:
*_”So let’s duuuit!”_*

[JustinY.]

Man these videos always make me hungry! Amazing meat work as always!

[rafaelortiz]

I appreciate the fact that he adds his seasoning mix in almost every recipe, but he isn’t selling it

[truthhurts]

As soon as you said "Chinese" I already knew who the winner would be

[lenstrul]

Filipino grandmas typically nail this all the time! It's good with vinegar

[drklnk]

every weekend i have custody of my son (cooper who's 9) we always catch up on "guga foods" and "sous vide everything" together!
we're setting aside some money to try wagyu!

[pingAddy]

Guga in voice over: Calm and soothing voice
Guga in front of camera: HEY

[fercho]

Guga: do u hear that crunch?

Me eating potato chips: yea

[robotempire]

The chemistry between Angel and Guga makes these videos really good. I feel like you could change anything else about these videos except these two figuring out how to describe crunchiness. Never stop being unscripted, never worry about polish, this is great, feels authentic

[BenRangel]

I truly appreciate how he explains WHY he does every step. Some chefs just say "do this, then this, than that" without saying why. Some steps are super necessary, others are just for decoration or whatever. When Guga explains why he does it you realize if they are mandatory or not.

And the fact that he doesn't just do 1 method, but compares 4 methods makes you really trust why some of them are the best.

[kensei]

Guga is the Uncle that everyone wants in their family

[toko]

This should be titled "CRISPY PORK BELLY: Crackling the Code"

[bcatbb]

A little tip for those wanting to attempt the chinese style. It actually doesn't require so long and complicated. First pat dry the skin and start poking holes like he said, then give the outer skin a light wash of vinegar and let it sit for a hour before washing it off with some damp paper towel before baking.


Now here's the weird part that i learned from a experienced chef in china who specializes in chinese Bqq, you actually want to bake it till the skin is slightly char black on the outside and then scrape off the dark surface and then wiping it off. Afterwards go for a second bake to finish it off for the fluffy crunch that you would want.

[MrKinghuman]

guga: hey you want a pork belly sandwich?
guest: yes please
guga: ok, come back in three days

[warrenhatfieldsr.]

Braddah that was so perfect for me cause I'm 54 yes old from Hawaii and I've been eating this all my life. But for the last couple months I've been watching all kind videos trying to learn to do the whole pig lecheon style and the belly for Chinese style roast pork. You specifically made it easy with your video. The three styles I will copy and make but the dehydration style I dont think people will go for that here. God bless you both and thank you once again for the video 🤙

[SeanFerree]

I thought this would relax me for sleep and now I'm starving

[Bryan_K_]

The youtube algorithm did it's job. I'm here after the $1 steak episode.

[jchang]

Nice test. Just a couple of comments on the chinese style that you probably know. The seasoning for the meat usually has 5 spice powder and chinese cooking wine. The vinegar is applied with a brush not submerged in it to avoid its strong flavor and the need to wash it. In an electric oven it takes 45 minutes in bake at 400oF, remove the salt crust and 10 - 15 more in broil to get the crunchiness. Best regards.

[kiwix_]

Not recommended to watch with empty belly