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

Today I am trying cooking pork belly 3 different ways! Asian style, American Style and Brazilian style to find out which one taste best! The Asian is an amazing crispy pork belly, the American is what we call pork belly burnt ends which is incredible. The Brazilian is one of the most amazing appetizers you can have called torresmo. I want to find out which one is best!

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#PorkBelly #BBQ #DeepFried

[sdanny]

Guga alone keeps the charcoal industry alive

[Babyrocko]

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

[GA-yvzw]

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

[aznkingdom]

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.

[Desklamp]

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

[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.

[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.

[eduardolima]

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!

[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.

[umcaraqualquer]

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

VAI BRASIL!

[comma]

3:09 dude that was perfect pronouncing actually

edit: lol i didnt know but he's actually from brazil

[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.

[fdajax]

Burnt ends

Americans: That's what we do

[chains]

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

[redgren_g]

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

[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.

[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...

[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.

[michaelmcguinness]

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

[aneko]

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