Welcome back to Guga Foods everybody
Thank You Skillshare for sponsoring this video. Today i am making pork belly three
different ways and we're gonna find out which one is best.
Check it out! Pork belly is extremely versatile and there are so many things that you can do with it. And today i am gonna be cooking it american style
asian style and Brazilian style and we're gonna find out which one is best. Now this pork belly is with skin on so
make sure if you're gonna follow this recipe is make sure you get the skin on.
When buying a pork belly just make sure to look out for ones that has the
most amount of meat on them I would say those are the best buys. Now because
we're gonna be cooking this pork belly three different ways it is important to
butcher it right and you want to get the best piece for each individual cook. The
one that is gonna be the most critical for me is the Asian version so I'm
looking for the most straight part that I can find and from this piece you can
see the thickest part is right at the end, so I'm gonna be chopping this one
off or the Asian version. Once I made a decision I split them in three equal
pieces. Now I'm gonna keep all preparation very very simple and basic.
There's many different ways to do it but I'm gonna show you the easiest way to
get success every time. The first one is the Asian version and I want a really
crispy skin now you can put salt on it you can put the vinegar there's a lot of
different methods but to keep it as simple as possible what I like to do is
scrape all the skin when you're scraping the skin you are doing two things
removing all the moisture and some additional paste which I don't know what
it's called, this does help you get a crispy skin. As you can see you're left
over with some scum on your knife and that's what you're trying to get rid of.
Now there's a funny thing that happens when you are roasting pork belly it
shrinks but not only does it shrink it starts curling on you and in order to keep
it straight I like to use some chopsticks. And it's pretty simple just stick three
chopsticks in each and and the pork belly will stay straight once that's
done my pork belly is ready for seasoning. Now the seasoning is really up
to you and you can go as wild as you want but for me for this cook today I'm
keeping it very simple I'm only seasoning with salt pepper and garlic
powder now we're moving on to the American. I'm gonna be making pork belly
burnt ends so we're gonna be smoking this for quite a bit and from my experience
it is impossible to get a crispy skin with such a low temperature. I'm gonna be
smoking at a 275 degrees Fahrenheit there's absolutely no way you can get a
crispy skin with that so I'm removing the skin and saving for another cook.
Once that's done it's pretty simple we just got a cube it up. When making cubes
I want you to keep in mind that it will shrink because a lot of the fat will
render so don't make tiny cubes, I would say at least an inch all the way around. As you can see we end up with beautiful pork belly pieces. Once that's done it's pretty simple we
just gotta season it with your favorite barbecue rub. I am using Guga's rub now
I have to tell you we call these pork belly burnt ends and they have to be
extremely flavorful so don't cheap out on your rub make sure you put a lot of
it. The next step is to put it on a roasting rack so that you can move it in
and out of the smoker anytime you want to without any trouble. And there we have
it the pork belly burnt ends are ready for the smoker. For the Brazilian style
I'm gonna be making torresmo which is basically chicharrones and the
first thing I want to do is cut them in small pieces. Unlike the American version
I want to make them smaller so that it can crisp up really nice because we're
gonna be deep-frying them. Once that's done we have perfectly butchered pieces
for torresmo style Brazilian way. Now all there's left to do is season these
beautiful pork bellies. I season them with salt garlic powder freshly ground
black pepper and lime juice. Now it is a good idea to let it marinate overnight
but if you don't have the time at least give it an hour before frying. Now that
we have all of our pork bellies ready I'm going to be roasting the Asian one
at 475 degrees Fahrenheit for three hours, then I'm taking it off and raising
the heat to 700 degrees Fahrenheit to crispen up that skin. The American
version I'm smoking at for four hours at 275 degrees Fahrenheit, once that's done
I'm taking it out of the smoker and coating them with a beautiful barbecue
sauce and putting them back in for an additional hour. The Brazilian ones I'm
going to be pan frying them in their own grease until they're fork-tender, once
that's done I am going to heat up my oven to 450 degrees Fahrenheit and fry them
up. But now I say it is enough talking and it is time to cook them so let's do
it! Alright everybody we have our beautiful
pork bellies over here huh Angel. That's a good way of describing it right there
beautiful. There's so many different things you can do with pork belly
everybody this is just the tip of it you just wait I have a bunch of more things
that we could do with it. So we have Asian style American style and Brazilian
style and they should probably taste all completely different from each other.
Which one you want to try first? This one because the closest one. All right let's
go for it! Obviously is a little bit too big so
let's go ahead and ah chop this one up. There you go. Ill get one right there. Uhh... Cheers buddy! Lets go for it. Mmmmm it's crunchy bro that's a good one! It's pork belly everybody it's amazing
come on man! Wow that is good I like that one. Crunchy, soft, delicious, wonderful flavor, ha, ha. Seconds! You gotta try the other ones dude. Feel that little saltiness in the end and your mouth from the extra bottom which was
kind of smoky, crunchy on the top, incredible, amazing everybody. Okay. I like
that. Let's go for the Brazilian style or we're
gonna go for the American? You leave that one last. Alright let's go with the chicharron. Chicharrones, now you know in Brazil we put a little bit of lemon or
lime doesn't matter. I know this one is line, and then obviously you drink it
with a beer but today we got water. Water is is good. Water is great. There's never been a problem with water. Okay go for it Angel. I go for this one. Ready 1,2,3 ha ha oh this is good Oh the crunch is nice and soft mm-hmm
hmm it's not like break your face mmm .You thought it was gonna break my
face. No I thought was gonna be too extra crunchy, it's a nice soft crunch this one
with a little bit of rice Angel, oh this one with a little bit rice too
come on. They always say we have to cleanse our palates Angel please what
are you drinking today? today I am drinking H2coke - it's coke, I'm not gonna lie! Coca Cola, he's always drinking Coca Cola everybody and I'm drinking water. Are you ready for the
finals, for the last one Angel? Am I ready I don't know I know you never had this
one before, I did. You had it? I had I had. Tell me what's up then. Okay this
one is American it's barbecue style it's gonna be a little sweet. I like sweet. Enough talking
let's give it a try. Yeah. Go for it cheers buddy! Wow! That's good. Come on oh my god! That's perfect it's like pork belly candy it's like a candy. Yeah It's not like, it's like a candy
everybody it's so amazing Wow! The barbecue sauce is incredible super
sweet absolutely tender you bite on it
everybody it just completely falls apart on your
mouth. And that color is so nice it's like. That's from the smoke that smoky flavor
that oh my goodness Mmmm... That's good! That's real good, hold on,I have ideas. Savory, sweet hmm? I would have said sweet
and salty. Oh my god that's amazing I'm a genius. You are a genious, that is incredible
everybody Wow. Sometimes I have some good ideas huh. Mmm that is good bro. Sometimes
I have good ideas and sometimes you don't put my videos up. That's a good idea Angel, well sometimes you have some wild wild west ideas but that one was good when you mix the sweet
and the saltiness together. This one is very crunchy this one is super sweet and
tender. Uh-hu.h Incredible everybody this is really good. Angel, can you pick a winner? Hold on I'm
trying new thing. Oh come on what are you doing. No, now I went to Brazil with..
You are gonna mix Brazil and USA. I could tell you right now
I don't know if you can see what's happening in here the only one that is
being mixed it's the USA because I think the USA
right now might take the winner for me. But it's different it's difficult to
pick a winner everybody because... oh ha, ha is that really coming through the camera? Let me see.
look at it. Oh yea. Look at how the smoke ring I don't know if that's coming through the camera.
There's a smoke ring in there sweet, tender this is incredible.
Come on man! let me tell you something if you never had this one in your life you
don't know what you're missing. This is a taste that you must experience everybody
I guarantee you, you're gonna love it that's a fact. This one as well but this
one you probably tasted already but this is incredible.
And look this one isn't crunchy. No there's no skin there's no there's no crunch on
this and this one's just soft all the way through. it's just meat jelly. This
one is super soft on the inside but on the outside it's got that like c-r-r you know
so this one is really good but it's worth the time that it's so soft on the inside.
I agree with you. So it's sponsor time Skillshare is an online community for
creators with over 25,000 classes in business design and much more. It should
not be a surprise to you guys that I love all kinds of knives and I use them
very often, but most importantly my nephew Angel is now taking a mini class
to chop like a chef in Skillshare and let me tell you he's doing a great job
and I'm impressed. Now for me I am taking a color grade classes right now to
improve the colors of my videos. Premium membership gives you unlimited access so
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link in the description will get two months or free trial.
Thanks again Skillshare for sponsoring this video now let's get right back to
it! All right guys this is our pork-belly experience here they're all fantastic we
got the Asian style the American style the Brazilian style they're all good I
recommend every single one of them. Guys I hope you enjoyed this video if you do
enjoyed this video make sure you give it a thumbs up if you're not a subscriber
be sure to subscribe for future videos. Remember if you're interested in
anything I use, everything is always in the description down below. Thank you so
much for watching and th ank you to Skillshare for sponsoring this video guys
we'll see you on the next one take care everybody bye
bye. You see what's going on right there?What you do? Are you mixing all three of them?
Are you? Go! This. That's a big bite bro! This is what we call the ultimate
pork belly bite! The ultimate pork belly bite experience, go for it Angel. Pay attention
people. That's a big bite you're gonna take two hours just to finish that one. Ohhh! Oh that's good? Thank you guys for watching everybody
there you go try the ultimate we'll see you on the next one, take care everybody
bye-bye.
